Grilled Salmon Sandwiches

We used the leftovers from the Asian grilled salmon to make these. Amy was still talking about them this morning. From Barefoot Contessa Parties.

2 lbs. grilled salmon
really good burger buns
green leaf lettuce

for the sauce:
1 c. mayo
1/4 c. sour cream
3/4 tsp. white wine vinegar
12 large fresh basil leaves
3/4 c. chopped fresh dill
1 1/2 Tbsp. green onion, chopped
1/4 tsp. salt
1/4 tsp. pepper

Place ingredients for the sauce in a food processor and process until combined. Spread 1 Tbsp. sauce on both sides of buns, some green leaf lettuce and salmon.

Croque Madame

This is a French grilled ham and cheese that I had at a cafe on the Champs Elysees in Paris. Marshall and Amy had the best omelets there as well, but those I find hard to re-create. If you don't have the eggs then it is a Croque Monsieur. Once again Barefoot Contessa.
2 Tbsp. butter
3 Tbsp. flour
2 c. hot milk
1 tsp. salt
1/2 tsp. pepper
pinch of nutmeg
12 oz. gruyere
1/2 c. parmesan
16 slices white bread, without crust
dijon mustard
ham
8 eggs

Preheat oven to 400 degrees. Melt butter over low heat and add all the flour; stir for 2 minutes. Pour in the hot milk slowly and whisk until thickened. Remove from heat and add salt, pepper, nutmeg, 1/2 c. grated gruyere and parmesan. Set aside.
Toast the bread in the oven on both sides. Lightly spread Dijon on half the slices of bread. Add ham and half the gruyere. Top with another piece of bread. Pour cheese sauce over the top and sprinkle with remaining Gruyere. Bake fro 5 minutes and then turn on the broiler and broil for 3-5 minutes. Fry the eggs in butter and serve over the top of the sandwiches

Chicken Caeser Sandwich

I absolutely love this sandwich from Barefoot Contessa. I like most of the stuff I've tried from her and I especially like her cookbooks.

2 chicken breasts
Olive oil
Salt
Freshly ground black pepper
4 oz. thinly sliced pancetta
1 large garlic clove, chopped
2 Tbsp. chopped fresh flat leaf parsley
1 tsp. anchovy paste
1 tsp. Dijon mustard
1 ½ Tbsp. freshly squeezed lemon juice
½ c. mayonnaise
1 large ciabatta bread
2 oz. spring mix salad
12 sun-dried tomatoes
2-3 oz. shaved parmesan

Drizzle chicken with olive oil and then sprinkle with salt and pepper. Grill or roast chicken. Cool slightly and slice on an angle. Set aside. Place pancetta on a sheet pan in a single layer. Roast for 10-15 min. set on paper towels to drain. Place garlic and parsley in the bowl of a food processor fitted with a steel blade and process until minced. Add anchovy paste, mustard, lemon juice and mayonnaise and process again to make a smooth dressing. Slice ciabatta in half horizontally and separate. Toast in oven 5-7 minutes. Spread each piece with Caesar dressing. Place half spring mix on the bottom piece and then layer in order: sun dried tomatoes, shaved parmesan, pancetta and chicken. Sprinkle with salt and pepper and finish with another layer of spring mix. Place top slice on and cut in thirds.