Put all the sandwich filling ingredients (except the cream) into a food processor and blend until smooth (the mixtuer should spread easily, but add a little cream if needed.) Cover four slices of ...
Add one or two sandwiches at a time and cook until lightly ... Recipe and photo from Plum Gorgeous: Recipes and Memories from the Orchard by Romney Steele/Andrews McMeel Publishing, 2011.
A modern-day twist on the croque madame, this baked egg sandwich simplifies this French classic without making a bechamel sauce or frying eggs. serves ...