Leftover Power: Turkey Croque Monsieur and Chickpea Salad

Leftovers: béchamel sauce and 1/2 can chickpeas


When I realized I would have some béchamel sauce left, I knew exactly what I wanted to with the sauce: Croque Monsieur. While I love cured pork products, I am not a big fan of ham, so I used turkey. This was a nice treat since I never buy deli meat.

The bread I used was Trader Joe's sourdough rye. This stuff is great! Just look at the color!

I had one-half can of chickpeas leftover and knew that was just the right amount for a salad. I was on my own for this part of the week so I didn't want to make something too big. This was just the right amount for dinner and a nice lunch.

A couple of tips about my melty sandwiches. Butter is a luxury in this home and we do not use margarine. I learned from  one of my favorite bloggers/cooks to use mayonnaise instead of butter for grilled cheese sandwiches. Just make sure to use a very thin layer. Works great! Another tip, use fairly low heat. This gives the cheese a chance to melt while the outside gets dark brown, crispy and not burnt. Enjoy!

Ready and waiting for the pan

Turkey Croque Monsieur

2 slices bread
2 slices turkey
1 slice Swiss cheese
2 tablespoons béchamel sauce
1-2 teaspoons Dijon mustard
butter or mayonnaise to spread on the bread

1. Heat a non-stick skillet over medium-low heat.
2. Spread a thin layer of butter or mayonnaise on one side of each slice of bread.
3. On one non-buttered side, spread Dijon mustard and béchamel sauce. Layer turkey and cheese on top of this.
4. Top with other slice of bread, buttered-side out.
5. Place sandwich in pan. Let cook until bottom is browned, about 5 minutes.
6. Turn sandwich over and cook other side until browned, about 5 minutes. Serve warm.

Chickpea Salad

1/2 can chickpeas, drained and rinsed
1/4 red onion, finely diced
2 Roma tomatoes, seeds removed and chopped
1/2 red bell pepper, seeds removed and chopped
1/3 bunch cilantro, roughly chopped
1 lemon, zest and juice
1 tablespoon white vinegar
1 tablespoon extra virgin olive oil
Kosher salt
Red pepper flakes, to taste

1. Combine all ingredients in a large bowl. Season with kosher salt and red pepper flakes to taste. 
2. Allow to chill in the refrigerator for 15 minutes or more before serving.

Simple Sammies and Other Goodies

If you have never had Tillamook Vintage White Medium Cheddar, the Tillamook cheese in the dark blue package, you are seriously missing out. This cheese is velvety with a nice cheddar kick. Our favorite way to enjoy this cheese is what we call Simple Sammies. I apologize my humble picture does not do justice to the deliciousness of this sandwich.

Simple Sammies

1. Slice some Tillamook Vintage White Medium Cheddar cheese. Let come up to room temperature. 
2. Slice some nice rolls. I suggest the hoagie rolls from the Fred Meyer bakery.
3. Drizzle a little extra virgin olive oil on both cut sides of the bread, top with cheese, and season with kosher salt and freshly ground pepper. Enjoy!

We had some fresh basil from the farmer's market so we added a few fresh basil to our sandwiches. Oh my goodness, this was so heavenly we had these sandwiches for dinner two nights in a row.

I thought I would share the snack/breakfast I have been enjoying every day for the last two weeks. I cannot even think of a name. Z. refers them as my weird banana tortilla things, but that does not quite roll of the tongue. How about Peanut Butter and Banana Tortilla Sandwich?

Peanut Butter and Banana Tortilla Sandwich

1-2 whole grain tortillas
peanut butter
1/2-1 banana, sliced *

1. Preheat skillet over medium-low to medium heat.
2. Spread 1 tablespoon or 2 tablespoons if a large tortilla over 1/2 of the tortilla.
3. Arrange sliced bananas over peanut butter.
4. Fold uncovered side of tortilla over banana and peanut butter and press gently.
5. Place tortilla in skillet and let warm gently, 2-3 minutes per side.
6. Cut in half for easier eating. Be careful. The peanut butter will be melted and warm. Enjoy!

* I have small tortillas that require 1/2 banana to cover. If you have extra banana, place in a tupperware and refrigerate and enjoy at a later time.

Tomato Sandwich

I couldn't write about frugal recipes that I love without talking about the humble tomato sandwich. When tomatoes go on sale for $.98 per pound or less, I am a very happy camper. I was about to list a variety of meal ideas that use fresh tomatoes but I couldn't really think of anything, or at least anything that I have made, besides Go Ducks! Curry. I love, love, love eating fresh tomatoes. On a side note, I feel compelled to use lots of really's and very's because in person the arm gestures and weird faces I make from excitement would get all the really's and very's and love, love, loves. Back to the sandwich. I love a bowl of diced tomatoes with balsamic, olive oil, and salt. Diced tomatoes and a spoon are a better vehicle for balsamic vinegar than a plate and slices of tomatoes. My mouth is watering just thinking about balsamic vinegar. My obsession with vinegar is a whole separate entity.

I promise I will get to the sandwich!

The second way I enjoy eating fresh tomatoes is on a sandwich. At home, I love toasted wheat bread, Miracle Whip, and four slices of tomatoes (if using tomatoes on the vine). Some people get fancy and add mustard or cheese or salt and pepper but I like it simple. And plain. I make it the way my Grandpa always ate his tomato sandwiches. I love how recipes remind us of our loved ones and bring back memories. Enjoy!