The trick is to smoke the meat and not make the meat smoke
Date:March 16, 2009 Favorite:Panini Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
Butter, flour, Dijon mustard, salt, black pepper, cayenne pepper, milk & Gruyere cheese make up the cheese topping sauce
The finished sauce was thick and creamy
French bread is coated with butter on one side & Dijon mustard on the inside, then you add Gruyere cheese & thin sliced ham
The ham gets topped with chives...
then more Gruyere cheese
The sandwiches are in the panini holder
The sandwiches are grilled under medium low heat
After the sandwich comes off the grill the cheese sauce is spooned on top and it is off to the broiler for a quick sear
The sauce was thick, bubbly and slightly brown after being finished in the broiler
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This sandwich has its roots in a classic French sandwich made with lean ham, cheese & a thick cheese sauce. The panini receives Dijon mustard, Gruyére cheese, black forrest ham, chives and some more cheese on top. The cheese sauce uses butter, flour, Dijon mustard, nutmeg, salt, pepper and whole milk. After the sauce thickens and boils, Gruyere cheese is added to finish it off. After the sandwich is grilled, the cheese sauce is applied to the top and it is placed in the broiler to finish. The sandwich was very rich and was a great mix of flavors.
Panini - More Than Just a Sandwich: Croque Monsieur Panini - Page 60