Avocat Croque Monsiuer

The French know how to make a hot sandwich, and the Croque Monsiuer is a classic example. I like using a panini press, but you can use a skillet as well.

The French sometimes do an open faced affair, or put an egg on it (they'll put an egg on most anything), and call it a Croque Madame. As you can see - there are many variations - even consider fresh sauerkraut. Here's one with arugula and avocado.

Sauce:

1 rounded Tbsp good real mayonnaise

1 tsp Dijon mustard

1 rounded Tbsp prepared horseradish, drained

4 slices hearty bread

3 oz Swiss cheese, sliced (plus 1/4 cup grated, optional, see below)

2 slices favorite ham

2 palmfuls baby arugula leaves

1/2 avocado, sliced into thin wedges

3 Tbsp butter, at room temperature

Preheat a panini press to medium. Whisk together the sauce ingredients in a small bowl or ramekin.

Spread sauce to taste on inside of each slice of bread. Top one side with half the cheese, evenly.

Top cheese with a slice of ham. Top each other slice with half arugula.

Flip the two bread halves together and butter tops of each sandwich, using half the butter.

Place sandwiches in a hot panini press, butter-side down. Now butter the top half of the sandwiches with the remaining butter. Close panini press and cook for about 5-8 minutes, or until the cheese melts and the bread is browning nicely. You will have to watch the time carefully as presses vary widely.

Preheat broiler if desired. You have two choices here. One is to simply arrange half of the avocado on the toast, slice in half and serve. Great option - my wife prefers this.

The other is to top the sandwich with the extra grated cheese and set under the broiler until the cheese bubbles and browns.

Set the remaining avocado slices atop the sandwich.

Serve with fresh sliced apple and walnut pieces, if desired.

Serves 2.

Comments

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