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.
CLASSIC CROQUE MONSIEUR
Think of this classic French bistro sandwich as a ham and cheese sandwich, sent over the top with a Bechamel sauce. Rich, cheesy, and warm, you might just need a knife and fork! I like to make the Bechamel first, and have all the cheese grated, so the assembly goes quickly. Garnish with cornichons, if you like, and serve with a vegetable salad or simple soup.
Provided by Bibi
Time 45m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Combine milk and cream in a microwave-safe container and microwave on high power, about 90 seconds. The liquid should be warm to the touch.
- Melt butter in a small saucepan over medium heat. Stir in flour and keep stirring until all the flour is coated in butter, and the flour and butter begin to bubble, about 2 minutes. Gradually stir in warmed milk and cream and cook until sauce begins to thicken, stirring constantly. Continue stirring, until the sauce is thick and bubbly, 3 to 5 minutes. Remove from heat and season with salt, pepper, and nutmeg. Set aside.
- Melt 1 tablespoon butter in a large skillet over medium heat and brown 4 pieces of bread on 1 side, about 4 minutes. Place browned bread on the prepared baking sheet, browned side down.
- Spread each piece of bread with Bechamel sauce, from edge to edge. Place two slices of deli ham on the Bechamel and top with 1/2 cup of grated Gruyere cheese. Place remaining bread slices on top of each sandwich and spread the top with Bechamel, from edge to edge. Sprinkle the top of each sandwich with 2 tablespoons grated Gruyere cheese and 2 tablespoons grated Parmesan cheese.
- Bake in the preheated oven until the cheese is melted, 5 to 7 minutes.
- Turn on the oven's broiler.
- Move baking sheet about 6 inches from the heat source and broil sandwiches until the top is bubbly and brown, 2 to 3 minutes. Watch carefully, to avoid scorching the parchment paper and burning the cheese. Allow the sandwiches to cool slightly, cut in half, and serve warm.
Nutrition Facts : Calories 878.9 calories, Carbohydrate 38.7 g, Cholesterol 193.4 mg, Fat 60.6 g, Fiber 1.4 g, Protein 44.7 g, SaturatedFat 33.9 g, Sodium 1616.1 mg, Sugar 6 g
PORTOBELLO CROQUE MONSIEUR
Make and share this Portobello Croque Monsieur recipe from Food.com.
Provided by Jamilahs_Kitchen
Categories Lunch/Snacks
Time 20m
Yield 1 sandwich, 1 serving(s)
Number Of Ingredients 7
Steps:
- Using a dessert spoon, scrape out the black gills from the underside of the mushroom cap. Removing the gills reduces the amount of black juice the mushroom will exude.
- Heat the oil in a medium nonstick skillet over medium heat. Add the mushroom, flat side down, and cook until the underside is browned, about 4 minutes. Turn the mushroom an cook until tender, about 2 minutes. Transfer to a plate and season with salt and pepper.
- Wipe out the skillet with moist paper towels. Add the butter and melt over medium heat. Placed the mushroom cap on one slice of bread, spread with the pesto, and sprinkle with the cheese. Top with the remaining bread and place the sandwich in the skillet. Cook, turning once, until both sides of the sandwich are golden brown, about 5 minutes. Serve hot.
CROQUE MONSIEUR
Provided by Food Network
Categories appetizer
Time 20m
Yield 3 sandwiches or 24 hors d'oeuvre - size pieces
Number Of Ingredients 8
Steps:
- In a medium bowl, mix the grated cheese, mayonnaise, Dijon mustard, and horseradish. Place a liberal layer of the cheese on 1 side of each of the 6 slices of bread. Place the ham and tomato slices on 3 of the pieces of the cheese topped bread, then top them with the remaining 3 slices of bread to form a sandwich. Place butter in a large saute pan over low to medium heat. Add the sandwiches to the melted butter and slowly brown them on both sides while allowing the cheese to melt inside. Cut the crusts from the sandwiches and then cut them crosswise into 8 hors d'oeuvre size portions. Serve warm.
PORTOBELLO PARMESAN
Provided by Food Network
Time 1h10m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F. Lightly oil a 9-by-13-inch baking dish. Scrape out the gills of the portobellos with a spoon, then halve the mushrooms horizontally to make 6 thin rounds.
- Heat the olive oil in a saucepan over medium-high heat. Add the red pepper flakes and garlic; cook 1 minute. Reduce the heat to low, add the tomatoes and basil and cook until the garlic is soft, about 15 more minutes. Transfer to a food processor and puree until smooth. Season with salt and pepper.
- Combine the panko, 1/2 cup parmesan, 1 tablespoon parsley, 1 teaspoon salt and 1/2 teaspoon pepper in a shallow bowl. Whisk the eggs and 2 tablespoons cold water in another bowl. Put the flour in a third bowl.
- Dredge the mushrooms in flour, shaking off the excess. Dip in the eggs and then in the panko mixture, pressing to coat both sides. Heat 1/2 inch peanut oil in a large skillet over medium-high heat. Working in batches, fry the mushrooms until golden, about 2 minutes per side. Drain on paper towels.
- Spread a layer of the tomato sauce in the prepared baking dish. Add the fried mushrooms, then cover with the remaining tomato sauce. Top with the mozzarella and the remaining 1/2 cup parmesan. Bake until browned, 20 to 25 minutes. Sprinkle with the remaining 1 tablespoon parsley.
PORTOBELLO BURGERS
Steps:
- Combine marinade ingredients. Place caps into a baking dish and pour marinade over top. Use a brush to make sure all caps are covered with the marinade. Set aside and let marinate up to 2 hours.
- Remove the portobellos from marinade (do not discard marinade) and place gill side down on a preheated gas, electric or charcoal grill over medium-high heat. Grill 3 to 4 minutes per side. Top each cap with cheese 2 minutes to melt before they are finished grilling.
- In a medium bowl combine 1/2 cup mayonnaise and 2 tablespoons of the marinade.
- Spread the flavored mayonnaise onto each bun and top with portobellos. Serve with sliced onion, lettuce and tomato.
Nutrition Facts : Calories 467 calorie, Fat 35 grams, SaturatedFat 8 grams, Cholesterol 36 milligrams, Sodium 690 milligrams, Carbohydrate 29 grams, Fiber 3 grams, Protein 11 grams, Sugar 7 grams
CROQUE-MONSIEUR
While French restaurant and country cooking have been thoroughly examined by American home cooks, somewhere between the two styles lies a branch of cuisine that has been almost entirely missed: France's bar and cafe food. This is the realm of snacks like tartines and rillettes, salads and savory tarts, and one of most delicious of all: the croque-monsieur (literally translated as "crunch sir.") Good croque-monsieurs have a few things in common: a single layer of French ham and Gruyere pressed between two thin slices of bread. Some, like this one, are filled and topped with béchamel, which makes the whole thing creamier and better. The bread is brushed with butter, and the sandwich is cooked on a griddle or toasted under a broiler so that the cheese almost liquefies and the bits of ham and cheese hanging out the side fall limp and caramelize. It should be rich, substantial and salty, so you will reach for a glass of wine or beer between bites.
Provided by Amanda Hesser
Categories dinner, lunch, quick, sandwiches, main course
Time 20m
Yield 2 sandwiches
Number Of Ingredients 8
Steps:
- Preheat a two-sided electric griddle on medium-high to high for about 20 minutes, or preheat the oven to 300 degrees and preheat a cast-iron skillet on top of the stove for about 5 minutes. Prepare a bechamel sauce: in a small saucepan over medium heat, melt 1 tablespoon butter. When bubbles have subsided, add flour and whisk vigorously for 1 minute. Slowly whisk in milk until smooth. Bring to a boil, and cook until thick. Remove from heat, and season to taste with salt and nutmeg.
- Spread two slices of bread generously with sauce. Lay two slices of ham on top of each, and top each with a slice of cheese; ham and cheese should slightly overlap edges of bread. Top each with a slice of bread.
- In a small saucepan, melt remaining the 4 tablespoons butter. Brush the sandwiches on both sides with butter, making sure that the edges are well covered. If you're using a griddle, place cheese side down, close the griddle and cook until the bread is toasted dark and cheese is leaking out and bubbling. If you're using a skillet, place sandwiches cheese side down and cook on stove top until well browned, then turn and brown again. Transfer skillet to oven, and bake until heated through and cheese is bubbling. Serve hot.
THE PERFECT CROQUE MONSIEUR
Master the croque monsieur with soft sourdough, gruyère, smoked ham and creamy mustard mayo. You'll relish every mouthful of this brunch classic.
Provided by Emma Freud
Categories Breakfast, Brunch, Lunch, Snack, Treat
Time 50m
Number Of Ingredients 16
Steps:
- First, make a perfect béchamel sauce. Put the milk, cream, garlic, bay leaves and onion in a small pan over a medium heat and stir together. Heat until nearly boiling, then turn the heat off and leave for 10 mins to infuse. Pass the liquid through a sieve and discard the bay and onion.
- Melt the butter with the flour in another pan and cook over a gentle heat until it smells biscuity. Gradually whisk in the warm milk and bring to a gentle boil, stirring regularly, then add the Dijon mustard, a little grating of fresh nutmeg and some seasoning. It should be a lovely thick creamy sauce with a deep flavour.
- Brush the slices of bread with melted butter. Place them on a baking tray and toast one side under a grill, buttered-side up, until golden. Take them out and heat oven to 220C/200C fan/gas 7.
- Turn the bread over and spread each slice with a thin layer of Dijon, followed by a layer of the béchamel. Cover the sauce with grated gruyère, and then a slice of ham. Form the slices into two sandwiches, spread a thin layer of the sauce over the top slice and sprinkle more gruyère on top. Put the sandwiches in the oven and bake for 10-15 mins or until golden. Mix the mustard and mayo together and serve alongside.
Nutrition Facts : Calories 876 calories, Fat 62 grams fat, SaturatedFat 31 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 31 grams protein, Sodium 3.7 milligram of sodium
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BASICALLY CROQUE MONSIEUR RECIPE | BON APPéTIT
From bonappetit.com
4.6/5 (24)Author Kat BoytsovaServings 4Estimated Reading Time 4 mins
- Place a rack in middle of oven; preheat to 425°. Grate 4 oz. Gruyère on the large holes of a box grater and set aside for later. (If you're not a fan of Gruyère, a sharp cheddar would make a delicious substitute.)
- Béchamel time! The first step to making this classic cream sauce is to make a roux, which is really just fat and flour cooked together to create a thickening agent. Melt 2 Tbsp. butter in a medium saucepan over medium-low heat. Add 2 Tbsp. all-purpose flour and cook, whisking constantly, until butter and flour are well combined and foaming but still very pale in color, about 2 minutes. (While there are some instances—such as gumbo—in which you actually want a dark-colored roux, this is not one of them.)
- Very slowly stream in 1¼ cups whole milk, whisking constantly (this has to be done very gradually because if you incorporate the milk into the roux too quickly, it can become very lumpy), until mixture is pale and smooth. And that's the base of your béchamel sauce!
- Continue to cook, whisking constantly, until sauce is thickened (it should leave a trail when you run your whisk through it) and shiny and the foaming has slowed down, 6–8 minutes. It’s important to keep an eye on the béchamel and stir often; otherwise, you can scorch the bottom of the pot and be left with a lumpy sauce with an unpleasant flavor.
CROQUE MONSIEUR – THE ULTIMATE HAM & CHEESE SANDWICH!
From recipetineats.com
5/5 (22)Category Breakfast, Brunch, Light LunchCuisine FrenchCalories 1440 per serving
- Heat milk and cream: Place milk and cream in a saucepan over medium heat. Heat until steaming, but don't let it boil. Set aside.
- Spread with Bechamel: Spread half the béchamel over the 4 slices of bread, as though you are buttering them to make normal sandwiches! (Reserve half the béchamel for topping)
- Melt butter in a skillet over medium to medium-high heat. Place sandwiches in the skillet, and cook for 2 minutes, pressing down lightly with an egg flip or spatula, until a deep golden brown.
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