THE CLASSIC FRENCH BISTRO SANDWICH - CROQUE MONSIEUR
My two versions of this classic French café/bistro sandwich - oven baked for large quantities and ease.......or, the traditional frying pan/skillet method! You can always rely upon the French to add a certain "je ne sais quoi" to even the simplest food ...including the humble cheese and ham sandwich. The croque-monsieur (which becomes a croque-madame if you top it with a fried egg) is a great favourite in French cafés & bistros, and there are as many methods of crafting it as there are cafés! This one works for me. But, please be warned ... it's not for calorie-counters, the Cholesterol Police or those of a nervous disposition!!
Provided by French Tart
Categories Lunch/Snacks
Time 20m
Yield 4 Croque Monsieur, 4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 487.7, Fat 36.1, SaturatedFat 21, Cholesterol 184.8, Sodium 587.6, Carbohydrate 25.6, Fiber 1.2, Sugar 2.4, Protein 15.6
FRENCH HAM SANDWICH (JAMBON-BEURRE)
Provided by Olivia's Cuisine
Time 5m
Number Of Ingredients 4
Steps:
- Spread the butter on cut sides of the baguette.
- Add the cheese (if using) to the bottom slice and top with the ham. Top with the other slice of baguette.
- Cut the sandwich into two equal parts.
- Serve or refrigerate (wrapped in plastic) for up to one day!
CROQUE MONSIEUR (FRENCH HOT HAM AND CHEESE SANDWICH)
Recipe video above. Unapologetically calorific, this is the famous French hot ham and cheese sandwich! If you want to make it the traditional way, do not skimp on cheese or butter, and do not even think about using low fat anything. ????While it's thought of as a brunch/breakfast, Croque Monsieur is typically served as lunch in France with a side of fries and simple salad.Truly one of the greatest sandwiches in the world, one that I say everyone should experience at least once in their lives ....
Provided by Nagi
Categories Breakfast Brunch Light Lunch
Number Of Ingredients 14
Steps:
- Preheat oven to 200°C/390°F (180°C fan).
Nutrition Facts : Calories 1440 kcal, Carbohydrate 83 g, Protein 67 g, Fat 94 g, SaturatedFat 54 g, TransFat 1 g, Cholesterol 302 mg, Sodium 2392 mg, Fiber 4 g, Sugar 7 g, ServingSize 1 serving
3 CLASSIC FRENCH BAGUETTE SANDWICHES
Bring a little "oh la la" to lunch with these easy, essential recipes for classic French sandwiches on a baguette.
Provided by Unpeeled
Categories lunch
Number Of Ingredients 27
Steps:
- Slice the baguette in half lengthwise, almost all the way through, and open.
- Slather both sides with the butter. Layer with the ham and cheese. Close, press, and divide into two or three sandwiches.
- Slice the baguette in half lengthwise, almost all the way through, and open. Drizzle the top and bottom baguette halves with olive oil.
- Slice the tomato slices in half, so they are in half moons. Slice the goat cheese into thin rounds, then slice them in half into half moons.
- If using, layer arugula, then ham onto the bottom of the sandwich. Then add alternating slices of tomato and goat cheese along the length of the sandwich.
- Sprinkle with herbes de Provence. Close the baguette, press, and divide into halves or thirds.
- Make the Vinaigrette: In a medium-sized mixing bowl, combine the parsley, vinegar, Dijon, salt, pepper, anchovies, shallot, and 2 tablespoons of olive oil. Whisk until emulsified.
- Slice the baguette in half lengthwise, almost all the way through, and open. Drizzle the top and bottom baguette halves with the remaining 2 tablespoons of olive oil.
- To the vinaigrette, add the tuna, bell pepper, haricots verts, and arugula. Stir to mix well. The tuna will break apart somewhat.
- Spread the tuna mixture along the bottom half of the baguette. Layer the sliced hard-boiled egg and olives atop the tuna mixture.
- Sprinkle with herbes de Provence. Close the baguette, press hard, and let rest for 2 to 24 hours, preferably weighted down. Tip: Suggestions for weighing down the pan bagnat: the bottom of a cast-iron skillet, or sheet pan with heavy cookbooks on it. Slice into halves or thirds, and serve. Note: If the sandwich will rest for more than two hours, wrap it in plastic wrap and refrigerate. Before serving, allow to return to near room temperature.
GRILLED HAM AND GRUYERE SANDWICHES
Make and share this Grilled Ham and Gruyere Sandwiches recipe from Food.com.
Provided by CookingONTheSide
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Spread one side of each bread slice with the butter.
- On a clean work surface, place 4 slices buttered-side down.
- Divide the cheese and ham among those 4 slices.
- Place the remaining 4 slices of bread on top, buttered-side up.
- Heat a grill pan or a 12-inch skillet with a lid over medium heat until warm. Place the sandwiches in the skillet (in batches if necessary) and cook, covered, 3 to 5 minutes on each side, or until cheese melts and bread is golden brown.
- Cut each sandwich in half; slide in 1 or 2 tomato slices and serve hot.
Nutrition Facts : Calories 412.3, Fat 30.9, SaturatedFat 16.6, Cholesterol 116.8, Sodium 1225.1, Carbohydrate 3.4, Fiber 0.7, Sugar 1.8, Protein 30.7
MARTHA'S HAM AND CHEESE SANDWICH
Serving ham and cheese on a baguette with a bit of butter gives it a decidedly French twist.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 6
Steps:
- Spread 1 tablespoon butter on each piece of baguette. Divide ham and cheese among bottom halves of bread. Sandwich with top halves. Serve with mustard or mustard dip and cornichons.
FRENCH HAM AND GRUYERE SANDWICH
As far as classic sandwiches go, ham and cheese has to be right up there with peanut butter and jelly. Part of its appeal is its adaptability. Here, French ham mixes with nutty Gruyere and mild hard-cooked eggs. The sandwich gets its crunch from a handful of frisee and a layer of dill pickles.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 7
Steps:
- Slice baguette horizontally, and spread both sides with remoulade. Layer one side with remaining ingredients, and top with the other half of baguette.
CROQUE MADAME CASSEROLE WITH HAM AND GRUYèRE
Feed a crowd with a baked casserole version of the classic French Croque Madame sandwich with smoky ham, melty cheese, creamy sauce, and gently cooked eggs.
Provided by Rhoda Boone
Categories Casserole/Gratin Breakfast Brunch Ham Cheese Egg New Year's Day Peanut Free Tree Nut Free Soy Free Cheese Week
Yield 6 servings
Number Of Ingredients 12
Steps:
- Arrange racks in top and middle of oven; preheat to 375°F. If bread is not a day old or still feels moist, arrange slices in a single layer on a baking sheet and bake, flipping once, until dry to the touch but not toasted, 5-10 minutes. Using a 2" ring or cookie cutter or sharp paring knife, cut a hole in the center of 6 bread slices. Trim bread to fit in 2 even layers in a 13x9" baking dish, with the whole slices on the bottom and the slices with holes on the top, forming 6 sandwiches. Remove from dish.
- Melt butter in a medium pot over medium heat. Add flour and cook, whisking constantly, until butter foams then subsides (make sure it doesn't brown), and mixture is light gold and thickened, about 3 minutes. Slowly add milk, whisking constantly to prevent lumps from forming. Increase heat to medium-high and cook, whisking, until mixture thickens and coats the back of a spoon, 4-6 minutes. Reduce heat to very low. Whisk in nutmeg, 3/4 tsp. salt, and 1/4 tsp. pepper into the Béchamel sauce. Whisk in 1 cup Gruyère a handful at a time, making sure cheese is melted before adding more. (Béchamel with cheese added is technically called a Mornay sauce.) You should have about 3 1/2 cups of sauce.
- Spread one-third of the Béchamel in the dish. Arrange 6 whole slices of bread in a single layer in dish. Spread Dijon evenly on bread. Top each with 2 slices of ham, folding to fit on bread if necessary.
- Spread another third of the Béchamel over ham. Sprinkle evenly with 1 cup Gruyère. Place 6 bread slices with holes on top to form 6 sandwiches. Spread remaining Béchamel over sandwiches; sprinkle with 1 cup Gruyère (avoid holes to save room for eggs).
- Crack 1 egg into each hole. Sprinkle with remaining 1/4 cup Gruyère. Season with remaining 1/2 tsp. salt and 1/4 tsp. pepper.
- Spray a large piece of foil with nonstick spray. Place foil, oiled side down, over baking dish, crimping to seal. Bake on middle rack for 20 minutes. Remove foil, increase oven temperature to 400°F, transfer dish to top rack, and bake until egg whites are just barely set and yolks are still runny (eggs will continue to cook slightly when removed from oven), 8-12 minutes. Let cool 10 minutes before serving.
CROQUE-MONSIEUR: CLASSIC FRENCH GRILLED CHEESE
This croque-monsieur is a new level of grilled cheese sandwich. Adding a little bit of bechamel sauce is what makes the French bistro classic so special.
Provided by Danilo Alfaro
Categories Lunch Snack Sandwiches
Time 16m
Yield 1
Number Of Ingredients 6
Steps:
- Gather the ingredients. Position a rack 6 to 8 inches from the broiler and set the oven to broil.
- Trim the crusts off of the bread, making the slices as square as possible.
- Spread both slices of bread with butter.
- Flip bread over and spread them lightly with Dijon mustard.
- In a bowl, combine the cheese and half of the béchamel sauce, and mix until the cheese is fully coated.
- Spread half the cheese mixture evenly onto one slice of bread (on the mustard side, not the butter side). Lay the sliced ham atop the other slice.
- Press both halves of the sandwich together.
- Spray a bit of cooking spray onto the surface of a nonstick pan. Heat the pan over medium heat until the oil is hot and glistening but not quite smoking.
- Place the sandwich into the pan and cook for about 2 minutes, or until the bottom of the bread is a nice shade of golden-brown.
- Use a nonstick spatula to flip the croque-monsieur over. Lower the heat a bit and cover the pan. Cook for another minute or two, or until the second slice of bread is also golden brown, and the cheese inside the croque-monsieur is fully melted.
- Transfer the sandwich to a cutting board. Top with the remaining cheese mixture, then spoon the other half of the béchamel over the top.
- Place sandwich on a sheet tray and broil the sandwich, béchamel-side up, until the top of the sandwich is nicely browned, 1 to 3 minutes. Serve right away.
Nutrition Facts : Calories 978 kcal, Carbohydrate 44 g, Cholesterol 262 mg, Fiber 2 g, Protein 72 g, SaturatedFat 29 g, Sodium 3089 mg, Sugar 11 g, Fat 57 g, ServingSize 1 sandwich (1 serving), UnsaturatedFat 0 g
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- Add olive oil to a small sauté pan over medium heat, sauté green onions and garlic for 2 1/2 minutes or until softened. Remove from the heat and allow to cool slightly.
- Mix together ham, cheese, mayonnaise, salt and pepper until evenly combined. Stir in onions and garlic. Set aside until ready to use.
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- In a medium saucepan, combine the apples, water, maple syrup and cinnamon stick and bring to a boil. Simmer over moderately low heat, stirring occasionally, until the apples are tender, about 6 minutes. Using a slotted spoon, transfer the apples to a bowl and let cool to room temperature.
- In a shallow bowl, whisk the milk and eggs. Spread 4 slices of the bread with mustard. Top with half of the cheese, the ham and then the remaining cheese.
- In a large skillet, melt 1 tablespoon of the butter over low heat. Dip the bottoms of the 4 topped bread slices in the beaten egg until just saturated and transfer to the skillet. Dip the remaining slices of bread on 1 side only and place them, soaked side up, on the sandwiches. Cover the skillet and cook over moderately low heat until the bread is browned on the bottom, about 3 minutes. Turn the sandwiches, adding more butter to the skillet if necessary. Cover and cook until the second side is browned and the cheese is melted, about 3 minutes longer. Transfer the sandwiches to a cutting board and let stand for 5 minutes. Cut in half and serve with the maple apples.
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- Croque Monsieur. Let’s talk about Croque Monsieur, essentially a grilled cheese sandwich with the addition of ham and a blanket of creamy béchamel sauce.
- Croque Madame. If you like monsieur, try madame. A classic Croque Madame is our idea of the ultimate brunch dish – Berkshire pork bistro ham is right at home alongside creamy béchamel, melted cheese, with a perfectly runny egg on top.
- Jambon-Beurre. If you’ve been to Paris, you’ve no doubt had a simple lunch of jambon-beurre. This is one of those foods that vividly evoke a place and cause nostalgia.
- Pâté-Cornichon. Here’s how to make pâté into a meal. Start with our Pâté de Campagne – a rustic, country-style pâté made from heritage-breed pork – and a baguette.
- Tartine. Tartine is a French word to describe an open-face sandwich. Tartiner means “to spread” and the term originally referred to bread spread with butter, jam, or soft cheese, and served open-faced.
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- Place the bread slices flat on a board and slice each horizontally, keeping one edge intact to create a flap you can lift and lower back in place.
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- Warm the milk in a small saucepan over medium-low heat until steam rises from the milk, but it has yet to boil. Don't let the milk boil.
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