Ramp Croque Monsieur Recipes

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CROQUE MONSIEUR (FRENCH HOT HAM AND CHEESE SANDWICH)



Croque Monsieur (French hot ham and cheese sandwich) image

Recipe video above. Unapologetically calorific, this is the famous French hot ham and cheese sandwich! If you want to make it the traditional way, do not skimp on cheese or butter, and do not even think about using low fat anything. ????While it's thought of as a brunch/breakfast, Croque Monsieur is typically served as lunch in France with a side of fries and simple salad.Truly one of the greatest sandwiches in the world, one that I say everyone should experience at least once in their lives ....

Provided by Nagi

Categories     Breakfast     Brunch     Light Lunch

Number Of Ingredients 14

1/2 cup milk
1/2 cup cream ((pure or heavy / thickened))
1 1/2 tbsp / 25g unsalted butter
1 1/2 tbsp flour (, plain / all-purpose)
1/4 tsp salt (, kosher/cooking salt)
1 pinch white pepper
1/8 tsp nutmeg (, preferably freshly ground)
4 slices sourdough bread (, 1.5cm / ⅗" thick (Note 1))
8 slices Swiss or gruyere cheese ((165g / 6 oz, enough for 2 layers a sandwich) (Note 2))
120g / 4 oz ham slices (, preferably smoked)
4 tsp Dijon mustard
30g / 2 tbsp unsalted butter
1/2 cup gruyere cheese (, shredded (packed cup, Note 2))
3 tbsp parmesan (, finely shredded (Note 2))

Steps:

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

Nutrition Facts : Calories 1440 kcal, Carbohydrate 83 g, Protein 67 g, Fat 94 g, SaturatedFat 54 g, TransFat 1 g, Cholesterol 302 mg, Sodium 2392 mg, Fiber 4 g, Sugar 7 g, ServingSize 1 serving

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

RAMP CROQUE MONSIEUR



Ramp Croque Monsieur image

I look forward to ramp season each spring. These delicate wild leeks grow in wooded areas and have a beautiful onion-garlic flavor and brilliant green color. While they're delicious pickled or added to pastas, I like them best blended into a béchamel sauce. They tint the sauce a spring green that's indicative of the flavor packed inside. Here the sauce makes a decadent topping for a croque monsieur, France's famous toasted ham-and-cheese sandwich. Served alongside a simple salad, it's a perfect meal to welcome warming weather.

Provided by Erin Jeanne McDowell

Categories     main-dish

Time 30m

Yield 2 servings

Number Of Ingredients 15

3/4 cup whole milk
3/4 cup heavy cream
15 small ramps, or 1 bunch chives, coarsely chopped
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
Kosher salt and freshly ground black pepper
4 thick slices bread
2 tablespoons mayonnaise
2 tablespoons whole-grain mustard
6 to 8 thick slices ham
1 1/2 cups shredded Gruyere cheese, divided
2 heads little gem lettuce, separated into leaves
1/4 cup extra-virgin olive oil
Juice of 1 lemon
Kosher salt and freshly ground black pepper

Steps:

  • For the ramp béchamel: Bring the milk, cream and ramps to a simmer in a small saucepan over medium heat. Adjust the heat and simmer gently, stirring occasionally, for 2 minutes. Transfer the mixture to a liquid measuring cup and use an immersion blender to blend the mixture until fairly smooth.
  • Return the pan to the stove and melt the butter over medium heat. Sprinkle the flour over the melted butter and cook, stirring constantly, for about 1 minute. Add the warm ramp milk and stir constantly to incorporate, then continue to cook over medium heat, stirring frequently, until the mixture comes to a simmer and thickens, 2 to 3 minutes. Season the sauce with salt and pepper and set aside.
  • For the sandwiches: Preheat the broiler. Place a large ovenproof skillet over medium-high heat. Spread one side of each slice of bread with 1/2 tablespoon of mayonnaise and place mayo-side down in the hot skillet.
  • Spread 1/2 tablespoon mustard on the other side of each piece of bread and layer 3 to 4 slices of ham and 1/2 cup of cheese onto each of 2 of the slices. Top with one of the other toasted pieces. Reduce heat to low and continue to cook until the cheese is melty, 3 to 4 minutes per side.
  • Spoon béchamel generously over each sandwich, and top the sandwiches with the remaining cheese. Transfer the skillet to the oven and broil to toast the cheese and finish warming the sandwiches.
  • Meanwhile, for the salad: Toss the lettuce leaves, oil and lemon juice together in a medium bowl to coat. Season with salt and pepper. Serve the hot sandwiches immediately with salad on the side.

RUSTIC CROQUE MONSIEUR



Rustic Croque Monsieur image

Parmesan cheese helps gives this French sandwich its salty flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 35m

Yield Makes 4

Number Of Ingredients 8

2 tablespoons unsalted butter, plus more for bread
2 tablespoons all-purpose flour
2 cups whole milk
1/2 cup grated Gruyere cheese, plus 8 slices
1/2 cup grated Parmesan cheese
8 thick slices rustic bread
12 slices ham
Dijon mustard, for bread

Steps:

  • Melt butter in a saucepan over medium heat. Whisk in flour. Add milk; bring to a simmer. Cook, whisking frequently, until sauce thickens, about 5 minutes. Remove from heat. Add grated cheeses. Whisk until melted and smooth.
  • Butter bread. Arrange half the slices, buttered side down, on a rimmed baking sheet. Top each with 2 slices Gruyere and 3 slices ham. Spread mustard onto unbuttered sides of remaining bread. Place on top of ham, buttered side up.
  • Preheat broiler. Heat a grill pan or skillet over medium heat. Cook each sandwich until golden brown and cheese melts, about 5 minutes per side. Return to baking sheet. Spoon 1/3 cup sauce over top of each sandwich. Broil until tops are bubbling and golden brown, about 3 minutes.

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.

RACHAEL RAY'S CROQUE MONSIEUR



Rachael Ray's Croque Monsieur image

Make and share this Rachael Ray's Croque Monsieur recipe from Food.com.

Provided by ratherbeswimmin

Categories     Lunch/Snacks

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

4 tablespoons unsalted butter, salted
2 tablespoons all-purpose flour
1 cup half-and-half or 1 cup whole milk
1 teaspoon Dijon mustard
1/8 teaspoon freshly grated nutmeg
salt
fresh ground black pepper
8 slices bread
3/4 lb baked ham, thinly sliced (Virginia ham is good)
2 cups shredded gruyere cheese

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.

DECADENT CROQUE MONSIEUR



Decadent Croque Monsieur image

This is a pretty amazing recipe for croque monsieur. I wouldn't say it's nowhere near healthy but wow, it sure is good. I got this from a friend who is friends with a rather famous chef-it's his recipe. I'm just passing it along to the masses. Enjoy!

Provided by wbolesnyc

Time 35m

Yield 4

Number Of Ingredients 8

3 tablespoons unsalted butter
¼ cup all-purpose flour
3 cups whole milk
1 pinch freshly grated nutmeg
salt and freshly ground white pepper to taste
8 (1/2 inch thick) slices high quality French sandwich bread
12 ounces thinly sliced jambon de Paris (high-quality, wet-cured ham)
10 cups coarsely shredded Gruyere cheese

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.

Nutrition Facts : Calories 1682.2 calories, Carbohydrate 43.6 g, Cholesterol 385.2 mg, Fat 118.5 g, Fiber 1.5 g, Protein 108.7 g, SaturatedFat 65.8 g, Sodium 2385.3 mg, Sugar 10.6 g

CROQUE MONSIEUR



Croque Monsieur image

Provided by Ira Freehof

Categories     Sandwich     Cheese     Pork     Back to School     Ham     Fall     Grill/Barbecue     Swiss Cheese

Yield Makes one sandwich

Number Of Ingredients 5

1 teaspoon thousand island dressing
2 slices white bread
4 slices Swiss cheese
4 ounces of ham (5 slices)
1 teaspoon lightly salted butter

Steps:

  • 1. Spread dressing on both pieces of bread.
  • 2. Place two slices of cheese onto each side of bread.
  • 3. Put ham in center of bread.
  • 4. Close the sandwich.
  • 5. Spread evenly 1/2 teaspoon of lightly salted butter onto each side of the bread.
  • 6. Grill over moderate heat for approximately 3-4 minutes per side.

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