يمكن أن تبدو هذه السندوتشات الرائعة مثل الكثير من العمل ، ولكن بمجرد الانتهاء من إعداد الصلصة ، فإن وضع شطرين كبيرين وتقطيعهما إلى مستطيلات فردية يعني أنه لا توجد مشكلة على الإطلاق لتقديم ما يكفي للحشد.
المصدر: مارثا ستيوارت ليفينغ ، كانون الأول / ديسمبر 2011
الوقت الكلي
الإعدادية
يخضع أو يستسلم
مكونات
الاتجاهات
ملاحظات كوك
يمكن تبريد السندويشات المجمعة طوال الليل. قطع وتدفئة في الفرن فقط قبل التقديم.
These sandwiches may seem like a lot of work, but once the sauce is prepared, cutting them into individual rectangles means theres no problem at all in serving enough for the crowd. Source: Martha Stewart Living, December 2011. Total time: 1 hour and 40 minutes. Prep time: 30 minutes. Makes 20. Ingredients: 1 loaf white Pullman bread (1 pound 2 ounces), bottom crust trimmed; 4 tablespoons unsalted butter; 1/4 cup all-purpose flour; 1 1/2 cups whole milk; 1/2 cup grated Parmesan cheese (1 1/2 ounces); coarse salt and freshly ground pepper; 8 thin slices high-quality ham (5 ounces), such as Black Forest; 12 large slices Gruyere cheese (12 ounces). Directions: 1. Starting from the bottom of the loaf, cut the bread horizontally into six thick rectangles, about 1/2 inch thick (about 4 x 8/1 per inch); ignore the round top. Toast each slice of bread in a toaster until golden. 2. Melt the butter in a medium-sized saucepan over medium-high heat. Whisk in the flour. Gradually add the milk, whisking constantly. Bring the mixture to a boil, continuing to whisk. Remove from heat and stir in the Parmesan. Allow the bechamel to cool completely. Season with salt and pepper. Divide between 2 ramekins. 3. Spread half of the bechamel from one ramekin onto one slice of bread. Top with 2 slices of ham and 3 slices of Gruyere. Top with one slice of bread, then spread the remaining bechamel from the ramekin over it. Set the sandwich aside. Repeat layers with ham and Gruyere, topping with one slice of bread. Repeat with the remaining bechamel, bread slices, ham, and Gruyere. Wrap each sandwich in plastic wrap and chill for 1 hour. 4. Preheat the oven to 375 degrees. Trim the crusts from the sandwiches. Cut each sandwich in half lengthwise, then crosswise 5 times to form 10 rectangles from each. Skewer each sandwich. Transfer to a baking sheet and heat in the oven until the cheese melts, 6 to 8 minutes. Serve immediately. Cooks Notes: The assembled sandwiches can be chilled
Fernando
27.04.2023 @ 02:57
These sandwiches may seem like a lot of work, but once the sauce is prepared, cutting them into individual rectangles means theres no problem at all in serving enough for the crowd. Source: Martha Stewart Living, December 2011. Total time: 1 hour and 40 minutes. Prep time: 30 minutes. Makes 20. Ingredients: 1 loaf white Pullman bread (1 pound 2 ounces), bottom crust trimmed; 4 tablespoons unsalted butter; 1/4 cup all-purpose flour; 1 1/2 cups whole milk; 1/2 cup grated Parmesan cheese (1 1/2 ounces); coarse salt and freshly ground pepper; 8 thin slices high-quality ham (5 ounces), such as Black Forest; 12 large slices Gruyere cheese (12 ounces). Directions: 1. Starting from the bottom of the loaf, cut the bread horizontally into six thick rectangles, about 1/2 inch thick (about 4 x 8/1 per inch); ignore the round top. Toast each slice of bread in a toaster until golden. 2. Melt the butter in a medium-sized saucepan over medium-high heat. Whisk in the flour. Gradually add the milk, whisking constantly. Bring the mixture to a boil, continuing to whisk. Remove from heat and stir in the Parmesan. Allow the bechamel to cool completely. Season with salt and pepper. Divide between 2 ramekins. 3. Spread half of the bechamel from one ramekin onto one slice of bread. Top with 2 slices of ham and 3 slices of Gruyere. Top with one slice of bread, then spread the remaining bechamel from the ramekin over it. Set the sandwich aside. Repeat layers with ham and Gruyere, topping with one slice of bread. Repeat with the remaining bechamel, bread slices, ham, and Gruyere. Wrap each sandwich in plastic wrap and chill for 1 hour. 4. Preheat the oven to 375 degrees. Trim the crusts from the sandwiches. Cut each sandwich in half lengthwise, then crosswise 5 times to form 10 rectangles from each. Skewer each sandwich. Transfer to a baking sheet and heat in the oven until the cheese melts, 6 to 8 minutes. Serve immediately. Cooks Notes: The assembled sandwiches can be chilled