Caribbean 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.

CROQUE MONSIEUR

Steps:

• In a medium saucepan, melt 2 tablespoons butter over medium-high heat; add onions stir for about a minute or until foaming.
• Add flour, continue cooking, stirring frequently for about 1 to 2 minutes or until bubbling. Remove saucepan from heat.
• Then gently add milk, whisking constantly, until mixture is smooth, add bay leaf . Return saucepan to heat. Keep stirring with a wooden spoon, for 8 to 10 minutes or until sauce comes to the boil, thickens and coats the back of a wooden spoon. Remove from heat. Stir in Parmesan, salt and nutmeg. Transfer to a bowl to cool.
• Heat a large cast iron skillet or grill pan until hot, brush with half of the butter then place bread on it and brown each side for about 2 minutes.
• Transfer to a baking sheet and repeat with the remaining slices of bread sandwiches using the remaining butter.
• Top each sandwich with 2 to 3 slices of ham. Combine half of the Gruyere cheese with the béchamel sauce. Adjust for seasoning. Spread a small amount of the Gruyere sauce on top of the ham and top each with another slice of bread.
• Spread the remaining béchamel on top of the sandwich . Sprinkle with herbes de provence or thyme.
• Broil on low broil until cheese sauce is bubbling and evenly browned, about 2-3 minutes or less. Check every 30 seconds.
• Remove and serve with salad.

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.

BAKED CROQUE MONSIEUR

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

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 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.

CROQUE MONSIEUR SOUP

Steps:

• 1. In 5-quart Dutch oven, melt butter over medium-high heat until sizzling. Cook onions in butter 13 to 15 minutes, stirring frequently, until onions are light golden brown.
• 2. Stir in garlic; cook 30 seconds. Sprinkle flour on onion mixture; cook and stir constantly 1 minute. Slowly stir in chicken stock. Heat to boiling; reduce heat to low. Cook uncovered 10 minutes, stirring occasionally.
• 3. Stir in cream cheese; stirring constantly with whisk until smooth.
• 4. Stir in half-and-half until blended. Slowly add 2 cups of the cheese, 1/2 cup at a time, stirring constantly until cheese is melted.
• 5. Stir in ham, 2 teaspoons of the Dijon mustard and the salt; cook 3 to 5 minutes or until heated through.
• 6. Meanwhile, set oven control to broil. Place French bread slices on ungreased cookie sheet. Spread remaining 1 teaspoon Dijon mustard evenly on cut sides of bread. Sprinkle evenly with remaining 1/2 cup cheese. Broil with tops 5 inches from heat 1 to 2 minutes or just until cheese is melted and golden brown. Watch carefully so cheese does not burn.
• 7. Serve soup in individual bowls and top each with a bread slice.