Fall Croque Monsieur with Fall Salad

S6 E16 | Bunnie XO + Leanne Morgan | We’re Not Supposed to Be Here | Something’s Burning

Two of my favorite women on the planet — Bunnie XO and Leanne Morgan — join me in the Nashville kitchen to talk about menopause, Jelly Roll’s face, childhood vacations, marriage, and LeeAnn Kreischer. While the laughter escalates, I make a cheese-stacked Fall Croque Monsieur and a roasted fall salad that will definitely back you up.

Ingredients

  • Bechamel Sauce:
  • 1 cup whole milk
  • 1 cup heavy cream
  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • Pinch of nutmeg
  • Salt and pepper

  • Sandwich Ingredients:
  • 6 thick slices sourdough, pane di casa, or ciabatta
  • 12 slices Swiss cheese
  • 6–9 slices ham (Black Forest deli sliced)
  • 6–9 slices smoked or oven-roasted turkey
  • 6 tbsp Dijon mustard
  • 6 tbsp jellied cranberry sauce
  • 4 tbsp unsalted butter
  • 1 cup shredded gruyere
  • 1/4 cup shredded parmesan

  • Fall Salad:
  • 3 medium beets, peeled and cubed
  • 4 small carrots, halved lengthwise and crosswise
  • 1/2 gala apple, cubed
  • 1/3 cup roasted salted pecans, chopped
  • 3 tbsp roasted salted pistachios, chopped
  • 3 cups spring mix or arugula
  • 1/4 cup parsley leaves
  • 12–14 mint leaves, torn
  • 3 tbsp olive oil
  • Salt and pepper
  • Flaky salt

  • Dressing:
  • 2 tbsp maple syrup
  • 2 tbsp apple cider vinegar
  • 1 tbsp Dijon mustard
  • 1 garlic clove, crushed or grated
  • 1/4 cup olive oil
  • Salt and pepper

Method

  1. Preheat oven to 400°F.
  2. Peel beets and carrots. Cube the beets and cut the carrots. Place on a parchment-lined tray, drizzle with olive oil, and season with salt and pepper.
  3. Roast vegetables for 30–40 minutes until browned, turning once. Keep oven on for sandwiches.
  4. Make dressing by whisking maple syrup, apple cider vinegar, Dijon, garlic, olive oil, salt, and pepper.
  5. Make whipped ricotta (note: present in chef file; omitted from final build as not used). Set aside in fridge.
  6. Chop nuts and set aside.
  7. Add cubed apple, spring mix, parsley, and mint to a bowl; refrigerate.
  8. Warm milk and cream over low heat until steaming; do not boil.
  9. In separate pot, melt butter over medium-low heat. Add flour and whisk 3 minutes until roux forms.
  10. Whisk in half the warm milk mixture; season with salt, pepper, and nutmeg. Add the remaining milk mixture and whisk until thickened like gravy.
  11. Lay out bread slices and spread each with bechamel.
  12. On base slices: add 2 slices Swiss, Dijon smear, ham, turkey, then 2 more slices Swiss. Add cranberry dollops.
  13. Top sandwiches with bechamel-smeared bread.
  14. Heat skillet over medium. Add butter and pan-fry sandwiches 2 minutes per side.
  15. Place sandwiches on parchment-lined sheet. Sprinkle gruyere and parmesan over top.
  16. Bake sandwiches 15 minutes on upper oven rack.
  17. Switch to broil and broil 3 minutes until cheese browns.
  18. While sandwiches bake, build salad: spread whipped ricotta on serving plate and drizzle lightly with olive oil.
  19. Combine roasted vegetables with greens and herbs; toss with dressing.
  20. Mound salad over whipped ricotta. Garnish with chopped nuts and flaky salt.

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