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
"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
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.
PORTOBELLO CROQUE MONSIEUR
Make and share this Portobello Croque Monsieur recipe from Food.com.
Provided by Jamilahs_Kitchen
Categories Lunch/Snacks
Time 20m
Yield 1 sandwich, 1 serving(s)
Number Of Ingredients 7
Steps:
- Using a dessert spoon, scrape out the black gills from the underside of the mushroom cap. Removing the gills reduces the amount of black juice the mushroom will exude.
- Heat the oil in a medium nonstick skillet over medium heat. Add the mushroom, flat side down, and cook until the underside is browned, about 4 minutes. Turn the mushroom an cook until tender, about 2 minutes. Transfer to a plate and season with salt and pepper.
- Wipe out the skillet with moist paper towels. Add the butter and melt over medium heat. Placed the mushroom cap on one slice of bread, spread with the pesto, and sprinkle with the cheese. Top with the remaining bread and place the sandwich in the skillet. Cook, turning once, until both sides of the sandwich are golden brown, about 5 minutes. Serve hot.
MELTY MONSIEUR
Make and share this Melty Monsieur recipe from Food.com.
Provided by DailyInspiration
Categories Breakfast
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat broiler to high. Place bread in a single layer on a baking sheet; broil 1 1/2 minutes on each side or until lightly toasted. Spread 2 teaspoons mustard blend on each bread slice. Top each serving with 2 bacon slices, 3 tomato slices and about 3 tablespoons cheese. Broil 3 minutes or until cheese melts.
FOOT-LONG CROQUE MONSIEUR
Make and share this Foot-Long Croque Monsieur recipe from Food.com.
Provided by Food.com
Categories Breakfast
Time 35m
Yield 8 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 413.2, Fat 29.9, SaturatedFat 17.2, Cholesterol 107.6, Sodium 1095.3, Carbohydrate 7, Fiber 0.9, Sugar 0.4, Protein 28.8
CROQUE MONSIEUR
French Bistro sandwich that you wish you had thought of! Delightful change of pace from a traditional grilled cheese.
Provided by LAURIE
Categories Lunch/Snacks
Time 9m
Yield 2 sandiches
Number Of Ingredients 6
Steps:
- In bowl, stir together Gruyère, sour cream and mustard, and spread mixture evenly over 2 bread slices.
- Top with ham and cover each with remaining bread.
- Spread tops of sandwiches lightly with 2 tablespoons butter. Invert sandwiches into large skillet; spread remaining 2 tablespoons butter on remaining 2 bread slices.
- Grill sandwiches over moderate to high heat, turning them once, 6 to 8 minutes, or until they are golden brown on both sides and cheese has melted.
A LIGHTER CROQUE MONSIEUR
Similar to a Monte Cristo, a croque monsieur is a French-style grilled ham and cheese sandwich that is dipped in egg batter and then cooked in a skillet. This version is more like stuffed French Toast than a sandwich. Keep the finished ones warm in a 200 degree oven while you're cooking the others. This recipe comes from The Best of Cooking Light.
Provided by cookinrooky
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cut a slit in each bread slice to form a pocket. Spread 1 teaspoon honey mustard into each bread pocket. Divide ham and cheese evenly among bread pockets.
- Combine milk and egg whites in a shallow bowl, stirring with a whisk. Dip sandwiches, 1 at a time, in milk mixture, turning to coat.
- Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add 2 sandwiches and cook 3 minutes on each side or until sandwiches are golden brown. Repeat the procedure with the remaining sandwiches.
Nutrition Facts : Calories 318.5, Fat 5.1, SaturatedFat 1.9, Cholesterol 26.7, Sodium 1037.9, Carbohydrate 40.2, Fiber 1.6, Sugar 4.7, Protein 27.2
BAKED CROQUE MONSIEUR
Croque Monsieur, a Continental cross between French toast and grilled ham-and cheese, feeds a crowd when you bake it casserole style, in the oven. This recipe comes from the " Bakers' Catalogue" - King Arthur Flour.
Provided by Chef Glaucia
Categories Lunch/Snacks
Time 1h18m
Yield 10 , 10 serving(s)
Number Of Ingredients 11
Steps:
- Butter a 9x13-inch baking pan.
- Remove the crust from the bread, if you wish. Place them into the greased baking dish, cutting slices in half, as necessary, to completely cover the bottom of the pan.
- Top with half of the cheese, the ham, sliced onion, and the remaining cheese; and the remaining bread.
- Press the sandwiches together.
- Beat the eggs, milk and seasoning together. Pour slowly over the bread.
- Cover and place in the refrigerator for several hours or overnight.
- About 1 hour before serving, preheat the oven to 400ºF. Mix the breadcrumbs with the melted butter and grated cheese. Sprinkle over the sandwiches.
- Bake for 42 to 48 minutes, until the top is golden brown and the eggs set.
- Remove from the oven and allow to rest 10 minutes before cutting and serving.
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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