Best Classic Croque Monsieur Recipes

CLASSIC CROQUE MONSIEUR

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.

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.

CLASSIC CROQUE MONSIEUR

Steps:

• Heat oven to 450ºF.
• Mix mayo and mustard; spread onto 4 bread slices. Cover with cheese, ham and remaining bread slices.
• Place butter in 15x10x1-inch pan. Place in oven 1 to 2 min. or until butter is melted. Meanwhile, whisk eggs and milk in pie plate until well blended.
• Dip each sandwich in egg mixture, then place in buttered pan. Pour any remaining egg mixture over sandwiches.
• Bake 10 to 12 min. or until sandwiches are golden brown on both sides, turning after 5 min.

CROQUE MONSIEUR: CLASSIC FRENCH GRILLED CHEESE

Steps:

• Pre-heat your broiler.
• Optional: Trim the crusts off of the bread, making the slices as square as possible.
• Spread both slices of bread with butter, then flip them over and spread them lightly with Dijon mustard.
• In a bowl, combine the cheese and half of the béchamel sauce, and mix until the cheese is fully coated.
• Now divide the cheese mixture in half. Spoon half the cheese mixture onto one slice of bread (on the mustard side, not the butter side), and spread it evenly. Lay the sliced ham atop the other slice, then press both halves of the sandwich together.
• Spray a bit of cooking spray onto the surface of a nonstick pan. Heat the pan over a medium heat until the oil is hot and glistening but not quite smoking.
• Place the sandwich into the pan and cook for about 2 minutes, or until the bottom of the bread is a nice shade of golden-brown.
• Use a nonstick spatula to flip the croque monsieur over. Lower the heat a bit and cover the pan. Cook for another minute or two, or until the second slice of bread is also golden brown and the cheese inside the croque monsieur is fully melted.
• Now transfer the sandwich to a cutting board. Top with the remaining cheese mixture, then spoon the other half of the béchamel over the top.
• Broil the sandwich, béchamel-side up, for a minute or two until the top of the sandwich is nicely browned. Serve right away.
• Variations:
• Muenster, Gouda, Fontina and Comté are good to use instead or in combination with the Gruyère.
• Substitute sliced cooked chicken breast for ham.
• Instead of white bread, use sourdough. Leave crusts on.
• Top finished sandwich with a fried egg to make a Croque Madame, possibly named because the egg resembles a ladies' hat.

CLASSIC CROQUE MONSIEUR

Steps:

• 1. Place cheese and white wine in a double boilder and melt over hot water. 2. Working in batches, dip each piece of bread in melted butter and fry on both sides until golden. 3. In the same skillet, add remaining butter and saute the ham slices. 4. Spread 4 slices of bread with the melted cheese and top with ham and another bread slice.