Buvettes Croque Monsieur Food

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CROQUE MONSIEUR



Croque Monsieur image

"This is my all-time favorite sandwich-it reminds me of growing up in France."

Provided by Marc Murphy

Time 25m

Yield 4 servings

Number Of Ingredients 10

1 cup whole milk
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
1/8 teaspoon grated nutmeg
Kosher salt
1/4 cup grated Gruyere cheese (about 1 ounce)
4 3/4-inch-thick slices country white bread
12 thin slices Black Forest ham or other lean ham (about 8 ounces)
2 cups coarsely grated Gruyere cheese (about 8 ounces)
Freshly ground pepper

Steps:

  • Make the bechamel. In a small saucepot, heat the milk over medium heat until warm to the touch; set aside. In a separate small saucepot, melt the butter over medium heat. Add the flour, reduce the heat to low and cook, whisking continuously, until the raw flour taste has been cooked out, about 2 minutes. Whisk in the warm milk until smooth. Grate the nutmeg into the bechamel.
  • Season the bechamel with salt and bring to a simmer, whisking continuously, until thickened, about 2 minutes. Remove from the heat and add the Gruyere. Whisk the mixture until smooth and set aside.
  • Assemble the sandwiches. Heat the broiler on high. Set the bread on a sheet pan and place 3 slices of the ham on each slice of bread. Spoon a thin layer of the bechamel on top of the ham. Divide the Gruyere evenly among the sandwiches and season with pepper. Broil until the cheese melts and turns golden brown, about 3 minutes.

CROQUE MONSIEUR



Croque Monsieur image

Make and share this Croque Monsieur recipe from Food.com.

Provided by cali_love

Categories     Breakfast

Time 30m

Yield 4-8 serving(s)

Number Of Ingredients 11

2 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups hot milk
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1 pinch nutmeg
12 ounces gruyere, grated (5 cups)
1/2 cup freshly grated parmesan cheese
16 slices white bread, crusts removed
Dijon mustard
8 ounces baked virginia ham, sliced but not paper thin

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.

CROQUE MONSIEUR



Croque Monsieur image

Provided by Ina Garten

Categories     main-dish

Time 30m

Yield 4 to 8 servings

Number Of Ingredients 11

2 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups hot milk
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Pinch nutmeg
12 ounces Gruyere, grated (5 cups)
1/2 cup freshly grated Parmesan
16 slices white sandwich bread, crusts removed
Dijon mustard
8 ounces baked Virginia ham, sliced but not paper thin

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



Petite Croque Monsieurs image

Provided by Food Network

Categories     appetizer

Time 30m

Yield 6 servings (12 sandwiches)

Number Of Ingredients 10

1 French baguette, sliced 1/4-inch thick (24 slices)
1/4 cup mayonnaise
1/4 cup country-style Dijon mustard
6 slices Black Forest ham
3 tablespoons unsalted butter
1/4 cup all-purpose flour
1 cup whole milk
1/4 teaspoon kosher salt
1/8 teaspoon ground nutmeg
One 6-ounce block Gruyere cheese, shredded

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.

QUICK CROQUE-MONSIEUR



Quick Croque-monsieur image

Fill that hunger gap in next to no time with this raid-the-fridge snack

Provided by Good Food team

Categories     Breakfast, Brunch, Lunch, Main course, Snack, Starter, Supper

Time 10m

Number Of Ingredients 5

2 slices wholemeal bread
1 egg , beaten
large handful grated cheddar
2 slices ham , cut into strips
pinch English mustard powder

Steps:

  • Heat grill to High and toast the bread lightly on both sides. While the bread is toasting, combine all the other ingredients in a bowl. Press the cheesy mix onto the toast, then place under the grill for 3-4 mins until golden and bubbling. Cut into halves and serve.

Nutrition Facts : Calories 263 calories, Fat 15 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 15 grams carbohydrates, Fiber 2 grams fiber, Protein 19 grams protein, Sodium 1.59 milligram of sodium

THE PERFECT CROQUE MONSIEUR



The perfect croque monsieur image

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

4 slices from a white sourdough or crusty white
20g butter, melted
1 tsp Dijon mustard
100g grated gruyère
4 thin slices of great smoked ham
125ml milk
125ml cream
1 garlic clove, crushed
2 bay leaves
1 small onion, chopped
20g butter
20g plain flour
1 heaped tsp Dijon mustard
fresh nutmeg, grated
1 tsp Dijon mustard
1 tbsp mayonnaise

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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