Awesome Croque Monsieur Recipes

CROQUE-MONSIEUR

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.

AWESOME CROQUE MONSIEUR

Steps:

• 1. Preheat the oven to 400 degrees.
• 2. Melt the butter over low heat in small sauce pan and add the flour all at once, stirring with a wooden spoon for two minutes.
• 3. Slowly pour the hot milk, mustard and hot sauce into the butter/flour mixture and cook, whisking constantly, until the sauce is thickened.
• 4. Off the heat, add the salt, pepper, nutmeg, 1/2 cup Gruyere cheese and the Parmesan and set aside.
• 5. Halve and toast the Croissants, place the slices on 2 baking sheets and bake for 4 minutes. Turn each slice and bake for another 2 minutes until toasted
• 6. Lightly brush half the croissant with mustard, add a slice of ham to each and sprinkle with half the remaining Gruyere. Top with another piece of toasted Croissant. Slather the tops with the cheese sauce, sprinkle with the remaining Gruyere and bake the sandwiches for 5 minutes.
• 7. Turn on the broiler an broil for 3-5 minutes, or until the topping is bubbly and slightly browned. *** You can also use any type of bread as a substitute for the croissant. *** Serve with an egg dish, a fruit platter and a mimosa or orange juice and you have a beautiful and elegant brunch.

CROQUE MONSIEUR

Steps:

• Preheat the broiler on high. Line a large baking sheet with aluminum foil.
• Make the béchamel: In a medium saucepan, melt the butter over medium heat. Add the onion and sauté until translucent, a minute or two. Add the flour and cook for one minute, whisking constantly. Add the milk and keep whisking to break up any lumps, until the sauce bubbles and thickens, 3-4 minutes. Remove from heat and whisk in nutmeg and a pinch of salt and pepper. Whisk in a half cup of the cheese.
• On the prepared baking sheet, toast the bread slices under the broiler on both sides until golden. Keep a close eye on them as they will burn quickly!
• On two of the bread slices, spread a tablespoon of Dijon mustard. Slather with a thick layer of béchamel sauce. Add sliced ham and a half cup of cheese. Top with the two remaining bread slices to make two sandwiches. Transfer the sandwiches to the aluminum-lined baking sheet. Top the two sandwiches with the remaining béchamel and cheese.
• Broil until the cheese is golden and bubbly, about 5 minutes.

THE PERFECT CROQUE MONSIEUR

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.

CLASSIC CROQUE MONSIEUR

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Combine milk and cream in a microwave-safe container and microwave on high power, about 90 seconds. The liquid should be warm to the touch.
• Melt butter in a small saucepan over medium heat. Stir in flour and keep stirring until all the flour is coated in butter, and the flour and butter begin to bubble, about 2 minutes. Gradually stir in warmed milk and cream and cook until sauce begins to thicken, stirring constantly. Continue stirring, until the sauce is thick and bubbly, 3 to 5 minutes. Remove from heat and season with salt, pepper, and nutmeg. Set aside.
• Melt 1 tablespoon butter in a large skillet over medium heat and brown 4 pieces of bread on 1 side, about 4 minutes. Place browned bread on the prepared baking sheet, browned side down.
• Spread each piece of bread with Bechamel sauce, from edge to edge. Place two slices of deli ham on the Bechamel and top with 1/2 cup of grated Gruyere cheese. Place remaining bread slices on top of each sandwich and spread the top with Bechamel, from edge to edge. Sprinkle the top of each sandwich with 2 tablespoons grated Gruyere cheese and 2 tablespoons grated Parmesan cheese.
• Bake in the preheated oven until the cheese is melted, 5 to 7 minutes.
• Turn on the oven's broiler.
• Move baking sheet about 6 inches from the heat source and broil sandwiches until the top is bubbly and brown, 2 to 3 minutes. Watch carefully, to avoid scorching the parchment paper and burning the cheese. Allow the sandwiches to cool slightly, cut in half, and serve warm.

CROQUE MONSIEUR

Steps:

• Melt butter in a medium saucepan over medium heat. Whisk in flour and cook, stirring constantly, for about 3 minutes. Gradually add milk, stirring well until the mixture is smooth. Cook, stirring, until sauce is thickened.
• Season with a little bit of salt and pepper. Remove from heat and whisk in mustard and nutmeg. Set aside while you make the sandwiches, or make the sauce up to 1 week in advance.
• Preheat oven to 425° F. Line a baking tray with parchement paper and set aside.
• Spread each bread slice with a layer of béchamel, spreading it all the way to the edges. Place 4 slices of bread, béchamel side up, on prepared baking sheet.
• Top each with a piece of ham, a handful of gruyere, and a sprinkle of parmesan cheese. Place remaining slices of bread on top, béchamel side up, then top with remaining gruyere and parmesan cheese.
• Bake at 425 degrees F for about 5-6 minutes, until cheese is melted, and then turn the oven to broil and broil until the cheese on top is lightly golden, 2-4 minutes.