2 cups sprouts (such as broccoli sprouts or alfalfa)
Place chives, mayonnaise, tarragon, and yogurt in a blender. Add zest and juice of 1 lemon half; season with salt and pepper. Purée until smooth.
Divide and smash avocado between 2 slices of bread; season with salt and pepper. Arrange lettuce and cucumbers over. Top with mozzarella and sprouts. Spread remaining 2 slices of bread with ¼ cup green goddess dressing and close sandwiches.
This is from Melissa Clark’s new cookbook Dinner in French. I made a few minor changes including cutting the recipe in half. It is ridiculously rich and sinful.
4 tbsp butter
1/4 c flour
2.5 c milk
2.5 c grated Gruyere
1/2 tsp herbs de Provence
Pinch of nutmeg
8 slices white sandwich bread
6 oz thinly sliced ham
Heat oven to 375 and spray a 9×9 baking dish.
Melt butter in a medium skillet over medium heat. Stir in flour and cook, whisking, until it turns golden, about 3 minutes. Slowly whisk in milk and whisk until smooth. Stir in herbs, salt and 1 cup of cheese . Whisk till smooth.
Slather bread with mustard, top with ham, shredded cheese and another slice of bread.
Spread a small amount of sauce on the bottom of the baking dish. Place sandwiches in and top with sauce and any remaining cheese.
Bake for 30 – 40 minutes until brown and bubbling.
This is my version of Skinny Taste’s sandwich. I added some mustard and used thinly sliced apples.
4 slices of bread
1 Apple sliced thin
TJs light brie or other soft cheese (remove the ribs if using brie)
Spread fig spread on 2 slices of bread, top with thinly sliced apples and brie, spread Dijon on the other two slices and top with thinly sliced apple, and sandwich together. Spread some butter on the outside of the bread and cook low and slow on a griddle until they outside is toasted and the cheese is melted. Flipping a couple times so it browns evenly. Cut in half and serve.
This is a ridiculously rich recipe, you can cut it up in bite size pieces to make apprizers. It is so good and evil at the same time.
1 (8-oz.) tubes crescent roll dough
2 tbsp butter
1medium onion, thinly sliced
4sprigs fresh thyme, divided
1/4 lb.roast beef
Preheat oven to 350° and grease a 9″-x-13″ baking sheet with cooking spray. Place one unrolled can of crescents on prepared baking sheet and pinch together seams. Bake for 10 min until lightly golden.
Caramelize onions: Melt 2 tbsp butter in a large skillet over medium heat. Stir in onion and 2 sprigs thyme and season with salt and pepper. Cook, stirring occasionally, until the onions begin to soften and turn slightly golden. Continue cooking, stirring occasionally, until the onions are soft and caramelized, 20 to 25 minutes. Remove from heat.
Build squares: spread an even layer of mustard onto prepared crescent, leaving a 1/2″ border clear on all edges. Top with a layer of roast beef and a layer of provolone. Top with caramelized onions, then unroll remaining tube of crescent dough and place on top of onion layer. Pinch together seams to seal. Spray with olive oil.
Bake until dough is golden and cooked through, about 15 – 25 minutes. (If dough is browning too quickly, cover with foil.) Let cool 5 minutes before slicing into squares.