Croquette Sandwich Food

KOROKKE (POTATO & MEAT CROQUETTE)

Steps:

• Gather all the ingredients.

CROQUETTE SANDWICH

Steps:

• Gather all the ingredients.
• With a knife, make a slit on the top of dinner rolls.
• Spread the Japanese mayo between the slits.
• If the croquette is too big for the dinner rolls, cut in half.
• Place the butter lettuce in the slits.
• Place the croquette in between and put the tonkatsu sauce on top. Serve immediately.

SALMON CROQUETTE SANDWICH

Steps:

• In a small bowl, combine egg, bread crumbs, garlic powder and smoked paprika. Add salmon and mix lightly but thoroughly. Shape into 2 patties. , In a large skillet, cook patties in oil over medium heat until browned, 5-6 minutes on each side. Spread cut sides of bagels with cream cheese; sprinkle with capers. Serve patties on bagels with tomato, red onion and, if desired, dill.

CRAB CROQUETTE SANDWICH

Steps:

• Prepare the crab croquettes. Melt 2 tbsp butter in a large saute pan over medium heat. Add the chopped onions and saute until softened, about 5 minutes. Add ¼ cup flour, stirring to combine. Add the milk and simmer for 2 minutes, stirring frequently. Stir in the crab and lemon juice and season the mixture with salt and pepper. Remove from heat and let cool completely.
• Preheat oven to 425 degrees F. Drizzle 2 tbsp on a baking sheet pan.
• Set up a breading station, placing ½ cup flour in one bowl, 2 eggs in another, and 1 cup panko with 2 tsp togarashi in a third.
• Shape the crab mixture into 6 patties, about ½ cup each. Carefully dredge the crab cakes in flour, shaking off the excess. Dip them in the egg, making sure to coat both sides then coat with the seasoned panko. Lay the crab cakes on the prepared sheet pan. Spray the crab cakes with a generous amount of cooking spray and bake in the oven for 20 minutes, flipping them over halfway through.
• While the crab cakes are baking, make the cabbage slaw. Whisk together 1 tbsp rice vinegar with 1 tbsp oil, and 1 tsp sugar. Toss the cabbage with the dressing and season with salt and pepper.
• Toast the bread and spread about 1 tbsp dijon mustard on one slice. Top with a crab cake and drizzle about 2 tbsp bulldog sauce on top. Pile on the cabbage and top with another slice of bread. Serve immediately.

CROQUE MONSIEUR

Steps:

• Preheat the oven to 400 degrees F.
• Melt the butter over low heat in a small saucepan and add the flour all at once, stirring with a wooden spoon for 2 minutes. Slowly pour the hot milk into the butter?flour mixture and cook, whisking constantly, until the sauce is thickened. Off the heat add the salt, pepper, nutmeg, 1/2 cup grated Gruyere, and the Parmesan and set aside.
• To toast the bread, place the slices on 2 baking sheets and bake for 5 minutes. Turn each slice and bake for another 2 minutes, until toasted.
• Lightly brush half the toasted breads with mustard, add a slice of ham to each, and sprinkle with half the remaining Gruyere. Top with another piece of toasted bread. Slather the tops with the cheese sauce, sprinkle with the remaining Gruyere, and bake the sandwiches for 5 minutes. Turn on the broiler and broil for 3 to 5 minutes, or until the topping is bubbly and lightly browned. Serve hot.

THE CLASSIC FRENCH BISTRO SANDWICH - CROQUE MONSIEUR

Steps:

• Spread the bread with some of the softened butter, make 4 sandwiches, each with one slice of ham and one slice of cheese. Press them firmly together.
• Beat the eggs with the water, add the salt and pepper to taste, and dip the sandwiches into the egg mixture, coating all sides well.
• Heat the rest of the butter in a heavy- bottomed frying pan/skillet, when it has melted and is very hot - but not brown, fry the sandwiches for about 5 - 8 minutes, turning once.
• Serve immediately.
• If you prefer, although it is not traditional, you may place the croque-monsieur into a very well-buttered baking pan and bake in a moderately hot oven - 175°C/350°F - turning once, for about 10 to 15 minutes. It is easier to prepare a larger number this way and keep them warm until you are ready to serve them.

CROQUETTE SANDWICH (CROQUETA PREPARADA)

Steps:

• Begin by bringing a medium sized pan to medium heat. Melt the butter inside the pan and add olive oil. Once the oil begins to smoke, toss in your finely chopped onion and sauté.
• Slowly add in 1/2 cup wheat flour to create a paste. Next, season with salt, pepper, and your ground garlic. Gradually whisk in your milk and mix until texture is thickened.
• After the base is thickened, stir in your chopped parsley and ham. Turn off heat and place the filling into a sealed container. Refrigerate the croquette (croqueta) filling for at least 2 hours.
• Prepare an egg wash by whisking the eggs with a tablespoon of water in a bowl. Place breadcrumbs in a separate bowl or plate with 1/4 cup of the remaining flour. Bring vegetable oil inside of a pan to medium heat. The oil level should cover half of the croqueta log.
• Take your ham croquette (croqueta) filling out of the refrigerator and shape individual croquette (croqueta) logs. They should be at most 3 inches long. Dip ham croquette (croqueta) logs into the egg wash then into breadcrumbs. Repeat egg wash and breadcrumbs dip one more time then place into frying pan.
• Fry the croquettes (croquetas) making sure it is golden on all around. Then, place fried croquettes (croquetas) inside a paper laced bowl or wire rack to soak excess oil. Lastly, prepare a sandwich by placing in order - mustard, pickles, cheese, ham, and croquetas. Bring griddle or pan to low-medium heat with butter. Flatten sandwich with a separate skillet or bacon press and toast each side.

CROQUE MADAME SANDWICH

Steps:

• Preheat the broiler.
• Make the bechamel sauce: In a small saucepan, melt 1 ounce butter over medium heat. Whisk in the flour and cook, stirring constantly, until you smell the flour and butter cooking, 2 to 3 minutes. Do not allow it to brown. Add the milk and bay leaf and cook, stirring from time to time, until the mixture thickens like a soup, 10 to 12 minutes. Remove the bay leaf and stir in the Parmesan. Transfer to a bowl to cool.
• Arrange 4 slices of the bread on a flat surface. Top each with 2 to 3 slices of ham. Mix together half of the Gruyere cheese and the bechamel sauce. Taste for seasoning. Spread a little of the sauce on top of the ham and top each with another slice of bread.
• Heat a large cast iron skillet and, when hot, add half of the remaining butter. Add 2 of the sandwiches and brown on one side, 2 minutes. Turn on the other side and brown 2 more minutes. Transfer to a baking sheet and repeat with the remaining butter and sandwiches. Spread the remaining bechamel on top of the sandwiches and top with the other half of the Gruyere cheese.
• Wipe any crumbs from the cast iron skillet and spray with nonstick spray. Crack 4 eggs into the skillet, leaving a little room between each. (Alternatively, fry 2 at a time). While the eggs are frying, place the sandwiches under the broiler and broil until the top becomes golden brown, 1 to 2 minutes. Season the eggs with salt and top each sandwich with a fried egg. Serve immediately.