Petite Croque Monsieur Recipes

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

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.

PETIT CROQUE MONSIEUR

Steps:

• In a medium skillet over medium heat, melt 1 tablespoon of butter. Add chopped pears and cook, stirring, until just tender, 1 to 2 minutes. Increase heat to medium-high. Sprinkle pears with sugar and continue cooking until golden brown and caramelized, 5 to 7 minutes more. Add vinegar and swirl pan until liquid is absorbed. Remove from heat and transfer pears to a plate; set aside.
• Melt 1 tablespoon butter in the same skillet over medium heat. Add pear slices, in batches if necessary, and cook until lightly browned, about 3 to 4 minutes per side. Remove from heat and set aside.
• Spread the remaining 2 tablespoons butter over one side of each slice of bread. Lay buttered-side down on work surface and spread opposite side generously with mustard. Slice bread in half diagonally. Top half of the diagonal slices with 1 slice of pear, 2 slices of ham, and 2 slices cheese; top with remaining diagonal slices.
• Heat a clean medium skillet over medium heat; working in batches, cook 5 to 6 sandwiches at a time, turning once, until cheese is melted and sandwiches are golden brown, about 1 1/2 minutes per side. Cut each sandwich in half to make two dozen hors d'oeuvres, if desired. Garnish each sandwich with 1/2 to 1 teaspoon reserved chopped pear mixture; serve immediately.

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.

PETITE CROQUE MONSIEURS

Steps:

• Arrange the bread on a baking sheet and spread each slice with 1/2 teaspoon mayonnaise.
• Heat a large pan over medium-high heat. Place half (12) of the bread slices, mayonnaise-side down, in the pan and toast until browned, about 3 minutes. Return the toasted bread to the baking sheet, toasted side down, and spread 1 teaspoon mustard on each of the untoasted sides.
• Fold each slice of ham into thirds, as if folding a letter, then cut in half to yield 12 squares. Place the ham squares on top of the mustard.
• Preheat the broiler to high.
• Melt the butter in a medium saucepan over medium heat. Add the flour and whisk until combined; cook until light brown, 1 to 2 minutes. Whisking constantly, slowly add the milk and cook until the sauce thickens, about 3 minutes. Whisk in the salt and nutmeg. Add 1 cup shredded Gruyere; whisk until melted and the sauce is smooth, about 1 minute. Remove the Mornay sauce from the heat, spoon 1 tablespoon over each square of ham, and then top with 1 teaspoon of the remaining cheese.
• Broil for 1 minute to melt the cheese and toast the remaining 12 slices of bread (these are the tops of your sandwiches). Remove from the oven. Top the sandwiches with the toasted bread and serve.

PETITE CROQUE MONSIEUR

Steps:

• Butter one side of each slice of bread. Divide ham over the unbuttered sides of 6 of the slices. Top with apple slices and cheese. Spread mustard over the unbuttered side of the remaining bread and top to make sandwiches, buttered sides out. Cook in a large skillet or griddle over med heat until golden and toasted and the cheese is melted and gooey. Slice eavh sandwich into triangles or fingers.