The Ultimate Croque Monsieur Baked French Bistro Sandwich Food

THE CLASSIC FRENCH BISTRO SANDWICH - CROQUE MONSIEUR

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.

THE ULTIMATE CROQUE MONSIEUR - BAKED FRENCH BISTRO SANDWICH

Steps:

• Preheat the oven to 4oo degrees F.
• To Make Bechamel Soubise Sauce --.
• In a medium saucepan, melt the butter and sweat the garlic and onions over low heat for 15 minutes, stirring often.
• Add the flour all at once, whisking with a wooden spoon for 2 minutes. Stir in the hot cream and cook, whisking constantly, for 5 minutes or until sauce is thickened.
• Remove from heat and stir in the salt. pepper, nutmeg, Pastis, 1/4 cup grated Gruyere, fromage blanc, and the Parmesan; set aside.
• To toast the bread, place the slices on a baking sheet and bake for 5 minutes, turn and bake for another 3 minutes, until toasted.
• To Assemble the Sandwiches --.
• Brush Dijon mustard evenly on one side of half the toasted bread slices. Add a slice of ham to each, sprinkle with half the remaining Gruyere. Top with another slice of toasted bread. Slather the tops with the cheese sauce, and sprinkle with the remaining Gruyere.
• Bake for 5 minutes at 400 degrees F. Turn on the broiler and broil for 3 to 5 minutes, until cheese topping is nicely caramelized. (You want the outside to be crusty and golden brown, and the inside soft and pudding-like).
• Serve hot, garnished with a thyme sprig and a tart little Cornichon pickle on the side. Variation: For a "Croque Madame", serve with a fried or poached egg on top (the egg resembles a ladies hat).

CROQUE MONSIEUR BAKE

Steps:

• Spread each slice of bread with mustard.
• make sandwiches by putting cheese in then a slice of ham between 2 slices of bread
• Cut each sandwich in half to make triangles.
• squish sandwiches into an ovenproof dish about 27x21x6cm.
• Beat together eggs and milk, pour over sandwiches.
• Cover with clingwrap and leave overnight.
• Next day preheat oven to 390 degrees farenheit.
• take dish out of fridge and remove clingfilm.
• Sprinkle with the cheese and bake in the oven for 25 minutes.

CROQUE MONSIEUR

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.