Croque with Roquefort and walnuts

Croque with Roquefort and walnuts

2 oz. Roquefort Cheese (about 1/2 cup
crumbled), at room temperature
2 1/2 Tbs. salted butter, room temperature
2 Tbs. coarsely toasted walnuts
Freshly ground black pepper
4 slices (about 1/2 inch thick) walnut bread
or dense white sandwich bread
2 oz. very thinly sliced smoked ham (about
6 slices)

Brush or wipe your GFG with cooking oil
and preheat. Please, do not use an aerosol
(can) spray. Your grill will last a lot longer,
and will thank-you for it. Also, by not using
an aerosol spray you will be doing your part
to go green, and help the environment.

Place the Roquefort in a mixing bowl and mash it
to a paste with a fork. Add 1 Tbs. of the butter and
the walnuts, and stir to mix. Season with pepper to
taste. Spread remaining 1 1/2 Tbs. of butter on one
side of the slices of bread, dividing it evenly among
among them.

Place 2 slices of the bread on a work surface, buttered
side down. Arrange the ham slices on top, trimming
them so that they come just to the edges of the bread.
Place the ham trimmings in the center of the sandwiches.
Spoon the Roquefort mixture on top, dividing it evenly
between the 2 sandwiches and spreading it out to the
edges of the bread. Place the remaining 2 slices of bread
on top, buttered side up.

Using a spatula, transfer the sandwiches to the hot grill
and gently close the lid. Grill the sandwiches until the
bread is browned and crisp and the cheese is melted.
About 5 minutes. Serve at once.

After serving the grilled food, make sure that
your grill is unplugged. Put a wet cloth that
can be washed and re-used in your grill and
close the lid. In 10 to 30 minutes, the grill will
almost wipe clean.