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It is prepared quickly and it is a full and delicious breakfast ...
- 4 slices of toast
- 1 tablespoon butter
- 4 tablespoons sour cream
- 50 gr ham
- 2 slices of melted cheese
- 2 tablespoons grated cheese
Preparation time: less than 15 minutes
HOW TO PREPARE RETETA Croque monsieur:
Preheat the oven to 200 degrees.
Meanwhile, grease two slices with butter and place them greased on a tray lined with baking paper.
Then grease the slices with sour cream. Sprinkle with salt.
Place on each slice of bread, slices of ham (I used prosciutto cotto).
Over the ham we put a slice of melted cheese (it can be replaced with cheese).
Then place on each one a slice of bread greased with butter, with the greased part inside.
Put a layer of sour cream again and sprinkle with grated cheese.
Bake until the cheese is melted on the surface and makes a slightly brown crust.
Serve immediately :)
Good appetite !
What is Croque Monsieur
If you’ve never had a Croque Monsieur then you may be wondering what it is. Simply put, it’s a ham and cheese sandwich with Dijon mustard and topped with béchamel sauce. It’s then toasted to perfection - bubbly and golden brown.
You can find this popular French sandwich all over France. I’ve even heard that there are some governmental restrictions as to how to price Croque Monsieur, so it remains affordable for everyone. Pretty cool
I really like classic French recipes with ham and cheese. For example, these Ham and Cheese Crepes or Crepes with Ham, Egg, and Cheese are among my favorites.
So, it’s no surprise that I also really like a good classic Croque Monsieur. You can find a number of different recipes online with some subtle variations. But I really like the classic one featured in my printable recipe below.
Popular Variations of Croque Monsieur
If you’re curious about some of the other variations, you may find it interesting that Jamie Olivier adds Dijon mustard to his béchamel sauce and uses turkey instead of ham and Julia Child used mozzarella instead of Gruyere (you can read about it here).
For me, Gruyere is a must. It adds such a nice nutty flavor. Mozzarella melts well, but it lacks in the flavor department. I’ve also seen recipes without béchamel. Even though they may be easier to prepare, again, for me, it’s a must for a Classic Croque Monsieur.
If however, you decide to forego the béchamel, then add a ton of shredded cheese on top of a sandwich and broil it until bubbly.
If you want to see how to make a classic béchamel, I put a tutorial in this recipe for Pan-Seared Ribeye with Mahon Menorca and Pepper Cheese Sauce. The béchamel is a base for this sauce. You just substitute Gruyere cheese, instead of Menorca, and add some nutmeg, and less pepper.
So what should be included in Classic Croque Monsieur?
The list of ingredients is short:
- Very good bread - like rustic round, French, Italian or even sourdough
- Good quality harness (sliced but not very thin)
- Gruyere Cheese
- Butter & amp
It’s really important to use good quality ingredients for this recipe, as the recipe is short & amp hard to hide an inferior ingredient with seasoning. Obviously, we are now a few weeks away from Easter (at the time I publish this recipe) and I think this is a really good recipe to pin if you’re also giving some thought about your leftover ham. It would work fantastic in this recipe.
Frequently Asked Questions about Classic Croque Monsieur:
What does ‘Croque Monsieur’ mean?
Loosely translated, it means: “crunchy man.” (isn’t that funny?)
What’s the difference between Croque Monsieur and Croque Madam?
Simple… just add an egg on top of Croque Monsieur and you’ll have Croque Madam.
Are there other variations of this, other than Croque Madam?
Yes, if you add tomato to it you’ll have a ‘Croque Provençal’ if you use salmon instead of ham, you’ll have ‘Croque Norwegian.’
What is the difference between Croque Monsieur and a Monte Cristo?
A Monte Cristo is sort of like a combination of Croque Monsieur and French Toast. Ham and cheese sandwich is dipped in the egg and fried up on both sides.
What shall I serve my Croque Monsieur with?
Because it’s not a light sandwich, I’d suggest something light on a side, like a simple green salad or any other light salad of your choice. If you’re looking for suggestions, you may want to check out this awesome compilation of 35 Amazing Detox Salads.
But if you choose to go a little heavier you can always serve it with something like a Potato Salad or a Rice Salad.
You could also serve it alongside a delicious French-inspired soup like:
What equipment do I need to make this Croque Monsieur Recipe?
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- Frying Pan and whisk for the béchamel (this stone-derived non-stick pan is actually my newest favorite pan I use it all the time never had a better one)
- Grater for the cheese
- Toaster oven, to toast the sandwiches (if you don't have it, toast the bread on a pan with a little bit of butter on both sides and then once your sandwich is assembled place it under the broiler in your oven and you will be just fine)
If you love grilled cheese sandwiches, you’ll love this elevated ham and cheese sandwich. Please let me know if you like it Croque Monsieur or Madam or Provençal or Norwegian, I’m curious….
A croque monsieur (French pronunciation: [kʁɔk məsjø]) is a hot sandwich made with ham and cheese. The dish originated in French cafés and bars as a quick snack. The name comes from the French words croque (“crunchy bite”) and Monsieur ("mystery"). The first time this sandwich is known to have appeared on a Paris café menu was in 1910.  Its earliest mention in literature appears to be in volume two of Proust's In Search of Lost Time in 1918. 
Delicious, for me white ham and emmental on white loaf in Ricardo's casserole.
Very good. Don't put too much mustard to my liking.
So good. In all simplicity, a great pleasure for the mouth. It is important for us to have fun eating, with beautiful fresh asparagus. Suzanne R.
Mmmm. a good summer meal! My family loved it, my 5 year old daughter included. I don't understand the comments that say it's long. normal time, not complicated. I put ham in place by reading the reviews and I don't regret it at all! I sprinkled a few mozzarella flakes on top instead of the gruyere. but the sauce had the gruyere.
Quick version: I replaced the homemade béchamel with a commercial alfredo sauce. And I toasted the bread on the toaster while the asparagus was roasting to save a few minutes. Good lunch!
Super good, a little long to do. I served it with Ricardo's chickpea salad. Delicious, mustard tastes good.
A pure delight! The preparation is a bit long when you are hungry, but it's well worth it! For my part, I replaced the prosciutto with a slice of turkey.
I found the preparation a bit long, but it's very good.
Old-fashioned mustard enhances the flavor of béchamel sauce. Another great meal for weekday evenings. Succulent.
another delicious recipe to put on my Facebook I was afraid to put mustard but it's very good and the cheese sauce what a delight thank you all and my Ricardo I can't wait for you to come back to Quebec thank you
For people on a diet. Is there a way to modify an ingredient (like ham instead of proscuito) and re-evaluate the nutritional value? Question of seeing by substituting an ingredient if one improves the caloric intake
Thank you for your interest. Our current priority is to calculate the nutritional values of our original recipes.
Tips & Warnings Crunch sir
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For the sandwich
- 4 slices from a white sourdough or crusty white
- 20g butter, melted
- 1 tsp Dijon mustard
- 100g grated gruyere
- 4 thin slices of great smoked ham
For the béchamel sauce
- 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 grated
For the mustard mayo
First, make a perfect béchamel sauce. Put the milk, cream, garlic, bay leaves and onion in a small pan over 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 flavor.
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.
- 8 thick slices of loaf of bread
- 8 slices of cooked ham (your favorite)
- 200 g of grated cheese
- To make bechamel sauce:
- 60 g butter
- 80 g wheat flour
- 500 ml. of milk
- Freshly ground salt and black pepper (to taste)
- Optional, a touch of nutmeg
Today he plays another recipe from French cuisine: the “Croque-Monsieur” sandwich, a delicious sandwich well known and typical of the neighboring country. In France you can find it on the menu of all bars, cafes and "bistros", being a perfect snack for an aperitif, snack time or a simple dinner. Maybe with him vip club sandwich be one of the most famous sandwiches on the blog, little by little we will prepare the best and most varied so you can choose your favorite.
Historical references place his first stellar appearance in a Parisian café back in 1910. In Marcel Proust's novel “In the shade of the girls in bloom", The author refers to theCroque-monsieur”Recounting that he would taste it with some creamy eggs. Since then, its popularity has risen to the point where it is currently an elaboration present in all corners of the country.
Being a well-known preparation has many variations, depending on the bread or accessories you want to add. We will find wholemeal or seed breads, different types of cheese, various sauces, and even differ in the way they are prepared: some are baked and others grilled. So we can talk about the “Croque-madame”Which carries a fried egg on top of the sandwich, reminiscent of the headdresses of French ladies of the early twentieth century. The “Mr. and Mrs. CroqueIn addition to the fried egg, it has some meat, which could be chicken, turkey or pork. For non-carnivores there is also a version with smoked salmon.
It is a snack that you will love when using bechamel sauce and cheese in its preparation, has a great creaminess and is very juicy. Very warm and freshly made, from the first time I made it at home I included it among my favorites for snack time, snack or dinner.
Preparation of the “Croque-Monsieur” sandwich
- To do this I chose some thick slices of bread, special sandwich, but you can also use slices of a rich artisan bread, such as the great Pan de Cea de Galicia. What you must try is that they are consistent and support all the ingredients that we are going to add to it. As for the cheese, the typical one used in France is the "gruyère", although it admits others such as Emmental or Cheddar, perhaps easier to find.
- Before assembling the "Croque-Monsieur" we need to prepare one bechamel sauce, which you can do following the recipe we already have on the blog.
- Once ready, let it cool for about 5 minutes so that it has consistency and is more manageable when assembling the sandwich.
- We place a slice as a base. We generously spread it with the bechamel, spreading it evenly over the slice of bread. Add grated cheese on top covering the whole bechamel. We place a slice of cooked ham the same size as the bread. We spread the other slice of bread on the inside and place it on the ham, so that the bechamel is in contact with it.
- We press the sandwich with our hand so that all the ingredients settle. On top we spread bechamel sauce again and finish with a good amount of cheese. After au gratin this layer will look like when we prepare a lasagna.
- Preheat the oven to 200 ° C for 10 min. We place the sandwiches in the central tray and bake for 10 minutes at 200º C. After this time, we give a final touch of 5 minutes in the grill function so that the top layer melts. These times may vary slightly up or down depending on the hardness of the bread or your oven. The important thing is to achieve a point of creaminess so that the bechamel acquires a creamy texture and the cheese melts. But be careful not to overdo it and burn the bread.
I can assure you that this sandwich is a real treat, and if you have kids at home it will be an impressive success, they love everything about cheese and bechamel.
I encourage you to visit more recipes for tapas, snacks and skewers perfect for an unforgettable evening with yours. Perfect for a light dinner, a party or because yes, a delicious way to share food with friends and people you love.
By Alfonso López
I started Recetasderechupete.com in 2009. In these years I have written recipes and books, recorded videos, given face-to-face courses and classes in hospitality schools. Y cooking for my family and friends it is still my great passion. On this website I want to share with you all my experience, so you can enjoy the kitchen as much as I and all your dishes come out in full swing.
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A croque monsieur is traditionally made with baked or boiled ham and sliced cheese between brioche-like slices thousand bread- topped with grated cheese and slightly salted and peppered, which is baked in an oven or fried in a frying pan. The bread may optionally be browned by grilling after being dipped in beaten egg. Traditionally, Emmental or Gruyère is used, or sometimes Comté cheese as well. Some brasseries also add Béchamel sauce.
Croque sir may be baked or fried so that the cheese topping melts and forms a crust.   This may be done in a small horizontal grill designed for grilling sandwiches.
When dipped in egg batter and fried in butter, it is called a Monte Cristo sandwich. 
A croque monsieur served with a poached or lightly fried egg on top is known as a croque madame  (or, in parts of Normandy, as a chewing gum). Many cooking and recipe sites, such as The New York Times Cooking and Food Network, attribute the name to the egg resembling a woman's breast. According to the Little Robert dictionary, the name dates to around 1960. The name croque-mademoiselle is associated with its lighter, vegetarian version: made of the same bread, but with ordinary melting cheese, accompanied with chives, cucumber and salad. 
A ham and cheese sandwich snack, very similar to the croque-monsieur, though not containing any béchamel or egg, is called a toast in the Netherlands, and toast (pronounced "tost") in Italy and Greece. Similarly, in the United Kingdom, a ham-and-cheese hot snack is called a toast, and toastie makers are available to buy. In the United States, the Monte Cristo, a ham-and-cheese sandwich, often dipped in egg and fried, is popular diner fare, and a 'grilled cheese sandwich' is a classic sandwich that has been enjoyed at home and in cafeteria- style restaurants since the Great Depression. 
Variants of the sandwich with substitutions or additional ingredients are given names modeled on the original croque-monsieur, for example:
|Barros jarpa||Variation from Chilean cuisine|||
|Barros Luco||Made with roast beef instead of ham|||
|Croque auvergnat||Auvergne cheese blue|||
|Norwegian croque||Smoked salmon instead of ham|||
|Croque tartiflette||Sliced potatoes and Reblochon cheese|||
|Croque bolognese / croque Boum-Boum||Bolognese sauce|
|Croque sir||Tomato sauce|
|Hawaiian croque||Slice of pineapple|
|Croque gagnet||Gouda cheese and andouille|||
|Croque Madame||Fried egg|||
|Croque monsieur with bechamel||Standard croque monsieur topped with bechamel sauce|||
|Francesinha||Variation from Portuguese cuisine with steak, sausage, ham, melted cheese and beer sauce|||
The French chef Jacques Pepin also makes a version using chicken instead of ham,  which he demonstrated in the "Our Favorite Sandwiches"  episode on the PBS series (and its coordinating cookbook of the same title) Julia and Jacques Cooking at Home in which he worked with Julia Child.
Recipes Croque Monsieur
Preheat the oven to the grill position or to the maximum temperature if you do not have a grill overlay the slices of ham. Discover the perfect croque monsieur recipe for gourmets.
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Soft and crispy at the same time the little nutmeg tip makes all the difference.
Recipes croque sir. Accompanying a goodplanet anti-waste tip with a green salad, this recipe is very practical for reusing slightly stale slices of bread. You are looking for recipes for croque sir. Place 1 slice of cheese on each slice of breadcrumbs.
Recipes croque monsieur must-have recipe. Brushed with béchamel, they will find all their softness. I do this for each slice of breadcrumbs and then I put my ham my cheese and close with the slice of breadcrumbs the breading should be on the outside.
Place a slice of bread crumbs and cut the ham around the bread. An easy, quick, economical and delicious recipe that delights the whole family. Prepare the béchamel sauce.
To make the croque monsieur more crispy, pass the slices on the toaster for a few seconds before buttering them. I add pieces of cooked old ham for more flavor. Preheat oven 240 tbsp.
Season with salt and nutmeg and place on 8 slices of toast before grilling one. Melt the butter in a saucepan and pour in the flour and mix. Ricardo de croque recipe sir.
Check out our selection of crispy recipes. Pour the milk little by little, stirring constantly. The 20 favorite recipes rigorously selected by chef damien and chef christophe.
On three of the slices spread a layer of dijon mustard over the butter and top each with 4 slices of ham. Perfect for lunch or lunch on the weekends. 65 sweet and savory gentle croque recipes.
Croque recipes sir. The foodies presents 359 recipes with photos to discover as soon as possible. Crumb bread butter ham grated cheese grated nutmeg pepper salt salt butter the 8 slices of crumb bread on one side.
Use 2 tablespoons of the butter to spread over one side of each slice of bread. Hello, my recipe for croque, sir, is to soak the breadcrumbs in the milk and then in the egg and finally in the breadcrumbs. Croque monsieur or croque madame salty or sweet version the croques are easily available.
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