QUICK CROQUE MONSIEUR
Looking for a Gruyere substitute? Give Fontina, Comte, or even a sharp cheddar a try for this quick and delicious Croque Monsieur recipe. It's topped with a Bechamel sauce that's out of this world.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 30m
Number Of Ingredients 10
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.
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
RAMP CROQUE MONSIEUR
I look forward to ramp season each spring. These delicate wild leeks grow in wooded areas and have a beautiful onion-garlic flavor and brilliant green color. While they're delicious pickled or added to pastas, I like them best blended into a béchamel sauce. They tint the sauce a spring green that's indicative of the flavor packed inside. Here the sauce makes a decadent topping for a croque monsieur, France's famous toasted ham-and-cheese sandwich. Served alongside a simple salad, it's a perfect meal to welcome warming weather.
Provided by Erin Jeanne McDowell
Categories main-dish
Time 30m
Yield 2 servings
Number Of Ingredients 15
Steps:
- For the ramp béchamel: Bring the milk, cream and ramps to a simmer in a small saucepan over medium heat. Adjust the heat and simmer gently, stirring occasionally, for 2 minutes. Transfer the mixture to a liquid measuring cup and use an immersion blender to blend the mixture until fairly smooth.
- Return the pan to the stove and melt the butter over medium heat. Sprinkle the flour over the melted butter and cook, stirring constantly, for about 1 minute. Add the warm ramp milk and stir constantly to incorporate, then continue to cook over medium heat, stirring frequently, until the mixture comes to a simmer and thickens, 2 to 3 minutes. Season the sauce with salt and pepper and set aside.
- For the sandwiches: Preheat the broiler. Place a large ovenproof skillet over medium-high heat. Spread one side of each slice of bread with 1/2 tablespoon of mayonnaise and place mayo-side down in the hot skillet.
- Spread 1/2 tablespoon mustard on the other side of each piece of bread and layer 3 to 4 slices of ham and 1/2 cup of cheese onto each of 2 of the slices. Top with one of the other toasted pieces. Reduce heat to low and continue to cook until the cheese is melty, 3 to 4 minutes per side.
- Spoon béchamel generously over each sandwich, and top the sandwiches with the remaining cheese. Transfer the skillet to the oven and broil to toast the cheese and finish warming the sandwiches.
- Meanwhile, for the salad: Toss the lettuce leaves, oil and lemon juice together in a medium bowl to coat. Season with salt and pepper. Serve the hot sandwiches immediately with salad on the side.
CROQUE MONSIEUR
Make and share this Croque Monsieur recipe from Food.com.
Provided by bmcnichol
Categories Lunch/Snacks
Time 8m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Butter 1 side of each bread slice.
- Set half of the slices of bread buttered side down in a skillet, and cover each with a slice of cheese.
- Place 3 or 4 slices of the ham over the cheese, and place the top slice of bread over the ham, buttered side up.
- Cook sandwiches until bottom is golden brown and cheese is melted, about 3 minutes per side.
- Remove sandwiches and place on a plate and serve immediately.
Nutrition Facts : Calories 760.3, Fat 32.2, SaturatedFat 14.9, Cholesterol 121.4, Sodium 2442.3, Carbohydrate 67.8, Fiber 3.8, Sugar 0.5, Protein 48
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
THE PERFECT CROQUE MONSIEUR
Master the croque monsieur with soft sourdough, gruyère, smoked ham and creamy mustard mayo. You'll relish every mouthful of this brunch classic.
Provided by Emma Freud
Categories Breakfast, Brunch, Lunch, Snack, Treat
Time 50m
Number Of Ingredients 16
Steps:
- First, make a perfect béchamel sauce. Put the milk, cream, garlic, bay leaves and onion in a small pan over a medium heat and stir together. Heat until nearly boiling, then turn the heat off and leave for 10 mins to infuse. Pass the liquid through a sieve and discard the bay and onion.
- Melt the butter with the flour in another pan and cook over a gentle heat until it smells biscuity. Gradually whisk in the warm milk and bring to a gentle boil, stirring regularly, then add the Dijon mustard, a little grating of fresh nutmeg and some seasoning. It should be a lovely thick creamy sauce with a deep flavour.
- Brush the slices of bread with melted butter. Place them on a baking tray and toast one side under a grill, buttered-side up, until golden. Take them out and heat oven to 220C/200C fan/gas 7.
- Turn the bread over and spread each slice with a thin layer of Dijon, followed by a layer of the béchamel. Cover the sauce with grated gruyère, and then a slice of ham. Form the slices into two sandwiches, spread a thin layer of the sauce over the top slice and sprinkle more gruyère on top. Put the sandwiches in the oven and bake for 10-15 mins or until golden. Mix the mustard and mayo together and serve alongside.
Nutrition Facts : Calories 876 calories, Fat 62 grams fat, SaturatedFat 31 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 31 grams protein, Sodium 3.7 milligram of sodium
CROQUE-MONSIEUR
Offer a plum-tomato salad with the sandwiches. Round out the meal with sliced strawberries drizzled with crème de cassis.
Categories Sandwich Broil Lunch Ham Swiss Cheese Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes 2 servings; can be doubled
Number Of Ingredients 11
Steps:
- Melt 2 tablespoons butter in small saucepan over medium heat. Add flour and stir 1 minute. Gradually whisk in milk. Add nutmeg and bay leaf. Increase heat to medium-high and boil until sauce thickens, whisking constantly, about 2 minutes. Season with salt and pepper.
- Preheat broiler. Place 2 bread slices on work surface. Top each with half of ham and sliced Gruyère. Top with remaining bread. Heat heavy large skillet over low heat. Brush sandwiches with 1 tablespoon melted butter. Add to skillet and cook until deep golden brown, about 2 minutes per side. Transfer to small baking sheet. Spoon sauce, then grated cheese over sandwiches. Broil until cheese begins to brown, about 2 minutes.
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