We're an [extra]ordinary group of cookers and bakers with a love of all things Ina. We'll be blogging through the recipes in How Easy Is That? as a group posting about them on each Thursday of every month.
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I really turned this one on its head and made it with turkey pastrami, apple cinnamon bread and Gruyere and Ementhaller cheeses. I hope I don’t get tossed out of BB, but if I do, this sandwich was worth it!
I think using a french baguette would be delicious. If anyone is interested, there is an article in Traditional Home magazine this month entitled French Lessons featuring Ariane Daguin. Included in the article is an awesome-looking recipe for Croque Monsieur. Daguin uses a french baguette. Perhaps you could also use a ciabatta bread (the Italian slipper bread)?
Made this for dinner tonight. Black Forest ham, gruyere, honey dijon mustard, sandwich-sliced french bread… OMG fantastic. So much better than I ever expected it to be… mostly because I am not a huge cheese fan and definitely don’t do cheese “sauce” or white sauce. I cut the recipe in half since there was only two of us and we have leftovers for another meal.
I never in a million years would have made this were it not for this group!
We made this last night and invited two friends (only used 1/2 recipe) over for dinner. It was perfect for 4 people (we had a side dish and dessert as well though). The sauce took longer than I had anticipated to thicken, but it turned out great after I added more flour. One of our guests last night was a French woman who have made this hundred times! And she said that it was “excellent”. Used the thick-sliced honey ham, and the white pepperidge farm as Ina recommended. YUM!
Tomatoes are a great addition to these! My honey loved them! Oh and BTW to anyone who is interested, I’m hosting the next Platinum Chef Challenge and it’s posted on my blog. I would love it if any of you could participate! It’s a really fun challenge!