January 22, 2006

Little Sandwiches

This is a cute little recipe for a sandwich. It’s sort of like a Croque-Monsieur.

Petit Pains au Lait avec du Jambon et du Fromage

2 small pains au lait, pain viennoise, or brioche
2-3 thin slices smoked ham, chopped
¼ cup gruyère, comté, or emmenthal (any cheese would work)
Milk or light cream

Carefully slice the tops off the bread (about ¼ off the top) and gently scoop out the inside of the roll. Put the torn bits of bread in a small saucepan, along with the ham, cheese and enough milk or cream to soften the bread. Stir over medium heat until the cheese is melted, adding more milk until it is well incorporated and kind of gooey, for lack of a better description. Put this filling back in the empty rolls and top with their petit chapeau. This is where the recipe stops, however, for a more attractive look, it would be great to top the sandwiches with a bit more cheese and pop them under the broiler until golden brown and serve without the hat. I’m sure this would work equally well with any sort of roll or baguette, but the smaller the better. Serves 2.

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