Recipe: Croque Mezzetta

Published: Tuesday, Mar. 12, 2013 - 4:35 pm | Page 2D
Last Modified: Thursday, Mar. 21, 2013 - 12:18 pm

Prep time: 20 minutes

Total time: 30 minutes

Serves 2

This was the 2012 Make That Sandwich winner. A note from the judging panel: "We loved this classic sandwich with a Mezzetta twist. What takes this winning sandwich to the next level is the peperoncini cheese sauce that adorns the top of this ham, Gruyère, and Mezzetta sandwich. The judges would fight over who got to take any leftover cheese sauce home because it was to die for. They say 'we eat with our eyes first' and this sandwich is as visually mouthwatering to look at as it is to indulge in."


Mornay sauce

1/4 cup Mezzetta Deli-Sliced Golden Greek peperoncini

1 teaspoon Mezzetta crushed garlic

2 tablespoons butter

1 1/2 tablespoons flour

1 cup milk

1/4 teaspoon fresh cracked black pepper

1/4 cup grated Gruyère cheese


4 ounces thinly sliced deli ham

4 ounces grated Gruyère cheese

4 tablespoons Mezzetta Chimichurri sandwich spread

1/2 cup Mezzetta Deli-Sliced Golden Greek peperoncini, drained and patted dry

1/2 cup Mezzetta Deli-Sliced roasted bell pepper strips, drained and patted dry

4 slices good white sandwich bread

2 tablespoons Mezzetta Italian extra-virgin olive oil


Preheat broiler to high.

To make mornay sauce: Use a food processor or chop very finely the 1/4 cup peperoncini. Heat a saucepan to medium heat and melt butter. Add peperoncini and crushed garlic, sauté for 2-3 minutes. Add flour. Cook another 2 minutes.

Slowly whisk in milk. Turn up heat to medium-high and continue whisking until sauce thickens. Remove from heat and stir in 1/4 cup grated Gruyère cheese. Set aside. If cheese sauce gets too thick, whisk in additional milk.

Heat a large skillet over medium heat. For each sandwich add 1 tablespoon chimichurri, grated Gruyère cheese, ham, roasted red peppers, peperoncini, and more Gruyère.

Brush olive oil on outside of bread, cook sandwiches in skillet for 3-4 minutes per side until warmed through and brown and crisp on outside.

Line a baking sheet with foil. Place sandwiches on baking sheet and spoon mornay sauce over sandwiches. Put under broiler (watching very closely) for 1-2 minutes until top starts to brown and bubble.

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