Best 7 Rustic Croque Monsieur Recipes

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Indulge in the delectable Rustic Croque Monsieur, a symphony of flavors and textures that will tantalize your taste buds. Originating from France, this classic sandwich has undergone a transformation, boasting a hearty filling of Gruyère and Emmental cheeses, sandwiched between slices of crusty bread. Savor the rich, gooey cheese pull and the perfect balance of salty and nutty flavors. Elevate your culinary experience with the additional recipes featured in this article. Discover the secrets of preparing a luscious Bechamel sauce, essential for coating the bread and creating a golden crust. Master the art of pickling vegetables, adding a tangy twist to complement the richness of the sandwich. And for a touch of indulgence, explore the recipe for a creamy Mornay sauce, guaranteed to elevate your Croque Monsieur to new heights.

Recipes Included:

1. Rustic Croque Monsieur: The star of the show, this recipe guides you through the process of crafting the perfect Croque Monsieur, from selecting the right bread to achieving the ideal cheese pull.

2. Bechamel Sauce: Learn the art of preparing a smooth and flavorful Bechamel sauce, the key to creating a golden crust on your Croque Monsieur.

3. Pickled Vegetables: Discover the secrets of pickling vegetables, adding a delightful tangy contrast to the richness of the sandwich.

4. Creamy Mornay Sauce: Elevate your Croque Monsieur with a luscious Mornay sauce, adding a layer of creamy indulgence that will leave you wanting more.

Let's cook with our 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.

CROQUE-MONSIEUR BREAKFAST CASSEROLE



Croque-Monsieur Breakfast Casserole image

This French classic needs little introduction, but if you haven't had it in baked form, you're in for a treat. Think upscale ham sandwiches drenched in egg custard and cheese, melted to a deep golden-brown. There are no tricks here, save for the addition of two extra yolks for maximum French-toast tenderness. Serve it warm, or at room temperature - a fitting breakfast feast that's welcome any time of the day.

Provided by Sarah Copeland

Categories     breakfast, brunch, easy, casseroles, main course

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 12

4 tablespoons unsalted butter, softened, plus more for the pan
1 (10- to 12-ounce) day-old or stale baguette, sliced 1/2 inches thick
3 tablespoons Dijon mustard
6 ounces French-style or thin-sliced deli ham
1 1/2 cups whole milk
1 1/2 cups half-and-half or heavy cream
4 large eggs
2 egg yolks
Freshly ground black pepper
3 ounces Gruyère cheese, shredded (about 1 cup)
1 ounce finely grated Parmesan cheese (packed 1/4 cup)
Parsley, leaves torn, mustard, and cornichons, for serving (optional)

Steps:

  • Heat oven to 325 degrees and generously butter a 9-by-13-inch (or 1 1/2- to 2-quart) baking pan. Butter the slices of bread on one side and spread a thin layer of mustard on the other side. Arrange, shingled, over the bottom of the pan, buttered side up; you may not need all the bread. Drape evenly with ham.
  • Whisk together milk, half-and-half, egg, egg yolks and pepper. Pour evenly over the bread and ham. Sprinkle with Gruyère and Parmesan cheeses, allowing the ham to peek out in places. Cover and refrigerate for 30 minutes (for the bread to sop up the milk) or up to overnight. Bake until the custard is set, and the bread and cheese are golden brown, 40 to 45 minutes.
  • Remove from the oven and allow to set 20 minutes before scattering evenly with parsley. Scoop and serve warm or at room temperature, with mustard and cornichons.

Nutrition Facts : @context http, Calories 400, UnsaturatedFat 9 grams, Carbohydrate 26 grams, Fat 24 grams, Fiber 2 grams, Protein 20 grams, SaturatedFat 13 grams, Sodium 761 milligrams, Sugar 6 grams, TransFat 0 grams

QUICK CROQUE MONSIEUR



Quick Croque Monsieur image

Looking for a Gruyere substitute? Give Fontina, Comte, or even a sharp cheddar a try for this quick and delicious Croque Monsieur recipe. It's topped with a Bechamel sauce that's out of this world.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 30m

Number Of Ingredients 10

1 1/4 cups whole milk
2 tablespoons unsalted butter
3 tablespoons all-purpose flour
3 tablespoons fresh thyme leaves, divided
Coarse salt and freshly ground pepper
1 long loaf rustic bread, such as ciabatta (about 1 1/2 pounds)
3 tablespoons Dijon mustard
3/4 pound sliced ham
4 cups grated Gruyere cheese (about 8 ounces)
1 cup finely grated Parmesan cheese (1 ounce)

Steps:

  • Preheat oven to 400 degrees with rack in bottom third. Heat milk in a saucepan over medium heat until hot, about 5 minutes. Melt butter in another saucepan over medium heat; add flour, whisk to combine, and cook 2 minutes, stirring occasionally. Add 1 1/2 tablespoons thyme, then gradually whisk in milk. Simmer bechamel 2 minutes, whisking. Remove from heat, and add 1 teaspoon salt and 1/2 teaspoon pepper.
  • Cut top crust off bread; slice loaf in half horizontally. Fill sandwich with mustard, ham, and half the Gruyere. Toast on a baking sheet until cheese is melted and top is golden brown.
  • Remove from oven. Preheat broiler. Spread bechamel on top, and sprinkle with remaining cheese. Broil until golden brown and bubbling, 6 to 7 minutes. Remove from oven; garnish with pepper and remaining thyme. Let sit 10 minutes before cutting.

PETITE CROQUE MONSIEURS



Petite Croque Monsieurs image

Provided by Food Network

Categories     appetizer

Time 30m

Yield 6 servings (12 sandwiches)

Number Of Ingredients 10

1 French baguette, sliced 1/4-inch thick (24 slices)
1/4 cup mayonnaise
1/4 cup country-style Dijon mustard
6 slices Black Forest ham
3 tablespoons unsalted butter
1/4 cup all-purpose flour
1 cup whole milk
1/4 teaspoon kosher salt
1/8 teaspoon ground nutmeg
One 6-ounce block Gruyere cheese, shredded

Steps:

  • Arrange the bread on a baking sheet and spread each slice with 1/2 teaspoon mayonnaise.
  • Heat a large pan over medium-high heat. Place half (12) of the bread slices, mayonnaise-side down, in the pan and toast until browned, about 3 minutes. Return the toasted bread to the baking sheet, toasted side down, and spread 1 teaspoon mustard on each of the untoasted sides.
  • Fold each slice of ham into thirds, as if folding a letter, then cut in half to yield 12 squares. Place the ham squares on top of the mustard.
  • Preheat the broiler to high.
  • Melt the butter in a medium saucepan over medium heat. Add the flour and whisk until combined; cook until light brown, 1 to 2 minutes. Whisking constantly, slowly add the milk and cook until the sauce thickens, about 3 minutes. Whisk in the salt and nutmeg. Add 1 cup shredded Gruyere; whisk until melted and the sauce is smooth, about 1 minute. Remove the Mornay sauce from the heat, spoon 1 tablespoon over each square of ham, and then top with 1 teaspoon of the remaining cheese.
  • Broil for 1 minute to melt the cheese and toast the remaining 12 slices of bread (these are the tops of your sandwiches). Remove from the oven. Top the sandwiches with the toasted bread and serve.

CROQUE MONSIEUR



Croque Monsieur image

In Italy, bricklayers and plutocrats alike eat the same thing for lunch: panini, sandwiches layered with meat and cheese and flattened between two searing griddles. Today they're almost as common as cappuccino in America, albeit much cheaper and easier to make. One affordable panini press, and you're on the fast track to the perfect party food.

Provided by Oliver Schwaner-Albright

Categories     lunch, main course

Time 15m

Yield 12 sandwiches

Number Of Ingredients 8

1 tablespoon butter
1 1/2 tablepoons flour
1 cup milk
Salt and pepper
24 slices white Pullman bread, 1/2 inch thick
1/2 pound Gruyère, grated
12 slices ham, 1/8 inch thick
1/4 cup Dijon mustard

Steps:

  • To make the béchamel: melt butter in a saucepan; sprinkle in flour, whisking constantly. Whisk in milk and bring to a boil. Reduce heat and cook until thickened, about 5 minutes. Add salt and pepper.
  • To make the panini: preheat a panini press or George Foreman grill. Spread 1 teaspoon béchamel on each slice of bread and arrange the slices in two equal rows. On one row, sprinkle enough Gruyére to cover all the way to the edges. On the other, add the ham and top with a dollop of mustard and a twist of pepper. Put the slices with the ham and mustard on top of the slices with the cheese. Grill until lightly golden. Serve hot.

Nutrition Facts : @context http, Calories 263, UnsaturatedFat 5 grams, Carbohydrate 27 grams, Fat 10 grams, Fiber 3 grams, Protein 15 grams, SaturatedFat 5 grams, Sodium 699 milligrams, Sugar 4 grams, TransFat 0 grams

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

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 high-quality ingredients. The better the ingredients, the better the croque monsieur will be. Use a good quality ham, cheese, and bread. Look for a ham that is thinly sliced and has a good flavor. The cheese should be a good melting cheese, such as Gruyère or Emmental. The bread should be a sturdy bread that can hold up to the fillings.
  • Don't overcook the croque monsieur. The cheese should be melted and bubbly, but the bread should not be too crispy. Cook the croque monsieur for just a few minutes per side, until the cheese is melted and the bread is golden brown.
  • Serve the croque monsieur immediately. The croque monsieur is best served hot and fresh. If you are making it ahead of time, assemble the sandwiches and then store them in the refrigerator. When you are ready to serve, cook the sandwiches in a hot pan until the cheese is melted and the bread is golden brown.

Conclusion:

The croque monsieur is a classic French sandwich that is easy to make and delicious. It is a perfect meal for a quick lunch or dinner. With its combination of ham, cheese, and bread, the croque monsieur is sure to please everyone. So next time you are looking for a new sandwich to try, give the croque monsieur a try. You won't be disappointed.

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