Tomato Croque Monsieur Recipes

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.

Steps:

• With a food processor running, drop in garlic until minced. Turn off machine and add tomatoes. Pulse until finely chopped. (This step can also be done manually if preferred, which is how I did it).
• Place mixture in a fine sieve over a bowl, stir in salt and allow to drain 30 minutes, pressing down on tomatoes from time to time.
• Transfer tomatoes to a bowl and stir in basil and breadcrumbs. Season to taste with salt and pepper.
• Arrange half the bread slices on a work surface and spread with tomato mixture. Cover with a thin layer of the cheese and top with remaining bread.
• Film a large non-stick skillet with oil. Place as many sandwiches as will fit comfortably and fry over medium-low or medium heat, turning to brown both sides and pressing down lightly with a spatula until golden on both sides. (About 1 1/2 - 2 minutes per side.) Remove to paper towel to drain.
• Repeat if necessary while finished sandwiches are kept in a 200 degree Fahrenheit oven to be kept warm. Quarter sandwiches on the diagonal for canapes.

Steps:

• With a food processor running, drop in garlic until minced. Turn off machine, add tomatoes to processor and pulse until finely chopped.
• Place mixture in a fine sieve over a bowl, stir in salt and allow to drain 30 minutes, pressing down on tomatoes from time to time.
• Transfer tomatoes to a bowl, stir in basil and breadcrumbs and season to taste with salt and pepper.
• Arrange half the bread slices on a work surface and spread with tomato mixture. Cover with a thin layer of cheese slices and top with remaining bread.
• Film a large skillet with oil. Place as many sandwiches as will fit comfortably in skillet and fry over medium heat, turning to fry both sides and pressing down lightly with a spatula, until golden on both sides. Remove sandwiches to paper towel to drain.
• Quarter sandwiches on the diagonal and serve, or place in a 200-degree oven to keep warm until ready to serve.

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.

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.