Croque Monsieur

I decided to bring a little bit of Paris to our home this week. Some days you’re just not in the mood to spend a lot of time in the kitchen making dinner. Sandwiches are always a quick and easy option for us right now. R loves anything with bread and cheese (as do most kiddos), but whose to say you can’t make a sandwich fancy. I have been wanting to try this cheesy concoction ever since seeing the episode air on tv. Secretly I wanted to put it on the menu so I could practice my best French accent while announcing to my husband that we were having, “Croque Monsieur.” Just between the two of us, I’m pretty sure I butchered the pronunciation. What can I say, I’m an Oklahoma girl at heart.

The sandwiches hit the spot. It has been quite cold in NY and something warm and comforting was what we needed. For those not familiar with this fancy sandwich, its basically a ham and cheese sandwich that is then slathered in a thick and gooey cheese sauce consisting of Parmesan and Gruyere cheese, topped with more Gruyere, and baked until warm and bubbly. This is comfort food at it’s finest. A definite indulgence that is best served on a special occasion or at least in moderation!

Croque Monsieur

From Whole Lotta Oven | Main Dishes | French

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A ham and cheese sandwich topped with a cheese sauce and baked until warm and bubbly.

Total 30:00

Prep 05:00

Cook 25:00

4 servings Servings1234567891011121314151617181920

MetricUS

Ingredients

• 1 tablespoon unsalted butter
• 1 1/2 tablespoons all purpose flour
• 1 cup hot milk
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• a smidge of nutmeg
• 6 ounces Gruyere (you could substitute Swiss)
• 1/4 cup grated Parmesan
• 4 croissants
• Dijon mustard
• 4 oz baked Virginia ham

Directions

1. Preheat oven to 400 degrees.
2. Melt the butter over low heat in a small saucepan and add the flour all at once, stirring with a wooden spoon for two minutes. Slowly poor the hot milk into the butter-flour mixture and cook, whisking constantly, until the sauce is thickened. Off the heat and add the salt, pepper, nutmeg, 1/4 cup Gruyere, and the Parmesan and set aside.
3. To toast the bread, place the slices on a baking sheet and bake for 5 minutes. Turn each slice and bake for another 2 minutes, until toasted.
4. Lightly brush the bottom half of the toasted croissant with mustard, add ham to each slice and sprinkle with half of the remaining Gruyere. Top with remaining croissant slices. 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.

– Nutrition Facts

for 100 grams

Calories Fat Cal.

Nutrition Facts Description Wikipedia

Analyzed by Kitchenbug

Source: Savury and Sweet, adapted originally from Barefoot Contessa via Food Network