oh Curious! Could I have your recipe, or technique, for making Croque Monsieur sandwiches? THX!

Here's the one I thought I'd try. I always have good luck with Ina Garten.

Croque Monsieur Sandwiches
Ina Garten

Serves: 4 to 8 servings.
Ingredients
2 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups hot milk
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Pinch nutmeg
12 ounces Gruyere, grated (5 cups)
1/2 cup freshly grated Parmesan
16 slices white sandwich bread, crusts removed
Dijon mustard
8 ounces baked Virginia ham, sliced but not paper thin

Directions
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.

 
Now this one is different yet - no bechamel sauce, uses a frothy egg dip instead, like Monte Cristo

Although the picture looks like it is coated with cheese

 
Oh dear. I've eaten lots of croque monsieur but never with bechamel. And I'd say the Dijon is

optional. Just a matter of taste. In France there are lots of them in the freezer sections of supermarche's and they are ALL just wonderful. Just a moment in the nuker.

 
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