Petit Croque Monsieur Recipes

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PETIT CROQUE MONSIEUR



Petit Croque Monsieur image

This recipe, adapted from "Martha Stewart Hors D'Oeuvres Handbook," is perfect for parties and casual gatherings.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 1 or 2 dozen

Number Of Ingredients 8

4 tablespoons unsalted butter
6 ripe but still firm Forelle or large Seckel pears, 2 chopped into 1/4-inch pieces, and 4 cut crosswise into 1/4-inch slices
1 teaspoon sugar
1 tablespoon balsamic vinegar
24 very thin slices white sandwich bread, crusts removed
1/4 cup plus 2 tablespoons coarse whole-grain mustard
8 ounces thinly sliced ham, preferably Black Forrest
8 ounces thinly sliced Gruyere cheese

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.

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.

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

PETITE CROQUE MONSIEURS



Petite Croque Monsieurs image

Provided by Food Network

Categories     appetizer

Time 30m

Yield 6 servings (12 sandwiches)

Number Of Ingredients 10

1 French baguette, sliced 1/4-inch thick (24 slices)
1/4 cup mayonnaise
1/4 cup country-style Dijon mustard
6 slices Black Forest ham
3 tablespoons unsalted butter
1/4 cup all-purpose flour
1 cup whole milk
1/4 teaspoon kosher salt
1/8 teaspoon ground nutmeg
One 6-ounce block Gruyere cheese, shredded

Steps:

  • Arrange the bread on a baking sheet and spread each slice with 1/2 teaspoon mayonnaise.
  • Heat a large pan over medium-high heat. Place half (12) of the bread slices, mayonnaise-side down, in the pan and toast until browned, about 3 minutes. Return the toasted bread to the baking sheet, toasted side down, and spread 1 teaspoon mustard on each of the untoasted sides.
  • Fold each slice of ham into thirds, as if folding a letter, then cut in half to yield 12 squares. Place the ham squares on top of the mustard.
  • Preheat the broiler to high.
  • Melt the butter in a medium saucepan over medium heat. Add the flour and whisk until combined; cook until light brown, 1 to 2 minutes. Whisking constantly, slowly add the milk and cook until the sauce thickens, about 3 minutes. Whisk in the salt and nutmeg. Add 1 cup shredded Gruyere; whisk until melted and the sauce is smooth, about 1 minute. Remove the Mornay sauce from the heat, spoon 1 tablespoon over each square of ham, and then top with 1 teaspoon of the remaining cheese.
  • Broil for 1 minute to melt the cheese and toast the remaining 12 slices of bread (these are the tops of your sandwiches). Remove from the oven. Top the sandwiches with the toasted bread and serve.

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

CROQUES-MONSIEUR



Croques-Monsieur image

Can be prepared in 45 minutes or less.

Yield Serves 4

Number Of Ingredients 7

1 cup finely grated Gruyère plus 2 tablespoons for sprinkling the sandwiches
2 tablespoons sour cream
3/4 teaspoon Dijon-style mustard
3/4 teaspoon kirsch
8 slices of homemade-type white bread
4 thin slices of cooked ham
1/2 stick (1/4 cup) unsalted butter, softened

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.

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