Banana Croque Monsieur 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 BURGER



Croque Monsieur Burger image

Provided by Food Network

Categories     main-dish

Time 55m

Yield 6 burgers

Number Of Ingredients 19

1 shallot, minced
1 teaspoon olive oil
1 pound ground sirloin
1 pound ground chuck
1 tablespoon salt
1 teaspoon freshly ground black pepper
2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
2 tablespoons finely chopped fresh sage leaves
5 eggs
1/4 cup whole milk
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
6 Portuguese muffins, halved
4 tablespoons butter
6 slices Gruyere cheese
6 slices prosciutto
3 tablespoons Dijon mustard
3 tablespoons mayonnaise

Steps:

  • Saute shallot in olive oil over medium-low heat until softened. Set aside to cool.
  • To make patties combine ground sirloin, ground chuck, salt, pepper, Worcestershire sauce, mustard, sage, and sauteed shallot in a large bowl. Mix well until all ingredients are thoroughly combined. Divide mixture into 6 equal portions and form patties (6 ounces each). Grill patties (in grill pan) over medium-high heat for 4 minutes on each side for medium rare.
  • While patties are cooking, prepare buns. Whisk eggs in a bowl with milk, salt, and pepper. Dip Portuguese muffin halves in mixture 1 at a time (place each on a plate after dipping). Heat 1 tablespoon butter in saute pan over medium heat. Place 3 muffin halves into pan and fry, flipping once until both sides are golden brown. Place cooked muffins onto plate and cover with foil. Repeat process using 1 tablespoon butter for every batch of 3 muffin halves until all have been cooked.
  • When patties have been cooked, remove the patties from the grill pan and rest on a half-sheet pan. Top with cheese slices and tent with aluminum foil. Repeat process with the remaining patties.
  • To assemble the burgers, place 1 patty (with cheese) on bottom half of the Portuguese muffin. Top with prosciutto, spread with 1 tablespoon of sauce, and add top of muffin. Serve.

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

A classic sandwich gets the gourmet brunch treatment with a panko crust and wine-infused mustard in this recipe from chef Alain Allegretti.

Provided by Martha Stewart

Number Of Ingredients 15

1/4 cup Pinot Noir
1/2 cup port wine
1 cup red seedless grapes
1/4 cup creme fraiche
2 tablespoons Dijon mustard
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup milk
1 (1-pound) loaf white Pullman bread
1/4 pound Virginia ham, sliced 1/8-inch thick
1/4 pound Gruyere cheese, sliced 1/8-inch thick
Canola oil, for frying
2 tablespoons olive oil
4 large eggs
1/2 cup panko

Steps:

  • Melt butter in a small saucepan over medium heat; add flour and cook, whisking, until flour is absorbed, 3 to 4 minutes. Slowly whisk in milk and bring to a boil. Reduce heat to low and cook until thickened, about 5 minutes. Remove from heat and let bechamel cool.
  • Make the sandwiches: Trim crust from bread and slice lengthwise into four 1/8-inch-thick slices. Save remaining bread for another use. Working with one slice of bread at a time, spread a thin layer of bechamel sauce over one side of bread, followed by a layer of ham, a layer of cheese, and another layer of bechamel. Starting at one of the short ends, roll into a cylinder and wrap with plastic wrap. Repeat process with remaining bread slices, bechamel, ham, and cheese. Transfer sandwiches to freezer overnight.
  • Make the mustard: Place wine, port, and grapes in a small saucepan over medium heat; let cook until saucepan is dry, about 10 minutes. Transfer to the jar of a blender along with creme fraiche and mustard; blend until smooth. Set aside.
  • Remove sandwiches from freezer and let stand 10 to 15 minutes to defrost slightly. Heat enough canola oil to come up one-third of the side of a large high sided skillet or Dutch oven over medium-high heat until it reaches 325 degrees on a deep-fry thermometer.
  • Heat olive oil in a large skillet over medium heat. Carefully crack eggs into skillet and cook until whites are set, 3 to 4 minutes. Remove eggs from skillet and keep warm.
  • Place panko in a shallow dish. Unwrap sandwiches and coat with panko. Carefully add sandwiches to hot canola oil and cook until golden brown, about 2 minutes per side. Transfer to a paper towel-lined plate to drain.
  • Drizzle mustard in a zigzag fashion on each of 4 serving plates. Cut each sandwich on the bias and place on prepared plates. Top each with a sandwich and a fried egg; serve immediately.

CRAB CROQUE-MADAME



Crab Croque-Madame image

Every Francophile has eaten a croque-monsieur, which is essentially a hot ham and cheese sandwich, the top spread with a layer of béchamel sauce and grated cheese, then grilled until golden and bubbly. You can get one in any café, where it is eaten from a little plate, either at a small table or standing at the bar, using a knife and fork. A croque-madame is exactly the same, with a fried egg on top. Why is it madame when it has an egg? No one knows. I decided to make a version with crab meat, which I thought would be novel, until I discovered it had already been invented, many times over. It seems there already exists the crab toastie, an American open-face snack made with English muffins. And crab toasties are well known in the British Isles as well. I pushed mine in a slightly creole direction, adding cayenne, tarragon and chives.

Provided by David Tanis

Categories     breakfast, brunch, lunch, sandwiches, main course

Time 40m

Yield 6 servings

Number Of Ingredients 19

Unsalted butter
6 slices rustic country bread, about 1/2 inch thick, or day-old white bread, sliced 3/4 inch thick
2 tablespoons all-purpose flour
2 cups whole milk, heated
Salt and pepper
Pinch of grated nutmeg
1/4 cup crème fraîche
1 pound cooked crab meat
1 teaspoon paprika
Pinch of cayenne
Pinch of smoked Spanish pimentón dulce or chipotle powder
1/2 teaspoon grated lemon zest
2 teaspoons Dijon mustard
2 tablespoons snipped chives, plus more for garnish
1 teaspoon chopped tarragon
6 thin slices ham or prosciutto cotto
4 ounces grated white Cheddar or Gruyère cheese, about 1 1/2 cups
6 small eggs
1 tablespoon chopped parsley, for garnish

Steps:

  • Place a large cast-iron skillet over medium-high heat. Lightly butter both sides of each bread slice. Add slices to pan and let sizzle until crisp and golden on each side, working in batches if necessary. Place browned slices in one layer on a baking sheet and set aside.
  • Make the béchamel: Melt 2 tablespoons butter in a heavy saucepan over medium heat. Whisk in flour and let cook for 1 minute without coloring. Whisk in milk, then turn heat to low and continue cooking. Adjust heat to keep sauce at a bare simmer, whisking occasionally, for about 5 minutes, until smooth and medium-thick. Season with salt, pepper and nutmeg and stir in crème fraîche. Set aside and keep warm.
  • Heat oven to 425 degrees. In a medium bowl, combine crab meat, paprika, cayenne, pimentón, lemon zest and mustard. Add 1/2 cup warm béchamel sauce, the chives and the tarragon and stir well to combine.
  • Put one thin slice of ham on each slice of grilled bread. Mound crab mixture onto each toast, dividing evenly among the 6 slices.
  • Spoon remaining béchamel sauce evenly over crab mixture and sprinkle with cheese. Place baking sheet on top shelf in oven and bake for 10 minutes, until bubbling and well browned.
  • Meanwhile, cook eggs sunny side up in a small amount of melted butter. To serve, top each crab toast with an egg. Sprinkle with chives and parsley.

Nutrition Facts : @context http, Calories 403, UnsaturatedFat 8 grams, Carbohydrate 22 grams, Fat 20 grams, Fiber 2 grams, Protein 32 grams, SaturatedFat 10 grams, Sodium 968 milligrams, Sugar 6 grams, TransFat 0 grams

BANANA CROQUE-MONSIEUR



Banana Croque-Monsieur image

Provided by Philippe Conticini

Categories     dinner, lunch, main course

Time 20m

Yield 4 servings

Number Of Ingredients 9

8 slices high-quality multigrain country bread
6 tablespoons butter, at room temperature
8 teaspoons sugar
2 very ripe bananas, peeled and thinly sliced
4 large pinches ground cinnamon
4 pinches ground ginger
4 pinches fleur de sel
8 teaspoons sweetened condensed milk
1 tablespoon lemon zest for garnish (optional)

Steps:

  • Heat a sandwich griddle or a large skillet on medium-high. Spread butter on one side of each bread slice, using equal portions butter. Sprinkle 1 teaspoon sugar evenly over each side.
  • Place four bread slices on a work surface, butter-and-sugar side down. Place bananas in equal portions on the slices, leaving a 1/4-inch border. Sprinkle a large pinch of cinnamon, a pinch of ginger and a pinch of fleur de sel on each slice, and then drizzle 2 teaspoons condensed milk over the slice.
  • Top each sandwich with a slice of bread, butter-and-sugar side up. Transfer sandwiches to griddle and cook until edges are crisp and well browned and sandwiches are warmed through, about 4 minutes. (Alternatively, cook sandwiches in skillet, using a large spatula to gently compress them and brown them evenly, about 2 minutes on each side.) Garnish with lemon zest, and serve hot.

Nutrition Facts : @context http, Calories 433, UnsaturatedFat 7 grams, Carbohydrate 57 grams, Fat 20 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 12 grams, Sodium 369 milligrams, Sugar 26 grams, TransFat 1 gram

DECADENT CROQUE MONSIEUR



Decadent Croque Monsieur image

This is a pretty amazing recipe for croque monsieur. I wouldn't say it's nowhere near healthy but wow, it sure is good. I got this from a friend who is friends with a rather famous chef-it's his recipe. I'm just passing it along to the masses. Enjoy!

Provided by wbolesnyc

Time 35m

Yield 4

Number Of Ingredients 8

3 tablespoons unsalted butter
¼ cup all-purpose flour
3 cups whole milk
1 pinch freshly grated nutmeg
salt and freshly ground white pepper to taste
8 (1/2 inch thick) slices high quality French sandwich bread
12 ounces thinly sliced jambon de Paris (high-quality, wet-cured ham)
10 cups coarsely shredded Gruyere cheese

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a sheet pan with parchment paper.
  • Melt butter in a small saucepan over low heat. Whisk in flour until blended but not colored, about 3 minutes. Gradually whisk in milk and cook, stirring constantly, until thickened, about 10 minutes. Season with nutmeg, salt, and pepper.
  • Assemble sandwiches: Place all 8 bread slices on a work surface in a single layer. Spread each slice evenly to the edges with Bechamel sauce; all the sauce may not be needed. Divide ham evenly between 4 of the bread slices, trimming if necessary so it is within 1/2 inch from the edges. Top all 8 slices with equal amounts of Gruyere cheese, spreading it evenly to within 1/4 inch of the edges.
  • Lift the 4 bread slices with sauce and cheese and keeping the cheese facing up, place on top of the slices layered with ham. Transfer sandwiches to the prepared sheet pan.
  • Bake in the preheated oven until cheese topping is melted and golden brown, 10 to 15 minutes.

Nutrition Facts : Calories 1682.2 calories, Carbohydrate 43.6 g, Cholesterol 385.2 mg, Fat 118.5 g, Fiber 1.5 g, Protein 108.7 g, SaturatedFat 65.8 g, Sodium 2385.3 mg, Sugar 10.6 g

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