Croque Monsieur and Escargot....

Happy Bastille day! I must admit I wouldn't have known if my wife hadn't mentioned it at breakfast this morning, but as soon as she did I immediately remembered the can of french snails I have had for some time just waiting for a chance to use them up. What better way than in honor of Bastille day when the French stormed the Bastille prison in 1789 and proclaimed freedom for the rest of the country.

I hope nobody's wincing at the mention of canned snails and not fresh. You try sourcing fresh or frozen and let me know how it goes. These snails were actually pretty good once cooked in their garlic butter bath and served with some toasted garlic bread. I tried to buy some snail shells to bake them in but the young man at Cost Plus informed me they were a seasonal item. What season might that be?

The snails weren't going to go very far so it was time to start thinking about something else to make. Remember all of this thinking is being done just as I got out of bed and at one of the busiest times in the house, with a little help from the dark stimulant in my French press of course. My brain finally gave me an answer. Croque Monsieur, the famous ham and cheese toasted sandwich literally meaning mister crunchy. It was a lot of fun making this meal but the key is having as much prepared as possible. I made the bechamel sauce for the sandwich hours ahead of time and grated the cheese so that the sandwich was just ready to build and flash under the grill for a crusty melted topping. If I could change one thing to Mister Crunchy it would be to make him thinner. I cut the bread a little on the thick side and in this dish less is more.

Happy Bastille Day!

Here's the recipes:

1 Can of French snails
1 Stick of butter
4 Cloves of garlic, minced
1/2 Shallot, minced
2 Tbsp minced parsley
Salt and pepper

Mix butter, garlic, shallot, salt and pepper together and bring to a boil in a small saute pan. Throw in the snails and parsley and cook for about 5 minutes. Serve with garlic bread.

Croque Monsieur:

For the bechamel sauce,
2 Tbsp AP flour
2 Tbsp butter
1 1/2 Cups milk
Salt and pepper
1/4 Cup grated Parmesan
1/4 Cup grated Gruyere

French bread, sliced
Sliced ham
1/2 lb Gruyere cheese
2 Tbsp Dijon mustard

Melt the butter until bubbling, add the flour and mix until smooth. Add the milk slowly whisking each time until all the milk has been added and the sauce is now thicker. Add the two cheeses and mix until there are no lumps. Season and set aside.

To build the sandwich,

Spread the Dijon on both sides of the bread. Add 2 slices of ham and some more grated Gruyere cheese. Top with the other slice of bread. Put the sandwich in the oven at 400 for about 5 minutes just to get the inside soft and melted. Pour some of the bechamel over the top of the sandwich and then add some more Gruyere on top.  Put the sandwich under the broiler and toast until bubbly and brown.

I'm linking this post up to Girlichef's Friday Pot Luck Party. Go on over and check it out!