Today I have spent all morning in the kitchen whipping up new creations to tempt and tease you with. Some savory, some sweet, some a combo of both, but all absolutely mouthwatering. Creating the recipes are one of the biggest parts of food blogging that can take up a lot of time, especially if you have several fails. This morning I was able to collect my thoughts, find my center, and nail each one I made on the first try. That makes for a very happy foodie!
Now I get to sit down and chat with you for a few minutes about the current recipe that I will be sharing with you. Several weeks back, on Instagram, I talked about a Croque Monsieur and Croque Madame and shared some rough pictures of what they actually are and how they are different from each other. (An egg is all that really separates the two.) With the holidays coming up I wanted to do something a little different because I know that a lot of people will be hosting breakfasts, brunches, lunches, dinners, and parties. And when it comes to being a host, an appetizer of a classic favorite is always welcome. I also decided to speed up the cooking process a bit. You won’t be sorry.
If you have been following me over the last month, or so, you know that I have a strange obsession with using my waffle iron for sandwiches instead of waffles. 😉 By using a waffle iron for this appetizer, you can press both sandwiches (16 minis) in four minutes. (Plus, you get the amazing little pockets to hold your cheese sauce!) In that four minutes you will be able to preheat your broiler, and whip up your sweet gouda béchamel sauce. Now hold on just a minute. If you are uncertain about a sweet béchamel give it a try. You will never look at this delicately delicious sauce the same ever again. It is a sweet addition to the savory sandwich that just puts it over the top and creates an entirely new taste profile.
If you don’t want to take the appetizer route you can absolutely create an amazing breakfast, brunch, or lunch for two with this recipe. Just don’t cut the grilled sandwiches into four pieces and they will be just as delicious. This recipe is truly for the hard-core cheese lovers. These sandwiches just ooze cheesy goodness everywhere. They are delicate, yet sophisticated, but will please even the pickiest eater. Once you try them you will want to keep them in the front of your recipe files to grab for so many occasions. You need to just make a quick batch, take a minute to enjoy the cheesy gooeyness, sit back relax, and enjoy!
Are you hosting any parties this holiday season?
Sweet Gouda Béchamel Smothered Croque Monsieur Bites
By Angie Gouchenour
4 slices of whole grain wheat bread with the crusts cut off
2 large slices honey ham lunch meat
2 slices of aged white cheddar cheese
2 slices of smoked provolone cheese
1 Tablespoon spicy brown mustard
1 Tablespoon butter
2 Tablespoons wheat flour
¼ cup + 1 Tablespoon milk (I used vanilla cashew milk)
2 teaspoons Sugar 2.0
1 Baby Bel Cheese broken into four pieces
Preheat the oven broiler on low
Heat your waffle iron on medium
Assemble the sandwiches by splitting the mustard between the four slices of bread, then layer the white cheddar, ham, and provolone on the mustard side of the bread and top with another slice mustard side down
Cut each sandwich in half and place in diagonal positions on the waffle iron and press down hard
After two minutes carefully remove them and repeat with the other sandwich
Cut each half in four and place them on a parchment covered cookie sheet
While the sandwiches are cooking cook the sauce
In a small sauce pan melt the butter
Remove the pan from the heat and stir in the flour creating a paste
Pour in the milk a little at a time until it is creamy (If you add it all at once it can create lumps)
Place it back on the heat and add the Baby Bel cheese and stir until melted
Top the sandwiches with even amounts of sauce and place under the broiler for 5-10 minutes to lightly brown
Remove, insert toothpicks to hold together, and serve