“OH MON DIEU!”…translated….”of all things holy, this was one amazingly delicious sandwich”…and one worthy of bumping all my scheduled posts to have it published today.
I am in the midst of preparing a menu for an upcoming cocktail gathering. Just a simple casual affair to bring together a small group of friends for some bubbly, a few nibbles and lots of good cheer.
Usually I go a little overboard…emphasis less on the ‘little’ and more on the ‘overboard’. I have so many recipes stashed away, so many inspiring dishes, ready to modify for our little boat galley, that it’s sometimes hard for me to say ‘enough already’. I have finally pared the list down to a handful of recipes (emphasis on ‘handful’). On the menu are two newbies, so to make sure they are friend-worthy, I first needed to run them by my official taste-tester.
The base recipe for an appetizer course was easy to put together.
Stamping out the little bread rounds.
I also used a heart-shaped cookie cutter. Is that an ‘awww‘ I hear?
Boursin cheese spread on each half with some salmon and dill.
After dipping each little sandwich in egg, they were dreadged in fine bread crumbs.
Then each was browned lightly in a bit of butter and oil.
Assembling all the ingredients in advance was key, But, as these were such a hit and since I had leftover ingredients, Captain asked if we could make this into real Croque Monsieur – that is, full sized sandwiches.
Pourquoi pas, I say, why not?
Each full sandwich was first dipped in egg, this time minus the bread crumbs. My new thing when grilling sandwiches is to paint a light layer of mayonnaise on each side instead of buttering the bread.
A couple of minutes on the grill for a crispy golden finish.
Captain’s review results: must repeat, so good, want more, best grilled cheese, ever!
Who knew a new recipe for a little appetizer could turn into such a winner?
inspiration thanks to Chef Club
- 8 slices of sandwich bread
- 5 oz smoked salmon (give or take)
- 1 package of Boursin cheese (my choice was the one with cracked pepper)
- Several fronds of fresh dill.
- 3 eggs, lightly beaten
- 1 tbsp mayonnaise
- 2 tbsp butter
- 2 tbsp oil
- Spread a thin layer of Boursin cheese on each of the 8 bread slices.
- Layer salmon on 4 of the bread slices.
- Top each of the 4 with a few dill fronds.
- Top with remaining 4 bread slices.
- Dip each assembled sandwich in the egg, letting it soak into the bread well.
- Heat butter and oil in fry pan.
- Paint each side of sandwich with mayonnaise and lay in heated pan.
- Flip when first side is nicely browned.
- When second side is browned, remove from pan, slice and serve while still warm.