When the pan starts to smoke, add the steak and let it cook undisturbed for 2 minutes. Rosemary and Mustard Pork Loin with Baby Artichokes, Shallots, and Vermouth Jus. Jim Gladstone has written extensively about the arts, cuisine and travel. Laine has also served as a judge at the South Beach Wine & Food Festival's Burger Bash, hosted by Bobby Flay. Whisk to combine. She is an expert in cheese pairings and a 2019 Cheese Judge for the Good Food Foundation. Duque also oversees the French Cheese Board, a New York City retail and event space. Why not mustards, too? A lifelong Michigan resident, Paul Vachon is an author, freelance writer, and public speaker. Look away if you're dieting: this recipe calls for not one, not two, but THREE different types of cheese. Wrap tightly in foil. I am happy that you liked it Lia! Dijon mustard is a vital ingredient in just about every sandwich I make. What Is Rhubarb, and How Do I Cook With It? Devorah Lev-Tov is a food, drinks, and travel writer based in Brooklyn, New York. croque monsier, grilled cheese, ham and cheese sandwich, I love hearing how you went with my recipes! So decadent, so filling and so delicious! People often do not think of mustards with cheese, says Barry Levenson, founder of National Mustard Museum in Middleton, Wisconsin, and author of The Art of Mustard. Sheana Davis is a Sonoma-based cheesemaker, caterer, culinary educator and proprietor of The Epicurean Connection. In a small mason jar, combine the olive oil, lemon juice, garlic, Dijon mustard, salt and pepper. In Burgundy, France, at least two cheeses are made with mustard: the Dlice de Pommard and Brillat-Savarin. Top either slice with shaved cheese, then add the ham on top. While these are the most traditional cheeses for Croque Monsieur you could absolutely make this with any good melting cheese (cheddar, Colby, tasty, Monterey Jack etc) and it will still be insanely good. Bchamel sauce, ham, cheese and a smear of Dijon mustard, grilled until it's oozing, this sandwich is the king of grilled cheeses! Roll them up and follow your recipe from there. She has enjoyed visiting dairies and creameries in Greece, Italy, Switzerland and all over the United States and Canada. Leena Trivedi-Grenier is an Oakland-based food and culture writer who loves her colby cheese snack sticks just as much as a gooey piece of triple cream Brillat-Savarin. Laine Doss is the food and spirits editor for Miami New Times. He can be reached at adam@eatdrinklearn.com, and through his website, www.eatdrinklearn.com. He has a first novel, Until It Shimmers, coming out in the spring of 2022 and a book and a book about the history of his adopted hometown, Oldest San Francisco, in the fall of 2022. Best Steak Salad with Creamy Balsamic Vinaigrette I use a cast iron frying pan (skillet) and I find that because of the thinness of the wraps I can skip the oven part and put the wraps in the same pan directly under the grill (broiler?) For recipe details click "more" If you want to LOSE several lbs i."