Best 11 Croque Monsieur With Swiss Cheese Recipes

CROQUE-MONSIEUR

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.

CROQUE MONSIEUR

Steps:

• Preheat oven to 450 degrees. Butter a baking sheet; set aside.
• In a medium saucepan, melt butter over medium-high heat. Add flour, and cook until foaming, whisking constantly, for 3 minutes.
• In another medium saucepan, heat milk over medium heat. Slowly add milk to butter-flour mixture, whisking to prevent lumps from forming. Bring mixture to a boil. Reduce heat to low, and cook 2 minutes more. Stir in 1/2 cup grated cheese, and season with salt, white pepper, nutmeg, and cayenne. Cook until thickened, 2 to 3 minutes. Remove from heat, transfer to a bowl, and set aside to cool.
• Place 4 pieces of toast on a work surface and spread each piece with a 1/4 cup of sauce. Cover sauce with a slice of cheese, a slice of ham, and another slice of cheese. Top each sandwich with remaining 4 slices of toast. Spread each sandwich with 1/4 cup sauce and sprinkle evenly with remaining 1/2 cup grated cheese.
• Place sandwiches on prepared baking sheet, and bake until heated through, about 5 minutes. Preheat broiler; transfer baking sheet to broiler and broil until golden brown and bubbly, 2 to 3 minutes. Serve immediately.

CROQUE-MONSIEUR

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.

CROQUE-MONSIEUR WITH SWISS CHEESE

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.

DECADENT CROQUE MONSIEUR

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a sheet pan with parchment paper.
• Melt butter in a small saucepan over low heat. Whisk in flour until blended but not colored, about 3 minutes. Gradually whisk in milk and cook, stirring constantly, until thickened, about 10 minutes. Season with nutmeg, salt, and pepper.
• Assemble sandwiches: Place all 8 bread slices on a work surface in a single layer. Spread each slice evenly to the edges with Bechamel sauce; all the sauce may not be needed. Divide ham evenly between 4 of the bread slices, trimming if necessary so it is within 1/2 inch from the edges. Top all 8 slices with equal amounts of Gruyere cheese, spreading it evenly to within 1/4 inch of the edges.
• Lift the 4 bread slices with sauce and cheese and keeping the cheese facing up, place on top of the slices layered with ham. Transfer sandwiches to the prepared sheet pan.
• Bake in the preheated oven until cheese topping is melted and golden brown, 10 to 15 minutes.

CROQUE MONSIEUR

Steps:

• In a medium saucepan, melt butter over medium-high heat. Add the flour, and cook until foaming, stirring constantly, about 1 minute. Continue to cook, stirring, until the cooking diminishes the flour taste, about 3 minutes.
• In a medium saucepan, warm milk. Slowly add warm milk to butter-flour mixture, stirring so that no lumps form. Bring mixture to a boil. Reduce heat to low, and cook 2 minutes more. Stir in half of grated cheese, and season to taste with salt, white pepper, nutmeg, and cayenne. Cook until thickened, 2 to 3 minutes. Remove from heat, transfer to a bowl, and set aside to cool.
• Toast the bread on both sides in a hot oven until golden brown. Arrange 4 pieces of toast on work surface, and spread with a small amount of sauce. Cover with a slice of cheese, slice of ham, and another slice of cheese. Top each sandwich with another piece of toast. Spread with additional béchamel sauce, and sprinkle each sandwich with remaining 1/2 cup grated cheese.
• Place sandwiches in an ovenproof pan brushed with butter, and bake in 450°F oven until heated through, about 4 minutes. Transfer to broiler, and broil until golden brown and bubbly.

CROQUE MONSIEUR

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.

CROQUE MONSIEUR

Steps:

• Make bechamel sauce: Melt butter in a small saucepan over medium heat until just starting to bubble. Add flour, and cook, whisking constantly, until smooth but not browned, about 3 minutes.
• Whisking constantly, slowly add milk; continue cooking while whisking until mixture has thickened, about 3 minutes more. Remove from heat, and add salt, nutmeg, cayenne, and black pepper. Transfer to a bowl; place plastic wrap directly on surface of sauce, and set aside.
• Heat broiler. Heat a griddle or large cast-iron skillet over medium-low heat. Smear one side of bread slices with mustard. Top 4 slices with a layer each of ham and cheese; cover with remaining 4 bread slices, pressing gently to adhere. Generously butter outer sides, spreading it all the way to the edges.
• Place sandwiches on griddle or in skillet. Cook until golden brown and cheese has melted, 3 to 4 minutes a side. Transfer to work surface; divide bechamel sauce evenly over tops, spreading to edges; sprinkle with grated cheese.
• Transfer to broiler, and cook until topping is melted and golden, 2 to 3 minutes. Serve immediately.

A LIGHTER CROQUE MONSIEUR

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.

'CROQUE MONSIEUR' RECIPE

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.

CROQUE-MONSIEUR WITH GRUYERE CHEESE

Steps:

• Preheat the broiler.
• Butter 8 slices of the bread and arrange them on a baking sheet, buttered side down. Smear the top side with Dijon to taste and top with the ham, the sliced cheese and the remaining bread. Butter the top of each sandwich.
• Place under the broiler, about 2 to 3 inches from the flame. Broil for about 3 minutes or until top slice is golden brown. Turn the sandwiches over and broil for an additional 1 to 2 minutes. Sprinkle each with the grated Gruyere and broil for 1 minute or until the cheese is melted.