Best Croque Montagnarde Stewart Recipes

CROQUE MONSIEUR

Steps:

• Melt butter in a small saucepan over medium heat; add flour and cook, whisking, until flour is absorbed, 3 to 4 minutes. Slowly whisk in milk and bring to a boil. Reduce heat to low and cook until thickened, about 5 minutes. Remove from heat and let bechamel cool.
• Make the sandwiches: Trim crust from bread and slice lengthwise into four 1/8-inch-thick slices. Save remaining bread for another use. Working with one slice of bread at a time, spread a thin layer of bechamel sauce over one side of bread, followed by a layer of ham, a layer of cheese, and another layer of bechamel. Starting at one of the short ends, roll into a cylinder and wrap with plastic wrap. Repeat process with remaining bread slices, bechamel, ham, and cheese. Transfer sandwiches to freezer overnight.
• Make the mustard: Place wine, port, and grapes in a small saucepan over medium heat; let cook until saucepan is dry, about 10 minutes. Transfer to the jar of a blender along with creme fraiche and mustard; blend until smooth. Set aside.
• Remove sandwiches from freezer and let stand 10 to 15 minutes to defrost slightly. Heat enough canola oil to come up one-third of the side of a large high sided skillet or Dutch oven over medium-high heat until it reaches 325 degrees on a deep-fry thermometer.
• Heat olive oil in a large skillet over medium heat. Carefully crack eggs into skillet and cook until whites are set, 3 to 4 minutes. Remove eggs from skillet and keep warm.
• Place panko in a shallow dish. Unwrap sandwiches and coat with panko. Carefully add sandwiches to hot canola oil and cook until golden brown, about 2 minutes per side. Transfer to a paper towel-lined plate to drain.
• Drizzle mustard in a zigzag fashion on each of 4 serving plates. Cut each sandwich on the bias and place on prepared plates. Top each with a sandwich and a fried egg; serve immediately.

RUSTIC CROQUE MONSIEUR

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.

BUVETTE'S CROQUE MONSIEUR

Steps:

• Preheat oven to 400 degrees.
• Make the bechamel: Melt butter in a saucepan over medium heat. Add flour, and cook, stirring with a wooden spoon for 2 minutes. Increase heat to medium-high, and slowly add hot milk. Cook, whisking constantly, until thickened, 5 to 6 minutes. Remove pan from heat, and add salt, pepper, nutmeg, and 1/2 cup Gruyere.
• Lightly brush 4 slices bread with mustard. Add 1 slice baked ham to each, and sprinkle each with 2 tablespoons Gruyere. Top with 4 more slices toasted bread. Slather tops with bechamel, and sprinkle with remaining Gruyere and 1/4 teaspoon herbes de Provence.
• Bake sandwiches until topping is lightly browned, about 12 minutes. Serve hot with cornichons.

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.