Croque Monsieur Recipe By Tasty

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:

• 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.

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 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!

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.

DECADENT CROQUE MONSIEUR

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.

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 a two-sided electric griddle on medium-high to high for about 20 minutes, or preheat the oven to 300 degrees and preheat a cast-iron skillet on top of the stove for about 5 minutes. Prepare a bechamel sauce: in a small saucepan over medium heat, melt 1 tablespoon butter. When bubbles have subsided, add flour and whisk vigorously for 1 minute. Slowly whisk in milk until smooth. Bring to a boil, and cook until thick. Remove from heat, and season to taste with salt and nutmeg.
• Spread two slices of bread generously with sauce. Lay two slices of ham on top of each, and top each with a slice of cheese; ham and cheese should slightly overlap edges of bread. Top each with a slice of bread.
• In a small saucepan, melt remaining the 4 tablespoons butter. Brush the sandwiches on both sides with butter, making sure that the edges are well covered. If you're using a griddle, place cheese side down, close the griddle and cook until the bread is toasted dark and cheese is leaking out and bubbling. If you're using a skillet, place sandwiches cheese side down and cook on stove top until well browned, then turn and brown again. Transfer skillet to oven, and bake until heated through and cheese is bubbling. Serve hot.