Best The Classic French Bistro Sandwich Croque Monsieur Recipes

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CLASSIC CROQUE MONSIEUR



Classic Croque Monsieur image

Think of this classic French bistro sandwich as a ham and cheese sandwich, sent over the top with a Bechamel sauce. Rich, cheesy, and warm, you might just need a knife and fork! I like to make the Bechamel first, and have all the cheese grated, so the assembly goes quickly. Garnish with cornichons, if you like, and serve with a vegetable salad or simple soup.

Provided by Bibi

Time 45m

Yield 4

Number Of Ingredients 12

1 ½ cups milk
½ cup heavy cream
3 tablespoons butter
3 tablespoons all-purpose flour
⅛ teaspoon salt, or to taste
⅛ teaspoon ground black pepper, or to taste
1 pinch ground nutmeg
1 tablespoon unsalted butter
8 slices rustic bread
8 slices deli ham
2 ½ cups grated Gruyere cheese, divided
½ cup grated Parmesan cheese

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.

Nutrition Facts : Calories 878.9 calories, Carbohydrate 38.7 g, Cholesterol 193.4 mg, Fat 60.6 g, Fiber 1.4 g, Protein 44.7 g, SaturatedFat 33.9 g, Sodium 1616.1 mg, Sugar 6 g

CROQUE MONSIEUR



Croque Monsieur image

Provided by Ina Garten

Categories     main-dish

Time 30m

Yield 4 to 8 servings

Number Of Ingredients 11

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

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: CLASSIC FRENCH GRILLED CHEESE



Croque-Monsieur: Classic French Grilled Cheese image

This croque-monsieur is a new level of grilled cheese sandwich. Adding a little bit of bechamel sauce is what makes the French bistro classic so special.

Provided by Danilo Alfaro

Categories     Lunch     Snack     Sandwiches

Time 16m

Yield 1

Number Of Ingredients 6

2 slices white bread
1 tablespoon clarified butter or unsalted butter (soft)
2 teaspoons Dijon mustard
1/2 cup grated Gruyère cheese (or a combination of Gruyère and Emmental. See variations below.)
1/2 cup béchamel sauce
1 to 2 slices of ham

Steps:

  • Gather the ingredients. Position a rack 6 to 8 inches from the broiler and set the oven to broil.
  • Trim the crusts off of the bread, making the slices as square as possible.
  • Spread both slices of bread with butter.
  • Flip bread 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.
  • Spread half the cheese mixture evenly onto one slice of bread (on the mustard side, not the butter side). Lay the sliced ham atop the other slice.
  • Press both halves of the sandwich together.
  • Spray a bit of cooking spray onto the surface of a nonstick pan. Heat the pan over 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.
  • Transfer the sandwich to a cutting board. Top with the remaining cheese mixture, then spoon the other half of the béchamel over the top.
  • Place sandwich on a sheet tray and broil the sandwich, béchamel-side up, until the top of the sandwich is nicely browned, 1 to 3 minutes. Serve right away.

Nutrition Facts : Calories 978 kcal, Carbohydrate 44 g, Cholesterol 262 mg, Fiber 2 g, Protein 72 g, SaturatedFat 29 g, Sodium 3089 mg, Sugar 11 g, Fat 57 g, ServingSize 1 sandwich (1 serving), UnsaturatedFat 0 g

THE CLASSIC FRENCH BISTRO SANDWICH - CROQUE MONSIEUR



The Classic French Bistro Sandwich - Croque Monsieur image

My two versions of this classic French café/bistro sandwich - oven baked for large quantities and ease.......or, the traditional frying pan/skillet method! You can always rely upon the French to add a certain "je ne sais quoi" to even the simplest food ...including the humble cheese and ham sandwich. The croque-monsieur (which becomes a croque-madame if you top it with a fried egg) is a great favourite in French cafés & bistros, and there are as many methods of crafting it as there are cafés! This one works for me. But, please be warned ... it's not for calorie-counters, the Cholesterol Police or those of a nervous disposition!!

Provided by French Tart

Categories     Lunch/Snacks

Time 20m

Yield 4 Croque Monsieur, 4 serving(s)

Number Of Ingredients 8

8 slices white bread
4 ounces butter, softened
4 slices ham
4 slices gruyere cheese
2 eggs, slightly beaten
1 tablespoon water
salt
fresh ground black pepper

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.

Nutrition Facts : Calories 487.7, Fat 36.1, SaturatedFat 21, Cholesterol 184.8, Sodium 587.6, Carbohydrate 25.6, Fiber 1.2, Sugar 2.4, Protein 15.6

THE ULTIMATE CROQUE MONSIEUR - BAKED FRENCH BISTRO SANDWICH



The Ultimate Croque Monsieur - Baked French Bistro Sandwich image

This is a superb ham and cheese French bistro sandwich slathered in a delightful Bechamel-Soubise cheese sauce that's spiked with pastis, and baked to golden perfection! For a "Croque Madame" variation, serve with a fried or poached egg on top (the egg resembles a ladies hat). Serve hot, garnished with a thyme sprig and a tart little Cornichon pickle on the side, and a drizzle of my violet mustard recipe #400926. Heavenly! Inspired by the Croque Monsieurs served at the famous Tartine's Bakery & Cafe located in San Francisco, California.

Provided by BecR2400

Categories     Lunch/Snacks

Time 40m

Yield 4 Croque Monsieur, 4 serving(s)

Number Of Ingredients 17

2 tablespoons unsalted butter
1 garlic clove, minced
3 tablespoons white onions, finely chopped
2 tablespoons all-purpose flour
1 cup hot half-and-half cream
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon nutmeg
2 teaspoons pastis
8 ounces gruyere cheese, grated (divided use)
1/3 cup fromage blanc or 1/3 cup mascarpone cheese
1/4 cup grated parmesan cheese
8 thick slices country French bread, crusts removed
4 teaspoons Dijon mustard
6 ounces applewood-smoked ham, thinly sliced
fresh thyme sprig, for garnish
4 tart little french cornichons, for garnish

Steps:

  • Preheat the oven to 4oo degrees F.
  • To Make Bechamel Soubise Sauce --.
  • In a medium saucepan, melt the butter and sweat the garlic and onions over low heat for 15 minutes, stirring often.
  • Add the flour all at once, whisking with a wooden spoon for 2 minutes. Stir in the hot cream and cook, whisking constantly, for 5 minutes or until sauce is thickened.
  • Remove from heat and stir in the salt. pepper, nutmeg, Pastis, 1/4 cup grated Gruyere, fromage blanc, and the Parmesan; set aside.
  • To toast the bread, place the slices on a baking sheet and bake for 5 minutes, turn and bake for another 3 minutes, until toasted.
  • To Assemble the Sandwiches --.
  • Brush Dijon mustard evenly on one side of half the toasted bread slices. Add a slice of ham to each, sprinkle with half the remaining Gruyere. Top with another slice of toasted bread. Slather the tops with the cheese sauce, and sprinkle with the remaining Gruyere.
  • Bake for 5 minutes at 400 degrees F. Turn on the broiler and broil for 3 to 5 minutes, until cheese topping is nicely caramelized. (You want the outside to be crusty and golden brown, and the inside soft and pudding-like).
  • Serve hot, garnished with a thyme sprig and a tart little Cornichon pickle on the side. Variation: For a "Croque Madame", serve with a fried or poached egg on top (the egg resembles a ladies hat).

Nutrition Facts : Calories 853, Fat 38.1, SaturatedFat 21.4, Cholesterol 127.8, Sodium 2747.6, Carbohydrate 81, Fiber 4.3, Sugar 4.8, Protein 46.7

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