Today is National Sandwich day and seeing as the inventor of the sandwich was an earl, a basic PB&J just wasn't going to cut it. I think the Earl of Sandwich would be proud of my decision to showcase the classic French Croque Monsieur, kicked up with a smoky and sweet twist for fall. The Croque Monsieur is a ham and cheese sandwich on steroids. It's taken to a whole new level with the addition of a Mornay sauce. A traditional Mornay is made by adding cheese, usually parmesan and gruyère to a classic Béchamel sauce. I'm not the biggest fan of gruyère and opted for using an applewood smoked white cheddar instead. This sauce gives the sandwich a cheesy, gooey goodness that oozes out with each delectable bite.
Since the cheddar was smoked with applewood, I also thought sliced apples would give a nice, sweet crunch and bring out the flavors of fall. Choose a firm and sweet variety with just a touch of tart. I chose the Honeycrisp variety. Granny Smith and Pink Ladies would also be great and hold up to the heat of the panini press.
If you are making several for a group, keep the cooked panini's on a cookie sheet lined with foil, in a warm oven set to 150°F.
I love making these sandwiches for a small dinner party or luncheon. It brings everyone into the kitchen to watch the fun presentation and the smell is out of this world. Serve with a balanced and lighter bodied red wine such as a Pinot Noir.
Croque Monsieur:
You will need:1/2 loaf of thick cut sourdough bread
1/2 lb. ultra thin sliced, brown sugar glazed ham
3/4 cup dijon mustard
1 cup thinly grated smoked cheddar
1 cup finely grated parmesan
2 apples, cored and sliced into 1/4" slices
panini press
1/2 cube of melted butter
*Smoky Mornay Sauce
Assembly:
Heat the panini grill to medium-high heat.
Brush dijon mustard onto the inside of each slice of bread.
Reserve 1/2 a cup of each cheese variety for the mornay sauce below. Sprinkle a pinch of cheddar over each slice, on top of the mustard.
Top one side with apple slices, layer ham next, then drizzle with two teaspoonfuls of the Mornay sauce.
Fold the slices together and brush butter on the outside of the bread.
Place the sandwich, butter side down onto the grill. Butter the top and sprinkle with parmesan.
Carefully press down the top of the grill, making sure the sandwich presses down flat and doesn't slide.
Cook for about 5-7 minutes until pressed and toasted. Serve whole, or slice on the diagonal. You may serve with additional Mornay sauce for dipping, or with a side of butternut squash soup or salad.
*Smoky Mornay Sauce:
3 Tbs. butter
3 Tbs. flour
2 cups milk
1/8 tsp. white pepper
1/8 tsp. salt
pinch of nutmeg
1/2 cup grated parmesan
1/2 cup smoked white cheddar or gruyere
Directions:
Melt the butter over medium saucepan, over medium heat. Stir in the flour and cook for approx. two minutes, making a blonde roux. Slowly whisk in the milk, white pepper, salt and nutmeg. Cook stirring constantly for 5 minutes. Turn off the heat and whisk in the cheese, one handful at a time until cheese is melted and sauce is thickened and smooth. Use now, or cool and cover with plastic wrap and store in the fridge for several days.
Use the leftover sauce to top veggies or as a white sauce for pasta. Add a little Cajun chicken and broccoli for an amazing smoky alfredo.
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