Croque-Monsieur Ingredients

This week has been CRAZY.


Committee meetings, website tutorials, newsletter layouts.  Sushi with a good friend, beautiful musical performance by another good friend, quality documentary-watching time with my love.  In the middle of all the HTML code, raw fish and show tunes, I couldn’t find any time to post this recipe until now.

I’m sorry my friends.  Will you forgive me?

Green Salad with Creamy Balsamic

This week called for a quick, throw-it-together-in-30-minutes dinner.  Hearty.  Cheesy.  With a healthy dose of carbs (quick note: I never shy away from carbs.  They are one of the things that make life magical). 


Hello croque-monsieur.

Open-faced French sandwich.  Thick sliced sourdough bread, ham, Gruyere cheese, béchamel sauce.  Some mashed fingerling potatoes stacked on as well.  Cuz it wasn’t feeling quite filling enough as is.

Winking smile

I also added a little green leaf and creamy balsamic on the side.  For color.  And to pretend like this is a healthy and nutritious meal (spoiler alert: not so much

).  BUT, it’s delicious.  And easy.  And filling.  And if you have a completely insane week full of stage readings and inDesign files, this is going to hit the spot.  Yum.  THG



2 lbs. fingerling potatoes

1/4 cup olive oil

sea salt and pepper to taste

1 loaf day-old sourdough bread

1 garlic clove, smashed

1 cup béchamel sauce (recipe below)

1/2 lb. thin sliced ham

1/2 lb. Gruyere cheese, thinly sliced

Béchamel sauce:

2 Tbsp. unsalted butter

2 Tbsp. flour

1 cup milk, at room temperature

Sea salt and pepper to taste

In a small saucepan, melt butter over medium heat.  When melted, whisk in flour until a smooth paste develops.  Do not allow flour mixture to brown.  Whisk in milk, sea salt and pepper.  Whisk over medium heat until mixture thickens, about 3-5 minutes.  Set aside.

Preheat the oven to 450ºF.

In a medium-size bowl, toss fingerling potatoes with olive oil, sea salt and pepper.  Arrange on a baking sheet in a single layer.  Roast until fork-tender, about 20 minutes.  Remove from oven and allow to cool slightly, about 10 minutes.  Lightly mash potatoes until just mixed but not completely smooth.  Set aside.

Cut sourdough into 8 1” slices.  Toast lightly in a toaster.  Rub each toasted slice with smashed garlic clove.  Spoon approximately 2 Tbsp. of béchamel sauce onto each slice of bread and spread to even consistency.  Top with ham slices.  Spoon about 1/4 cup of mashed potatoes on top of ham and smooth.  Top with Gruyere slices.  Arrange sandwiches on a baking sheet.

Turn on your oven broiler to low and place the rack directly below.  Place sandwiches underneath flame and broil until cheese is bubbly, about 8-10 minutes, rotating baking sheet halfway through.  Serve sandwiches immediately topped with Dijon mustard.

Makes 8 sandwiches

Creamy Balsamic Dressing

1/4 cup plain Greek yogurt

2 Tbsp. balsamic vinegar

1 tsp. honey

1/4 cup olive oil

black pepper to taste

In a measuring cup or small bowl, whisk together yogurt, vinegar, honey and pepper.  While whisking, slowly pour in olive oil to emulsify.  Refrigerate until ready to use.

Makes approximately 3/4 cup dressing