Thursday, May 19, 2005

Dijon Croque Monsieur

Dijon Croque Monsieur (Adapted from CL)

2 tablespoons mayonnaise
1 1/2 tablespoons grainy Dijon mustard
salt and fresh ground black pepper
8 slices Italian bread
8 ounces thinly sliced ham
6 ounces (about 1 1/2 cup) shredded Gruyère cheese
1 large egg
2 large egg whites
1/4 cup milk
1 tablespoon butter

In a small bowl, whisk together mayonnaise and mustard - season with salt and fresh ground black pepper. Spread half of this mixture over 4 slices of bread. On the same four slices, layer each with 2 ounces ham and about 1 1/2 ounces cheese.

Evenly spread the rest of the mayonnaise mixture between the remaining flour slices of bread. Place bread, mustard side down, on top of the sandwiches.

In a shallow dish, whisk together egg, egg whites and milk - season lightly with salt and fresh ground black pepper. Dip both sides of each sandwich into the egg mixture.

In a large skillet or griddle, melt butter over medium. Transfer sandwiches into the pan and cook until each side is golden and the cheese has melted, about 3 to 4 minutes per side.

Makes 4 sandwiches.

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