Croque Monsieur With Swiss Cheese Recipes

Steps:

• Preheat the oven to 400 degrees.
• For one sandwich, place a slice of bread on a flat surface. Top it neatly with two thin slices of cheese trimmed to fit. Cover with the ham, also trimmed to fit. Cover with the remaining bread slice.
• Melt the butter and generously brush the top of the sandwich with it. Brush the bottom of a heavy skillet just large enough to hold the sandwich. Add the sandwich, brushed side down. Generously brush the unbuttered side with butter.
• Cook the sandwich on top of the stove until the bottom is nicely browned. Turn the sandwich over and immediately put it in the oven. Bake it just until the filling is piping hot and the cheese has melted. If desired, trim the sides. Cut in half and serve piping hot.

Steps:

• Heat broiler.
• Broil bread, 6 inches from heat, 30 sec. or until toasted; turn.
• Spread with cream cheese spread; top with ham and Swiss cheese.
• Broil 30 sec. or until Swiss cheese is melted.

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 425 degrees. Bring a large pot of salted water to a boil. Add the ziti and cook until al dente, about 6 minutes. Drain and transfer to a large bowl; toss with 1/4 cup milk.
• Meanwhile, combine both cheeses in a bowl. Beat 1/4 cup milk and the eggs in another bowl; fold in the bread and add half of the cheese.
• Melt the butter in a saucepan over high heat. Add the onion and garlic; cook, stirring, until just brown, 2 minutes. Sprinkle in the flour, cayenne, nutmeg and 1 teaspoon Kosher salt; cook, stirring, about 2 minutes. Slowly add 3/4 cup water and the remaining 1 1/2 cups milk; bring to a boil, stirring until thickened. Remove from the heat and whisk to cool slightly. Whisk in the remaining cheese, then add the pasta and toss.
• Butter a shallow casserole dish. Add half of the pasta, top with some of the ham and cover with the remaining pasta. Top with the remaining ham, then cover with the bread mixture. Bake until golden and bubbly, about 20 minutes. Let rest a few minutes before serving.

Steps:

• Heat oven to 450ºF.
• Mix mayo and mustard; spread onto 4 bread slices. Cover with cheese, ham and remaining bread slices.
• Place butter in 15x10x1-inch pan. Place in oven 1 to 2 min. or until butter is melted. Meanwhile, whisk eggs and milk in pie plate until well blended.
• Dip each sandwich in egg mixture, then place in buttered pan. Pour any remaining egg mixture over sandwiches.
• Bake 10 to 12 min. or until sandwiches are golden brown on both sides, turning after 5 min.

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:

• 1. Spread dressing on both pieces of bread.
• 2. Place two slices of cheese onto each side of bread.
• 3. Put ham in center of bread.
• 4. Close the sandwich.
• 5. Spread evenly 1/2 teaspoon of lightly salted butter onto each side of the bread.
• 6. Grill over moderate heat for approximately 3-4 minutes per side.

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.

Steps:

• Melt 2 tablespoons butter in small saucepan over medium heat. Add flour and stir 1 minute. Gradually whisk in milk. Add nutmeg and bay leaf. Increase heat to medium-high and boil until sauce thickens, whisking constantly, about 2 minutes. Season with salt and pepper.
• Preheat broiler. Place 2 bread slices on work surface. Top each with half of ham and sliced Gruyère. Top with remaining bread. Heat heavy large skillet over low heat. Brush sandwiches with 1 tablespoon melted butter. Add to skillet and cook until deep golden brown, about 2 minutes per side. Transfer to small baking sheet. Spoon sauce, then grated cheese over sandwiches. Broil until cheese begins to brown, about 2 minutes.

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.

Steps:

• Toast bread slice, and butter if desired.
• Top with ham slices and cheese.
• Grill until cheese has melted.