Croque Monsieur With Béchamel Sauce Food

ALMOND-CRUSTED CROQUE MONSIEUR WITH ENGLISH TEA BECHAMEL SAUCE

Steps:

• Preheat the oven to 400 degrees F.
• To a sauce pot add 30-ounces milk, English tea bag, and tarragon. Place on low heat and bring to a simmer, cook for 10 minutes.
• Heat a large skillet over medium-high heat and add oil and 2 tablespoons butter. In a mixing bowl, whisk together the eggs and 1/4 cup milk. Add 3 tablespoons salt and 1 teaspoon black pepper. Place the sliced almonds in a bowl. Dip the bread slices into the egg batter, and then into the almonds and place in a hot pan. Cook about 2 minutes per side, or until nice deep brown. Drain on paper towel and transfer to a sheet pan. Add 1 slice ham and a generous helping of cheese to the bread. Place the sheet pan in the oven and cook until the cheese melts and starts to brown.
• While the monsieurs are baking, place a saucepot onto the stove and turn to medium-high heat. Melt 3 tablespoons butter and saute the onions until light brown. Add the flour and mix until blended. Strain the tea milk into the pot and whisk vigorously. When the sauce is thick add the Parmesan cheese and parsley. Turn off the heat. Remove the monsieurs from the oven and slather with the bechamel sauce. Plate and serve.

CLASSIC CROQUE MONSIEUR

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.