Malcolm Gladwell suggested 10,000 hours of deliberate practice could make you one of the best in a field. Doing some basic math, I have eaten nearly 10,000 sandwiches in my lifetime, therefore making me a (self-proclaimed) expert. Today’s croque monsieur recipe is a French classic. The croque monsieur is a scrumptious, open-faced ham and cheese with one major difference.
If you were ogling my recent posts on Instagram, you know I was on a French food kick last weekend. Most croque monsieur recipes are pretty straightforward making this a simple sandwich to make. I still remember the first time I had the real deal croque monsieur in Paris.
Here’s the inspiration sandwich:
Continue reading Croque Monsieur Recipe at Home – Friday Foodstuffs
In honor of National Sandwich Day, here are some of my favorite sandwiches from my travels around the globe. The best of the best span from funky burgers in Chicago to ham and cheese mallorcas in Puerto Rico to the untouchable bread of Paris.
Share a picture of your favorite sandwich in the comments.
Muffuletta – New Orleans
Smiley Cookie Man, Paris
Thinking about #NationalSandwichDay
Old San Juan
The weekend presents the chance to make a better lunch than you pack during the week. The chance to thunk your cast iron skillet on the stove to make yourself a panino.
If you’re at all like me, for your sake I hope that’s not the case, weekday lunches are the path of least resistance. I have a loaf of bread and lunch meat at the office. I’m essentially treating myself like a prisoner with basic sandwiches 4-5 days a week.
Today’s delectable creation was sliced grilled chicken, sautéed red onion, cherry tomatoes and cheddar cheese on toasted oat nut bread with slathered homemade mayo and sliced cucumber.
I eat a lot of sandwiches and this one ranks toward the top. The only thing left to elevate this creation: bacon.
Working from home has its perks. Namely the ability to make something better than a sandwich with a pickle while wearing your pajamas.
Today I used the mini chopper to pulverize leftover bacon-wrapped chicken. I did the same to a monstrously large carrot. I added some ranch dressing and BBQ sauce and a chopped rib of celery.
Toast up some bread and you have a rival to any sandwich shop on the block.
There’s something about a crispy, toasted sandwich with gooey melted cheese that simply makes it better. With a cheap panini press (you can pick one up for $20), you can turn your boring sandwiches into restaurant rivals. The sandwich above was oatnut bread with a drizzle of olive oil on top, mozzarella cheese, salami, hot capicola and slices of green pepper. Try it out next time and let me know the results.