Tomato Croque Monsieur Food

CROQUE MONSIEUR

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

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.

TOMATO CROQUE-MONSIEUR

Steps:

• With a food processor running, drop in garlic until minced. Turn off machine, add tomatoes to processor and pulse until finely chopped.
• 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, stir in basil and breadcrumbs and 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 cheese slices and top with remaining bread.
• Film a large skillet with oil. Place as many sandwiches as will fit comfortably in skillet and fry over medium heat, turning to fry both sides and pressing down lightly with a spatula, until golden on both sides. Remove sandwiches to paper towel to drain.
• Quarter sandwiches on the diagonal and serve, or place in a 200-degree oven to keep warm until ready to serve.

TOMATO CROQUE MONSIEUR

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.

FOOT-LONG CROQUE MONSIEUR

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.

CROQUE MONSIEUR

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.

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.

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.