MINI CROQUE MONSIEUR
These fancy sandwiches can seem like a lot of work, but once you've made the sauce, putting together two big sandwiches and cutting them into individual rectangles means it's no trouble at all to serve enough for a crowd.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 1h40m
Yield Makes 20
Number Of Ingredients 8
Steps:
- Starting from the bottom of the loaf, slice bread horizontally into six 1/2-inch-thick rectangles (about 4-by-8 1/4-inches each); discard rounded top. Toast each bread slice in a toaster until pale gold.
- Melt butter in a medium saucepan over medium-high heat. Whisk in flour. Gradually add milk, whisking constantly. Bring to a boil, continuing to whisk. Remove from heat and stir in Parmesan. Let bechamel cool completely. Season with salt and pepper. Divide between 2 bowls.
- Spread half the bechamel from 1 bowl on 1 slice of bread. Top with 2 slices ham and 3 slices Gruyere. Top with 1 slice of bread, then spread remaining bechamel from bowl over top. Set sandwich aside. Repeat layering with ham and Gruyere, and top with 1 slice of bread. Repeat with remaining bowl of bechamel, bread slices, ham, and Gruyere. Wrap each sandwich in plastic wrap and refrigerate for 1 hour.
- Preheat oven to 375 degrees. Trim crusts from sandwiches. Cut each sandwich in half lengthwise, then crosswise 5 times to form 10 rectangles from each. Skewer each sandwich. Transfer to a baking sheet and warm in oven until cheese melts, 6 to 8 minutes. Serve immediately.
CROQUE MONSIEUR
Steps:
- 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.
PETITE CROQUE MONSIEURS
Provided by Food Network
Categories appetizer
Time 30m
Yield 6 servings (12 sandwiches)
Number Of Ingredients 10
Steps:
- Arrange the bread on a baking sheet and spread each slice with 1/2 teaspoon mayonnaise.
- Heat a large pan over medium-high heat. Place half (12) of the bread slices, mayonnaise-side down, in the pan and toast until browned, about 3 minutes. Return the toasted bread to the baking sheet, toasted side down, and spread 1 teaspoon mustard on each of the untoasted sides.
- Fold each slice of ham into thirds, as if folding a letter, then cut in half to yield 12 squares. Place the ham squares on top of the mustard.
- Preheat the broiler to high.
- Melt the butter in a medium saucepan over medium heat. Add the flour and whisk until combined; cook until light brown, 1 to 2 minutes. Whisking constantly, slowly add the milk and cook until the sauce thickens, about 3 minutes. Whisk in the salt and nutmeg. Add 1 cup shredded Gruyere; whisk until melted and the sauce is smooth, about 1 minute. Remove the Mornay sauce from the heat, spoon 1 tablespoon over each square of ham, and then top with 1 teaspoon of the remaining cheese.
- Broil for 1 minute to melt the cheese and toast the remaining 12 slices of bread (these are the tops of your sandwiches). Remove from the oven. Top the sandwiches with the toasted bread and serve.
MINI CROQUE MONSIEURS
Turn a comfort food classic into a cute canapé with these mini melted cheese and ham toasties on cocktail sticks - perfect for a party or buffet
Provided by Miriam Nice
Categories Buffet, Canapes
Time 35m
Yield Makes 40
Number Of Ingredients 8
Steps:
- Heat oven to 190C/170C fan/gas 5. Mix together 100g of the grated Gruyère, crème fraîche and Dijon mustard. Season with salt, black pepper and a pinch of nutmeg and spread half the mixture over 5 slices of white bread. Top with a layer of cooked sliced ham and another slice of bread.
- Spread softened butter over one side of the sandwich and place on a baking sheet, butter-side down. Top the unbuttered side with the rest of the cheese mixture the remaining 50g grated Gruyère. Can be assembled the day before and chilled. To serve, bake in the oven for 20 mins or until golden, then slice the sandwiches into bite-sized pieces and serve straight away.
Nutrition Facts : Calories 73 calories, Fat 5 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 1 grams sugar, Protein 3 grams protein, Sodium 0.3 milligram of sodium
QUICK CROQUE MONSIEUR
Looking for a Gruyere substitute? Give Fontina, Comte, or even a sharp cheddar a try for this quick and delicious Croque Monsieur recipe. It's topped with a Bechamel sauce that's out of this world.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 30m
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees with rack in bottom third. Heat milk in a saucepan over medium heat until hot, about 5 minutes. Melt butter in another saucepan over medium heat; add flour, whisk to combine, and cook 2 minutes, stirring occasionally. Add 1 1/2 tablespoons thyme, then gradually whisk in milk. Simmer bechamel 2 minutes, whisking. Remove from heat, and add 1 teaspoon salt and 1/2 teaspoon pepper.
- Cut top crust off bread; slice loaf in half horizontally. Fill sandwich with mustard, ham, and half the Gruyere. Toast on a baking sheet until cheese is melted and top is golden brown.
- Remove from oven. Preheat broiler. Spread bechamel on top, and sprinkle with remaining cheese. Broil until golden brown and bubbling, 6 to 7 minutes. Remove from oven; garnish with pepper and remaining thyme. Let sit 10 minutes before cutting.
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