Ham Cheese Baguette Toast Food

CROQUE MONSIEUR (FRENCH HOT HAM AND CHEESE SANDWICH)

Steps:

• Preheat oven to 200°C/390°F (180°C fan).

HAM & CHEESE BAGUETTE TOAST

Steps:

• Whisk first 5 ingredients together in a shallow bowl; dip bread into egg mixture to soak well.
• Melt half the butter in a large non-stick skillet over medium heat; fry half of the bread, turning once, until puffed & golden, about 5 minutes.
• Repeat with remaining butter & bread; arrange on a rimmed baking sheet.
• Divide ham over bread & top with cheese; broil until bubbly & melted, about 2 minutes.

HAM & SWISS MELTS

Steps:

• Cut baguette in half without slicing through completely. Arrange half of the cheese on bottom half. Top with pickles, ham and remaining cheese; sprinkle with paprika. Close sandwich; cut crosswise into four pieces., Transfer to an ungreased baking sheet. Bake at 350° for 12-15 minutes or until cheese is melted.

TOASTED BAGUETTE

Steps:

• Preheat the oven to 400 degrees F.
• Slice the baguette diagonally into 1/4-inch slices. You should have 20 to 25 slices. Place the slices in 1 layer on a baking sheet. Brush each slice with olive oil and sprinkle with salt and pepper.
• Bake the toasts for 15 to 20 minutes or until they are crisp and browned. Serve at room temperature.

BAGUETTE TOAST

Steps:

• Slice bread on an angle.
• Place olive oil in small shallow bowl (like a cereal bowl).
• Dip each side of bread slices in olive oil.
• Broil until slightly browned, flip and broil other side too.
• Watch carefully, it can go from not quite done to burned in an instant!

HAM, CHEESE AND HERB BAGUETTE

Steps:

• Place the yeast in a large mixing bowl. Mix in the warm water and honey and set aside in a warm spot for about 10 minutes, or until the yeast is dissolved and begins bubbling. (If the yeast does not bubble it is probably dead. Begin again, using fresh yeast.) Gradually sift the flour and salt into the yeast mixture, stirring constantly until the dough begins to pull away from the sides of the bowl.
• Sprinkle some flour over a working surface and gently knead the dough for several minutes. Cut the dough in half and roll out one half into a rectangle (like a rectangular pizza) about 14 inches by 10 inches. Brush the dough with 1 1/2 tablespoons of the olive oil. Scatter half the ham over the surface, pressing it gently into the dough. Sprinkle half the cheese on top and scatter half the herbs and a generous grinding of fresh black pepper over the dough. Using your hands, gently roll the dough lengthwise, into the shape of a long cigar. Lightly seal the edges of the dough. Place in a well greased French bread pan (or on a well-greased cookie sheet) and cover with a clean tea towel.
• Make the second loaf.
• Preheat the oven to 450 degrees F.
• Place the two loaves of bread in a dry warm spot and let them sit, covered, for 15 minutes.
• Just before baking, lightly brush the loaves with the remaining 1 tablespoon of olive oil. Place in the middle shelf of the hot oven and bake 20 to 25 minutes, or until the bread has a golden brown crust and sounds hollow when tapped on the bottom.