Croque Monsieur Toast Cups Food

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

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.

LAID-BACK HOLIDAY BRUNCH

Steps:

• For the skillet croque monsieur dip: Position an oven rack in the upper third of the oven and preheat to broil.
• Put the milk in a microwave-safe cup or dish. Microwave until hot, about 1 minute. Whisk in the Dijon mustard until combined, then microwave for another 30 seconds.
• Meanwhile, heat a 10-inch ovensafe skillet over medium heat and add the butter. When melted, add the shallot and garlic and cook, stirring often, until softened and fragrant, 3 to 4 minutes. Reduce the heat to low. Add the flour all at once and cook, stirring with a wooden spoon until incorporated, about 2 minutes. Slowly pour in the hot milk mixture in a steady stream, whisking constantly. Increase the heat to medium low and cook, whisking constantly, until the sauce is slightly thickened, about 3 minutes. Reduce the heat to low. Whisk in the Gruyere, nutmeg, kosher salt to taste, a few grinds of pepper, 3 ounces of the ham and 1/3 cup of the Parmesan. Remove from the heat.
• Top the dip with the remaining 1 ounce ham, sprinkle with the remaining 2/3 cup Parmesan and finish with a few grinds of pepper. Place the thyme sprigs on top. Broil, rotating the skillet every minute to ensure even browning, until the top is golden brown, 2 to 3 minutes.
• Spread the sourdough slices on a baking sheet, drizzle with olive oil on both sides and sprinkle with sea salt. Broil, flipping halfway through, until golden on both sides, 3 to 4 minutes total.
• For the creamy scrambled eggs: Crack the eggs into a large mixing bowl. Add the half-and-half and 1/4 teaspoon kosher salt. Gently whisk until combined and uniformly yellow.
• Melt the butter in a nonstick skillet over medium heat. Pour in the egg mixture and let sit and cook for 10 seconds. Stir with a rubber spatula and continue to cook, stirring every 5 seconds and making sure to scrape up the cooked eggs from the bottom, until the mixture is set with medium-size creamy curds, about 5 minutes. If you prefer smaller curds, stir constantly until the eggs are just set. Transfer to a serving plate.
• For the brunch board: Put some Dijon mustard in a small bowl for serving. Put half of the sourdough toast on a corner of a large board or platter, along with the mustard and a spreading knife.
• Place a potholder in the center of a board and put the croque monsieur skillet on the potholder. Arrange the muffins, danishes, pain au chocolat, fruit and babka on separate boards placed around the croque monsieur dip. Place the plate of scrambled eggs on another empty board with the remaining toast slices. Top the eggs with the chives.

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.

CLASSIC CROQUE MONSIEUR

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.

QUICK CROQUE MONSIEUR

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.

MINI CROQUE MONSIEUR

Steps:

• Starting from the bottom of the loaf, slice bread horizontally into six 1/2-inch-thick rectangles (about 4-by-8 1/4-inches each); discard rounded top. Toast each bread slice in a toaster until pale gold.
• Melt butter in a medium saucepan over medium-high heat. Whisk in flour. Gradually add milk, whisking constantly. Bring to a boil, continuing to whisk. Remove from heat and stir in Parmesan. Let bechamel cool completely. Season with salt and pepper. Divide between 2 bowls.
• Spread half the bechamel from 1 bowl on 1 slice of bread. Top with 2 slices ham and 3 slices Gruyere. Top with 1 slice of bread, then spread remaining bechamel from bowl over top. Set sandwich aside. Repeat layering with ham and Gruyere, and top with 1 slice of bread. Repeat with remaining bowl of bechamel, bread slices, ham, and Gruyere. Wrap each sandwich in plastic wrap and refrigerate for 1 hour.
• Preheat oven to 375 degrees. Trim crusts from sandwiches. Cut each sandwich in half lengthwise, then crosswise 5 times to form 10 rectangles from each. Skewer each sandwich. Transfer to a baking sheet and warm in oven until cheese melts, 6 to 8 minutes. Serve immediately.

CROQUE-MONSIEUR

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.