The sour dough adds a nice, chewy texture and the flavor compliments the cheese blend.

I think that dipping it in egg not only adds to the nutrition (and uses up eggs..we have chickens!) but it gives it a nice flavor and texture. You can use any combination of cheese but I like mild nutty cheeses like Gruyere, Brie,  Edam, Gouda, or even Monterey Jack. I have even used the PepperJack … Then I generally add a medium cheddar for a little snap. If you want something really amazing, add sauteed apples as well.

I do an incredible Monte Cristo sandwich..I need to make a few and photograph them so you can try them…but you will need to work up to those slowly and these are the next best thing!

For best results slice the sour dough a few hours before you are going to use it to allow it to dry out a bit. Only dip one side of the bread in the egg, that will be the side you lay on the grill.  Ready?

Croque Monsieur

Batter

• 4 large eggs
• 1/2 c half and half
• 1 tsp kosher salt
• 1/2 tsp pepper
• 4 tbs butter

Sandwiches

The number of slices of cheese depends on the size of the slices. Use your judgement.

• 16 slices of sour dough
• 8 thick slices of Edam
• 8 thick slices of Medium Cheddar
• 24 thin slices of sauteed apple, optional

1. Heat the griddle until hot
2. Whisk everything but the butter together until foamy
3. Brush the griddle with butter
4. Dip one side of each slice of bread in the egg batter
5. Place the bread on the griddle batter side down
6. Add cheese, and apple if desired
7. Top with other slice of bread
8. Cook until golden on one side and then turn and brown on the other
9. Serve immediately

8 sandwiches…ooey, gooey, cheesy sandwiches. Yum.

Post from: Baking Delights

 For the tappanade

1 can black olives

1/2 c green salad olives

1/4 c onion

3 cloves garlic, peeled.

2 tablespoons balsamic vinegar

1 tsp italian seasoning

1 tbs olive oil

pulse together in food processor until coarsely pureed. Set aside.

16 flour tortillas, whole wheat homemade is best, but whatever you like.   

For filling:

2 zucchini-sliced in 1/8″ thick slices LONGWISE.

1 tbs olive oil

1 tbs italian seasoning

salt and pepper to taste

1/2 c chopped red onion

1/2 c chopped tomato

other vegetables as desired.

1/2 c cheese, such as mozzerella, romano, or feta

  Drizzle slices of zucchini with oil and rub with salt, pepper, and italian seasoning. Heat grill (or broiler) up and grill quickly on each side…just until you have good grill marks and zuccini is tender without being mushy.

  Heat tortillas until they are pliable. Working quickly spread about a tsp of tapanade down one side of the tortilla, top with one slice of zucchini , sprinkle with onions, tomato, and cheese (and anything else you desire.) Roll tightly. This makes 16, or what I consider to be 8 servings.

These would be great for picnics, or even cut in smaller pieces and served as appetizers.

Post from: Baking Delights