The cover of the Tri-City Herald's Food & Wine section July 15 will feature tips and techniques for freezing produce and other foods. Inside you’ll find more recipes plus buying, cooking and health tips on a variety of food-related subjects.
Auction of Washington Wines Announces New Pre-Event in Eastern Washington
Revelry on Red Mountain at Col Solare Winery - Sunday, August 9 from 6 p.m.-9 p.m.
Premium content for only $0.99
For the most comprehensive local coverage, subscribe today.
Benefiting Seattle Children’s Hospital.
For information and tickets: www.auctionofwashingtonwines.org
Prep: 25 minutes
Cook: 30 minutes
Makes: 4 sandwiches
Ham and cheese, with a dab of mustard. There is nothing new about that flavor combination, but this supreme interpretation of the ham and cheese sandwich makes a case for getting it into your life a little more often. It’s a rich recipe, which you really shouldn’t eat very often, but when you do you should do it right. This version - which incorporates several versions, including one by Ina Garten - is especially good if you get your hands on high-quality ham: jambon de Paris, Black Forest, etc.
3 1/2 tablespoons butter
1 1/2 tablespoons flour
1/2 cup milk
1/8 teaspoon salt or to taste
freshly ground pepper
8 slices ( 1/2-inch thick) sandwich or French bread
8 ounces baked him, thinly sliced
1 tablespoon plus 1 teaspoon Dijon mustard, optional
4 cups grated Gruyere cheese
Heat oven to 400 degrees. Meanwhile, melt 1 1/2 tablespoons of the butter in a small saucepan over medium heat. Slowly whisk in the flour until smooth; cook 1 minute. Whisk in milk, stirring, until mixture thickens, about 10 minutes. Remove from heat; stir in salt, pepper and nutmeg.
Melt remaining 2 tablespoons of the butter in small saucepan. Place bread slices on a parchment-lined baking sheet; toast in oven, about 4 minutes per side. Brush each side with the melted butter. Spread each slice with a layer of the sauce. Top each of 4 toast slices with 2 slices of the ham, trimmed to fit the bread. Top the ham with 1 teaspoon of the mustard. Sprinkle 1/2 cup of the cheese over the ham slices and over the remaining 4 slices of toast. Top the ham slices with the other slices, cheese side up. Bake until cheese is golden, about 11 minutes. Heat broiler; broil until browned on top, about 2 minutes. Cut diagonally to serve.
Nutrition information: Per serving: 809 calories, 54 percent of calories from fat, 49 g fat, 28 g saturated fat, 173 mg cholesterol, 43 g carbohydrates, 51 g protein, 1,513 mg sodium, 1.6 g fiber
From: The Flavor Bible by Andrew Dornenburg and Karen Page (Little, Brown, $35).