BECHEMEL SANDWICH
My son had to make croque-monsieur as part of his French project. He followed the recipe to the T the first time he made it. I asked him to make a vegetable version the next time he made it. We gradually tweaked the recipe; now, only the bechamel is the only common thing in the original and the tweaked versions. Hence the term Bechamel Sandwich. He makes it regularly now and hoping that he will learn to cook more !!!!
INGREDIENTS
- 10 slices of bread
- slices of capsicum, onions, and tomatoes
- cheese for sprinkling
For the bechamel sauce:
- 2 Tbsp. butter
- 2 Tbsp. all-purpose flour
- 1 cup milk
- 1/2 tsp black pepper
- a pinch of Italian seasoning
- 1/4 cup of shredded cheese
METHOD
- Make the bechamel sauce. Heat a saucepan on medium heat; when the saucepan is hot, melt the butter, add the flour, stir, and let the flour cook in the butter for a few seconds. Add in pepper. Stir well.
- Turn the heat to low and then gradually add in the milk. Stir continuously as you add in the milk.
- Turn the heat to medium and let the sauce boil. Keep stirring. As the sauce comes to a rolling boil, turn off the stove, keep going for a few more seconds, and add the Italian seasoning and cheese.
- Check for salt and add it sufficiently.
- Keep the sauce aside. It will thicken a little bit more.
- Preheat the oven to 425 degrees F for 15 minutes.
- In a baking tray, assemble the bread slices, add a tablespoon of the sauce on the cut, and spread it over the spread. Layer the bread with pieces of onions, capsicum, and tomatoes.
- Drizzle the leftover sauce on the toppings. Lightly sprinkle with cheese. Place the slices on the top.
- The oven will be preheated by now. Place the tray in the oven and toast for 5-7 minutes or until the top is brown. I love the aroma of baking the sandwich, especially the tomatoes!!!
- Slice the sandwich into rectangular or triangles.
Comments