Each recipe in The Enclyclopedia of Sandwiches (scheduled for release on April 5th) is introduced from a historical perspective - where appropriate - as well as a mouth-watering description. Not only are the descriptions hard to resist, but the photos by Matt Armendariz of Matt Bites will have you drooling within moments.
There are recipes that range from the unusual - think Spam sandwich - to the traditional hoagie. There are even dessert sandwiches! I can't wait to try the Nutella sandwich or the Pound Cake Sandwich. She even offers variations on ingredients that will be sure to please your palate.
I decided to dive into her version of the hot ham and cheese - Croque Monseiur. With the addition of Gruyere cheese I was immediately ready to sample this melty-cheese sandwich. As with many of the recipes in this cookbook, it's simple and you just need to read through the ingredients and directions a moment before beginning.
I loved the contrasting flavors of the cheese, ham and Dijon mustard. It's really a simple sandwich, but not one I would think to make for my lunch. I told you recently that my go-to lunch is a turkey on whole wheat bread. I may add mustard but other than that it's simple and unadorned. I will be referring to this cookbook frequently to get inspiration of new flavor combinations and even desserts to share with my family.
Source: Susan Russo - The Encyclopedia of Sandwiches
- About 2 tablespoons butter, divided
- 2 slices white bread
- Dijon mustard, optional
- 2 thin slices baked or boiled ham
- 1/2 cup grated or think slices Gruyere cheese (my slices were a little thicker and took longer to melt)
- salt and freshly ground pepper, to taste
- Butter both slices of bread. If using mustard, spread it on one side of each bread slice. Top one slice, mustard-side up, with ham, then cheese. Season to taste with salt and pepper. Top with other bread slice, mustard-side down.
- Melt remaining butter in a griddle or frying pan over medium high heat. Fry sandwich about 3 minutes on each side, or until crisp and golden brown. (If you prefer not to fry the sandwich on the stove top, broil 1-2 minutes per side, until crisp and golden brown.) Serve hot. Makes 1.
Disclaimer: I received a review copy of this cookbook. I was not told how to write my reivew and all opinions and statements are my own. The link for Susan Russo's other cookbook will take you to Amazon for more information and if you decide to purchase through that link I receive a very small referall fee.
Please note that all photos and content belong to Patsy Kreitman, unless otherwise noted. If you want to use something please ask first.