We had grand plans today – and failed horribly. We’d been planning for months to attend a swanky scotch tasting where we would surely overcome our distaste for the amber liquid, and then it rained. Now best intentions aside, a rainy, windy Wednesday morning will ruin almost any plan to dress in a cute outfit that will work from 7 am to 9 pm and haul your butt to the office on public transportation. So we decided instead to stay in and watch the Presidential Debate like good little Americans.
Regardless of which candidate you plaster across your burn-out tee, we know you vote for cheese and bread. You just do. We certainly do, so we looked for seasonably appropriate recipes and found the holy grail of sandwiches. A Croque Monseiur with sauteed pears.
This food network recipe is a clear winner – it pairs a strong swiss cheese with honey ham and tart pears, and wraps the whole delightful bundle in egg-soaked bread scented with cinnamon. Yes, cinnamon – trust a sister. We paired it with a quick tomato basil soup that’s become a A/W staple in our house and had ourselves a nice little evening.
- 4 teaspoons Dijon mustard
- 8 slices whole-wheat bread
- 4 teaspoons light mayonnaise
- 2 ripe pears, cored and thinly sliced (canned pears may also be used)
- 8 ounces leftover ham slices
- 4 ounces Swiss cheese (4 to 8 slices)
- 2 eggs
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon baking powder
- 1/4 cup water
Coat a large griddle or skillet with cooking spray and preheat to medium heat.
Spread mustard on 4 slices of bread. Spread mayonnaise on remaining 4 slices of bread. Top mustard side of slices with pear slices, ham and cheese. Place second slice of bread (with the mayonnaise) over top, making a sandwich.
In a shallow dish, whisk together eggs, salt, cinnamon, baking powder and water. Dip sandwiches in egg mixture and turn to coat both sides. Place sandwiches on hot griddle and cook 3 to 5 minutes per side, until egg is cooked and cheese melts.