Hot Dog Croque Monsieur Recipes

HOT DOG CROQUE MONSIEUR

Steps:

• Melt butter in a small pan over medium to medium-high heat until the foam subsides
• Sprinkle in flour and whisk; add milk and whisk to thicken sauce
• Season with salt, pepper and nutmeg; remove from heat
• Meanwhile, simmer dogs in a half inch of water in a nonstick skillet to heat through, 3-5 minutes
• Remove from water, dry then butterfly open
• Pour the water out of pan and return it to medium-high heat
• Add a drizzle of oil and brown and crisp the butterflied hot dogs on both sides
• Cut the hot dogs in half across
• Heat a Panini press, griddle pan or large, cast-iron skillet
• (If making panini, skip the next step
• ) Lightly spread one side of the sliced bread with mayonnaise or soft butter
• Build the sandwiches with greased sides of bread facing out
• Layer the bread with béchamel sauce, cheese, a grilled hot dog (set the halved dogs side by side to cover bread in single layer, 1 dog per sandwich), more cheese and some crispy onions
• Slather Dijon on 1 side of four slices of bread, set some sliced cornichons into the mustard then set bread tops in place with the Dijon facing in and the mayo/butter facing out, if using
• Grill or press sandwiches until deeply golden and cheese has melted
• Cut corner to corner and serve with a simple green salad of upland cress or arugula dressed with white balsamic or wine vinegar and olive oil, flaky salt, and crispy, thin-cut oven frites/fries tossed with minced garlic and herbs like parsley and thyme, and finished with flaky salt