Baked Croque Monsieur Recipes

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THE ULTIMATE CROQUE MONSIEUR - BAKED FRENCH BISTRO SANDWICH



The Ultimate Croque Monsieur - Baked French Bistro Sandwich image

This is a superb ham and cheese French bistro sandwich slathered in a delightful Bechamel-Soubise cheese sauce that's spiked with pastis, and baked to golden perfection! For a "Croque Madame" variation, serve with a fried or poached egg on top (the egg resembles a ladies hat). Serve hot, garnished with a thyme sprig and a tart little Cornichon pickle on the side, and a drizzle of my violet mustard recipe #400926. Heavenly! Inspired by the Croque Monsieurs served at the famous Tartine's Bakery & Cafe located in San Francisco, California.

Provided by BecR2400

Categories     Lunch/Snacks

Time 40m

Yield 4 Croque Monsieur, 4 serving(s)

Number Of Ingredients 17

2 tablespoons unsalted butter
1 garlic clove, minced
3 tablespoons white onions, finely chopped
2 tablespoons all-purpose flour
1 cup hot half-and-half cream
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon nutmeg
2 teaspoons pastis
8 ounces gruyere cheese, grated (divided use)
1/3 cup fromage blanc or 1/3 cup mascarpone cheese
1/4 cup grated parmesan cheese
8 thick slices country French bread, crusts removed
4 teaspoons Dijon mustard
6 ounces applewood-smoked ham, thinly sliced
fresh thyme sprig, for garnish
4 tart little french cornichons, for garnish

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).

Nutrition Facts : Calories 853, Fat 38.1, SaturatedFat 21.4, Cholesterol 127.8, Sodium 2747.6, Carbohydrate 81, Fiber 4.3, Sugar 4.8, Protein 46.7

CROQUE MONSIEUR BAKE (NIGELLA LAWSON)



Croque Monsieur Bake (Nigella Lawson) image

Make and share this Croque Monsieur Bake (Nigella Lawson) recipe from Food.com.

Provided by ratherbeswimmin

Categories     Breakfast

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 9

6 slices multigrain brown bread
1/3 cup Dijon mustard
4 ounces gruyere cheese, sliced
3 ounces ham, sliced
6 eggs
1 teaspoon kosher salt
1/3 cup whole milk
4 tablespoons cheddar cheese or 4 tablespoons emmenthaler cheese
Worcestershire sauce, a good sprinkling

Steps:

  • Spread the mustard on the bread slices and make sandwiches with the fine slices of cheese and ham; place each slice of cheese against the mustardy bread, and the ham between them.
  • Make the sandwich and cut each one in half, making two triangles.
  • Squish the sandwiches into a baking dish, approx 10 ½ inches x 8 ¼ inches and 2 ¼ inches deep.
  • Beat the eggs, salt, and milk together; then pour over the sandwiches tightly packed into the dish.
  • Cover the dish with plastic wrap and leave in the refrigerator overnight.
  • In the morning, preheat oven to 400°; take the dish out of the refrigerator and remove plastic wrap.
  • Sprinkle over the grated cheese and Worcestershire sauce; bake for 25 minutes.

BAKED CROQUE MONSIEUR



Baked Croque Monsieur image

Croque Monsieur, a Continental cross between French toast and grilled ham-and cheese, feeds a crowd when you bake it casserole style, in the oven. This recipe comes from the " Bakers' Catalogue" - King Arthur Flour.

Provided by Chef Glaucia

Categories     Lunch/Snacks

Time 1h18m

Yield 10 , 10 serving(s)

Number Of Ingredients 11

16 slices white bread
3/4 lb cheddar cheese, sliced
3/4 lb ham, sliced
1 medium onion, thinly sliced
6 large eggs
2 1/2 cups milk
1 teaspoon herbs, of your choice
1 teaspoon salt
1 1/2 cups panko breadcrumbs (Japanese-style bread crumbs)
3 tablespoons butter
1/4 cup parmesan cheese, grated

Steps:

  • Butter a 9x13-inch baking pan.
  • Remove the crust from the bread, if you wish. Place them into the greased baking dish, cutting slices in half, as necessary, to completely cover the bottom of the pan.
  • Top with half of the cheese, the ham, sliced onion, and the remaining cheese; and the remaining bread.
  • Press the sandwiches together.
  • Beat the eggs, milk and seasoning together. Pour slowly over the bread.
  • Cover and place in the refrigerator for several hours or overnight.
  • About 1 hour before serving, preheat the oven to 400ºF. Mix the breadcrumbs with the melted butter and grated cheese. Sprinkle over the sandwiches.
  • Bake for 42 to 48 minutes, until the top is golden brown and the eggs set.
  • Remove from the oven and allow to rest 10 minutes before cutting and serving.

CROQUE MONSIEUR



Croque Monsieur image

Provided by Ina Garten

Categories     main-dish

Time 30m

Yield 4 to 8 servings

Number Of Ingredients 11

2 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups hot milk
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Pinch nutmeg
12 ounces Gruyere, grated (5 cups)
1/2 cup freshly grated Parmesan
16 slices white sandwich bread, crusts removed
Dijon mustard
8 ounces baked Virginia ham, sliced but not paper thin

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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