Open-Face Tuna Melt

Ingredients:

1 6-ounce can tuna packed in olive oil
1/4 of a red bell pepper, 1/4" dice
Green parts of 2 scallions, 1/4" dice
2 teaspoons capers, drained, roughly chopped
1 teaspoon fresh thyme, minced
2 tablespoons mayo
Juice of 1/2 lemon
Pinch red pepper flakes
4 slices good bread -- ciabatta
Olive oil
Slices of soft cheese -- Asiago 

Directions:

Tuna packed in olive oil is one of the genuinely great things in life. It has a tenderness that the water-packed varieties lack utterly. It costs a bit more, and is worth every penny. The daughter and I became hopelessly addicted to it last summer in Italy and France. We'd buy small cans in 3-packs. We used it in pastas, on salads, and carried it in a backpack for impromptu lunches, knowing we could always score good bread with which to eat it. It's become a pantry staple I wouldn't want to try to do without. To use it here, don't drain the oil off too aggressively. Leave about half of it in the can; it will contribute a lovely silkiness to the filling. Scrape the tuna and oil into a mixing bowl.

May I tell you about an easy way to break down a bell pepper? Stand it on end, position your knife at the bump of the "shoulder", and slice down, following the curve of the pepper. You'll take off about a quarter of it, and leave the seeds and white pith attached to the center. Slice the pepper into strips, then lay a few at a time on their sides to chop. A knife will cut through the skin much more easily from the side than if you lay the strips skin-side down or up. Especially if your knife isn't, ahem, as sharp as it probably should be. Add the peppers to the bowl.

Slice the scallions and add them to the bowl. Roughly chop the capers (you're just trying to break them up a bit) and add them to the bowl. Mince the thyme (the stems on my plant in the kitchen window are so tender that I don't even need to pull the leaves off) and add it. Eyeball the mayo, but don't use a heavy hand. You want just enough to bind the mixture. Squeeze in the lemon juice and add the red pepper flakes. Gently stir everything together.

Turn on the broiler. Set a rack a notch below the one right under the broiler; that will let the filling warm and cheese melt without either burning. I prefer broiling the outsides of the bread, then adding the filling and cheese, and passing everything under the broiler again. I love the additional layer of flavor that comes from allowing the cheese and edges of the bread to brown on the inside, rather than simply melt, as they would in a skillet or press. Lay bread slices outsides-up on a baking sheet NOT lined with parchment, for what I trust are obvious reasons. Brush them with olive oil and place under broiler. Don't walk away. They should brown nicely within about a minute. Remove the baking sheet and use tongs to turn over slices of bread. Divide filling between two slices, and arrange cheese on the others. Return to broiler. Heat for about 2 minutes, until cheese is bubbly and golden brown, and filling has heated.

Remove from oven, Use tongs to turn the cheese-y slices over on top of those spread with filling. Slice in half, and serve immediately.

Bacon-BBQ Grilled Cheese

Ingredients:

2 slices Texas toast
2-3 T barbecue sauce
2 oz sliced sharp or smoked cheddar cheese
4-6 slices cooked bacon
1 oz shredded Monterey Jack cheese
Butter or margarine
 

Directions:

Heat a skillet over medium. Spread the barbecue sauce over the bread slices, then over one slice arrange cheddar cheese slices, bacon over that, then sprinkle the Monterey Jack over the bacon. Top with remaining bread slice. Melt some butter or margarine in the skillet and place the sandwich on top of the puddle, scooting it around until the bread absorbs the butter. Cook for 5-6 minutes or until cheddar looks melted, then remove and melt more butter in the pan, flip the sandwich and cook additional 4 minutes and serve hot.

Fried Oyster Poor Boy Sandwich

Ingredients:
 
32 ounces shucked oysters
1 cup plus 1 tablespoon milk
1 tablespoon water
1/4 teaspoon cayenne pepper
2 eggs
1 cup all purpose flour
1/2 cup cornmeal (recommended: Indian Head)
1/2 teaspoon freshly ground black pepper
Kosher salt
Vegetable Oil for frying
4 (6-inch) hoagie loaves
Remoulade Sauce, recipe follows
4 leaves romaine lettuce
1 to 2 lemons
Special equipment: brown paper bag

Directions:

Drain the oysters and place in a small bowl. Cover with 1 cup milk and let soak for 15 minutes. In a medium bowl, whisk together remaining milk, water, cayenne and eggs. Place the flour,cornmeal, black pepper, and salt into a brown paper bag, close and shake to mix.
In a large heavy-bottomed pot, pour enough oil to fill the pan halfway. Heat until a  deep frying thermometer inserted in the oil reaches 360 degrees F.

Drain the oysters from the milk. In batches dip oysters in the egg mixture then drop in the paper bag. Close and shake. Remove to a plate and repeat with the rest of the oysters. When oil is at 360 degrees F, fry oysters in batches. Do not overcrowd. Cook turning once until golden brown and cooked through, about 3 minutes. Remove to a paper towel. Repeat with remaining oysters.

To serve, cut sandwich loaves in half horizontally. Slather a generous amount of Spicy Remoulade Sauce on the inside. Place a lettuce leaf inside and fill generously with oysters. Squeeze fresh lemon juice over oysters just before serving.

Spicy Remoulade Sauce

1 1/4 cups mayo
1/4 cup stone-ground mustard
1 garlic clove, smashed
1 tablespoon pickle juice
1 tablespoon capers
1 teaspoon prepared horseradish
1/4 teaspoon cayenne pepper
1/4 teaspoon hot paprika
1/2 teaspoon hot sauce (recommended: Frank’s Red Hot)
Special equipment: a food processor

Place all ingredients into a food processor and blend until smooth. Chill until ready to serve.

Mac 'n' Cheese Grilled Cheese

Ingredients:

16 oz pasta
8 oz grated fontina
8 oz grated parmesan
2 teaspoon fresh thyme, chopped
1 whole head of garlic, roasted.
1 cup of cream
Bread crumbs
Olive Oil
Salt & Pepper

Directions:

Heat the oven to 350 degrees, roast the garlic in foil for about 30-45 minutes.

Boil water for pasta and cook until al dente.

Heat a little of the olive oil in a pan, toss in the garlic, thyme and a pinch of salt and pepper. Heat for 5 minutes. Add in the brandy and reduce to about half. 

Pour in the cream and simmer. Stir in the grated fontina until melted.

Stir in the cooked pasta until all the pasta is covered in the cheese mixture, pour in the grated parmesan and stir until fully mixed. Pour into oven proof dish or cast iron pan and sprinkle over the bread crumbs to coat.

Bake in the oven for about 15 minutes or until golden brown.

For the actual grilled sandwich use thickly sliced bread. Melt a little butter in the microwave and brush one side of each slice. Heat a grill pan to medium-high and place a slice of bread butter side down, “spread” over a layer of the mac n cheese and place the other slice of bread butter side up.

Cover with the panini press and grill for two minutes, turn over and grill for another two minutes or until each side is charred.

Buffalo Chicken Grilled Cheese Sandwich

Ingredients:

1/4 cup cooked shredded chicken, warm
1 tablespoon hot sauce
1/2 tablespoon mayo (optional)
1 tablespoon carrot, grated
1 tablespoon celery, sliced
1 tablespoon green or red onion, sliced or diced
1 tablespoon blue cheese, room temperature, crumbled
1/4 cup cheddar cheese, room temperature, grated
1 tablespoon butter.

Directions:

Mix the chicken, hot sauce, mayo, carrot, celery and onion in a small bowl.

Butter the outside of each slice of bread, sprinkle half of the cheeses on the inside of one slice of bread, top with the buffalo chicken salad, the remaining cheese and finally the other slice of bread.

Heat a non-stick pan over medium heat.

Add the sandwich and grill until golden brown and the cheese has melted, about 2-4 minutes per side.

Patty Melt Sandwich

Ingredients:

2 teaspoons Worcestershire sauce
1 teaspoon Dijon mustard
½ teaspoon kosher salt 
¼ teaspoon ground pepper 
3-4 Tablespoons butter, softened and divided 
6 button mushrooms, sliced 
½ sweet onion, sliced thin, half-moon slices 
4 slices of oval-shaped, light rye bread 
4 ounces, thinly sliced Gruyere cheese 
Mayonnaise (optional) 
Pickles (absolutely crucial garnish) 

Directions:

Mix ground beef, Worcestershire sauce, Dijon mustard, salt and pepper thoroughly. Divide mixture and form into two, oval patties. I like to make thinner patties, but shape them so that when they are fully cooked, they cover almost the whole bottom piece of rye bread as this is a sandwich in which each bite should have all the elements. Refrigerate the patties for about an hour or so.

In a large frying pan, melt one tablespoon of butter over medium high heat and add the mushrooms. Make sure all the of the mushrooms get coated with butter, but then leave them untouched for 3-4 minutes so that one side gets some nice color before you stir them around so the other side can get some color.

Remove the mushrooms from the pan. Add 2 tablespoons butter and the onion to the pan and cook slowly over medium to low heat for 10-15 minutes until the onions are soft and somewhat caramelized. Remove the onions from the pan and keep them warm with the mushrooms.

Increase the heat to medium high and fry the burgers to desired doneness. I like mine medium rare, which typically takes 3-4 minutes per side to achieve.

While the burgers are cooking, put a second skillet over medium heat and butter one side of each piece of rye bread. Put the bread buttered side down on the hot skillet until you see some nice color. On two of the slices of bread, place two ounces of Gruyere cheese.

When the burgers are done and the bread nicely browned, assemble your burgers: Bottom piece of bread with cheese, beef patty, onions, mushrooms, optional mayonnaise and top piece of bread. I like to give them a firm press and then slice each in half before serving with a pickle.

Eggplant Parmigiana Sandwich

Ingredients:

1 large firm eggplant
3 large eggs
Salt and freshly ground black pepper
4 cups Italian seasoned bread crumbs
1/2 cup olive oil, approximately
6 Italian style hoagie rolls, warmed in a preheated 350 degree F oven for 5 minutes before serving
1 cup part-skim Mozzarella, shredded
2 cups prepared marinara sauce, warm

Directions:

Slice the eggplant crosswise about 1/4 to 3/8-inch thick - make slices as consistent as possible. If the base of the eggplant is very large, cut it in half lengthwise. Soak the sliced eggplant in a large bowl of warm, salted water for 1 to 2 hours. Make sure the eggplant is completely submerged in the salt water. 

Scramble the 3 eggs with salt and pepper to make an egg wash. Remove eggplant slices from the salt bath, shake off excess moisture, and dip into egg wash. Then dip the eggplant slices, 1 at a time, into a flat plate filled with seasoned bread crumbs, covering all surfaces, and set aside. Continue breading the eggplant until all slices are done. Discard excess egg wash and bread crumbs.


In a large skillet over medium-high heat, add enough olive oil to lightly coat the bottom of the pan and allow it to heat up. (Add more oil as necessary during cooking.)


Add the breaded eggplant slices to the pan, cover and cook until you begin to see the eggplant become translucent, about 5 minutes. If it begins to burn, lower heat and allow it to cook slowly. Using a large spatula, turn eggplant onto the other side and cook 1 to 2 more minutes with the lid on until eggplant is completely tender.


When eggplant is completely cooked, remove from frying pan and place onto paper towels to blot any excess oil.


Place 2 or 3 eggplant slices onto warmed Italian roll, top with shredded mozzarella cheese, then warm marinara sauce.

Cheddar, Apple & Dried Cranberry Panini Sandwhich

Ingredients:

8 slices whole grain bread
1/2 cup low-fat honey mustard
2 apples, sliced thin
8 ounces low-fat Cheddar cheese, sliced thin
Dried cranberries

Directions:

Preheat Panini press on medium heat. If you don't have a Panini press, you can use a non-stick skillet or a George Foreman grill. 

Lightly spread honey mustard evenly over each slice of bread. Layer apple slices, cheese and cranberries over 4 slices of bread, using about 1/2 apple, 2 ounces of cheese, and half dozen dried cranberries for each sandwich. Top each with remaining bread slices. 

Lightly coat Panini press with cooking spray. Grill each sandwich for 3 to 5 minutes or until cheese has melted and bread has toasted.

Fried Green Tomato, Bacon, Lettuce & Pimento Cheese Sandwhich

Ingredients:

·      8 slices rustic bread, lightly toasted

·      2 green tomatoes, fried 

·      12-16 slices bacon, cooked until crisp and set aside to drain on a paper towel

·      1 batch pimento cheese

·      4 big leaves of romaine (or other crunchy) lettuce

Directions:

Spread a thick layer of pimento cheese on one slice of bread for each sandwich.  Layer the bacon, two tomato slices each and the lettuce on top of the pimento cheese.  Top with the second slice of bread.  Best served when the tomatoes are warm and fresh from the frying pan. 

Bacon Guacamole Grilled Cheese Sandwich

Ingredients:

2 slices bacon
2 slices sour dough bread
1 tablespoon butter, room temperature
1/2 cup jack and cheddar cheese, shredded
2 tablespoons guacamole, room temperature
1 tablespoon tortilla chips, crumbled (optional)

Directions:

Cook the bacon until crispy and set aside on paper towels to drain.

Butter one side of each slice of bread, sprinkle half of the cheese onto the un-buttered side of one slice of bread followed by the guacamole, tortilla chips, the remaining cheese and finally top with the remaining slice of bread with the buttered side up.

Grill over medium heat until golden brown and the cheese has melted, about 2-3 minutes per side.

Mushroom Grilled Cheese Sandwich

Ingredients:

1 tablespoon butter
1 tablespoon olive oil
1 small onion, sliced
8 ounces cremini mushrooms, sliced
2 cloves garlic, chopped
1 teaspoon thyme, chopped
1/4 cup white wine or broth
salt and pepper to taste
1 tablespoon parsley, chopped
1/2 teaspoon truffle oil (optional)
1 cup fontina or gruyere, shredded
1/4 cup parmigiano reggiano, grated
4 slices bread
2 tablespoon butter

Directions:

Melt the butter and heat the oil in a pan over medium heat. Add the onion and saute until tender, about 5-7 minutes.  Add the garlic and thyme and saute until fragrant, about a minutes. Add the cremini mushrooms and saute until the start to caramelized and turn golden brown, about 10-15 minutes.

Add the wine, deglaze the pan and cook until most of the liquid has evaporated.

Season with salt and pepper and remove from heat and let cool a bit.

Mix the cheese into the mushrooms.

Butter one side of each slice of bread and place 2 in the pan buttered side down.

Top each with 1/4 of the mushroom mixture and finally the remaining slices of bread with the buttered side up.

Grill until the cheese has melted and the bread is golden brown, about 2-4 minutes per side.

Southern Comfort Grilled Cheese

Ingredients:

1 Tbsp. butter 
2 slices rustic bread


3 thick slices high-quality pre-cooked bacon


3 thin slices Granny Smith apple

2 Tbsp. Duke's mayonnaise (optional)

2 oz. Swiss cheese or Gouda, thinly sliced

Directions
:

 

Take your cheese out of the refrigerator an hour ahead of time -- it will melt more evenly that way. And use butter at room temperature. 

Preheat the oven to 350.

Preheat an iron skillet over medium heat.

Assemble the sandwich on a plate. Butter the outside of the bread and place the non-cheese ingredients between 2 slices of cheese to keep the bread from sliding off.

Add 1/3 tablespoon of the butter to the skillet and cook to brown. 

Lay the sandwich in the pan. Look for a really crusty dark brown on this first side. This usually takes 1 1/2 minutes.

Flip, then cook for an additional 30 to 45 seconds. 

Spread the remaining butter on the just-browned side, transfer the sandwich to a baking sheet, and place in the oven for a few minutes-how long you keep it in depends on how melty you like your cheese. 

Pull out your masterpiece and let it sit for a minute before devouring. 

Turkey Burger

Ingredients:

Non-stick olive oil spray
1 medium sweet potato, sliced thinly (1/8" thick slices)
Sea salt, to taste (optional)
8 oz lean ground turkey
¼ cup salsa, divided
4 slices tomato
2 Romaine lettuce leaves
2 whole-grain, thin burger buns, toasted

Directions:

Preheat oven to 400°F. Lightly spray a baking sheet with olive oil spray. Spread sweet potato slices on baking sheet and lightly sprinkle with sea salt, if desired. Bake 20 to 25 minutes until cooked through, stirring once halfway through.

Meanwhile, lightly spray a large sauté pan with olive oil spray. Mix ground turkey with 2 tablespoons of salsa, divide in half and form each half into a patty. Cook patties over medium-high heat until lightly browned on one side (approximately 4 minutes). Flip burgers over and continue cooking until done, approximately 3 more minutes.

On half of each bun, place a lettuce leaf and 2 tomato slices; place burgers on the opposite bun and top with remaining salsa (1 tablespoon each). Place lettuce and tomato side on top of burger and salsa and serve immediately with the sweet potato chips.

Deluxe Grilled Cheese Sandwhich

Ingredients:

8 slices sourdough or white bread
1/4 cup mayonnaise
1 1/2 cups grated mozzarella
1 1/2 cups grated Gruyère
1/2 cup grated aged goat cheese (such as Midnight Moon from Cypress Grove Chevre)
3/4 cup Bread-and-Butter Pickles
3 ounces thinly sliced prosciutto
6 tablespoons (3/4 stick) unsalted butter

Directions:

Smear both sides of bread slices with mayonnaise. Combine cheeses in a bowl. Sprinkle 4 slices bread with half of cheese mixture, dividing equally. Top each with 3-4 pickles. Divide prosciutto among sandwiches; top with remaining cheese. Cover with remaining bread.

Melt 2 tablespoons butter in each of 2 large heavy skillets over medium-low heat. Add 2 sandwiches to each skillet and cook until bread is golden, 9-10 minutes. Add 1 tablespoon butter to each skillet, flip sandwiches, and cook until bread is golden and cheese is melted, 9-10 minutes longer.

Grilled Mac & Cheese Sandwich

Start by making your favorite macaroni and cheese recipe. Don't be afraid to get creative. Gibson's version changes regularly; the American makes use of leftover cheese pieces and bacon scraps.

Once you've made the macaroni and cheese, spread it in an even layer on a cookie sheet that has been sprayed with cooking spray. Let cool.

Once the macaroni and cheese is cold, slice it into squares that are roughly 1/2-inch smaller than the bread you plan on using for the grilled cheese.

Preheat the oven to 500°F and place a cast-iron skillet (or other oven-proof pan) inside.

To assemble the sandwich, butter one side of two slices of bread with salted butter. Gibson likes salted butter because it makes the sandwich have a nice salty crust.

Place the bread, buttered side down on a work surface and top one piece with a slice of cheese, the macaroni and cheese square, and another slice of cheese. The cheese slices act as glue for the sandwich, ensuring that the macaroni and cheese doesn't fall out. Cover the second piece of cheese with the remaining slice of bread, butter side out.

Remove the skillet (or pan) from the oven and place the sandwich inside.

Bake in the oven for 1-2 minutes, until the cheese is completely melted, the bread is toasted, and the macaroni and cheese is hot. Slice into triangles and enjoy immediately.

Crabmeat Sandwich

Ingredients:

1 cup mayonnaise
1 large egg
1 tablespoon Dijon mustard
1 teaspoon hot chili sauce (recommended: Sriracha)
2 green onions, finely chopped
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh parsley leaves
1/2 cup bread crumbs
1/2 cup diced red pepper
1/2 lemon, zested and juiced
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup jumbo lump crabmeat
1/2 cup all-purpose flour, for dusting
1/2 cup peanut oil, for sauteing
6 thin slices Italian pancetta, cooked until crispy
6 focaccia rolls

Roasted Tomato Remoulade Sauce
1 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 tablespoon sweet pickle relish
1 tablespoon large capers
1 teaspoon hot chili sauce (optional)
1 tablespoon chopped chives
1 tablespoon chopped Italian parsley leaves
1/2 lemon, zested and juiced

Oven Roasted Tomatoes
8 Roma tomatoes
Olive oil
Salt and freshly ground black pepper

Directions:

Combine mayonnaise, egg, Dijon mustard and hot chili sauce in a large bowl and using a whisk, mix well. Add green onions, dill, parsley, bread crumbs, diced red pepper, lemon zest and lemon juice and salt and pepper. Mix all ingredients well.
Gently fold in crabmeat and mix gently trying not to break up the crabmeat.

Carefully divide mixture into 6 patties and dust with flour. Place patties into saucepan with peanut oil. Saute on medium heat for 4 to 6 minutes and carefully turn and cook for 4 to 6 minutes on the other side.

Top each crab cake with a piece of crispy pancetta and serve on a focaccia roll with Roasted Tomato Remoulade Sauce.

Roasted Tomato Remoulade Sauce:

Whisk all ingredients together and refrigerate or serve immediately. Oven Roasted Tomatoes: Preheat oven to 200 degrees F. Take fresh Roma tomatoes and cut in half lengthwise. Place tomatoes cut side up on sheet tray. Drizzle olive oil, and sprinkle with salt and pepper. Place in oven for 8 hours or overnight.

Kentucky Hot Brown

Ingredients:

2 oz. Whole Butter
2 oz. All Purpose Flour
1 Qt. Heavy Cream
1/2 Cup Pecorino Romano Cheese, Plus 1 Tablespoon for Garnish
Salt & Pepper to Taste
14 oz. Sliced Roasted Turkey Breast
2 Slices of Texas Toast (Crust Trimmed)
4 slices of Crispy Bacon
2 Roma Tomatoes, Sliced in Half
Paprika, Parsley
Makes Two

Directions:

In a two-quart saucepan, melt butter and slowly whisk in flour until combined and forms a thick paste (roux). Continue to cook roux for two minutes over medium-low heat, stirring frequently. Whisk whipping cream into the roux and cook over medium heat until the cream begins to simmer, about 2-3 minutes. Remove sauce from heat and slowly whisk in Pecorino Romano cheese until the Mornay sauce is smooth. Add salt and pepper to taste.

For each Hot Brown, place one slice of toast in an oven safe dish and cover with 7 ounces of turkey. Take the two halves of Roma tomato and set them alongside the base of turkey and toast. Next, pour one half of the Mornay sauce to completely cover the dish. Sprinkle with additional Pecorino Romano cheese. Place entire dish under a broiler until cheese begins to brown and bubble. Remove from broiler, cross two pieces of crispy bacon on top, sprinkle with paprika and parsley, and serve immediately.

Jalapeno Popper Grilled Cheese Sandwich

Ingredients:

2 jalapeno peppers, cut in half lengthwise and seeded

2 slices sour dough bread

1 tablespoon butter, room temperature

1 tablespoon cream cheese, room temperature

1/4 cup jack and cheddar cheese, shredded

1 tablespoon tortilla chips, crumbled

Directions:

Place the peppers on a baking sheet with the cut side facing down.

Place the baking sheet on the top shelf in the oven and broil until the outer layer of the skin has blackened, about 8-14 minutes.

Place the peppers in a zip-lock bag or other sealable container, seal and let them cool until you can handle them, about 20 minutes.

Remove the skins from the peppers. The skins should easily "pinch" off.

Assemble sandwich and grill until golden brown and the cheese has melted, about 2-3 minutes per side.

Deli-Style Reuben Sandwich

Ingredients:

2 slices rye bread

1 tablespoon butter, softened

2 ounces thinly sliced corned beef

2 ounces sauerkraut

1 slice mozzarella cheese

Directions:

Heat medium skillet over medium heat. Butter bread on one side. Place one slice of bread, buttered side down, in skillet. Layer corned beef, sauerkraut and mozzarella on bread. Top with remaining slice of bread. Cook, turning once, until bread is browned, sandwich is heated through and cheese is melted. Serve immediately.

Mushroom Croque-Monsieur

Ingredients:

Mornay sauce

1 1/2 tablespoons butter

1 1/2 tablespoons all purpose flour

1 1/2 cups whole milk

1 bay leaf

1/2 cup finely grated Parmesan cheese

Pinch of freshly grated nutmeg

Hot pepper sauce

Sandwiches

1 8-ounce package crimini (baby bella) or button mushrooms, trimmed

7 tablespoons butter, room temperature, divided

2 tablespoons minced shallot

12 1/3-inch-thick slices egg bread

6 thin ham slices

12 ounces Gruyère cheese; 9 ounces thinly sliced, 3 ounces grated

2 tablespoons grated Parmesan cheese

Fresh tarragon leaves (optional)

Directions:

Mornay sauce

Melt butter in heavy medium saucepan over medium heat. Add flour; stir until pale golden, about 2 minutes. Whisk in milk. Add bay leaf. Increase heat to medium-high; whisk until mixture begins to boil. Reduce heat to medium; stir until sauce coats back of spoon, about 5 minutes. Remove from heat. Add cheese and nutmeg. Season with hot sauce, salt, and pepper.

Sandwiches

Place mushrooms in processor. Using on/off turns, process until finely chopped. Melt 3 tablespoons butter in large skillet over medium-high heat. Add mushrooms and shallot; stir until mushrooms are browned and dry, about 8 minutes. Transfer to plate to cool.

Preheat broiler. Spread remaining butter over 1 side of bread slices. Place bread, buttered side up, on rimmed baking sheet. Broil until golden, watching closely and rotating sheet halfway through broiling, about 3 minutes. Cool bread. Preheat oven to 450°F. Turn 6 bread slices over; top with ham and sliced cheese. Top with remaining bread slices, broiled side up. Press to compress. Spread about 2 tablespoons sauce over sandwiches, leaving 1/3-inch plain border. Divide mushroom mixture atop sauce. Sprinkle with grated Gruyère and Parmesan.

Bake sandwiches until cheese inside melts and cheese on top turns golden, about 10 minutes. Top with tarragon, if desired.