Croque Monsieur Recipe
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Category: |
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Ingredients: |
Ingredients: 2 T butter
3 T flour
2 C HOT milk
1 tsp kosher salt
˝ tsp ground black pepper
Pinch of nutmeg
12 Oz grated Gruyere (5 cups)
˝ C freshly grated parmesan
16 slices white sandwich bread, crusts removed
Dijon mustard
8 ounces baked Virginia ham slices
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Directions: |
Directions:1) Preheat oven to 400*F
2) Melt butter over low heat in a small saucepan; add flour all at once, stir with wooden spoon for 2 minutes; Slowly pour the hot milk into the butter-flour mixture and cook, whisking constantly until the sauce is thickened;
3) Remove from heat and add salt, pepper, nutmeg, ˝ cup of the Gruyere, and parmesan; set aside
4) Toast the bread by placing the bread slices on 2 baking sheets; bake for 5 minutes; flip the slices and
bake for 2 additional minutes
5) Prepare the sandwiches by removing the baking sheets from the oven and lightly brushing the bread with mustard; add a slice of ham, and sprinkle with half of the Gruyere; top with the other slice of bread
6) Slather the tops with the cheese sauce, sprinkle with the remaining Gruyere; and bake for 5 minutes
7) Broil for 3-5 minutes or until the tops are bubbly and lightly browned
Serve with tomato soup or your favorite side |
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Personal
Notes: |
Personal
Notes: Kate and I went to Paris in March 2017. As you know, she’s known for her “tasting size” bites at Camp Camp – not very adventurous with her food. She didn’t much like French food but LOVED Croque Monsieur. She ate it every single day.
BTW, try the Croque Madame version: after slathering with the cheese sauce, top each sandwich with a raw egg and bake/broil.
And last note – the secret to good béchamel is the HOT milk. Don’t forget to heat it in the microwave or on the stove until nearly boiling. Otherwise, the flour/butter mixture won’t blend and will be lumpy.
EdNote: Gil and Jeanne also have a recipe for Croque Monsieur. It is basically the same, but calls for assembling the sandwiches then grilling them. At that point go to step 6 above.
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