Caribbean Croque Monsieur Food

CROQUE MONSIEUR (FRENCH HOT HAM AND CHEESE SANDWICH)

Steps:

• Preheat oven to 200°C/390°F (180°C fan).

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.

FOOT-LONG CROQUE MONSIEUR

Steps:

• Preheat oven to 400 degrees F.
• In a saucepan, heat milk over medium heat for a few minutes until hot.
• In a separate saucepan, melt butter over medium heat. Add flour and whisk to combine, cooking for 2 minutes and stirring occasionally.
• Add 1 tbsp of thyme and slowly whisk in the milk.
• Simmer the bechamel sauce for 2 more minutes while whisking. Remove from heat and add salt and pepper to taste.
• Mix the 3 cheeses together in a bowl.
• Slice loaf of bread in half lengthwise. Fill with mustard, ham and half of the cheese mixture. Place on a baking sheet and toast in the oven until the cheese is melted.
• Preheat the broiler. Spread the bechamel sauce on top of the sandwich and sprinkle over the leftover cheese mixture. Broil until golden-brown, about 6 minutes.
• Garnish with the remaining thyme.

CROQUE MADAME

Steps:

• Spread butter on the two sides of the slices of bread.
• Put the slice of ham and cheese between the bread, making a sandwich.
• You can either bake or grill the sandwich.
• Top the sandwich with a fried egg and enjoy!

CROQUE MONSIEUR/ MADAM

Steps:

• Butter two pieces of normal, sliced, bread (yes, this is available in French supermarkets).
• Place a slice of ham cut to the size of the slice of bread, and some semi-hard cheese, on top of the first slice of bread (often gruyere cheese is used).
• Put the other piece of buttered bread on the top, squeeze it together, and put in the oven for 10 minutes until the cheese has melted and the bread is toast.
• Adding a fried egg changes the name to Croque Madam.

HERBED PROSCIUTTO AND GRUYERE CROQUE MONSIEURS

Steps:

• Preheat oven to 200*F.
• Put a large ovenproof serving platter in the oven to warm while preparing sandwiches.
• In a shallow bowl, or pie pan, whisk together the eggs and milk until well blended.
• Dip one side of 6 of the bread slices briefly into the egg mixture.
• Sprinkle the eggy sides of the bread with half ot the parsley and half of the thyme.
• Set the slices egg side down on a piece of parchment paper or foil.
• Top the dry side of the bread with the prosciutto and cheese.
• Dip 1 side of the ramianing 6 slices of bread into the egg mixture and set on top of the sandwiches, egg side up.
• Sprinkle with remaining herbs.
• Melt 2 TBs of the butter in a large skillet over medium high heat and cook 2 or 3 sandwiches until golden brown on the bottom and the cheese begins to melt, 3 to 4 minutes.
• Turn the sandwiches and cook until the second side is golden brown, the cheese is melted and the sandwiches are warmed through, another 3 to 4 minutes, adding a bit of butter to the skillet if need be.
• Transfer the sandwiches to the warm platter and Keep warm in the oven while cooking the remaining sandwiches.
• Cut the sandwiches in half and serve, passing the whole grain mustard seperately.

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.

THE CLASSIC FRENCH BISTRO SANDWICH - CROQUE MONSIEUR

Steps:

• Spread the bread with some of the softened butter, make 4 sandwiches, each with one slice of ham and one slice of cheese. Press them firmly together.
• Beat the eggs with the water, add the salt and pepper to taste, and dip the sandwiches into the egg mixture, coating all sides well.
• Heat the rest of the butter in a heavy- bottomed frying pan/skillet, when it has melted and is very hot - but not brown, fry the sandwiches for about 5 - 8 minutes, turning once.
• Serve immediately.
• If you prefer, although it is not traditional, you may place the croque-monsieur into a very well-buttered baking pan and bake in a moderately hot oven - 175°C/350°F - turning once, for about 10 to 15 minutes. It is easier to prepare a larger number this way and keep them warm until you are ready to serve them.