Start to finish: 30 minutes
Servings: 4
Ingredients:
- 1 tablespoon unsalted butter
- 1 1/2 tablespoons flour
- 1 cup almond milk, unsweetened
- 3 cups (6 ounces) gruyere, shredded, divided
- 1/4 cup Parmesan, grated
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, ground
- Pinch of nutmeg (optional)
- 8 slices white bread
- Dijon mustard
- 6 ounces ham, sliced
Preparation:
- Preheat the oven to 400 degrees.
- Melt the butter in a heavy-bottom saucepan over medium-low heat. Add the flour and stir constantly for 2 to 3 minutes.
- Whisk in the almond milk until incorporated. Let this cook for an additional 3 to 5 minutes, or until thickened. Remove from the heat.
- Stir in 2 cups of the gruyere and all the Parmesan cheese. Add the salt and pepper and optional nutmeg. Set aside.
- Line a sheet pan with parchment paper. Place the 8 slices of bread on it and bake for 3 minutes. Flip the bread and bake for another 3 minutes, or until the bread is toasted. Remove from the oven.
- Slather four slices with Dijon mustard. Divide and layer the ham on top.
- Sprinkle each of the slices with the remaining cup of gruyere, and cover them with about 1 tablespoon of sauce each. (This helps melt the cheese.)
- Cover with the remaining four slices of toast.
- Spread the remaining sauce on top of the four sandwiches.
- Bake in the oven for 5 minutes at 400 degrees.
- Turn on the broiler and bake for an additional 2 to 3 minutes, or until they are bubbly and golden brown.
Asparagus Ribbon Salad
Prep time: 25 to 30 minutes
Makes 1 quart
Ingredients:
- 1 bunch asparagus
- 1/2 cup radishes, cut into matchsticks
- 1/3 cup sliced almonds
- 3 tablespoons olive oil, divided
- 1/2 tablespoon cane sugar
- 1 teaspoon sea salt, divided
- 1/2 teaspoon black pepper, ground
- 2 tablespoons apple cider vinegar
- 1/4 teaspoon garlic, minced
- 1/2 cup mint, chopped
Preparation:
- Preheat the oven to 400 degrees.
- Remove the tough ends of the asparagus by cutting them with a knife or snapping them off. Shave the asparagus stalks with either a knife or a peeler to make ribbons, and place them in a bowl. Add the radish sticks.
- In a separate bowl, toss the almonds with 1 tablespoon olive oil, sugar, salt and pepper, and place them on a parchment-lined sheet pan. Place on the middle rack of the oven and bake for 5 minutes. When toasted, add the almonds slices to the asparagus bowl.
- Toss the vegetables with 2 tablespoons of olive oil, the apple cider vinegar, garlic, and 1/2 teaspoon salt.
- Garnish with chopped mint.