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
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.
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
CROQUE MONSIEUR
In Italy, bricklayers and plutocrats alike eat the same thing for lunch: panini, sandwiches layered with meat and cheese and flattened between two searing griddles. Today they're almost as common as cappuccino in America, albeit much cheaper and easier to make. One affordable panini press, and you're on the fast track to the perfect party food.
Provided by Oliver Schwaner-Albright
Categories lunch, main course
Time 15m
Yield 12 sandwiches
Number Of Ingredients 8
Steps:
- To make the béchamel: melt butter in a saucepan; sprinkle in flour, whisking constantly. Whisk in milk and bring to a boil. Reduce heat and cook until thickened, about 5 minutes. Add salt and pepper.
- To make the panini: preheat a panini press or George Foreman grill. Spread 1 teaspoon béchamel on each slice of bread and arrange the slices in two equal rows. On one row, sprinkle enough Gruyére to cover all the way to the edges. On the other, add the ham and top with a dollop of mustard and a twist of pepper. Put the slices with the ham and mustard on top of the slices with the cheese. Grill until lightly golden. Serve hot.
Nutrition Facts : @context http, Calories 263, UnsaturatedFat 5 grams, Carbohydrate 27 grams, Fat 10 grams, Fiber 3 grams, Protein 15 grams, SaturatedFat 5 grams, Sodium 699 milligrams, Sugar 4 grams, TransFat 0 grams
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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5/5 (6)Total Time 20 minsCategory Lunch, SandwichCalories 450 per serving
- In a frying pan, melt the butter. Once melted, add flour and whisk well. Start adding warm milk gradually until all milk is incorporated and the sauce is smooth and thick.
- Lightly toast your bread for a few minutes in a toaster oven. Once toasted spread mustard on one slice of the bread and add ham and cheese on the other slice. Put the slices together and repeat with the remaining bread.
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5/5 (19)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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- Melt butter in a medium saucepan over medium heat. Whisk in flour and cook, stirring constantly, for about 3 minutes. Gradually add milk, stirring well until the mixture is smooth. Cook, stirring, until sauce is thickened.
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