Croque Montagnarde Recipes

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CROQUE-MONTAGNARDE



Croque-Montagnarde image

At San Francisco's famed Tartine Bakery, croque-monsieur is one of the most popular menu items. Croque-montagnarde, another crowd-pleaser, is a richer, more robust version, thanks to potatoes laced with olive oil. Recipe and image reprinted with permission from "Tartine Bread," by Chad Robertson, with photographs by Eric Wolfinger.

Provided by Martha Stewart

Categories     Pork Recipes

Time 40m

Yield Makes 4

Number Of Ingredients 9

2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 1/4 cups whole milk, warmed
Coarse salt and freshly ground pepper
12 small fingerling potatoes (or 4 to 5 ounces other small waxy potatoes), cooked until tender, smashed
2 tablespoons extra-virgin olive oil
4 slices (3/4 inch thick) day-old Tartine Bakery's Country Bread
4 thick slices smoked ham
8 slices Gruyere cheese (4 ounces)

Steps:

  • Make the bechamel:Melt butter in a heavy saucepan over medium heat. Add flour, and whisk until mixture bubbles slightly, but has not started to brown, about 2 minutes. Whisk in milk. Bring to a boil to thicken. Season with salt and pepper. Remove from heat.
  • Make the croque-montagnarde:Preheat oven to 425 degrees. Toss potatoes with oil. Spread 1/4 cup bechamel onto each slice of bread, and top with 1 slice of ham, some potatoes, and 2 slices of cheese. Bake on a baking sheet until cheese is golden and bubbling, 12 to 14 minutes (start checking often after 8 minutes, and rotate sheet as needed for even browning).

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

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 MADAME ON BRIOCHE



Croque Madame on Brioche image

A spin on the traditional French croque monsieur with deli ham, rich smoky cheese, béchamel, and eggs on brioche bread. Typically in France the eggs are fried but I prefer poached eggs topped with chives and smoked paprika. Optionally serve it with sliced plum tomatoes to make it a croque Provençal. This is my sweet angel's favorite dish that I prepare for her.

Provided by Babel Phaedrus

Time 30m

Yield 2

Number Of Ingredients 14

4 tablespoons salted butter, divided
1 tablespoon all-purpose flour
1 cup whole milk
2 teaspoons Dijon mustard
⅛ teaspoon freshly grated nutmeg
salt and ground black pepper to taste
2 teaspoons white vinegar
2 large eggs
2 (1 inch) thick slices brioche bread
2 slices deli ham
2 slices Gruyere cheese
1 teaspoon chopped fresh chives, or to taste
¼ teaspoon smoked paprika
2 slices plum tomato

Steps:

  • Melt 2 tablespoons butter in a small saucepan over medium-low heat. Whisk in flour and cook for 1 minute. Whisk in milk and bring to a boil. Reduce heat to low. Season with Dijon, nutmeg, salt, and pepper. Cook until sauce coats the back of a spoon, about 3 to 5 minutes. Remove sauce from the heat.
  • Fill a large saucepan with 2 to 3 inches of water and bring to a boil. Reduce the heat to medium-low, pour in vinegar, and keep the water at a gentle simmer. Crack an egg into a small bowl then gently slip egg into the simmering water, holding the bowl just above the surface of water. Repeat with the remaining egg. Cook eggs until the whites are firm and the yolks have thickened but are not hard, 2 1/2 to 3 minutes. Remove the eggs from the water with a slotted spoon, dab on a kitchen towel to remove excess water, and place onto a warm plate.
  • Melt remaining butter in a skillet over medium heat. Add bread and toast in melted butter on both sides. Top bread slices liberally with warm sauce, then top with ham and Gruyere cheese. Place poached eggs on top.
  • Cover the pan with foil or a lid and turn off heat. Let stand until cheese has melted and sauce and eggs have set, about 5 minutes.
  • Serve immediately, spooning any leftover sauce on top of eggs. Season with salt and pepper and sprinkle with chives and paprika.

Nutrition Facts : Calories 825.7 calories, Carbohydrate 46.6 g, Cholesterol 377.9 mg, Fat 56.9 g, Fiber 1.5 g, Protein 32.3 g, SaturatedFat 28 g, Sodium 1181 mg, Sugar 12.9 g

CROQUE MADAME



Croque Madame image

This recipe is a favorite in my family! I take a French class and I bring these little sandwiches to the French meeting. This typical French delectable is always on the menu in little French cafes.

Provided by Jennifer James

Categories     100+ Breakfast and Brunch Recipes     Eggs     Breakfast Sandwich Recipes

Time 15m

Yield 1

Number Of Ingredients 5

1 tablespoon butter
1 cup shredded Cheddar cheese
2 thick slices white bread
2 slices ham
1 egg

Steps:

  • Melt the butter in a heavy saucepan over medium heat. Mix in the cheese once it is melted. Dip each slice of bread into the melted cheese, coating both sides.
  • Heat a skillet over medium heat. Place one slice of bread into the skillet and top with 2 slices of ham. Place the second piece of bread on top. Fry until golden on each side, then remove from the skillet and set aside.
  • Fry the egg in the hot skillet to your liking: easy, medium, or well done. Place the fried egg on top of the sandwich and serve.

Nutrition Facts : Calories 888.8 calories, Carbohydrate 32.5 g, Cholesterol 361.4 mg, Fat 64.2 g, Fiber 1.4 g, Protein 45.3 g, SaturatedFat 38.4 g, Sodium 1417 mg, Sugar 3.7 g

CROQUE-MONTAGNARDE - STEWART



CROQUE-MONTAGNARDE - STEWART image

Yield 4 Servings

Number Of Ingredients 11

Bechamel
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 1/4 cups whole milk, warmed
Coarse salt and freshly ground pepper
Croque-Montagnarde
12 small fingerling potatoes (or 4 to 5 ounces other small waxy potatoes), cooked until tender, smashed
2 tablespoons extra-virgin olive oil
4 slices (3/4 inch thick) day-old Tartine Country Bread
4 thick slices smoked ham
8 slices Gruyere cheese (4 ounces)

Steps:

  • Make the bechamel: Melt butter in a heavy saucepan over medium heat. Add flour, and whisk until mixture bubbles slightly, but has not started to brown, about 2 minutes. Whisk in milk. Bring to a boil to thicken. Season with salt and pepper. Remove from heat. Make the croque-montagnarde: Preheat oven to 425 degrees. Toss potatoes with oil. Spread 1/4 cup bechamel onto each slice of bread, and top with 1 slice of ham, some potatoes, and 2 slices of cheese. Bake on a baking sheet until cheese is golden and bubbling, 12 to 14 minutes (start checking often after 8 minutes, and rotate sheet as needed for even browning). Cook's Note Bechamel can be refrigerated for up to 3 days. Press plastic wrap directly onto the surface to prevent a skin from forming. Reheat before using.

CLASSIC CROQUE MONSIEUR



Classic Croque Monsieur image

Think of this classic French bistro sandwich as a ham and cheese sandwich, sent over the top with a Bechamel sauce. Rich, cheesy, and warm, you might just need a knife and fork! I like to make the Bechamel first, and have all the cheese grated, so the assembly goes quickly. Garnish with cornichons, if you like, and serve with a vegetable salad or simple soup.

Provided by Bibi

Time 45m

Yield 4

Number Of Ingredients 12

1 ½ cups milk
½ cup heavy cream
3 tablespoons butter
3 tablespoons all-purpose flour
⅛ teaspoon salt, or to taste
⅛ teaspoon ground black pepper, or to taste
1 pinch ground nutmeg
1 tablespoon unsalted butter
8 slices rustic bread
8 slices deli ham
2 ½ cups grated Gruyere cheese, divided
½ cup grated Parmesan cheese

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  • Combine milk and cream in a microwave-safe container and microwave on high power, about 90 seconds. The liquid should be warm to the touch.
  • Melt butter in a small saucepan over medium heat. Stir in flour and keep stirring until all the flour is coated in butter, and the flour and butter begin to bubble, about 2 minutes. Gradually stir in warmed milk and cream and cook until sauce begins to thicken, stirring constantly. Continue stirring, until the sauce is thick and bubbly, 3 to 5 minutes. Remove from heat and season with salt, pepper, and nutmeg. Set aside.
  • Melt 1 tablespoon butter in a large skillet over medium heat and brown 4 pieces of bread on 1 side, about 4 minutes. Place browned bread on the prepared baking sheet, browned side down.
  • Spread each piece of bread with Bechamel sauce, from edge to edge. Place two slices of deli ham on the Bechamel and top with 1/2 cup of grated Gruyere cheese. Place remaining bread slices on top of each sandwich and spread the top with Bechamel, from edge to edge. Sprinkle the top of each sandwich with 2 tablespoons grated Gruyere cheese and 2 tablespoons grated Parmesan cheese.
  • Bake in the preheated oven until the cheese is melted, 5 to 7 minutes.
  • Turn on the oven's broiler.
  • Move baking sheet about 6 inches from the heat source and broil sandwiches until the top is bubbly and brown, 2 to 3 minutes. Watch carefully, to avoid scorching the parchment paper and burning the cheese. Allow the sandwiches to cool slightly, cut in half, and serve warm.

Nutrition Facts : Calories 878.9 calories, Carbohydrate 38.7 g, Cholesterol 193.4 mg, Fat 60.6 g, Fiber 1.4 g, Protein 44.7 g, SaturatedFat 33.9 g, Sodium 1616.1 mg, Sugar 6 g

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Top Asked Questions

How to make a croque-monsieur?
On a baking sheet, place the bread slices, side by side. Slather with the bechamel sauce. Top with the slices of ham and cheese. Bake for 10 to 12 minutes or until the cheese is lightly golden brown. Fun fact! If you add a fried egg on your croque-monsieur, it becomes a croque-madame!
What is a croque monsieur sandwich?
If you’ve never had a Croque Monsieur then you may be wonder what it is. Simply put, it’s a ham and cheese sandwich with Dijon mustard and topped with béchamel sauce. It’s then toasted to perfection – bubbly and golden brown. You can find this popular French sandwich all over France.
What is a croque madame?
A croque madame is a very special kind of sandwich. A sandwich to take time over. A sandwich to share. They don’t make them like this anymore. There are so many delicious layers to a croque madame. One of these layers might be enough for an everyday sandwich, but this feast just keeps on adding.
What is the difference between croque monsieur and Monte Cristo?
What is the difference between Croque Monsieur and a Monte Cristo? A Monte Cristo is sort of like a combination of Croque Monsieur and French Toast. Ham and cheese sandwich is dipped in the egg and fried up on both sides. What shall I serve my Croque Monsieur with?

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