CROQUE MONSIEUR
Croque Monsieur is a delicious French ham and cheese sandwich, made with gruyere, parmesan, ham and a simple béchamel sauce, toasted in the oven.
Provided by Lauren Allen
Categories Main Course
Time 30m
Number Of Ingredients 10
Steps:
- Melt butter in a medium saucepan over medium heat. Whisk in flour and cook, stirring constantly, for about 3 minutes. Gradually add milk, stirring well until the mixture is smooth. Cook, stirring, until sauce is thickened.
- Season with a little bit of salt and pepper. Remove from heat and whisk in mustard and nutmeg. Set aside while you make the sandwiches, or make the sauce up to 1 week in advance.
- Preheat oven to 425° F. Line a baking tray with parchement paper and set aside.
- Spread each bread slice with a layer of béchamel, spreading it all the way to the edges. Place 4 slices of bread, béchamel side up, on prepared baking sheet.
- Top each with a piece of ham, a handful of gruyere, and a sprinkle of parmesan cheese. Place remaining slices of bread on top, béchamel side up, then top with remaining gruyere and parmesan cheese.
- Bake at 425 degrees F for about 5-6 minutes, until cheese is melted, and then turn the oven to broil and broil until the cheese on top is lightly golden, 2-4 minutes.
Nutrition Facts : Calories 658 kcal, Carbohydrate 13 g, Protein 25 g, Fat 34 g, SaturatedFat 19 g, Cholesterol 104 mg, Sodium 657 mg, Sugar 5 g, ServingSize 1 serving
CROQUE MONSIEUR (FRENCH HOT HAM AND CHEESE SANDWICH)
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
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
"This is my all-time favorite sandwich-it reminds me of growing up in France."
Provided by Marc Murphy
Time 25m
Yield 4 servings
Number Of Ingredients 10
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:
- Preheat the oven to 400 degrees F.
- Melt the butter over low heat in a small saucepan and add the flour all at once, stirring with a wooden spoon for 2 minutes. Slowly pour the hot milk into the butter?flour mixture and cook, whisking constantly, until the sauce is thickened. Off the heat add the salt, pepper, nutmeg, 1/2 cup grated Gruyere, and the Parmesan and set aside.
- To toast the bread, place the slices on 2 baking sheets and bake for 5 minutes. Turn each slice and bake for another 2 minutes, until toasted.
- Lightly brush half the toasted breads with mustard, add a slice of ham to each, and sprinkle with half the remaining Gruyere. Top with another piece of toasted bread. Slather the tops with the cheese sauce, sprinkle with the remaining Gruyere, and bake the sandwiches for 5 minutes. Turn on the broiler and broil for 3 to 5 minutes, or until the topping is bubbly and lightly browned. Serve hot.
CROQUE-MONSIEUR BREAKFAST CASSEROLE
This French classic needs little introduction, but if you haven't had it in baked form, you're in for a treat. Think upscale ham sandwiches drenched in egg custard and cheese, melted to a deep golden-brown. There are no tricks here, save for the addition of two extra yolks for maximum French-toast tenderness. Serve it warm, or at room temperature - a fitting breakfast feast that's welcome any time of the day.
Provided by Sarah Copeland
Categories breakfast, brunch, easy, casseroles, main course
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Heat oven to 325 degrees and generously butter a 9-by-13-inch (or 1 1/2- to 2-quart) baking pan. Butter the slices of bread on one side and spread a thin layer of mustard on the other side. Arrange, shingled, over the bottom of the pan, buttered side up; you may not need all the bread. Drape evenly with ham.
- Whisk together milk, half-and-half, egg, egg yolks and pepper. Pour evenly over the bread and ham. Sprinkle with Gruyère and Parmesan cheeses, allowing the ham to peek out in places. Cover and refrigerate for 30 minutes (for the bread to sop up the milk) or up to overnight. Bake until the custard is set, and the bread and cheese are golden brown, 40 to 45 minutes.
- Remove from the oven and allow to set 20 minutes before scattering evenly with parsley. Scoop and serve warm or at room temperature, with mustard and cornichons.
Nutrition Facts : @context http, Calories 400, UnsaturatedFat 9 grams, Carbohydrate 26 grams, Fat 24 grams, Fiber 2 grams, Protein 20 grams, SaturatedFat 13 grams, Sodium 761 milligrams, Sugar 6 grams, TransFat 0 grams
CROQUE MONSIEUR
In Italy, bricklayers and plutocrats alike eat the same thing for lunch: panini, sandwiches layered with meat and cheese and flattened between two searing griddles. Today they're almost as common as cappuccino in America, albeit much cheaper and easier to make. One affordable panini press, and you're on the fast track to the perfect party food.
Provided by Oliver Schwaner-Albright
Categories lunch, main course
Time 15m
Yield 12 sandwiches
Number Of Ingredients 8
Steps:
- To make the béchamel: melt butter in a saucepan; sprinkle in flour, whisking constantly. Whisk in milk and bring to a boil. Reduce heat and cook until thickened, about 5 minutes. Add salt and pepper.
- To make the panini: preheat a panini press or George Foreman grill. Spread 1 teaspoon béchamel on each slice of bread and arrange the slices in two equal rows. On one row, sprinkle enough Gruyére to cover all the way to the edges. On the other, add the ham and top with a dollop of mustard and a twist of pepper. Put the slices with the ham and mustard on top of the slices with the cheese. Grill until lightly golden. Serve hot.
Nutrition Facts : @context http, Calories 263, UnsaturatedFat 5 grams, Carbohydrate 27 grams, Fat 10 grams, Fiber 3 grams, Protein 15 grams, SaturatedFat 5 grams, Sodium 699 milligrams, Sugar 4 grams, TransFat 0 grams
MINI CROQUE MONSIEURS
Turn a comfort food classic into a cute canapé with these mini melted cheese and ham toasties on cocktail sticks - perfect for a party or buffet
Provided by Miriam Nice
Categories Buffet, Canapes
Time 35m
Yield Makes 40
Number Of Ingredients 8
Steps:
- Heat oven to 190C/170C fan/gas 5. Mix together 100g of the grated Gruyère, crème fraîche and Dijon mustard. Season with salt, black pepper and a pinch of nutmeg and spread half the mixture over 5 slices of white bread. Top with a layer of cooked sliced ham and another slice of bread.
- Spread softened butter over one side of the sandwich and place on a baking sheet, butter-side down. Top the unbuttered side with the rest of the cheese mixture the remaining 50g grated Gruyère. Can be assembled the day before and chilled. To serve, bake in the oven for 20 mins or until golden, then slice the sandwiches into bite-sized pieces and serve straight away.
Nutrition Facts : Calories 73 calories, Fat 5 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 1 grams sugar, Protein 3 grams protein, Sodium 0.3 milligram of sodium
THE PERFECT CROQUE MONSIEUR
Master the croque monsieur with soft sourdough, gruyère, smoked ham and creamy mustard mayo. You'll relish every mouthful of this brunch classic.
Provided by Emma Freud
Categories Breakfast, Brunch, Lunch, Snack, Treat
Time 50m
Number Of Ingredients 16
Steps:
- First, make a perfect béchamel sauce. Put the milk, cream, garlic, bay leaves and onion in a small pan over a medium heat and stir together. Heat until nearly boiling, then turn the heat off and leave for 10 mins to infuse. Pass the liquid through a sieve and discard the bay and onion.
- Melt the butter with the flour in another pan and cook over a gentle heat until it smells biscuity. Gradually whisk in the warm milk and bring to a gentle boil, stirring regularly, then add the Dijon mustard, a little grating of fresh nutmeg and some seasoning. It should be a lovely thick creamy sauce with a deep flavour.
- Brush the slices of bread with melted butter. Place them on a baking tray and toast one side under a grill, buttered-side up, until golden. Take them out and heat oven to 220C/200C fan/gas 7.
- Turn the bread over and spread each slice with a thin layer of Dijon, followed by a layer of the béchamel. Cover the sauce with grated gruyère, and then a slice of ham. Form the slices into two sandwiches, spread a thin layer of the sauce over the top slice and sprinkle more gruyère on top. Put the sandwiches in the oven and bake for 10-15 mins or until golden. Mix the mustard and mayo together and serve alongside.
Nutrition Facts : Calories 876 calories, Fat 62 grams fat, SaturatedFat 31 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 31 grams protein, Sodium 3.7 milligram of sodium
CROQUE-MONSIEUR
While French restaurant and country cooking have been thoroughly examined by American home cooks, somewhere between the two styles lies a branch of cuisine that has been almost entirely missed: France's bar and cafe food. This is the realm of snacks like tartines and rillettes, salads and savory tarts, and one of most delicious of all: the croque-monsieur (literally translated as "crunch sir.") Good croque-monsieurs have a few things in common: a single layer of French ham and Gruyere pressed between two thin slices of bread. Some, like this one, are filled and topped with béchamel, which makes the whole thing creamier and better. The bread is brushed with butter, and the sandwich is cooked on a griddle or toasted under a broiler so that the cheese almost liquefies and the bits of ham and cheese hanging out the side fall limp and caramelize. It should be rich, substantial and salty, so you will reach for a glass of wine or beer between bites.
Provided by Amanda Hesser
Categories dinner, lunch, quick, sandwiches, main course
Time 20m
Yield 2 sandwiches
Number Of Ingredients 8
Steps:
- Preheat a two-sided electric griddle on medium-high to high for about 20 minutes, or preheat the oven to 300 degrees and preheat a cast-iron skillet on top of the stove for about 5 minutes. Prepare a bechamel sauce: in a small saucepan over medium heat, melt 1 tablespoon butter. When bubbles have subsided, add flour and whisk vigorously for 1 minute. Slowly whisk in milk until smooth. Bring to a boil, and cook until thick. Remove from heat, and season to taste with salt and nutmeg.
- Spread two slices of bread generously with sauce. Lay two slices of ham on top of each, and top each with a slice of cheese; ham and cheese should slightly overlap edges of bread. Top each with a slice of bread.
- In a small saucepan, melt remaining the 4 tablespoons butter. Brush the sandwiches on both sides with butter, making sure that the edges are well covered. If you're using a griddle, place cheese side down, close the griddle and cook until the bread is toasted dark and cheese is leaking out and bubbling. If you're using a skillet, place sandwiches cheese side down and cook on stove top until well browned, then turn and brown again. Transfer skillet to oven, and bake until heated through and cheese is bubbling. Serve hot.
More about "tiffanis croque monsieur recipes"
CROQUE MONSIEUR {PLUS CROQUE MADAME} RECIPE - JO …
From jocooks.com
CROQUE-MONSIEUR RECIPE | BON APPéTIT
From bonappetit.com
CLASSIC CROQUE MONSIEUR RECIPE - EATING EUROPEAN
From eatingeuropean.com
TIFFANI'S CROQUE MONSIEUR RECIPE | TIFFANI THIESSEN
From cookingchanneltv.com
BASICALLY CROQUE MONSIEUR RECIPE | BON APPéTIT
From bonappetit.com
CROQUE MONSIEUR RECIPE - CLASSIC-RECIPES.COM
From classic-recipes.com
TIFFANI'S CROQUE MONSIEUR | PUNCHFORK
From punchfork.com
BEST INA GARTEN'S CROQUE MONSIEUR RECIPES - FOOD NETWORK CANADA
From foodnetwork.ca
HOW TO MAKE CROQUE MONSIEUR – RECIPE | FOOD | THE GUARDIAN
From theguardian.com
HOW TO MAKE DELICIOUS CROQUE MONSIEUR AT HOME - YOUTUBE
From youtube.com
CROQUE MONSIEUR RECIPE - TODAY
From today.com
BEST CROQUE MONSIEUR BREAKFAST CASSEROLE RECIPE - DELISH
From delish.com
TIFFANI’S CROQUE MONSIEUR – RECIPES NETWORK
From recipenet.org
EPISODES | DINNER AT TIFFANI'S | FOOD NETWORK
From foodnetwork.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love