October 29, 2022
I had leftover prosciutto from the Branzino Wheels I made last night. So, with a fresh sourdough baguette from the Farmer's Market, some homemade pickle sauce (see below), and some gruyere I happened to have on hand, walah...yummy quick lunch! I put it together in my cast iron pan, first browning the cut sides of the baguette and prosciutto, side by side, then assembling the sandwich with all ingredients. Lastly, to melt the cheese, I put it back in the small cast iron, with a larger cast iron on top, which served as a lid and kept the heat in the pan. Along with the sandwich, I had a couple slices of an heirloom tomato that's been ripening on my counter. It was juicy and sweet...and complimented the sandwich perfectly! Croque Monsieur & BLT make a great match!
Pickle Sauce
I often have some of this in my fridge because I love it and use instead of mayo, on sandwiches, or on top of pork or beef. Sometimes I add a little kefir if I wan more of a zing and for the texture to be runnier. I also sometimes mix it with homemade aioli if I need to tame it down a bit.
To Make
Mix together: diced gherkins, chopped fresh dill, prepared horseradish, diced fresh garlic, a little creme fraiche and a small spoonful of Dijon. How much of each ingredient really depends on your taste preferences. I love horseradish and Dijon, so I probably put in more of each than you might like. I make my own prepared horseradish from the grating the root, and then freeze small portions in an ice cube tray. Once frozen, I put all the cubes in a freezer-bag. For the pickle sauce, add one or two of these frozen cubes, depending on how much you're making, and your preference for horseradish.
Prepared Horseradish
In a food processor, grate one horseradish root. Lest rest fro a couple minutes before continuing. Then add 1 cup of filtered water, 1-2 tsp salt (I use 2 tsp of Red Diamond Kosher salt) and 2 tbsp white vinegar. Be careful not to get your face, nose or eyes too clase, because you will feel a "burn" in your eyes and nostrils.
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