Petite Croque Monsieurs Recipes

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CROQUE-MONSIEUR



Croque-Monsieur image

Easily adaptable into a Monte Cristo by just adding chicken, this wonderful battered then fried sandwich makes a great lunch with a tossed salad.

Provided by Sneakyteaky

Categories     100+ Breakfast and Brunch Recipes     Eggs     Breakfast Sandwich Recipes

Time 20m

Yield 3

Number Of Ingredients 12

1 tablespoon Dijon mustard
2 tablespoons mayonnaise
4 tablespoons butter or margarine, softened
6 slices white bread
6 slices Swiss cheese
12 slices thinly sliced deli ham
4 tablespoons all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
2 eggs
¼ cup water
1 tablespoon vegetable oil

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.

Nutrition Facts : Calories 960.5 calories, Carbohydrate 38.1 g, Cholesterol 283.9 mg, Fat 69 g, Fiber 1.5 g, Protein 45.6 g, SaturatedFat 30.5 g, Sodium 2492.3 mg, Sugar 3.3 g

CROQUE MONSIEUR



Croque Monsieur image

Provided by Ina Garten

Categories     main-dish

Time 30m

Yield 4 to 8 servings

Number Of Ingredients 11

2 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups hot milk
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Pinch nutmeg
12 ounces Gruyere, grated (5 cups)
1/2 cup freshly grated Parmesan
16 slices white sandwich bread, crusts removed
Dijon mustard
8 ounces baked Virginia ham, sliced but not paper thin

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



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

MINI CROQUE MONSIEUR



Mini Croque Monsieur image

These fancy sandwiches can seem like a lot of work, but once you've made the sauce, putting together two big sandwiches and cutting them into individual rectangles means it's no trouble at all to serve enough for a crowd.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 1h40m

Yield Makes 20

Number Of Ingredients 8

1 loaf white Pullman bread (1 pound 2 ounces), bottom trimmed
4 tablespoons unsalted butter
1/4 cup all-purpose flour
1 1/2 cups whole milk
1/2 cup grated Parmesan cheese (1 1/2 ounces)
Coarse salt and freshly ground pepper
8 thin slices good-quality ham (5 ounces), such as Black Forest
12 large slices Gruyere cheese (12 ounces)

Steps:

  • Starting from the bottom of the loaf, slice bread horizontally into six 1/2-inch-thick rectangles (about 4-by-8 1/4-inches each); discard rounded top. Toast each bread slice in a toaster until pale gold.
  • Melt butter in a medium saucepan over medium-high heat. Whisk in flour. Gradually add milk, whisking constantly. Bring to a boil, continuing to whisk. Remove from heat and stir in Parmesan. Let bechamel cool completely. Season with salt and pepper. Divide between 2 bowls.
  • Spread half the bechamel from 1 bowl on 1 slice of bread. Top with 2 slices ham and 3 slices Gruyere. Top with 1 slice of bread, then spread remaining bechamel from bowl over top. Set sandwich aside. Repeat layering with ham and Gruyere, and top with 1 slice of bread. Repeat with remaining bowl of bechamel, bread slices, ham, and Gruyere. Wrap each sandwich in plastic wrap and refrigerate for 1 hour.
  • Preheat oven to 375 degrees. Trim crusts from sandwiches. Cut each sandwich in half lengthwise, then crosswise 5 times to form 10 rectangles from each. Skewer each sandwich. Transfer to a baking sheet and warm in oven until cheese melts, 6 to 8 minutes. Serve immediately.

PETIT CROQUE MONSIEUR



Petit Croque Monsieur image

This recipe, adapted from "Martha Stewart Hors D'Oeuvres Handbook," is perfect for parties and casual gatherings.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 1 or 2 dozen

Number Of Ingredients 8

4 tablespoons unsalted butter
6 ripe but still firm Forelle or large Seckel pears, 2 chopped into 1/4-inch pieces, and 4 cut crosswise into 1/4-inch slices
1 teaspoon sugar
1 tablespoon balsamic vinegar
24 very thin slices white sandwich bread, crusts removed
1/4 cup plus 2 tablespoons coarse whole-grain mustard
8 ounces thinly sliced ham, preferably Black Forrest
8 ounces thinly sliced Gruyere cheese

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.

THE PERFECT CROQUE MONSIEUR



The perfect croque monsieur image

Master the croque monsieur with soft sourdough, gruyère, smoked ham and creamy mustard mayo. You'll relish every mouthful of this brunch classic.

Provided by Emma Freud

Categories     Breakfast, Brunch, Lunch, Snack, Treat

Time 50m

Number Of Ingredients 16

4 slices from a white sourdough or crusty white
20g butter, melted
1 tsp Dijon mustard
100g grated gruyère
4 thin slices of great smoked ham
125ml milk
125ml cream
1 garlic clove, crushed
2 bay leaves
1 small onion, chopped
20g butter
20g plain flour
1 heaped tsp Dijon mustard
fresh nutmeg, grated
1 tsp Dijon mustard
1 tbsp mayonnaise

Steps:

  • First, make a perfect béchamel sauce. Put the milk, cream, garlic, bay leaves and onion in a small pan over a medium heat and stir together. Heat until nearly boiling, then turn the heat off and leave for 10 mins to infuse. Pass the liquid through a sieve and discard the bay and onion.
  • Melt the butter with the flour in another pan and cook over a gentle heat until it smells biscuity. Gradually whisk in the warm milk and bring to a gentle boil, stirring regularly, then add the Dijon mustard, a little grating of fresh nutmeg and some seasoning. It should be a lovely thick creamy sauce with a deep flavour.
  • Brush the slices of bread with melted butter. Place them on a baking tray and toast one side under a grill, buttered-side up, until golden. Take them out and heat oven to 220C/200C fan/gas 7.
  • Turn the bread over and spread each slice with a thin layer of Dijon, followed by a layer of the béchamel. Cover the sauce with grated gruyère, and then a slice of ham. Form the slices into two sandwiches, spread a thin layer of the sauce over the top slice and sprinkle more gruyère on top. Put the sandwiches in the oven and bake for 10-15 mins or until golden. Mix the mustard and mayo together and serve alongside.

Nutrition Facts : Calories 876 calories, Fat 62 grams fat, SaturatedFat 31 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 31 grams protein, Sodium 3.7 milligram of sodium

PETITE CROQUE MONSIEURS



Petite Croque Monsieurs image

Provided by Food Network

Categories     appetizer

Time 30m

Yield 6 servings (12 sandwiches)

Number Of Ingredients 10

1 French baguette, sliced 1/4-inch thick (24 slices)
1/4 cup mayonnaise
1/4 cup country-style Dijon mustard
6 slices Black Forest ham
3 tablespoons unsalted butter
1/4 cup all-purpose flour
1 cup whole milk
1/4 teaspoon kosher salt
1/8 teaspoon ground nutmeg
One 6-ounce block Gruyere cheese, shredded

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.

More about "petite croque monsieurs recipes"

CROQUE-MONSIEUR RECIPE | BON APPéTIT
croque-monsieur-recipe-bon-apptit image
2014-04-22 Preheat oven to 425°. Spread bread slices with béchamel, dividing evenly and extending all the way to the edges. Place 4 slices of bread, …
From bonappetit.com
3.7/5 (271)
Estimated Reading Time 3 mins
Servings 4
  • Melt butter in a medium saucepan over medium heat until foamy. Add flour and cook, stirring, until mixture is pale and foamy, about 3 minutes. Gradually add milk, stirring until mixture is smooth. Cook, stirring, until sauce is thick and somewhat elastic, about 4 minutes. Remove from heat and whisk in mustard and nutmeg; season with salt.
  • DO AHEAD: Béchamel can be made 1 day ahead. Let cool; press plastic wrap directly onto surface and chill.
  • Preheat oven to 425°. Spread bread slices with béchamel, dividing evenly and extending all the way to the edges. Place 4 slices of bread, béchamel side up, on a parchment-lined baking sheet; top with ham and half of cheese. Top with remaining slices of bread, béchamel side up, then top with remaining cheese and sprinkle with herbes de Provence. Bake until cheese is brown and bubbling, 10–15 minutes.


MINI CROQUE MONSIEUR RECIPE - TODAY.COM
mini-croque-monsieur-recipe-todaycom image
2018-12-31 1. For each sandwich, butter one side of each piece bread really well. Flip over and, on the buttered side of one piece of bread (per sandwich), layer …
From today.com
3.9/5 (20)
Category Breakfast,Brunch,Entrées,Sandwiches
  • In a pot, melt the butter and then add in the all-purpose flower and whisk on medium-low heat for 2-3 minutes. Add in the milk and stir constantly until it thickens. Grate in the nutmeg and season well with salt and pepper. Whisk until it bubbles a couple of times and then turn off the heat. Sprinkle in the Parmesan cheese.
  • 1. For each sandwich, butter one side of each piece bread really well. Flip over and, on the buttered side of one piece of bread (per sandwich), layer on the sliced ham and gruyere cheese.


CROQUE-MONSIEUR | RICARDO
croque-monsieur-ricardo image
2011-05-03 Preparation. With the rack in the middle position, preheat the oven to 200 °C (400 °F). On a baking sheet, place the bread slices, side by side. Slather …
From ricardocuisine.com
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Calories 220 per serving


MINI HAM AND CHEESE CROQUE MONSIEUR PUFF PASTRY TARTS · I ...
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2015-07-23 Usually, when I’m making croque monsieurs, I just go ahead and spread some mustard on to my bread, but for these little guys, I ... Mini Ham …
From iamafoodblog.com
Servings 12-16
Total Time 45 mins
Estimated Reading Time 4 mins


THE BEST FRENCH CROQUE MONSIEUR RECIPES
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2019-11-08 Croque Monsieur Recipes. Found all over France today, the Croque Monsieur - casually referred to as a Croque - has as many recipes …
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MINI CROQUE-MONSIEUR A FRENCH APPETIZER - BUTTER & BAGGAGE
2015-09-17 Mini Croque Monsieur Appetizers. Mini croque monsieur appetizers are inspired by an all time favorite French dish, a Croque Monsieur. It’sbasically an open faced ham and …
From butterandbaggage.com
Ratings 11
Calories 71 per serving
Category Appetizer
  • In a small saucepan, melt the butter over medium heat, add flour and stir constantly for about three minutes, until smooth. Slowly add milk while whisking for about 5 minutes until it thickens. Remove from heat and add mustard. Salt and pepper to taste.
  • Roll out pastry slightly into a 13 X 15 rectangle and cut into rounds with a 2 inch biscuit cutter. Use a smaller cutter to make a circle inside each round without cutting all the way through. Poke the center with a fork.
  • Use a pastry brush to brush the edges of the rounds with an egg lightly beaten with a tablespoon of water.


MINI CROQUE MONSIEUR – SHE KEEPS A LOVELY HOME
2021-01-31 This delightful mini croque monsieur recipe is a perfectly easy, perfectly elegant and exquisitely delicious breakfast or brunch idea that will impress any guest! With ham, crispy …
From shekeepsalovelyhome.com
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Total Time 30 mins
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Calories 297 per serving
  • Slice 1 piece of ham into ½ inch slices. Slice 1 piece of ham into ¼ inch slices. Carefully roll the ½ inch slices into a rose, then roll the ¼ inch slices around the other. Place roses in a container and refrigerate until croque messieurs are finished and ready to serve.
  • Over LOW-MEDIUM heat, add 2 tbsp. unsalted butter to a sauce pan and melt. Add 2 tbsp. flour and whisk into the butter. Add 6 oz. (170 mL) whole milk to the pan and whisk, making sure flour and butter are perfectly mixed. Continue to whisk until the sauce thickens. This takes about 3-5 minutes. Once sauce has thickened, remove from heat. Add 2 tsp. dijon mustard, a nice sprinkle of nutmeg, and a sprinkle of salt & pepper. Set aside.
  • Pre-heat oven to 425 F. (220 C.). Slice a baguette into 12 slices, a little over ½ an inch. On a foil or parchment-lined baking pan, lay baguette slices down and liberally coat each piece with béchamel sauce.


CROQUE MONSIEUR (FRENCH HAM AND GRILLED CHEESE SANDWICH ...
2020-01-04 Croque Monsieur. The name of the sandwich, croque monsieur, loosely translates to mister crunch. This is most likely a play off the crisp nature of the sandwich as its …
From monpetitfour.com
4.5/5 (20)
Total Time 25 mins
Category Main Course
Calories 519 per serving
  • Warm the milk in a small saucepan over medium-low heat until steam rises from the milk, but it has yet to boil. Don't let the milk boil.
  • Meanwhile, melt the butter in another saucepan. One melted, add the flour and stir to create a bubbly, paste-like mixture. Stream in the hot milk, whisking as you do. Add a pinch of salt and pepper, taste-test, and add more if needed.
  • Stir the bechamel sauce over low heat until it's thick enough to coat the back of a wooden spoon.
  • Turn on the oven's broil setting. Toast your bread slices in the toaster. Spread dijon mustard over half of the bread slices.


PETITE CROQUE MONSIEURS RECIPE | COOKING CHANNEL
2017-01-18 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.
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Total Time 30 mins
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RECETTES à BASE DE PORC ET DE BACON | F. MéNARD
2021-12-21 Croque Monsieur preparation. Preheat oven to 400°F. Top a slice of bread with 2 tbsp. of béchamel. Next add 2 slices of ham and 1 slice of Swiss cheese. Place a second slice of bread on top. Top that with 2 tbsp. béchamel and some grated cheese. Repeat for the other 3 Croque Monsieurs. Place on a baking sheet covered with parchment paper.
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PETITE CROQUE MONSIEURS RECIPES
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MINI CROQUE MONSIEURS RECIPE - FOOD NEWS
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.
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