CROQUE MONSIEUR
"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
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
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 AND CROQUE MADAME
Provided by Food Network
Time 20m
Yield 2 servings
Number Of Ingredients 4
Steps:
- For Croque Monsieur: Spread each slice of bread with butter. Trim cheese so it is a tad smaller than the bread slices. Arrange 2 slices of cheese, top with bread and dip both sides of each sandwich in egg.
- In a skillet heat butter and brown the sandwich on each side for 3 minutes or until golden.
- For croque Madame: Wedge a slice of Black Forest ham in between each slice of cheese.
CROQUE MONSIEUR
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
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' RECIPE
Enjoy the deliciousness of our 'Croque Monsieur' Recipe without having to go to Paris. This 'Croque Monsieur' Recipe can be on the table in five minutes.
Provided by My Food and Family
Categories European
Time 5m
Yield Makes 2 servings.
Number Of Ingredients 4
Steps:
- Heat broiler.
- Broil bread, 6 inches from heat, 30 sec. or until toasted; turn.
- Spread with cream cheese spread; top with ham and Swiss cheese.
- Broil 30 sec. or until Swiss cheese is melted.
Nutrition Facts : Calories 390, Fat 15 g, SaturatedFat 8 g, TransFat 0.5 g, Cholesterol 70 mg, Sodium 1090 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 23 g
DECADENT CROQUE MONSIEUR
This is a pretty amazing recipe for croque monsieur. I wouldn't say it's nowhere near healthy but wow, it sure is good. I got this from a friend who is friends with a rather famous chef-it's his recipe. I'm just passing it along to the masses. Enjoy!
Provided by wbolesnyc
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a sheet pan with parchment paper.
- Melt butter in a small saucepan over low heat. Whisk in flour until blended but not colored, about 3 minutes. Gradually whisk in milk and cook, stirring constantly, until thickened, about 10 minutes. Season with nutmeg, salt, and pepper.
- Assemble sandwiches: Place all 8 bread slices on a work surface in a single layer. Spread each slice evenly to the edges with Bechamel sauce; all the sauce may not be needed. Divide ham evenly between 4 of the bread slices, trimming if necessary so it is within 1/2 inch from the edges. Top all 8 slices with equal amounts of Gruyere cheese, spreading it evenly to within 1/4 inch of the edges.
- Lift the 4 bread slices with sauce and cheese and keeping the cheese facing up, place on top of the slices layered with ham. Transfer sandwiches to the prepared sheet pan.
- Bake in the preheated oven until cheese topping is melted and golden brown, 10 to 15 minutes.
Nutrition Facts : Calories 1682.2 calories, Carbohydrate 43.6 g, Cholesterol 385.2 mg, Fat 118.5 g, Fiber 1.5 g, Protein 108.7 g, SaturatedFat 65.8 g, Sodium 2385.3 mg, Sugar 10.6 g
CROQUE MONSIEUR/ MADAM
Common variations include adding dijon mustard, or brushing melted butter on the outside before cooking. Sometimes grated cheese is sprinkled on the top as well. In truth there are as many variations as there are cooks. Submitted for ZWT 8.
Provided by Elaniemay
Categories Lunch/Snacks
Time 15m
Yield 1 sandwich, 1 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts :
CROQUE-MONSIEUR
Easily adaptable into a Monte Cristo by just adding chicken, this wonderful battered then fried sandwich makes a great lunch with a tossed salad.
Provided by Sneakyteaky
Categories 100+ Breakfast and Brunch Recipes Eggs Breakfast Sandwich Recipes
Time 20m
Yield 3
Number Of Ingredients 12
Steps:
- Use 2 tablespoons of the butter to spread over one side of each slice of bread. On three of the slices, spread a layer of Dijon mustard over the butter, and top each with 4 slices of ham. On the other three, spread mayonnaise, and top each one with 2 slices of Swiss cheese. Press ham and cheese sides of sandwiches together.
- In a flat bottomed dish, whisk together the flour, baking powder, salt, eggs, and water until blended. Set aside.
- Heat remaining butter and vegetable oil in a large skillet over medium heat. Dip both sides of each sandwich in the egg mixture, and fry in the oil and butter until browned, flipping to brown on each side.
Nutrition Facts : Calories 960.5 calories, Carbohydrate 38.1 g, Cholesterol 283.9 mg, Fat 69 g, Fiber 1.5 g, Protein 45.6 g, SaturatedFat 30.5 g, Sodium 2492.3 mg, Sugar 3.3 g
CROQUE MONSIEUR MAC AND CHEESE
Make and share this Croque Monsieur Mac and Cheese recipe from Food.com.
Provided by hungrykitten
Categories Cheese
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 425 degrees. Bring a large pot of salted water to a boil. Add the ziti and cook until al dente, about 6 minutes. Drain and transfer to a large bowl; toss with 1/4 cup milk.
- Meanwhile, combine both cheeses in a bowl. Beat 1/4 cup milk and the eggs in another bowl; fold in the bread and add half of the cheese.
- Melt the butter in a saucepan over high heat. Add the onion and garlic; cook, stirring, until just brown, 2 minutes. Sprinkle in the flour, cayenne, nutmeg and 1 teaspoon salt; cook, stirring, about 2 minutes. Slowly add 3/4 cup water and the remaining 1 1/2 cups milk; bring to a boil, stirring until thickened. Remove from the heat and whisk to cool slightly. Whisk in the remaining cheese, then add the pasta and toss.
- Butter a shallow casserole dish. Add half of the pasta, top with some of the ham and cover with the remaining pasta. Top with the remaining ham, then cover with the bread mixture. Bake until golden and bubbly, about 20 minutes. Let rest a few minutes before serving.
Nutrition Facts : Calories 850.4, Fat 41, SaturatedFat 22.8, Cholesterol 246.2, Sodium 1555.2, Carbohydrate 67.2, Fiber 2.9, Sugar 3.8, Protein 52.1
CROQUE MADAME
Another version of a croque monsieur. Here in Belgium you can eat it in almost every restaurant that serves snacks.
Provided by Maiumlteacute G.
Categories Lunch/Snacks
Time 7m
Yield 1 serving(s)
Number Of Ingredients 5
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!
Nutrition Facts : Calories 310.9, Fat 14.2, SaturatedFat 6.9, Cholesterol 211.8, Sodium 380.3, Carbohydrate 27.2, Fiber 1.2, Sugar 2.7, Protein 17.6
CROQUE-MONSIEUR WITH GRUYERE CHEESE
Provided by Alessandra Stanley
Categories easy, lunch, quick, main course
Time 15m
Yield Eight servings
Number Of Ingredients 6
Steps:
- Preheat the broiler.
- Butter 8 slices of the bread and arrange them on a baking sheet, buttered side down. Smear the top side with Dijon to taste and top with the ham, the sliced cheese and the remaining bread. Butter the top of each sandwich.
- Place under the broiler, about 2 to 3 inches from the flame. Broil for about 3 minutes or until top slice is golden brown. Turn the sandwiches over and broil for an additional 1 to 2 minutes. Sprinkle each with the grated Gruyere and broil for 1 minute or until the cheese is melted.
Nutrition Facts : @context http, Calories 399, UnsaturatedFat 9 grams, Carbohydrate 30 grams, Fat 22 grams, Fiber 3 grams, Protein 22 grams, SaturatedFat 12 grams, Sodium 918 milligrams, Sugar 4 grams, TransFat 0 grams
CLASSIC CROQUE MONSIEUR
Try a French classic with a croque monsieur recipe! Classic Croque Monsieur is a ham & cheese sandwich dipped in French toast batter & baked until crunchy.
Provided by My Food and Family
Categories Bread
Time 27m
Yield Makes 4 servings.
Number Of Ingredients 8
Steps:
- Heat oven to 450ºF.
- Mix mayo and mustard; spread onto 4 bread slices. Cover with cheese, ham and remaining bread slices.
- Place butter in 15x10x1-inch pan. Place in oven 1 to 2 min. or until butter is melted. Meanwhile, whisk eggs and milk in pie plate until well blended.
- Dip each sandwich in egg mixture, then place in buttered pan. Pour any remaining egg mixture over sandwiches.
- Bake 10 to 12 min. or until sandwiches are golden brown on both sides, turning after 5 min.
Nutrition Facts : Calories 400, Fat 24 g, SaturatedFat 9 g, TransFat 0.5 g, Cholesterol 185 mg, Sodium 690 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 19 g
TOMATO CROQUE MONSIEUR
A delicious vegetarian version that pairs well with inexpensive but good red or white wines. If your tomatoes are not very moist you can omit some of the draining time, like I did. I made this with a processed gruyere cheese (which was all the store had) and Italian flavored bread crumbs. Can be served as canapes (quartered) or makes six sandwiches. Published in the New York Times.
Provided by Kumquat the Cats fr
Categories Lunch/Snacks
Time 1h
Yield 24 canapes, 6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 271.3, Fat 9.8, SaturatedFat 4.2, Cholesterol 20.8, Sodium 638.5, Carbohydrate 35, Fiber 3.3, Sugar 6.5, Protein 11.5
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- Preheat your oven to 425ºF and lightly grease a nine inch square casserole dish with non-stick cooking spray or butter.
- Bring a large pot of salted water to a boil then add the pasta and cook until al dente, about eight to 10 minutes. Drain the pasta and leave it in the colander or strainer until ready to use.
- Meanwhile, melt the butter in a saucepan over medium heat. Add in the garlic and cook for about one minute then sprinkle in the flour. Whisk the flour in and cook, whisking constantly, for about one to two minutes to toast the flour. While continuing to whisk, slowly pour in the warm milk, salt, pepper, Herbes de Provence, and nutmeg and bring it all to a light boil. Cook, whisking frequently, until thick, about four to five minutes.
- When the sauce is thick, turn the heat down to low and whisk in the mustard, Pecorino cheese, and two cups of the grated Gruyere. Switch to a heatproof spatula or a wooden spoon and carefully stir in the cooked rigatoni making sure that every noodle is well coated. Pour half of the mixture into your prepared casserole dish, scatter on half of the ham, then layer on the remaining pasta and ham and set aside.
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