Wednesday, March 16, 2016

Wednesday, March 16, 2016

Wednesday, March 16, 2016

What the Beck???

Recipe Review

Today’s Recipe and Location: ADAPTED from:  Comfort Food: Recipes for Classic Dishes and More  Copyright 2014 by Rick Rodgers

I figured out that there are 1,000 calories, if 1 serving is made. (Please note that the calorie counts vary depending on the specific brands of ingredients that you choose to use.)

My Revised Recipe:
2 slices of good, crusty, seedy bread
1 Tablespoon butter
¼ tablespoon of white flour
¼ cup whole milk – no skim!!!
1/3 cup shredded Gruyere cheese
¼ cup shredded Provolone cheese
1 ¼ teaspoon Dijon mustard + a dash
1 large egg
¼ pound sliced pastrami

    Toast the bread, let it cool, and then spread the Dijon on one side, and set it aside.
    To make the cheese sauce, melt the butter in a saucepan over medium low heat. Add the flour and whisk it until mixed, but not browned (about 1 minute). Turn the heat up to medium, and slowly, whisk in the milk and let the mixture start a gentle boil. When it begins the boil, turn the heat down to medium low and cook until thickened (about 5 minutes). Remove from the heat and add in about ¾ of the cheeses and a dash of mustard. Add salt and pepper to taste. Blend it until smooth and creamy. Put the cheese in a bowl and put plastic wrap right on the surface of the sauce and let it cool.
    Prepare the egg.  I don’t like my eggs over easy, so I made mine over hard.  Make the type that you love. I fried the egg in a little butter.
Build the Sandwich (on a pie tin):
    Take the bread (already mustarded – I know it isn’t a word). Now, add on the pastrami and about ½ of the cheese sauce. Put the second piece of bread on top and smother the top with the remaining cheese sauce. Broil the sammy until the cheese is golden and melted. Top your sandwich with an egg.  Serve immediately.

         Then, thank God you are alive and eating this amazing sandwich!!!

 I toasted my bread in the oven, but next time will do it in a toaster.

 Spread on the Dijon

 Melt the butter

 Add in the flour

 Whisk until thickened

Add in the milk

Add in the cheeses and salt and pepper

It's over hard!

 The original recipe used black forest ham (left), but
I like the pastrami better. So, I removed it from my
revised recipe.

 On went the cheese sauce

 The rest of the cheese sauce on top

 Unfortunately, my broiler wasn't working, so the
the cheese is dark and hot like it should have been.

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