The Ultimate Croque Monsieur Baked French Bistro Sandwich 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 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:

• Spread the bread with some of the softened butter, make 4 sandwiches, each with one slice of ham and one slice of cheese. Press them firmly together.
• Beat the eggs with the water, add the salt and pepper to taste, and dip the sandwiches into the egg mixture, coating all sides well.
• Heat the rest of the butter in a heavy- bottomed frying pan/skillet, when it has melted and is very hot - but not brown, fry the sandwiches for about 5 - 8 minutes, turning once.
• Serve immediately.
• If you prefer, although it is not traditional, you may place the croque-monsieur into a very well-buttered baking pan and bake in a moderately hot oven - 175°C/350°F - turning once, for about 10 to 15 minutes. It is easier to prepare a larger number this way and keep them warm until you are ready to serve them.

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.

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.