Grilled cheese sandwiches are great kid food – but with just a couple changes and additions, your kid’s grilled cheese sandwich can be a fantastic grown-up meal as well.
Our FRESH Croque uses such simple ingredients that even your kids might be asking for one instead of their American-cheese-and-Wonder-bread usual. (Imagine that; everybody eating the same thing at dinner, so you don’t have to be the short-order cook.) The real trick is good bread and a great cheese – rich, buttery Gruyere, so mild and melty that almost everybody likes it.
The FRESH Croque
2 oz prosciutto (sliced as thin as possible)
2 oz thin sliced Gruyère cheese
1 egg, fried sunny side up
1/2 Tbs butter
2 slices of rustic Italian bread
4 oz Dijon Crème Fraiche, recipe follows
Fresh cracked pepper, to taste
Fresh chives, finely chopped, to taste
Sandwich the prosciutto and Gruyère between Italian slices (Gruyère on top of proscuitto). Toast on a panini press, flat top or Teflon pan with a touch of butter or EVOO. Once warm all the way through, cut in half on the bias. Place fried egg on top. Place chilled Dijon crème in a ramekin on the side. Garnish with cracked pepper on egg and chopped chives.
Dijon Crème Fraiche
4 oz Dijon mustard
2 oz sour cream
2 oz mayo
8 shakes of Tabasco Jalapeño
1 small bundle of chives (fine chop)
Salt and fresh cracked pepper, to taste
Mix all ingredients and store in a sealed container in the refrigerator until ready to use. Will keep for 5 to 7 days.
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