Taking a detour from turkey leftovers, this sandwich is a (very liberal) take on a croque monsieur.
A classic croque is ham and gruyere, topped with bÃ©chamel and more gruyere. This version swaps out the gruyere are bÃ©chamel for a mixture of cheeses, including fresh mozzarella, parmesan and goat cheese.
I can’t remember the last time I ate ham. Or bought ham. It’s not my favorite thing – I prefer my pork less processed, and if I’m going to eat ham it’s usually jamon Serrano. In fact, I’d probably prefer this sandwich with jamon rather than a traditional American smoked ham.
Still, it’s a good sandwich. It’s easy to make, and the salty ham pairs really well with the mixture of cheeses. I almost stuck the sandwich in the panini press, then thought better of it – the amount of cheese here requires no squishing. It would have made a mess.
For the recipe, head over to Leite’s Culinaria.
- KThree-Cheese Grilled Cheese (Tasia’s Table, p. 211)