Croque Monsieur Toast Cups Recipes

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.

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.

Steps:

• Butter a 9x13-inch baking pan.
• Remove the crust from the bread, if you wish. Place them into the greased baking dish, cutting slices in half, as necessary, to completely cover the bottom of the pan.
• Top with half of the cheese, the ham, sliced onion, and the remaining cheese; and the remaining bread.
• Press the sandwiches together.
• Beat the eggs, milk and seasoning together. Pour slowly over the bread.
• Cover and place in the refrigerator for several hours or overnight.
• About 1 hour before serving, preheat the oven to 400ºF. Mix the breadcrumbs with the melted butter and grated cheese. Sprinkle over the sandwiches.
• Bake for 42 to 48 minutes, until the top is golden brown and the eggs set.
• Remove from the oven and allow to rest 10 minutes before cutting and serving.

Steps:

• Line up 8 slices of bread on a work surface.
• Heat a small saucepot over medium heat. Add 2 tablespoons butter and melt. Add flour to the butter and whisk together. Cook flour and butter together for 1 to 2 minutes, then whisk in half-and-half or milk. Bring sauce to a bubble and thicken another 1 or 2 minutes. Season sauce with salt, then whisk in prepared Dijon mustard.
• Heat a large nonstick griddle or skillet over medium heat.
• Spread each slice of bread with Dijon bechamel sauce and build 4 sandwiches with 2 or 3 slices of ham and 2 slices of cheese per sandwich. The Dijon bechamel sauce will help hold the meat and cheese in place. Make slices of ham and cheese rest flat; do not pile the meat or cheese. Butter the tops of the 4 sandwiches and set onto griddle or grill, buttered side down. Butter opposite side of each sandwich while the first side is grilling. Toast sandwiches 4 minutes on each side, turn with thin spatula. Serve with cornichons, pickled onions and extra Dijon mustard to pass at table.

Steps:

• Make the bechamel. In a small saucepot, heat the milk over medium heat until warm to the touch; set aside. In a separate small saucepot, melt the butter over medium heat. Add the flour, reduce the heat to low and cook, whisking continuously, until the raw flour taste has been cooked out, about 2 minutes. Whisk in the warm milk until smooth. Grate the nutmeg into the bechamel.
• Season the bechamel with salt and bring to a simmer, whisking continuously, until thickened, about 2 minutes. Remove from the heat and add the Gruyere. Whisk the mixture until smooth and set aside.
• Assemble the sandwiches. Heat the broiler on high. Set the bread on a sheet pan and place 3 slices of the ham on each slice of bread. Spoon a thin layer of the bechamel on top of the ham. Divide the Gruyere evenly among the sandwiches and season with pepper. Broil until the cheese melts and turns golden brown, about 3 minutes.

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.

Steps:

• Preheat oven to 400 degrees F.
• In a saucepan, heat milk over medium heat for a few minutes until hot.
• In a separate saucepan, melt butter over medium heat. Add flour and whisk to combine, cooking for 2 minutes and stirring occasionally.
• Add 1 tbsp of thyme and slowly whisk in the milk.
• Simmer the bechamel sauce for 2 more minutes while whisking. Remove from heat and add salt and pepper to taste.
• Mix the 3 cheeses together in a bowl.
• Slice loaf of bread in half lengthwise. Fill with mustard, ham and half of the cheese mixture. Place on a baking sheet and toast in the oven until the cheese is melted.
• Preheat the broiler. Spread the bechamel sauce on top of the sandwich and sprinkle over the leftover cheese mixture. Broil until golden-brown, about 6 minutes.
• Garnish with the remaining thyme.

Steps:

• Preheat the oven to 4oo degrees F.
• To Make Bechamel Soubise Sauce --.
• In a medium saucepan, melt the butter and sweat the garlic and onions over low heat for 15 minutes, stirring often.
• Add the flour all at once, whisking with a wooden spoon for 2 minutes. Stir in the hot cream and cook, whisking constantly, for 5 minutes or until sauce is thickened.
• Remove from heat and stir in the salt. pepper, nutmeg, Pastis, 1/4 cup grated Gruyere, fromage blanc, and the Parmesan; set aside.
• To toast the bread, place the slices on a baking sheet and bake for 5 minutes, turn and bake for another 3 minutes, until toasted.
• To Assemble the Sandwiches --.
• Brush Dijon mustard evenly on one side of half the toasted bread slices. Add a slice of ham to each, sprinkle with half the remaining Gruyere. Top with another slice of toasted bread. Slather the tops with the cheese sauce, and sprinkle with the remaining Gruyere.
• Bake for 5 minutes at 400 degrees F. Turn on the broiler and broil for 3 to 5 minutes, until cheese topping is nicely caramelized. (You want the outside to be crusty and golden brown, and the inside soft and pudding-like).
• Serve hot, garnished with a thyme sprig and a tart little Cornichon pickle on the side. Variation: For a "Croque Madame", serve with a fried or poached egg on top (the egg resembles a ladies hat).

Steps:

• Cut a slit in each bread slice to form a pocket. Spread 1 teaspoon honey mustard into each bread pocket. Divide ham and cheese evenly among bread pockets.
• Combine milk and egg whites in a shallow bowl, stirring with a whisk. Dip sandwiches, 1 at a time, in milk mixture, turning to coat.
• Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add 2 sandwiches and cook 3 minutes on each side or until sandwiches are golden brown. Repeat the procedure with the remaining sandwiches.

Steps:

• Use 2 tablespoons of the butter to spread over one side of each slice of bread. On three of the slices, spread a layer of Dijon mustard over the butter, and top each with 4 slices of ham. On the other three, spread mayonnaise, and top each one with 2 slices of Swiss cheese. Press ham and cheese sides of sandwiches together.
• In a flat bottomed dish, whisk together the flour, baking powder, salt, eggs, and water until blended. Set aside.
• Heat remaining butter and vegetable oil in a large skillet over medium heat. Dip both sides of each sandwich in the egg mixture, and fry in the oil and butter until browned, flipping to brown on each side.