morning after

perfecting the "done before they arrive" party- a work in progress

Categories: Breads, Pizza, Tarts, Lunch, Breakfast/Brunch, Posted on November 5, 2012 by Sandy Bergsten - Comments (0)
morning after

 

I’m having my old Cleveland girlfriends down for a Dayton sleepover to kick off my fiftieth birthday. Cocktails, dinner, and brunch (before I ship them north on their merry way). And to make sure it is a chipper car ride back I want to make sure they have a scrumptious, and substantial, send-off.

invite

The morning after my wedding anniversary I had an amazing breakfast sandwich in historic Georgetown. Paul’s bakery had an incredible array of viennoiserie- savory snacks wrapped inside sweet buttery dough. On what promises to be another notable eve I’ll try to reconstruct this morning treat- ham and gruyere croissants

ham and gruyere croissant

The secret to this melty sandwich is a thin layer of béchamel sauce. Melt butter in small saucepan, add the flour.

ham and gruyere croissant

Cook until bubbly.

ham and gruyere croissant

Gradually whisk in milk. Add nutmeg and bay leaf. Simmer until the sauce thickens, whisking constantly, about 2 minutes. Season with salt and pepper and set aside.

ham and gruyere croissant

Slice the croissants in half. Spread one tablespoon of béchamel sauce on the inside of each half.

ham and gruyere croissant

Sprinkle each half with one ounce of grated gruyere.

ham and gruyere croissant

Top one side with two ounces ham.

ham and gruyere croissant

Carefully cover with other half. Loosely wrap each filled croissant in foil. Heat in a preheated 350 degree oven for 15 minutes or until cheese is melted and bubbly.

ham and gruyere croissant

Devour immediately.

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