Blackstone 1836 Manuel Du Propriétaire page 34

Owner's Manual | recipes
Serves 6 | 25 min.
Ingredients
• 1 loaf crusty sour dough bread
• 1 wedge Gruyere cheese, grated
• 1 lb ham (tavern, black forest, or
your favorite)
• 1/4 lb baby Swiss cheese
• 1/4 lb Muenster cheese
• Dijon mustard
• Butter
• 6 eggs
Béchamel Sauce
• 2 tbsp butter
• 2 tbsp flour
• 1 cup milk
• 1 tsp nutmeg
• Black pepper
30
rECIPES For
BrEAKFAST
CROQUE MADAME
Recipe by Desiree 'BlackstoneBetty' Dukes
S T E P 0 1
Slice loaf of bread into 1/2-1 inch thick slices and begin assem-
bling sandwiches by spreading Dijon mustard on the inside of each slice
of bread and layer muenster cheese, ham, gruyere cheese, ham, baby swiss
cheese. You want your cheese against the bread as well as in the center, the
cheese is the glue to holding our sandwich together. Set aside.
S T E P 0 2
Heat a small pot directly on the Blackstone surface or on the
Blackstone side burner using low heat. Add the butter to slowly melt then
whisk in the flour. Continue whisking until golden brown and fragrant and
then slowly whisk in the milk a 1/4 cup at a time. Sauce will thicken as it
cooks. Season with nutmeg and black pepper.
S T E P 0 3
On low to medium low heat spread butter over Blackstone
surface and add sandwiches to toast up until golden brown on both sides.
Low and slow is key so that the cheeses inside heat and melt through.
S T E P 0 4
Cook sunny side up eggs just before the sandwiches are done.
S T E P 0 5
Assemble sandwiches by plating. Top each sandwich with
béchamel sauce, grated gruyere cheese, and a sunny side up egg.
S T E P 0 6
Enjoy with a fork and knife!
Model 1836