Best 5 Croque Monsieur Sandwiches With Pears Recipes

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**Indulge in a Culinary Delight: Croque Monsieur Sandwiches with Pears and More**

Embark on a tantalizing culinary journey with our delectable Croque Monsieur sandwiches, a symphony of flavors that will delight your taste buds. Picture perfectly toasted bread, layered with melted cheese, savory ham, and juicy pears, all enveloped in a golden-brown crust. This classic French dish is elevated with the addition of sweet and crisp pears, creating a harmonious balance of flavors. Elevate your brunch or lunch menu with this exquisite sandwich, accompanied by a selection of equally tempting recipes. Discover the secrets to crafting the perfect Croque Monsieur, along with variations that cater to diverse dietary preferences. Vegetarian and vegan enthusiasts will find satisfying alternatives that capture the essence of this beloved dish. Prepare to be captivated by the symphony of flavors and textures in every bite.

Let's cook with our recipes!

PETIT CROQUE MONSIEUR



Petit Croque Monsieur image

This recipe, adapted from "Martha Stewart Hors D'Oeuvres Handbook," is perfect for parties and casual gatherings.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 1 or 2 dozen

Number Of Ingredients 8

4 tablespoons unsalted butter
6 ripe but still firm Forelle or large Seckel pears, 2 chopped into 1/4-inch pieces, and 4 cut crosswise into 1/4-inch slices
1 teaspoon sugar
1 tablespoon balsamic vinegar
24 very thin slices white sandwich bread, crusts removed
1/4 cup plus 2 tablespoons coarse whole-grain mustard
8 ounces thinly sliced ham, preferably Black Forrest
8 ounces thinly sliced Gruyere cheese

Steps:

  • In a medium skillet over medium heat, melt 1 tablespoon of butter. Add chopped pears and cook, stirring, until just tender, 1 to 2 minutes. Increase heat to medium-high. Sprinkle pears with sugar and continue cooking until golden brown and caramelized, 5 to 7 minutes more. Add vinegar and swirl pan until liquid is absorbed. Remove from heat and transfer pears to a plate; set aside.
  • Melt 1 tablespoon butter in the same skillet over medium heat. Add pear slices, in batches if necessary, and cook until lightly browned, about 3 to 4 minutes per side. Remove from heat and set aside.
  • Spread the remaining 2 tablespoons butter over one side of each slice of bread. Lay buttered-side down on work surface and spread opposite side generously with mustard. Slice bread in half diagonally. Top half of the diagonal slices with 1 slice of pear, 2 slices of ham, and 2 slices cheese; top with remaining diagonal slices.
  • Heat a clean medium skillet over medium heat; working in batches, cook 5 to 6 sandwiches at a time, turning once, until cheese is melted and sandwiches are golden brown, about 1 1/2 minutes per side. Cut each sandwich in half to make two dozen hors d'oeuvres, if desired. Garnish each sandwich with 1/2 to 1 teaspoon reserved chopped pear mixture; serve immediately.

CROQUE MONSIEUR



Croque Monsieur image

Croque Monsieur is a delicious French ham and cheese sandwich, made with gruyere, parmesan, ham and a simple béchamel sauce, toasted in the oven.

Provided by Lauren Allen

Categories     Main Course

Time 30m

Number Of Ingredients 10

¼ cup unsalted butter ((½ stick))
¼ cup all-purpose flour
1½ cups whole milk
salt and freshly ground black pepper
1/4 teaspoon dijon mustard
dash of ground nutmeg
8 thin slices white sandwich breads
5 ounces good quality ham (about 8 slices)
6 ounces Gruyere cheese (,or Emmental cheese, grated (about 2½ cups))
1/4 cup freshly grated parmesan cheese

Steps:

  • Melt butter in a medium saucepan over medium heat. Whisk in flour and cook, stirring constantly, for about 3 minutes. Gradually add milk, stirring well until the mixture is smooth. Cook, stirring, until sauce is thickened.
  • Season with a little bit of salt and pepper. Remove from heat and whisk in mustard and nutmeg. Set aside while you make the sandwiches, or make the sauce up to 1 week in advance.
  • Preheat oven to 425° F. Line a baking tray with parchement paper and set aside.
  • Spread each bread slice with a layer of béchamel, spreading it all the way to the edges. Place 4 slices of bread, béchamel side up, on prepared baking sheet.
  • Top each with a piece of ham, a handful of gruyere, and a sprinkle of parmesan cheese. Place remaining slices of bread on top, béchamel side up, then top with remaining gruyere and parmesan cheese.
  • Bake at 425 degrees F for about 5-6 minutes, until cheese is melted, and then turn the oven to broil and broil until the cheese on top is lightly golden, 2-4 minutes.

Nutrition Facts : Calories 658 kcal, Carbohydrate 13 g, Protein 25 g, Fat 34 g, SaturatedFat 19 g, Cholesterol 104 mg, Sodium 657 mg, Sugar 5 g, ServingSize 1 serving

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.

THE PERFECT CROQUE MONSIEUR



The perfect croque monsieur image

Master the croque monsieur with soft sourdough, gruyère, smoked ham and creamy mustard mayo. You'll relish every mouthful of this brunch classic.

Provided by Emma Freud

Categories     Breakfast, Brunch, Lunch, Snack, Treat

Time 50m

Number Of Ingredients 16

4 slices from a white sourdough or crusty white
20g butter, melted
1 tsp Dijon mustard
100g grated gruyère
4 thin slices of great smoked ham
125ml milk
125ml cream
1 garlic clove, crushed
2 bay leaves
1 small onion, chopped
20g butter
20g plain flour
1 heaped tsp Dijon mustard
fresh nutmeg, grated
1 tsp Dijon mustard
1 tbsp mayonnaise

Steps:

  • First, make a perfect béchamel sauce. Put the milk, cream, garlic, bay leaves and onion in a small pan over a medium heat and stir together. Heat until nearly boiling, then turn the heat off and leave for 10 mins to infuse. Pass the liquid through a sieve and discard the bay and onion.
  • Melt the butter with the flour in another pan and cook over a gentle heat until it smells biscuity. Gradually whisk in the warm milk and bring to a gentle boil, stirring regularly, then add the Dijon mustard, a little grating of fresh nutmeg and some seasoning. It should be a lovely thick creamy sauce with a deep flavour.
  • Brush the slices of bread with melted butter. Place them on a baking tray and toast one side under a grill, buttered-side up, until golden. Take them out and heat oven to 220C/200C fan/gas 7.
  • Turn the bread over and spread each slice with a thin layer of Dijon, followed by a layer of the béchamel. Cover the sauce with grated gruyère, and then a slice of ham. Form the slices into two sandwiches, spread a thin layer of the sauce over the top slice and sprinkle more gruyère on top. Put the sandwiches in the oven and bake for 10-15 mins or until golden. Mix the mustard and mayo together and serve alongside.

Nutrition Facts : Calories 876 calories, Fat 62 grams fat, SaturatedFat 31 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 31 grams protein, Sodium 3.7 milligram of sodium

Tips:

  • Use a good quality bread. A sturdy bread, such as sourdough or French bread, will hold up well to the sandwich fillings and prevent it from getting soggy.
  • Don't be afraid to experiment with different cheeses. Gruyère and cheddar are both classic choices, but you can also try other cheeses that melt well, such as Swiss, mozzarella, or fontina.
  • Add some fruit or vegetables to your sandwich. Pears, apples, and tomatoes are all great additions to a croque monsieur. They add sweetness, crunch, and freshness.
  • Make sure the sandwich is cooked through before serving. The cheese should be melted and bubbly, and the bread should be golden brown.
  • Serve the sandwich immediately. Croque monsieurs are best enjoyed hot and fresh.

Conclusion:

Croque monsieur sandwiches are a delicious and easy-to-make meal. They're perfect for lunch, dinner, or a snack. With a few simple ingredients, you can create a sandwich that is sure to please everyone. So next time you're looking for a quick and tasty meal, give croque monsieur sandwiches a try.

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