April is a good month to go to Paris (fabulous photo above, courtesy of my son, Sean.) Actually, any month is a good time to go to Paris. When I lived in Grenoble and wanted to escape the mountains and the cold, Paris was my week-end getaway. Yes, it took 4 hours on the train and travelling third class was no fun, but the pay-off was worth it. When I arrived at the Gare du Nord, I felt like I was coming home.
One of my favorite stops in Paris is Café Le Bonaparte...
located in the Saint Germain-des-Pres quartier, my favorite area of Paris.
A popular lunch is a cheese sandwich (un sandwich au fromage). Usually a nice slice of gruyere served on a baguette.
Of course, you can also opt for a croque monsieur or a croque madame.
But my favorite grilled cheese sandwich is made with a mayo-mustard sauce, and contains three types of grated cheeses; parmesan, gruyere and sharp New York cheddar. Don't worry, it's not complicated at all. Here's the recipe. It serves six.
1 cup mayo
1/4 cup Dijon mustard
1/4 cup freshly grated Parmesan
6 ounces grated gruyere
6 ounces extra sharp cheddar
1 loaf sourdough bread
6 Tablespoons melted butter
Here's what you do.
Lay out 12 slices of bread and brush with melted butter. Mix mayo and mustard. Now, carefully flip the slices of bread and spread the other side with the mayo-mustard mixture. Grate all the cheeses together (gruyere, cheddar and parmesan) in a food processor, so much quicker than doing it by hand!
Divide the grated cheese mixture over 6 slices of bread. (I add a slice of tomato to the bread slices at this point, but this is strictly optional). Now assemble the sandwiches by topping them with the other six slices, buttered side out ). You can cook them in a Panini for about 3-5 minutes, or fry them in a heavy pan. (Or use one of those "as seen on TV" copper pans, I've had great luck with those.) No messy clean up. It should look something like this. Gooey, cheesy and delish!
Bon appetite, everyone!