Croque Monsieur Croissant Recipes

CROQUE MONSIEUR CROISSANT

Steps:

• Cut the croissants through the middle so you have a top and a bottom. Pre-heat the broiler/grill. If you'd like to crisp up the croissants a bit, place them outside first under the broiler/grill for a couple minutes, then turn and toast the inside, keeping a close eye on them as they can easily burn.
• Spread a thin layer of mustard on the inside of the bottom of the croissants and lay the ham on top - you may need to cut the ham to get it to fit a little better. Cover the ham with grated cheese (this is the approx 1/2cup/45g) so you have a good layer but it's not falling off.
• Make the sauce by melting the butter in a small pan. When melted, add the flour and cook, stirring regularly, for a couple minutes until it tarts to smell slightly nutty.
• Gradually add the milk to the butter-flour base, a little at a time and stirring as you go so it is well combined and trying to avoid lumps. Allow the sauce to warm through and thicken up. Once it is relatively thick (it will still run off your spoon but more slowly), add the 1/3cup/30g cheese and stir in so it melts. Add a little nutmeg and pepper to taste, remove from heat and set aside.
• Toast the bottom half of the croissant (with the ham and cheese on) so the cheese melts. Meanwhile spread a spoonful of the sauce on the inside of the tops of the croissants. When the cheese has melted, put the top of the croissants on top of the bottom then pour the sauce over the top of the croissants. If you haven't had your croissants sitting on a tray you might want to before you do this so you don't lose any sauce. Toast the croissants under the broiler/grill until the sauce starts to brown slightly.
• Remove and serve, scooping any sauce that ran off over the croissants, optionally topped with a few chives.

AWESOME CROQUE MONSIEUR

Steps:

• 1. Preheat the oven to 400 degrees.
• 2. Melt the butter over low heat in small sauce pan and add the flour all at once, stirring with a wooden spoon for two minutes.
• 3. Slowly pour the hot milk, mustard and hot sauce into the butter/flour mixture and cook, whisking constantly, until the sauce is thickened.
• 4. Off the heat, add the salt, pepper, nutmeg, 1/2 cup Gruyere cheese and the Parmesan and set aside.
• 5. Halve and toast the Croissants, place the slices on 2 baking sheets and bake for 4 minutes. Turn each slice and bake for another 2 minutes until toasted
• 6. Lightly brush half the croissant with mustard, add a slice of ham to each and sprinkle with half the remaining Gruyere. Top with another piece of toasted Croissant. Slather the tops with the cheese sauce, sprinkle with the remaining Gruyere and bake the sandwiches for 5 minutes.
• 7. Turn on the broiler an broil for 3-5 minutes, or until the topping is bubbly and slightly browned. *** You can also use any type of bread as a substitute for the croissant. *** Serve with an egg dish, a fruit platter and a mimosa or orange juice and you have a beautiful and elegant brunch.