Triple Decker Croque Monsieurs Recipes

TRIPLE-DECKER CROQUE MONSIEURS

Steps:

• Preheat the oven to 350 degrees F.
• To make the sauce: Bring the milk, cream, onion, mustard seed, nutmeg, bay leaf, star anise, and cloves to a simmer in a medium heavy-bottomed saucepan over medium heat, taking care that the mixture does not boil over. Reduce the heat to low and heat to steep without reducing the liquid, about 10 minutes. Strain the mixture through a wire sieve into a bowl. Press hard on the solids, then discard them. Wash the saucepan.
• Melt the butter in the saucepan over medium heat. Whisk in the flour and let bubble without browning for 1 minute. Gradually whisk in the hot milk mixture and bring to a simmer. Reduce the heat to medium-low and simmer, whisking often, until no raw flour taste remains, about 5 minutes. Remove from the heat and stir in the Dijon mustard. Season to taste with salt. Transfer the sauce to a medium bowl, cover with plastic wrap pressed onto the surface, and let cool completely. (The sauce can be refrigerated for up to 1 day.)
• To make four triple-decker sandwiches: For each sandwich, spread a bread slice with about 1 tablespoon of the warm sauce, followed by 2 tablespoons of shredded Gruyere, 2 slices of ham, and 1 slice of Muenster. Repeat with a second bread slice, sauce, Gruyere, ham, and Muenster. Top with a third slice of bread. Cover the remaining sauce with the saucepan lid and set aside. (The sandwiches can be wrapped in plastic wrap and stored at room temperature, with the sauce, for up to 2 hours.)
• Spread the butter on the outermost slices of bread of each sandwich.
• Heat a griddle over high heat. Reduce the heat to medium-low. Place the sandwiches onto the griddle. Cook, adjusting the heat as needed so the sandwiches don't brown too quickly but the bread has time to toast, until the undersides are golden brown, about 5 minutes. Flip them over to brown the other sides and heat the sandwiches through, about 5 minutes more. Transfer the sandwiches to a rimmed baking sheet. Bake until the cheese melts, about 5 minutes.
• Cut each sandwich into quarters with a sharp, serrated knife to avoid pressing the sandwich. Serve warm with any remaining sauce.

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

Steps:

• Preheat oven to 450 degrees. Butter a baking sheet; set aside.
• In a medium saucepan, melt butter over medium-high heat. Add flour, and cook until foaming, whisking constantly, for 3 minutes.
• In another medium saucepan, heat milk over medium heat. Slowly add milk to butter-flour mixture, whisking to prevent lumps from forming. Bring mixture to a boil. Reduce heat to low, and cook 2 minutes more. Stir in 1/2 cup grated cheese, and season with salt, white pepper, nutmeg, and cayenne. Cook until thickened, 2 to 3 minutes. Remove from heat, transfer to a bowl, and set aside to cool.
• Place 4 pieces of toast on a work surface and spread each piece with a 1/4 cup of sauce. Cover sauce with a slice of cheese, a slice of ham, and another slice of cheese. Top each sandwich with remaining 4 slices of toast. Spread each sandwich with 1/4 cup sauce and sprinkle evenly with remaining 1/2 cup grated cheese.
• Place sandwiches on prepared baking sheet, and bake until heated through, about 5 minutes. Preheat broiler; transfer baking sheet to broiler and broil until golden brown and bubbly, 2 to 3 minutes. Serve immediately.

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.

NEXT-LEVEL CROQUE MONSIEUR

Steps:

• Preheat oven to 450 degrees with rack in bottom third. Blanch broccoli rabe in batches in a pot of salted boiling water until just tender, about 2 minutes. Drain.
• Heat oil in a large skillet over medium heat. Add garlic; cook, stirring, 30 seconds. Add broccoli rabe; cook, stirring, 2 minutes. Season with salt. Let cool slightly, then finely chop.
• For each sandwich, spread 2 teaspoons jam on one bread slice and 1 teaspoon mustard on another. Layer one slice with cheese, broccoli rabe, and ham, dividing evenly. Close sandwich; brush each side with butter.
• Place the sandwiches on a baking sheet, top with 2 tablespoons bechamel and 1/4 cup grated Gruyere. Broil until golden brown and bubbling, about 10 minutes.

CROQUES-MONSIEUR

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.

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.

THE ULTIMATE CROQUE MONSIEUR - BAKED FRENCH BISTRO SANDWICH

Steps:

• Preheat the oven to 4oo degrees F.
• To Make Bechamel Soubise Sauce --.
• In a medium saucepan, melt the butter and sweat the garlic and onions over low heat for 15 minutes, stirring often.
• Add the flour all at once, whisking with a wooden spoon for 2 minutes. Stir in the hot cream and cook, whisking constantly, for 5 minutes or until sauce is thickened.
• Remove from heat and stir in the salt. pepper, nutmeg, Pastis, 1/4 cup grated Gruyere, fromage blanc, and the Parmesan; set aside.
• To toast the bread, place the slices on a baking sheet and bake for 5 minutes, turn and bake for another 3 minutes, until toasted.
• To Assemble the Sandwiches --.
• Brush Dijon mustard evenly on one side of half the toasted bread slices. Add a slice of ham to each, sprinkle with half the remaining Gruyere. Top with another slice of toasted bread. Slather the tops with the cheese sauce, and sprinkle with the remaining Gruyere.
• Bake for 5 minutes at 400 degrees F. Turn on the broiler and broil for 3 to 5 minutes, until cheese topping is nicely caramelized. (You want the outside to be crusty and golden brown, and the inside soft and pudding-like).
• Serve hot, garnished with a thyme sprig and a tart little Cornichon pickle on the side. Variation: For a "Croque Madame", serve with a fried or poached egg on top (the egg resembles a ladies hat).