Best 3 Ramp Croque Monsieur Recipes

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Indulge in a delectable culinary journey with our Ramp Croque Monsieur recipe, a delightful sandwich that tantalizes your taste buds with its rich, savory flavors. This classic French sandwich is elevated with the addition of ramps, wild onions that impart a garlicky, pungent kick. Discover the perfect balance of crispy bread, melted cheese, and tender ham, all enveloped in a creamy béchamel sauce.

Additionally, explore our collection of irresistible recipes that cater to diverse dietary preferences and culinary cravings. From the classic French Onion Soup, a comforting and flavorful broth brimming with caramelized onions and Gruyère cheese, to the hearty and satisfying Ramp and Sausage Stuffed Mushrooms, these dishes promise an explosion of flavors. Delight in the aromatic Ramp Pesto Pasta, a vibrant symphony of ramps, basil, and pine nuts, tossed with al dente pasta. Satisfy your sweet tooth with our delectable Ramp and Cheddar Scones, perfect for a cozy brunch or afternoon tea. Each recipe is carefully crafted to showcase the unique qualities of ramps, offering a delightful twist on familiar dishes.

Here are our top 3 tried and tested recipes!

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.

RAMP CROQUE MONSIEUR



Ramp Croque Monsieur image

I look forward to ramp season each spring. These delicate wild leeks grow in wooded areas and have a beautiful onion-garlic flavor and brilliant green color. While they're delicious pickled or added to pastas, I like them best blended into a béchamel sauce. They tint the sauce a spring green that's indicative of the flavor packed inside. Here the sauce makes a decadent topping for a croque monsieur, France's famous toasted ham-and-cheese sandwich. Served alongside a simple salad, it's a perfect meal to welcome warming weather.

Provided by Erin Jeanne McDowell

Categories     main-dish

Time 30m

Yield 2 servings

Number Of Ingredients 15

3/4 cup whole milk
3/4 cup heavy cream
15 small ramps, or 1 bunch chives, coarsely chopped
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
Kosher salt and freshly ground black pepper
4 thick slices bread
2 tablespoons mayonnaise
2 tablespoons whole-grain mustard
6 to 8 thick slices ham
1 1/2 cups shredded Gruyere cheese, divided
2 heads little gem lettuce, separated into leaves
1/4 cup extra-virgin olive oil
Juice of 1 lemon
Kosher salt and freshly ground black pepper

Steps:

  • For the ramp béchamel: Bring the milk, cream and ramps to a simmer in a small saucepan over medium heat. Adjust the heat and simmer gently, stirring occasionally, for 2 minutes. Transfer the mixture to a liquid measuring cup and use an immersion blender to blend the mixture until fairly smooth.
  • Return the pan to the stove and melt the butter over medium heat. Sprinkle the flour over the melted butter and cook, stirring constantly, for about 1 minute. Add the warm ramp milk and stir constantly to incorporate, then continue to cook over medium heat, stirring frequently, until the mixture comes to a simmer and thickens, 2 to 3 minutes. Season the sauce with salt and pepper and set aside.
  • For the sandwiches: Preheat the broiler. Place a large ovenproof skillet over medium-high heat. Spread one side of each slice of bread with 1/2 tablespoon of mayonnaise and place mayo-side down in the hot skillet.
  • Spread 1/2 tablespoon mustard on the other side of each piece of bread and layer 3 to 4 slices of ham and 1/2 cup of cheese onto each of 2 of the slices. Top with one of the other toasted pieces. Reduce heat to low and continue to cook until the cheese is melty, 3 to 4 minutes per side.
  • Spoon béchamel generously over each sandwich, and top the sandwiches with the remaining cheese. Transfer the skillet to the oven and broil to toast the cheese and finish warming the sandwiches.
  • Meanwhile, for the salad: Toss the lettuce leaves, oil and lemon juice together in a medium bowl to coat. Season with salt and pepper. Serve the hot sandwiches immediately with salad on the side.

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

Tips:

  • Use fresh ramps: Ramps are a spring vegetable with a garlicky, oniony flavor. They are best used when fresh, so look for them at farmers markets or specialty grocery stores in the spring.
  • Prepare the ramps properly: Ramps can be eaten raw, but they are best when cooked. To prepare them, trim the root ends and any tough outer leaves. Then, wash them thoroughly and chop them into small pieces.
  • Use a good quality bread: The bread you use for your croque monsieur is important. Look for a sturdy bread that will hold up to the fillings and the cooking process. A good option is a French baguette or sourdough bread.
  • Don't overfill the sandwich: When assembling your croque monsieur, don't overfill it with fillings. This will make it difficult to cook and eat. Aim for a thin layer of each filling.
  • Cook the sandwich until golden brown: Cook the croque monsieur in a pan over medium heat until it is golden brown and the cheese is melted and bubbly. This should take about 5-7 minutes per side.

Conclusion:

The ramp croque monsieur is a delicious and easy-to-make sandwich that is perfect for a quick lunch or dinner. It is packed with flavor from the ramps, cheese, and ham, and the bread is perfectly crispy and golden brown. If you are looking for a new way to enjoy ramps, this sandwich is a great option.

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