|One of my favorite sandwiches - with julienned pear and chioggia beet salad|
|Appetizer version drizzled with a little honey|
|Julienne bartlet pear and chioggia beet + olive oil +seasoned rice wine vinegar + salt and pepper|
One of the best memories I have of Paris is sitting in a café terrace, eating a croque monsieur (or croque madame) and people watching. This French version of the ham and cheese is a staple in most brasseries and, with a small salad, makes for a very satisfying and inexpensive lunch. Every restaurant has their own version, but the best ones are those made with brioche bread. It is light and adds a slight sweetness that compliments the saltiness of the ham and cheese so well.