I just couldn’t resist making a round two of these Croqué Monsieurs! What has made me fall in love with these open-faced sandwiches is not only the amazing flavors you can pair together, but how they are a great resource for any leftovers you may have!
My mom has been keeping our family stocked (and then some!) with her amazing garden and green house this year. Her fresh rainbow chard is the best out there and I love how something so healthy can taste so good. We always say to boil in water saltier than the sea, and those are words to live by. If anyone knows me and my mom, we love our salt! We may have gone a little over-board with salting the water one night when we were boiling our chard, but it led to my inspiration for this sandwich! The rainbow chard was so salty, I kept piling it all on my mom’s homemade baguettes and couldn’t get enough of the combination! There is just something about it.
With this being such an easy recipe to utilize leftovers with, I used both my leftover bechamel sauce from my Summer Croqué Monsieur and leftover grilled chicken that I had on hand. So please feel free to utilize what you have on hand! Don’t have time to grill up some chicken? A rotisserie chicken will work just fine. Think outside the box and use what you have on hand!
- 1 round sourdough bread loaf
- 4 cups roasted/grilled chicken, chopped
- 1 pound rainbow Swiss chard
- 1 cup mozzarella cheese, shredded
- 1 tablespoon olive oil
- 1 tablespoon flour
- 1 cup heavy cream
- 1 lemon, juiced
- Salt and pepper
- For the bechamel sauce, preheat a medium saucepan over medium heat. Add in the olive oil and then whisk in the flour once the oil is heated through. Continue to whisk until a golden brown rue forms whisk in the heavy cream and bring to a low boil. Whisk in 1/2 cup of mozzarella cheese, the lemon juice and season with salt and pepper and remove from the heat. The mixture should thicken.
- Bring a medium pot full of water to a boil. Season the water heavily with salt and add in the rainbow chard. Boil for about 5 minutes, or until the chard is wilted and soft, but not falling apart. Drain and set aside.
- Preheat the broiler to high.
- Cut the sourdough bread round into 1-inch thick slices and arrange them evenly on a baking sheet. Cover the tops evenly with the bechamel sauce, and then layer the rainbow chard on each slice followed by a generous portion of the chicken. Top with the remaining mozzarella cheese.
- Broil on the lower rack for 3 minutes and then move to the top rack to finish melting and browning the cheese. Remove from the broiler once the cheese is melted and the edges of the bread have browned slightly.