Croque Madame

(Slightly adapted from Epicurious)

Makes 2 sandwiches

2 1/2 tablespoons unsalted butter, plus extra for grilling sandwiches
1 tablespoon plus 1 1/2 teaspoons all-purpose flour
1 cup whole milk
1/8 teaspoon salt
Dash freshly ground black pepper
Dash grated nutmeg
1/2 cup, plus 3 tablespoons shredded Gruyere, divided
4 slices sandwich bread
2 teaspoons Dijon mustard
1/4 pound thinly sliced Black Forest hame
2 eggs

Make sauce:
Melt 1 1/2 tablespoons butter in a small heavy saucepan over moderately low heat, then whisk in flour and cook roux, whisking, about 3 minutes. Whisk in milk and bring to a boil, whisking constantly. Reduce heat and simmer, whisking occasionally, about 5 minutes. Whisk in salt, pepper, nutmeg, and 2 tablespoons cheese until cheese is melted. Remove from heat and cover surface directly with a sheet of wax paper.

Make sandwiches:
Preheat the broiler.

Spread 1 1/2 tablespoons sauce evenly over each of 2 slices of bread, then sprinkle evenly with remaining cheese (1/4 cup per slice). Spread mustard evenly on remaining 2 bread slices and top with ham, dividing it evenly, then invert onto cheese-topped bread to form sandwiches.

Lightly oil a shallow baking pan.

Melt 1 tablespoon butter in a 12-inch nonstick skillet over moderately low heat, then cook sandwiches, turning over once, until golden, 3 to 4 minutes total. Remove from heat and transfer sandwiches to baking pan, then wipe out skillet with paper towels.

Top each sandwich with 2 tablespoons sauce, spreading evenly. Broil sandwiches 4 to 5 inches from heat until sauce is bubbling and golden in spots, 2 to 3 minutes. Turn off broiler and transfer pan to lower third of oven to keep sandwiches warm.

Heat a bit more butter in nonstick skillet over moderate heat until foam subsides, then crack eggs into skillet and season with salt and pepper. Fry eggs, covered, until whites are just set and yolks are still runny, about 3 minutes. Top each sandwich with a fried egg and serve immediately.

From Dishing Up Delights.

Tuscan Tuna Sandwiches

Chopped fennel bulb, fresh basil, and capers lend this speedy, no-cook supper vibrant Italian flair. Toasted bread adds a nice texture, but it's an optional step. You can serve sandwich with baked potato chips.

Yield 4 servings (serving size: 1 sandwich)

Ingredients

• 1/4 cup finely chopped fennel bulb
• 1/4 cup prechopped red onion
• 1/4 cup chopped fresh basil
• 2 tablespoons drained capers
• 2 tablespoons fresh lemon juice
• 2 tablespoons extravirgin olive oil
• 1/4 teaspoon black pepper
• 2 (6-ounce) cans solid white tuna in water, drained
• 1 (4-ounce) jar chopped roasted red bell peppers, drained
• 8 (1-ounce) slices sourdough bread, toasted

Preparation

Combine chopped fennel, red onion, 1/4 cup basil, capers, lemon juice, olive oil, 1/4 teaspoon black pepper, tuna, and bell peppers in a bowl, stirring well. Spoon 1/2 cup tuna mixture on each of 4 bread slices. Top each serving with 1 bread slice. Cut each sandwich in half diagonally.

Nutritional Information

Calories: 292 (31% from fat)

Fat: 10g (sat 1.6g,mono 5.6g,poly 1.7g)

Protein: 25.2g

Carbohydrate: 24.3g

Fiber: 3.3g

Cholesterol: 36mg

Iron: 2.4mg

Sodium: 878mg

Calcium: 85mg

David Bonom, Cooking Light, APRIL 2007

Blue Cheese-Steak Pepper Wraps

Yield 4 servings (serving size: 1 wrap)

Ingredients

• 12 ounces boned top round steak
• 2 teaspoons dry mustard
• 1/2 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon salt
• Cooking spray
• 2 cups sliced mushrooms
• 1 onion, cut into 1/4-inch-thick wedges
• 1 medium red bell pepper, seeded and cut into 1/4-inch strips
• 2 tablespoons water
• 1 1/2 tablespoons red wine vinegar
• 1/2 cup (2 ounces) crumbled blue cheese or feta cheese
• 4 (8-inch) fat-free flour tortillas
• 2 cups chopped romaine lettuce

Preparation

Trim fat from beef; slice into 1/4-inch strips. Set aside.

Combine the mustard, black pepper, garlic, and salt in a large bowl. Add beef, tossing to coat.

Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add beef mixture; sauté 4 minutes or until done. Remove from pan; keep warm. Add mushrooms, onion, and bell pepper to pan; sauté 2 minutes. Add water; cover and cook 5 minutes, stirring occasionally. Stir in beef mixture and vinegar. Remove from heat; stir in cheese.

Warm tortillas according to package instructions. Spoon 1 cup mixture onto each tortilla; top each serving with 1/2 cup lettuce, and roll up.

Nutritional Information

Calories: 310 (24% from fat)

Fat: 8.1g (sat 3.9g,mono 2.5g,poly 0.5g)

Protein: 26.3g

Carbohydrate: 32.4g

Fiber: 3.3g

Cholesterol: 56mg

Iron: 4.1mg

Sodium: 732mg

Calcium: 103mg

Cooking Light, JUNE 2000

Bahn Mi

A common craving among our readers is for ethnic, spicy fare, and these Vietnamese-style sandwiches fill the bill. You can prepare the pork and the mayonnaise mixture (steps 3 and 4) up to a day ahead. Assemble the sandwiches up to four hours ahead, wrap in plastic wrap, and refrigerate.

Yield 8 servings (serving size: 1 sandwich)

Ingredients

• 1/2 cup shredded carrot
• 1/2 cup grated peeled daikon radish
• 1 tablespoon cider vinegar
• 2 teaspoons sugar
• 1/4 teaspoon kosher salt
• 3 tablespoons chili garlic sauce (such as Lee Kum Kee)
• 1 1/2 teaspoons sugar
• 1 (1-pound) pork tenderloin, trimmed
• Cooking spray
• 1/2 teaspoon salt
• 3 tablespoons fat-free mayonnaise
• 2 (20-inch) baguettes (about 8 1/2 ounces each)
• 16 thin cucumber slices (about 1 cucumber)
• 16 cilantro sprigs
• 1/4 cup thinly sliced green onions (about 2)
• 1 seeded and thinly sliced jalapeño pepper

Preparation

1. Combine the first 5 ingredients; cover and let stand 15 minutes to 1 hour. Drain.

2. Preheat oven to 400°.

3. Combine the chili garlic sauce and 1 1/2 teaspoons sugar; stir well. Place pork on the rack of a small roasting pan or broiler pan coated with cooking spray. Spread 2 tablespoons chili garlic mixture evenly over pork; sprinkle the pork with 1/2 teaspoon salt. Bake at 400° for 20 minutes or until a thermometer registers 155° (slightly pink). Cool; cover the pork, and refrigerate.

4. Combine mayonnaise and remaining chili garlic sauce mixture; cover and refrigerate.

5. Cut each baguette horizontally, cutting to, but not through, other side using a serrated knife. Spread mayonnaise mixture evenly on cut sides of baguettes. Thinly slice pork; divide pork evenly between baguettes. Top evenly with carrot mixture. Arrange 8 cucumber slices and 8 cilantro sprigs on each baguette. Top evenly with onions and jalapeño. Press top gently to close; cut each baguette into 4 equal servings.

Nutritional Information

Calories: 343 (22% from fat)

Fat: 8.3g (sat 1.8g,mono 2.7g,poly 3.2g)

Protein: 17.5g

Carbohydrate: 50.2g

Fiber: 4.2g

Cholesterol: 37mg

Iron: 2.1mg

Sodium: 721mg

Calcium: 20mg

Jeanne Thiel Kelley, Cooking Light, SEPTEMBER 2008

Curried Chicken Salad

This spicy-sweet chicken salad is loaded with fruit. Eat it with whole-grain crackers or a toasted baguette to increase your carbohydrates. If you don't have time to cook the chicken, pick up a rotisserie chicken at the supermarket.
Yield

2 servings (serving size: 1 1/4 cups)
Ingredients

* 1 1/2 cups chopped cooked chicken breast (about 8 ounces)
* 1/2 cup halved seedless red grapes
* 1/2 cup diced peeled apple
* 2 tablespoons diced pineapple
* 1 tablespoon dried currants
* 3 tablespoons low-fat mayonnaise
* 1 teaspoon honey
* 1/2 teaspoon curry powder
* 1/2 teaspoon fresh lemon juice
* 1/8 teaspoon salt
* 1/8 teaspoon freshly ground black pepper
* 1 tablespoon sliced almonds, toasted

Preparation

Combine first 5 ingredients in a large bowl. Combine mayonnaise and next 5 ingredients (through pepper), stirring with a whisk. Pour mayonnaise mixture over chicken mixture; toss gently to coat. Sprinkle with almonds. Cover and chill.
Nutritional Information

Calories: 303 (21% from fat)
Fat: 7.2g (sat 1.3g,mono 2.3g,poly 1.3g)
Protein: 33.8g
Carbohydrate: 25.7g
Fiber: 1.9g
Cholesterol: 89mg
Iron: 1.7mg
Sodium: 435mg
Calcium: 37mg

Maureen Callahan, Cooking Light, JULY 2004

Ham and Cheese Tartines with Cherokee Purple Tomato Salad

Ham and Cheese Tartines with Cherokee Purple Tomato Salad

A tartine is an open-faced sandwich. Manchego, a sheep's-milk cheese, and serrano ham give this tasty salad a Spanish flair.

Tartines:
4 (1 1/2-ounce) slices ciabatta bread, toasted
1 ounce serrano ham, cut into 4 thin slices
3 ounces Manchego cheese, cut into 4 thin slices
1 teaspoon chopped fresh oregano

Salad:
1 tablespoon finely chopped fresh oregano
1 tablespoon finely chopped shallots
1 tablespoon sherry vinegar
2 teaspoons extravirgin olive oil
1 garlic clove, minced
4 cups torn Boston lettuce
3 cups thinly sliced honeydew melon
3 medium Cherokee Purple tomatoes, halved lengthwise and thinly sliced

1. Preheat broiler.

2. To prepare tartines, place bread slices in a single layer on a baking sheet. Arrange 1 ham slice and 1 cheese slice on each bread slice. Broil 3 minutes or until cheese melts. Sprinkle evenly with 1 teaspoon oregano.

3. To prepare salad, combine 1 tablespoon oregano and next 4 ingredients (through garlic) in a bowl, stirring well with a whisk. Arrange 1 cup lettuce on each of 4 plates. Top each serving with 3/4 cup honeydew and 1/2 cup tomato slices. Drizzle each serving with about 1 tablespoon dressing. Place 1 tartine on each plate.


Yield: 4 servings

CALORIES 269 (34% from fat); FAT 10.3g (sat 3.9g,mono 4.5g,poly 0.8g); IRON 2.4mg; CHOLESTEROL 19mg; CALCIUM 135mg; CARBOHYDRATE 34.4g; SODIUM 730mg; PROTEIN 11.2g; FIBER 2.2g

Cooking Light, AUGUST 2008