Awesome 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:

• Make the bechamel. In a small saucepot, heat the milk over medium heat until warm to the touch; set aside. In a separate small saucepot, melt the butter over medium heat. Add the flour, reduce the heat to low and cook, whisking continuously, until the raw flour taste has been cooked out, about 2 minutes. Whisk in the warm milk until smooth. Grate the nutmeg into the bechamel.
• Season the bechamel with salt and bring to a simmer, whisking continuously, until thickened, about 2 minutes. Remove from the heat and add the Gruyere. Whisk the mixture until smooth and set aside.
• Assemble the sandwiches. Heat the broiler on high. Set the bread on a sheet pan and place 3 slices of the ham on each slice of bread. Spoon a thin layer of the bechamel on top of the ham. Divide the Gruyere evenly among the sandwiches and season with pepper. Broil until the cheese melts and turns golden brown, about 3 minutes.

QUICK CROQUE MONSIEUR

Steps:

• Preheat oven to 400 degrees with rack in bottom third. Heat milk in a saucepan over medium heat until hot, about 5 minutes. Melt butter in another saucepan over medium heat; add flour, whisk to combine, and cook 2 minutes, stirring occasionally. Add 1 1/2 tablespoons thyme, then gradually whisk in milk. Simmer bechamel 2 minutes, whisking. Remove from heat, and add 1 teaspoon salt and 1/2 teaspoon pepper.
• Cut top crust off bread; slice loaf in half horizontally. Fill sandwich with mustard, ham, and half the Gruyere. Toast on a baking sheet until cheese is melted and top is golden brown.
• Remove from oven. Preheat broiler. Spread bechamel on top, and sprinkle with remaining cheese. Broil until golden brown and bubbling, 6 to 7 minutes. Remove from oven; garnish with pepper and remaining thyme. Let sit 10 minutes before cutting.

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 RECIPE BY TASTY

Steps:

• In a saucepan, combine the milk, double cream, onion, garlic and bay leaves and heat over a medium heat until it just starts to boil.
• Take off the heat and leave to infuse for 10 minutes.
• Pour the milk mixture through a sieve into a jug.
• Then, in a saucepan, gently melt the butter and add the flour. Stir together over a low-medium heat for 1 -2 minutes.
• Gradually add the milk in three parts whilst continually stirring.
• Continue to stir and bring the sauce to a gentle boil.
• Take off the heat and stir in the dijon mustard and ground nutmeg.
• Next, brush the two slices of bread with the melted butter and grill for about 5 minutes until golden brown.
• Take out of the grill and preheat the heat the oven to 180°C (350°F).
• Flip the slices of bread over and spread one slice with a thin layer of dijon mustard, followed by another layer of the béchamel sauce, followed by the cheese and then the ham.
• Place the other slice of bread on top and coat with more béchamel sauce and cheese.
• Bake for about 15 minutes, until the cheese is bubbling.
• Serve with fresh salad!
• Enjoy!

THE PERFECT CROQUE MONSIEUR

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.

CROQUES-MONSIEUR

Steps:

• In a bowl stir together 1 cup Gruyère, the sour cream, the mustard, and the kirsch and spread 1 tablespoon of the mixture evenly over each bread slice. Arrange the ham on 4 of the bread slices and top it with the remaining bread slices, spread side down. Remove the crusts with a sharp knife and spread the tops of the sandwiches lightly with 2 tablespoons of the butter. Invert the sandwiches into a large skillet, spread the tops with the remaining 2 tablespoons butter, and grill the sandwiches over moderately high heat, turning them once, for 6 to 8 minutes, or until they are golden brown on both sides. Transfer the sandwiches with a metal spatula to a baking sheet, sprinkling them with the remaining 2 tablespoons Gruyère, and broil them under a preheated broiler about 4 inches from the heat for 2 to 3 minutes, or until the Gruyère is just melted.