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1 loaf of rustic bread, such as pane Pugliese or Italian, cut into 1 1/2-inch thick slices - You want to use a wider bread here, not a thin loaf of bread.; 1 / 2 lb ham, thinly sliced; 8 oz ...
Croque-monsieur – French for "mister crunch", it is a baked or fried boiled ham and cheese sandwich. [4] The dish originated in French cafés and bars as a quick snack. A Croque Madame is a version of the dish topped with a fried egg. Denver omelette – an omelette filled with diced ham, onions, and green bell peppers. [5]
The first documented reference to a "Monte Cristo Sandwich" was in an American restaurant industry publication in 1923. [1] From the 1930s to the 1960s, American cookbooks commonly had recipes for similar croque monsieur variants, under such names as "French sandwich", "toasted ham sandwich", and "French toasted cheese sandwich". [2]
Mix reduced-fat cream cheese and sugar until blended; spread onto bread. Place 4 bread slices, cream cheese-sides up, in 8-inch square baking dish sprayed with cooking spray.
Quickly, the toast, the butter, the Gruyère cheese, the ham, a little cayenne pepper and we are at work. One cuts, another butters, the third puts it all together into sandwiches that Vincent fries in the pan.
3. Place 1 toast onto a plate. Top with half the banana and another toast. Sprinkle with the cinnamon-sugar and 1/2 cup blueberries. Repeat with the remaining ingredients. Serve with the syrup. Helper: For the cinnamon-sugar, stir 1 tablespoon sugar and 1/2 tablespoon cinnamon in a small bowl.
Broil the bread until the cheese and ham get crispy and the bread browns up, about 1 to 2 minutes. This last step makes it so good! Serve hot and feel free to slather each slice with some maple ...
Toast French toast slices for 12-16 minutes until golden brown. Next, make your custard. Combine egg, plus egg yolks, half and half, vanilla extract, cinnamon and brown sugar in a small bowl and ...