Portobello Croque Monsieur Recipes

CROQUE MONSIEUR (FRENCH HOT HAM AND CHEESE SANDWICH)

Steps:

• Preheat oven to 200°C/390°F (180°C fan).

THE CLASSIC FRENCH BISTRO SANDWICH - CROQUE MONSIEUR

Steps:

• Spread the bread with some of the softened butter, make 4 sandwiches, each with one slice of ham and one slice of cheese. Press them firmly together.
• Beat the eggs with the water, add the salt and pepper to taste, and dip the sandwiches into the egg mixture, coating all sides well.
• Heat the rest of the butter in a heavy- bottomed frying pan/skillet, when it has melted and is very hot - but not brown, fry the sandwiches for about 5 - 8 minutes, turning once.
• Serve immediately.
• If you prefer, although it is not traditional, you may place the croque-monsieur into a very well-buttered baking pan and bake in a moderately hot oven - 175°C/350°F - turning once, for about 10 to 15 minutes. It is easier to prepare a larger number this way and keep them warm until you are ready to serve them.

PORTOBELLO CROQUE MONSIEUR

Steps:

• Using a dessert spoon, scrape out the black gills from the underside of the mushroom cap. Removing the gills reduces the amount of black juice the mushroom will exude.
• Heat the oil in a medium nonstick skillet over medium heat. Add the mushroom, flat side down, and cook until the underside is browned, about 4 minutes. Turn the mushroom an cook until tender, about 2 minutes. Transfer to a plate and season with salt and pepper.
• Wipe out the skillet with moist paper towels. Add the butter and melt over medium heat. Placed the mushroom cap on one slice of bread, spread with the pesto, and sprinkle with the cheese. Top with the remaining bread and place the sandwich in the skillet. Cook, turning once, until both sides of the sandwich are golden brown, about 5 minutes. Serve hot.

ALMOND-CRUSTED CROQUE MONSIEUR WITH ENGLISH TEA BECHAMEL SAUCE

Steps:

• Preheat the oven to 400 degrees F.
• To a sauce pot add 30-ounces milk, English tea bag, and tarragon. Place on low heat and bring to a simmer, cook for 10 minutes.
• Heat a large skillet over medium-high heat and add oil and 2 tablespoons butter. In a mixing bowl, whisk together the eggs and 1/4 cup milk. Add 3 tablespoons salt and 1 teaspoon black pepper. Place the sliced almonds in a bowl. Dip the bread slices into the egg batter, and then into the almonds and place in a hot pan. Cook about 2 minutes per side, or until nice deep brown. Drain on paper towel and transfer to a sheet pan. Add 1 slice ham and a generous helping of cheese to the bread. Place the sheet pan in the oven and cook until the cheese melts and starts to brown.
• While the monsieurs are baking, place a saucepot onto the stove and turn to medium-high heat. Melt 3 tablespoons butter and saute the onions until light brown. Add the flour and mix until blended. Strain the tea milk into the pot and whisk vigorously. When the sauce is thick add the Parmesan cheese and parsley. Turn off the heat. Remove the monsieurs from the oven and slather with the bechamel sauce. Plate and serve.

CROQUE MONSIEUR

Steps:

• Make the bechamel. In a small saucepot, heat the milk over medium heat until warm to the touch; set aside. In a separate small saucepot, melt the butter over medium heat. Add the flour, reduce the heat to low and cook, whisking continuously, until the raw flour taste has been cooked out, about 2 minutes. Whisk in the warm milk until smooth. Grate the nutmeg into the bechamel.
• Season the bechamel with salt and bring to a simmer, whisking continuously, until thickened, about 2 minutes. Remove from the heat and add the Gruyere. Whisk the mixture until smooth and set aside.
• Assemble the sandwiches. Heat the broiler on high. Set the bread on a sheet pan and place 3 slices of the ham on each slice of bread. Spoon a thin layer of the bechamel on top of the ham. Divide the Gruyere evenly among the sandwiches and season with pepper. Broil until the cheese melts and turns golden brown, about 3 minutes.

CROQUE MONSIEUR

Steps:

• Butter 1 side of each bread slice.
• Set half of the slices of bread buttered side down in a skillet, and cover each with a slice of cheese.
• Place 3 or 4 slices of the ham over the cheese, and place the top slice of bread over the ham, buttered side up.
• Cook sandwiches until bottom is golden brown and cheese is melted, about 3 minutes per side.
• Remove sandwiches and place on a plate and serve immediately.

CROQUE MONSIEUR BAKE

Steps:

• Spread each slice of bread with mustard.
• make sandwiches by putting cheese in then a slice of ham between 2 slices of bread
• Cut each sandwich in half to make triangles.
• squish sandwiches into an ovenproof dish about 27x21x6cm.
• Beat together eggs and milk, pour over sandwiches.
• Cover with clingwrap and leave overnight.
• Next day preheat oven to 390 degrees farenheit.
• take dish out of fridge and remove clingfilm.
• Sprinkle with the cheese and bake in the oven for 25 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.

RACHAEL RAY'S CROQUE MONSIEUR

Steps:

• Heat a large pan or griddle over med-low to medium heat.
• Heat a small saucepan over medium heat; add in 2 tablespoons butter and melt.
• Whisk flour into butter and cook 1 minute; then whisk in the half-and-half.
• Add in dijon mustard, nutmeg, salt, and pepper; cook for 2 minutes to thicken; remove from heat.
• Spread bread slices with the sauce and make sandwiches, using a couple of folded slices of ham per sandwich.
• Spread the remaining 2 tablespoons butter lightly across the outside faces of each sandwich.
• Spread the shredded cheese across a plate and gently press each side of the sandwiches into the cheese, then place on the hot pan or griddle.
• The cheese will brown and form a crisp coating as the sandwich cooks and heats through.
• cook for 3 minutes on each side, or until evenly golden.