Best Herbed Prosciutto And Gruyere Croque Monsieurs Recipes

Rustic Croque Monsieur image

Provided by Martha Stewart

Time 35m

Yield Makes 4

Number Of Ingredients 8

2 tablespoons unsalted butter, plus more for bread
2 tablespoons all-purpose flour
2 cups whole milk
1/2 cup grated Gruyere cheese, plus 8 slices
1/2 cup grated Parmesan cheese
8 thick slices rustic bread
12 slices ham
Dijon mustard, for bread

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.

Herbed Prosciutto and Gruyere Croque Monsieurs image

Provided by MarieRynr

Time 25m

Yield 6 serving(s)

Number Of Ingredients 9

2 eggs
1 tablespoon milk
12 slices dense white artisan bread (1/2 inch thick)
1 tablespoon finely chopped fresh parsley
2 teaspoons finely chopped fresh thyme
12 ounces thinly sliced prosciutto
12 ounces grated gruyere cheese
4 tablespoons unsalted butter, divided,more if needed
whole grain mustard, for serving

Steps:

Preheat oven to 200*F.
Put a large ovenproof serving platter in the oven to warm while preparing sandwiches.
In a shallow bowl, or pie pan, whisk together the eggs and milk until well blended.
Dip one side of 6 of the bread slices briefly into the egg mixture.
Sprinkle the eggy sides of the bread with half ot the parsley and half of the thyme.
Set the slices egg side down on a piece of parchment paper or foil.
Top the dry side of the bread with the prosciutto and cheese.
Dip 1 side of the ramianing 6 slices of bread into the egg mixture and set on top of the sandwiches, egg side up.
Sprinkle with remaining herbs.
Melt 2 TBs of the butter in a large skillet over medium high heat and cook 2 or 3 sandwiches until golden brown on the bottom and the cheese begins to melt, 3 to 4 minutes.
Turn the sandwiches and cook until the second side is golden brown, the cheese is melted and the sandwiches are warmed through, another 3 to 4 minutes, adding a bit of butter to the skillet if need be.
Transfer the sandwiches to the warm platter and Keep warm in the oven while cooking the remaining sandwiches.
Cut the sandwiches in half and serve, passing the whole grain mustard seperately.

Nutrition Facts : Calories 461.7, Fat 29.4, SaturatedFat 16.5, Cholesterol 153.6, Sodium 557, Carbohydrate 25.9, Fiber 1.3, Sugar 2.5, Protein 23

Buvette's Croque Monsieur image

Provided by Martha Stewart

Time 32m

Yield Makes 8 sandwiches

Number Of Ingredients 12

2 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups whole milk, heated
1 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon freshly grated nutmeg
2 cups grated Gruyere cheese
8 slices toasted or grilled country bread
4 teaspoons Dijon mustard
1/4 pound baked ham, such as prosciutto cotto
1/4 teaspoon herbes de Provence
Cornichons

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.