Croque Monsieur With Greens Recipes

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CROQUE MONSIEUR



Croque Monsieur image

Croque Monsieur is a delicious French ham and cheese sandwich, made with gruyere, parmesan, ham and a simple béchamel sauce, toasted in the oven.

Provided by Lauren Allen

Categories     Main Course

Time 30m

Number Of Ingredients 10

¼ cup unsalted butter ((½ stick))
¼ cup all-purpose flour
1½ cups whole milk
salt and freshly ground black pepper
1/4 teaspoon dijon mustard
dash of ground nutmeg
8 thin slices white sandwich breads
5 ounces good quality ham (about 8 slices)
6 ounces Gruyere cheese (,or Emmental cheese, grated (about 2½ cups))
1/4 cup freshly grated parmesan cheese

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.

Nutrition Facts : Calories 658 kcal, Carbohydrate 13 g, Protein 25 g, Fat 34 g, SaturatedFat 19 g, Cholesterol 104 mg, Sodium 657 mg, Sugar 5 g, ServingSize 1 serving

CROQUE MONSIEUR (FRENCH HOT HAM AND CHEESE SANDWICH)



Croque Monsieur (French hot ham and cheese sandwich) image

Recipe video above. Unapologetically calorific, this is the famous French hot ham and cheese sandwich! If you want to make it the traditional way, do not skimp on cheese or butter, and do not even think about using low fat anything. ????While it's thought of as a brunch/breakfast, Croque Monsieur is typically served as lunch in France with a side of fries and simple salad.Truly one of the greatest sandwiches in the world, one that I say everyone should experience at least once in their lives ....

Provided by Nagi

Categories     Breakfast     Brunch     Light Lunch

Number Of Ingredients 14

1/2 cup milk
1/2 cup cream ((pure or heavy / thickened))
1 1/2 tbsp / 25g unsalted butter
1 1/2 tbsp flour (, plain / all-purpose)
1/4 tsp salt (, kosher/cooking salt)
1 pinch white pepper
1/8 tsp nutmeg (, preferably freshly ground)
4 slices sourdough bread (, 1.5cm / ⅗" thick (Note 1))
8 slices Swiss or gruyere cheese ((165g / 6 oz, enough for 2 layers a sandwich) (Note 2))
120g / 4 oz ham slices (, preferably smoked)
4 tsp Dijon mustard
30g / 2 tbsp unsalted butter
1/2 cup gruyere cheese (, shredded (packed cup, Note 2))
3 tbsp parmesan (, finely shredded (Note 2))

Steps:

  • Preheat oven to 200°C/390°F (180°C fan).

Nutrition Facts : Calories 1440 kcal, Carbohydrate 83 g, Protein 67 g, Fat 94 g, SaturatedFat 54 g, TransFat 1 g, Cholesterol 302 mg, Sodium 2392 mg, Fiber 4 g, Sugar 7 g, ServingSize 1 serving

CROQUE MONSIEUR PIE



Croque Monsieur Pie image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 12

3 tablespoons butter, plus more for greasing
12 thin slices stale or fresh white bread, crusts trimmed (1/2- to 3/4-inch thick)
12 thin slices mild ham
2 round tablespoons flour
2 cups whole milk
Freshly grated nutmeg
Salt and pepper
2 tablespoons Dijon mustard, plus more for serving
3 large eggs
8 ounces gruyere or Swiss cheese, shredded (about 2 cups)
Finely chopped fresh parsley, for garnish
Mixed greens dressed with lemon juice and vinegar, for serving

Steps:

  • Grease a casserole dish and line with 6 slices of the bread. Top with half of the folded ham.
  • Melt the butter in skillet over medium heat, add the flour and whisk 1 minute. Add 1 1/2 cups of the milk and some nutmeg, and then season with salt and pepper. Cook to thicken, the sauce should coat the back of a spoon. Stir in the mustard. Spoon half of the thickened bechamel evenly over the ham, top with the remaining 6 slices bread.
  • Whisk up the eggs and the remaining 1/2 cup milk, and sprinkle with salt and pepper. Pour the eggs evenly over the casserole dish and then add the remaining ham and bechamel.
  • Top with the gruyere, then cover and store for a make-ahead meal.
  • When ready to serve, preheat the oven to 375 degrees F and bake the casserole from room temperature until golden and firm, 30 to 35 minutes. Cut the casserole into squares and serve garnished with finely chopped parsley and mixed greens dressed with lemon juice and vinegar. Pass additional mustard at the table.

BUVETTE'S CROQUE MONSIEUR



Buvette's Croque Monsieur image

As served at Buvette in New York City. Martha prefers less bechamel on her sandwich, so when she made chef Jody Williams's recipe on Cooking School episode 407, she halved the recipe for the sauce. (See Cook's Note below.)

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 32m

Yield Makes 8 sandwiches

Number Of Ingredients 12

2 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups whole milk, heated
1 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon freshly grated nutmeg
2 cups grated Gruyere cheese
8 slices toasted or grilled country bread
4 teaspoons Dijon mustard
1/4 pound baked ham, such as prosciutto cotto
1/4 teaspoon herbes de Provence
Cornichons

Steps:

  • Preheat oven to 400 degrees.
  • Make the bechamel: Melt butter in a saucepan over medium heat. Add flour, and cook, stirring with a wooden spoon for 2 minutes. Increase heat to medium-high, and slowly add hot milk. Cook, whisking constantly, until thickened, 5 to 6 minutes. Remove pan from heat, and add salt, pepper, nutmeg, and 1/2 cup Gruyere.
  • Lightly brush 4 slices bread with mustard. Add 1 slice baked ham to each, and sprinkle each with 2 tablespoons Gruyere. Top with 4 more slices toasted bread. Slather tops with bechamel, and sprinkle with remaining Gruyere and 1/4 teaspoon herbes de Provence.
  • Bake sandwiches until topping is lightly browned, about 12 minutes. Serve hot with cornichons.

CROQUE MONSIEUR WITH GREENS



Croque Monsieur with Greens image

Ah, April in Paris! Word of advice: pack a parka! I have been in France twice in April, once to Paris, once to Bordeaux. Twice I froze. Oh, well. The hot ham and cheese tastes better then.

Yield 4 servings

Number Of Ingredients 14

4 tablespoons softened unsalted butter
2 tablespoons all-purpose flour
1 cup half-and-half or whole milk
2 teaspoons Dijon mustard
1/8 teaspoon freshly grated or ground nutmeg (eyeball it)
Salt and freshly ground black pepper
8 slices sandwich bread
3/4 pound baked ham, thinly sliced
2 cups shredded Gruyère cheese (1/2 pound)
2 tablespoons white wine vinegar (a couple of splashes)
1 teaspoon apricot jam or orange marmalade
2 tablespoons fresh tarragon leaves, chopped (from 2 stems)
3 tablespoons extra-virgin olive oil (EVOO) (eyeball it)
6 cups mixed baby greens, any variety

Steps:

  • Heat a heavy nonstick pan or a griddle over medium-low to medium heat.
  • Heat a small sauce pot over medium heat. Add 2 tablespoons of the butter and melt. Whisk the flour into the butter and cook for 1 minute, then whisk in the half-and-half. Season with 1 teaspoon of the Dijon mustard, the nutmeg, salt, and pepper and cook for 2 minutes to thicken. Remove from the heat. Spread the bread slices with the sauce and make sandwiches, using a couple of folded slices of ham per sandwich.
  • Spread the remaining 2 tablespoons of softened butter lightly across the outside faces of each sandwich. Spread the shredded cheese across a plate and gently press each side of the sandwiches into the cheese, then place on the hot pan or griddle. The cheese will brown and form a crisp coating as the sandwich cooks and heats through. Cook for 3 minutes on each side, or until evenly golden.
  • In a salad bowl, whisk together the remaining teaspoon of mustard, the vinegar, apricot jam, and tarragon. Whisk in the EVOO in a slow stream. Add the greens to the bowl and toss to dress. Season the salad with salt and pepper and serve on large plates with the hot sandwiches alongside.

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