RECIPE: CROQUE MONSIEUR FOR TWO OR A CROWD

Have leftover ham after the holiday? Try a deliciously toasty French classic, the Croque Monsieur. Simply said, it is a toasted ham and cheese with Béchamel sauce on the top which is broiled until golden brown. This glamorous sandwich is fantastic party food because you can make a ton of them at one time using a sheet pan or you can slice a loaf lengthwise and make one large sandwich, slicing into wedges to serve. Chez fan-tas-tique!

INGREDIENTS

For 2; simply multiply if you want to make for a crowd

3 tablespoons unsalted butter, room temperature
4 slices bread- if using sandwich bread, cut the crusts off. I like loaf bread sliced 1 1/2” thick
1 tablespoon all-purpose flour
½ cup milk
½ cup grated cheese I like Gruyere and Parmesan but use whatever I have
A pinch nutmeg plus ¼ teaspoon Kosher salt, and a dash white pepper
2 tablespoons Dijon
2-3 slices of leftover ham, sliced medium thickness 

INSTRUCTIONS

Preheat the broiler of your oven or toaster oven with the rack in the center. Line a baking sheet with foil. Sit out the milk before using it so it is not super cold.

Put the butter in a pan over a medium-low heat. Using a pastry brush, brush one side of each slice of bread with a bit of melted butter and put under the broiler until golden brown. Set aside.

Next, over medium-low heat, stir the flour into the remaining butter to make a paste. Cook and stir for one minute, then gradually whisk in the milk, a little at a time, until smooth. Simmer, stirring frequently with a wooden spoon, until the mixture thickens and coats the back of the spoon. You know it is ready when you can draw a line down the back of the spoon with your finger and it stays separated. Remove from the heat. Add nutmeg, salt and pepper; check seasoning.

Spread the untoasted sides of the bread with Dijon, then put the ham on top, followed by the half the cheese. Broil for 3-4 minutes until the cheese is bubbly and melted.

Top with the other slice of bread. Press down; I use a large spatula for this. Put the sandwiches on to the baking sheet you prepared and top with Béchamel sauce, allowing some to drip over the sides of the bread. Top each with the remaining cheese. Broil for about 5 minutes or until golden and bubbling, and serve immediately.

Easy Party Appetizer: Ham Delights

I first had ham delights back in the 80's when my sister-in-law made them for a holiday party. I'm not 100% sure where the recipe originally came from. I then made them for my own family and the recipe got passed around over the years. These little sandwiches make an appearance for most holiday get-togethers... even all these years later. They are so simple and perfect for a party because you can make them in advance... or even freeze them if you make up a big batch so you can have some anytime. Keep this recipe handy for tailgating season, too. Add some spicy chili or tomato soup and your friends will be happy no matter what happens with the game!

Cheesy Guilty Pleasure: Ham DelightsPARTY HAM DELIGHTS

Preheat oven to 400

Ingredients

3 packages Pepperidge Farms Party Rolls*

1 pound ham, shredded (use boiled or leftover ham of any kind)

1/2 pound Swiss cheese, finely grated

1/2 pound butter, softened

3 tablespoons prepared yellow mustard

1 small white or yellow onion

1 1/2 tablespoons poppy seeds

1 teaspoon Worcestershire

Salt and pepper

Dash cayenne pepper

Prep and assembly:

Prep the rolls by removing them from the tray and slicing them in half. Do not separate the individual rolls. Put the bottom back in the tray. Cover until later.

Next grate the Swiss cheese, if you did not buy the already grated kind.

Prep the ham by putting it into the food processor to shred it. Remove to a bowl.

Put the onion the food processor and finely chop. Add the butter, mustard, Worcestershire, S&P, cayenne, and the poppy seeds; whir until it is a spreadable consistency.

Leaving the bottom in the tray, spread the top and the bottom of the rolls with the mixture. Add a layer of ham and a layer of cheese. Put the top on. Dab a little butter here and there on top. Cover the entire tray with foil and wrap tightly. Bake until toasty and cheese melts.... about 20 minutes.

Slice in-between the rolls with a serrated knife and serve warm.

I've "gourmet-ed" these up by adding some unique farm cheeses... or Gouda, Gruyere, and Goat cheese is also a delicious combo!

*If you cannot find the little rolls... make this on a loaf of French bread- split in half. Wrap it in foil, bake according to the directions. To serve, slice the loaf into 1/2" slices.