I think I’ve perfected many different cuisines, but I’ve stayed away from French because I always thought all that butter, cheese, etc. leaves too much room for error. Can you say scorched to freakin’ death?
But for Bastille Day, I thought I would man up and at least try something not so difficile. When I consulted the net, the croque monsieur was repeatedly described as an easy French dish. And face it, who doesn’t love a ham-n-cheese in any language?
The difference between good ole ham-n-cheese made in the US of A and the French variety is the addition of béchamel sauce. I was apprehensive but soldiered on like G and guess what? It was divine. A fancy, way less spicy…let’s keep it real, a French Rotel dip. Mmmmm hmmmmm.
Slather that bad boy on top, layer on yummy gruyere (I used smoked) and now you’re talking. I’m washing it down with a white burgundy. I’ll move on to the champagne as pre-game. Enough typing now; time to get in these streets. Bonne fête, bishes!