Banana Croque Monsieur Recipes

CROQUE MONSIEUR CASSEROLE

Steps:

• Butter a 9-by-13-inch (23-by-33-cm) casserole dish.
• Slice the croissants lengthwise and spread with a bit of mustard.
• Tuck 2 slices of ham and about 1/4 cup cheese inside each croissant.
• Cut each croissant into quarters, and fit the pieces in the dish. Turn them different ways, so some have frilly slices of ham showing.
• In a large bowl, whisk the eggs, then pour in the milk and whisk to combine. Season lightly with salt and pepper.
• Evenly pour the egg mixture over the croissant pieces. Press down with your hands to make sure all the liquid is absorbed. Cover with plastic wrap and refrigerate overnight.
• In a medium saucepan over medium heat, warm the milk just until a skin begins to form on top, but the milk isn't boiling.
• Meanwhile, in another medium saucepan over medium heat, melt the butter. Add the flour and stir constantly until the mixture bubbles, about 2 minutes.
• Slowly pour the hot milk into the pan with the flour-butter mixture, whisking the whole time. Bring the mixture to a boil, then reduce to low and simmer until the béchamel thickens, 2 to 3 minutes more. Season with nutmeg, salt, and pepper.
• Pour the sauce into a container, press plastic wrap against the surface to prevent a skin from forming, and let cool to room temperature. Refrigerate overnight.
• The next morning, remove the casserole and béchamel sauce from the refrigerator 30 minutes before baking. Crank the oven to 350°F (175°C).
• Uncover the casserole and place it on a foil-lined rimmed baking sheet. Using a whisk, stir the béchamel to loosen it. Spread the sauce over the top, and sprinkle with the remaining cheese.
• Bake the casserole until puffed and golden brown, 50 to 55 minutes.
• Serve immediately.

CROQUE-MONSIEUR EGG ROLL RECIPE

Steps:

• In a food processor, chop enough ham to make 1 cup. This is a delicious way to use up leftover ham.
• Grate 1 cup of Gruyere cheese. If Gruyere cheese is not available Swiss cheese can be substituted.
• Combine the chopped ham, Gruyere cheese, whole grain mustard and the minced parsley with 1/2 of the Béchamel sauce from the above recipe. The second half will be used for dipping.
• Place a heaping tablespoon of Croque-Monsieur Egg Roll filling in the center of a wonton wrapper.
• Brush the last bit of the wonton wrapper with water and seal shut.
• Drop in hot fry oil of your choice until crisp and golden brown on all sides.
• Drain on a paper towel and serve with the remaining Béchamel sauce as a dip.
• How to make make Béchamel Sauce
• Melt butter in a small pan.
• Add the flour and whisk over a low heat for about two minutes. You have now made a roux.
• Gradually add the milk, whisking after each addition to get rid of the lumps.
• Add the parmesan and whisk until smooth, season with salt. If it get too thick, add a splash of milk and continue to whisk it.
• You know the sauce is ready when it clings to a spoon.

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.

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.

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.

DECADENT CROQUE MONSIEUR

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a sheet pan with parchment paper.
• Melt butter in a small saucepan over low heat. Whisk in flour until blended but not colored, about 3 minutes. Gradually whisk in milk and cook, stirring constantly, until thickened, about 10 minutes. Season with nutmeg, salt, and pepper.
• Assemble sandwiches: Place all 8 bread slices on a work surface in a single layer. Spread each slice evenly to the edges with Bechamel sauce; all the sauce may not be needed. Divide ham evenly between 4 of the bread slices, trimming if necessary so it is within 1/2 inch from the edges. Top all 8 slices with equal amounts of Gruyere cheese, spreading it evenly to within 1/4 inch of the edges.
• Lift the 4 bread slices with sauce and cheese and keeping the cheese facing up, place on top of the slices layered with ham. Transfer sandwiches to the prepared sheet pan.
• Bake in the preheated oven until cheese topping is melted and golden brown, 10 to 15 minutes.

BANANA CROQUE-MONSIEUR

Steps:

• Heat a sandwich griddle or a large skillet on medium-high. Spread butter on one side of each bread slice, using equal portions butter. Sprinkle 1 teaspoon sugar evenly over each side.
• Place four bread slices on a work surface, butter-and-sugar side down. Place bananas in equal portions on the slices, leaving a 1/4-inch border. Sprinkle a large pinch of cinnamon, a pinch of ginger and a pinch of fleur de sel on each slice, and then drizzle 2 teaspoons condensed milk over the slice.
• Top each sandwich with a slice of bread, butter-and-sugar side up. Transfer sandwiches to griddle and cook until edges are crisp and well browned and sandwiches are warmed through, about 4 minutes. (Alternatively, cook sandwiches in skillet, using a large spatula to gently compress them and brown them evenly, about 2 minutes on each side.) Garnish with lemon zest, and serve hot.

FRENCH SANDWICHES: CROQUE MADAME AND CROQUE MONSIEUR

Steps:

• First and foremost, melt butter. Cut the crusts off the bread and spread one side of each slice with butter. Turn the toasts over and cover their other side with mayonnaise.
• Cut ham into slices and put them on two toasts. Sprinkle them with part of grated cheese and cover with the two remaining toasts, the mayonnaised-side down. Make a small indentation in one of the toasts with your fingers.
• Line a baking sheet with parchment and place the toasts on top. Sprinkle them with the remaining cheese, and beat an egg into the center of the toast with an indentation.
• Finally, bake at 350 °F for 15 minutes. After baking, season the sandwiches with salt and pepper.