New York Live

Brunch: Tapas Style

Updated 11:18 AM EST, Mon, Apr 19, 2010

from Chris Santos, executive chef and owner of The Stanton Social

Croque Monsieur Bites

1 loaf brioce bread, unsliced
1 cup béchamel sauce (recipe to follow)
¼ cup Dijon mustard
8 slices of sliced country ham
12 slices of muenster cheese
½ cup gruyere cheese grated

Cut brioche directly in half and slice each loaf lengthwise into slices approximately 1/3” thick. Each sandwich requires three slices of bread.

Spread thin layer of Dijon and thin layer béchamel on first slice of bread. Place 2 slices of ha, and three slices of muenster cheese on bread.

Top with second slice of bread and repeat with Dijon, béchamel and ham. Top with ¼ cup grated gruyere cheese.

Spread béchamel only on third slice of bread and top sandwich.

Press down on sandwich so all ingredients are tightly compact.

Grill sandwich to golden brown on both sides in non stick pan coated lightly with cooking spray or melted butter. Remove from pan and bake in 350 degree oven until cheese is melted and sandwich is toasty.  Refrigerate until well chilled.

Gently remove crusts from bread and cut into 1” by 1” squares. Reheat in 350 degree oven and skewer with toothpick.

Serve atop dollops of  béchamel sauce.

Bechamel sauce

2 cups whole milk
1 ½  cups heavy cream
1 tbsp mustard seed
1 bay leaf
1 star anise clove
1 small white onion peeled and sliced
3 cloves
1 ½ tsp nutmeg
blond roux (recipe follows)

bring all ingredients except the roux to a simmer in a sauce pan. Allow to simmer for 15 minutes then whisk in small amounts of the roux until thickened. Strain and season with salt and pepper.

ROUX
4 ounces butter
8 ounces flour
melt butter in a sauce pan and add flour, stirring constantly until a paste is created and cook until a blond color is achieved.

First Published: Apr 12, 2010 4:53 PM EST

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