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
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 PUFFS
My latest crush is this new incarnation of gourgeres, or cheese puffs. These were inspired by the classic French ham-and-cheese sandwich, Croque Monsieur. If you're serving only one thing with cocktails before dinner, it would have to be these heavenly puffs. They're perfect for "popping" in between sips of a Pear Thyme Fizz or Peach 75. ** Make sure you use an exciting gruyere cheese or possibly with cheddar jack for a little kick.
Provided by College Girl
Categories Lunch/Snacks
Time 35m
Yield 50 puffs, 25 serving(s)
Number Of Ingredients 9
Steps:
- Adjust rack to the middle of an oven and preheat to 400 degrees.
- Combine water, milk, butter, salt, and ham in a heavy, medium saucepan. Bring to a boil over medium-high heat.
- All at once, add the flour and stir in quickly with a wooden spoon. Keep stirring-the mixture will come away form the sides of the pan and become thick and stiff. Keep stiring and turning over for about 1 minute (you want it to dry out a bit).
- Transfer the dough to an electric mixer, and turn mixer on medium-high speed. Add 1 egg and as soon as it is partially incorporated, increase mixer speed to high. Add the remaining eggs, one at a time when the previous egg is well incorporated. The mixture should be smooth. Mix in the cheese and chives.
- IF you have a strong arm, the dough can also be mixed by hand with a wooden spoon in a mixing bowl. Proceed as directed, and be sure to beat the dough until smooth before mxing in the cheese and chives. Let the mixture cool for about 10 minutes.
- Meanwhile, line baking sheets with parchment paper or spray them with cooking spray. (Watch the puff bottomes closely to prevent over-browning if not using parchment.) By heaping teaspoonfuls, drop the mixture onto baking sheets in little balls, spaced apart. They shoud be the size of large marbles or jaw-breakers. (You can also pipe them out using a pastry bag.).
- Bake for about 20 to 25 minutes, or until golden. Serve warm. You can bake these a few hours in advance and reheat in the oven as well!
Nutrition Facts : Calories 74.9, Fat 5, SaturatedFat 2.8, Cholesterol 46.7, Sodium 132.8, Carbohydrate 4.1, Fiber 0.1, Sugar 0.3, Protein 3.3
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.
CROQUE MONSIEUR/ MADAM
Common variations include adding dijon mustard, or brushing melted butter on the outside before cooking. Sometimes grated cheese is sprinkled on the top as well. In truth there are as many variations as there are cooks. Submitted for ZWT 8.
Provided by Elaniemay
Categories Lunch/Snacks
Time 15m
Yield 1 sandwich, 1 serving(s)
Number Of Ingredients 4
Steps:
- Butter two pieces of normal, sliced, bread (yes, this is available in French supermarkets).
- Place a slice of ham cut to the size of the slice of bread, and some semi-hard cheese, on top of the first slice of bread (often gruyere cheese is used).
- Put the other piece of buttered bread on the top, squeeze it together, and put in the oven for 10 minutes until the cheese has melted and the bread is toast.
- Adding a fried egg changes the name to Croque Madam.
Nutrition Facts :
CROQUE MONSIEUR BENEDICT
This is an EASY variant of Eggs Benedict or Croque Monsieur - depending on your perspective! We love Eggs Benny, and Croque Monsieur but we wanted something quicker and easier but equally tasty for a nice lunch at home, so we came up with this recipe :)
Provided by Chef Canada Umami
Categories Breakfast
Time 15m
Yield 8 sandwiches, 4 serving(s)
Number Of Ingredients 17
Steps:
- Sauce: Melt 2-3 tablespoons of margarine over medium heat.
- Add flour & cook for 1 minute while constantly stirring with a whisk (or chopsticks:).
- Remove from heat.
- Add soy milk & whisk until smooth.
- Beat in egg yolk & return to heat to cook for another minute.
- Stir in cheese, lemon juice, 1/2 teaspoon salt, 1/2 teaspoon pepper, nutmeg and 1/2 tablespoon Dijon until cheese melts.
- Set heat to the lowest setting & cover while you do the next steps.
- Eggs: Melt a knob of margarine in a medium non-stick skillet over medium to medium-low heat.
- When the margarine's foam begins to subside, add the eggs (do not whisk)
- Let eggs set a little, then *fold* (do not stir)the eggs.
- season with salt & pepper to taste.
- fold eggs again one or two more times, and when they look *almost* done for you, remove from heat & cover while you prepare the next step (they will continue cooking in the hot pan & be just right by the time you are ready to use them)
- Sandwich: Split open each bread piece
- Toast the bread on a grill pan until golden or broil the bread cut side up until golden, about 1 to 2 minutes, keeping a careful watch on the bread since it can easily burn
- lightly brush desired amounts of margarine & mustard on the cut sides of the toasted bread
- Arrange a slice of prosciutto (and extra cheese if you like) with some scrambled egg on each piece of toasted bread
- Cover with sauce.
- Serve hot garnished with chopped basil.
Nutrition Facts : Calories 678.5, Fat 29.4, SaturatedFat 7.9, Cholesterol 373.5, Sodium 1662.9, Carbohydrate 73.1, Fiber 5.6, Sugar 2, Protein 30.2
MARY'S CROQUE MONSIEUR
Wonderfully naughty snack, brunch or lunch - great for hungry teenagers. Sit a fried egg on top of the sandwich and it becomes a croque madame. Choose a good quality ham, ideally hand carved from a freshly cooked joint.
Provided by Mary Berry
Categories Light meals & snacks
Yield Serves 2
Number Of Ingredients 9
Steps:
- Preheat the grill to medium. Line a baking sheet with foil.
- Melt half of the butter in a small saucepan. Brush the butter over one side of each slice of bread and place the bread on the baking sheet, buttered side up. Grill for 1-2 minutes, until lightly golden.
- Turn the bread over and spread the unbuttered side with mustard. Put two slices of ham on two slices of the mustard-spread bread. Scatter half of the cheese over the ham and cover with the remaining bread, toasted side up, to make two sandwiches.
- Melt the remaining butter in the saucepan, whisk in the flour and heat for a few seconds. Whisk in the hot milk until thickened. Remove from the heat and add the nutmeg and 25g/1oz of the cheese. Season with salt and pepper.
- Spread the white sauce over the top of both sandwiches and sprinkle with the remaining cheese. Put back under the grill for about 5 minutes, or until the cheese has melted and the top is golden brown and bubbling.
- Leave for a few seconds before slicing in half, then 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.
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5 PLACES TO GET THE PERFECT CROQUE-MONSIEUR IN PARIS ...
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- La Fontaine de Belleville. The recipe at this neighborhood bistro is simple and hearty. But simple excellence is often the hardest to achieve.
- Le Petit Cler. This is an American-sized croque-monsieur destination with an enormous one-slice sandwich. Usually, croque-monsieurs are made with two slices of bread, but Le Petit Cler is famous for serving one long piece of bread.
- Vins des Pyrénées. This is your upscale location for really spoiling yourself on croques made with special recipes.
- Les Deux Magots. We tend to stay away from tourist-swarmed locations and for historical reasons this one is quite busy with visitors, and rightfully so!
- La Comete. Heading over to Montmartre now, La Comete is another really good croque-monsieur option with traditional poilâne bread (made with one piece instead of two) layered with ham and chees e.
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