Lobster Cobb Salad Rolls

This week's Barefoot Blogger post is a little different. This month, Tara, our fearless leader gave us the chance to sub out one of the recipes with any other past recipe that we hadn't made. This recipe was a bonus recipe from a few weeks ago, chosen by a vote on the group's website. Phillip & I really enjoyed this, I'm going to have it again for lunch tomorrow and I can't wait!

Ingredients

For the vinaigrette:
1 1/2 tablespoons Dijon mustard
1/4 cup freshly squeezed lemon juice (2 lemons)
5 tablespoons good olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

For the salad:
2 ripe Hass avocados
1 lemon, juiced
1 bunch arugula, washed and spun dry
1 1/2 pounds cooked lobster meat, cut in 3/4-inch dice
1 pint cherry tomatoes, cut in half or quarters
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 pound lean bacon, fried and crumbled
3/4 cup crumbled English Stilton, or other crumbly blue cheese
8 hot dog rolls

Directions

For the vinaigrette, whisk together the mustard, lemon juice, olive oil, salt, and pepper in a small bowl.

For the salad, cut the avocados in half, remove the seed, and peel. Cut into 3/4-inch dice and toss with the lemon juice. If the arugula leaves are large, cut them in half crosswise.

Put the lobster and tomatoes in a bowl. Sprinkle with the salt and pepper and toss with enough vinaigrette to moisten. Add the diced avocados, crumbled bacon, blue cheese, and arugula and toss again. Fill the hot dog rolls with the salad. Serve at room temperature.

Source: Ina Garten

Croque Monsier

Mmmm... Cheesy Goodness. These sandwiches are now a permanent part of my sandwich repertoire. I doubted that they would be worth the effort that they took for just a sandwich, but they were so good that I think I might make them again next week! Chosen by Kathy of All Food Considered , Phillip & I both loved this recipe.

Ingredients:

2 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups hot milk
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Pinch nutmeg
12 ounces Gruyere, grated (5 cups)
1/2 cup freshly grated Parmesan
16 slices white sandwich bread, crusts removed
Dijon mustard
8 ounces baked Virginia ham, sliced but not paper thin

Directions:

Preheat the oven to 400 degrees F.
Melt the butter over low heat in a small saucepan and add the flour all at once, stirring with a wooden spoon for 2 minutes. Slowly pour the hot milk into the butter–flour mixture and cook, whisking constantly, until the sauce is thickened. Off the heat add the salt, pepper, nutmeg, 1/2 cup grated Gruyere, and the Parmesan and set aside.
To toast the bread, place the slices on 2 baking sheets and bake for 5 minutes. Turn each slice and bake for another 2 minutes, until toasted.
Lightly brush half the toasted breads with mustard, add a slice of ham to each, and sprinkle with half the remaining Gruyere. Top with another piece of toasted bread. Slather the tops with the cheese sauce, sprinkle with the remaining Gruyere, and bake the sandwiches for 5 minutes. Turn on the broiler and broil for 3 to 5 minutes, or until the topping is bubbly and lightly browned. Serve hot.