#TASTYBITS: Croque Monsieur with Turkey


The Croque Monsieur is a baked or fried boiled ham and cheese sandwich. Traditionally made with Brioche-like bread pieces, or with normal butter bread, but with a soft crust, topped with grated cheese of the same type, slightly salted and peppered.

Ever so often I like to get in the kitchen and try my hand at of some recipes I see while zoning out on the boob tube. I recently watched “It’s complicated” with Meryl Streep and Alec Bladwin where a divorcee falls in love with her home renovations guy (Steve Martin) all the while being sought after by her ex-husband. There was a scene in the film where the ex-husband finds himself eating his ex-wife’s cooking and says “Is this Croque Monsieur ?, Oh my God I love Croque-Monsieur!”

At that moment I was transported back to the first time I had this delicious sandwich at Brasserie Max & Julie.

Croque Monsieur at brasserie Max & Julie's

This sandwich was pure heaven and oh so simple to make. I decided to take a stab at creating my own at home, but not without a little help from epicurious! Follow the recipe below for the most deliciously cheesy, ooey-gooey sandwich around.

INGREDIENTS

2 tablespoons butter
2 tablespoons all purpose flour
1 cup whole milk
Pinch of ground nutmeg
1 bay leaf
4 slices firm white sandwich bread
4 ounces thinly sliced Black Forest ham
4 ounces sliced Gruyère cheese
1 tablespoon melted butter
1/4 cup grated Gruyère cheese
2 teaspoons chopped fresh chives

PREPARATION

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 or when you hear “the sizzle.”

 

HELPFUL TIPS:

  1. When making your sauce, you may need a little more milk. I prepared it as the recipe states, but noticed as I whisked that the mixture was a little too thick. I slowly added another 1/2 cup to obtain the perfect consistency.
  2. For those (like me) who don’t eat pork, any of your favorite deli meats can be substituted into your Croque Monsieur recipe. Sometimes it’s more about what you like! I used Boar’s Head Blazin’ Buffalo Chicken which added a little kick to this classic delight.
  3. Find a hearty bread. A bread that can withstand heat and a heavy sauce. You also want something that will crisp up nicely. I chose a crusty Asiago Cheese Loaf from my local grocer.

Crusty french bread

My final product was paired with a delicious tomato soup and was devoured in seconds. It’s best if you eat your Croque Monsieur while it still hot so you can get the full flavor of the melted Gruyère! —– Enjoy!

Homemade Croque Monsieur

 

 

YOU MIGHT ALSO LIKE

Bebidas
Bebidas: Healthy Eats in River Oaks
May 19, 2017
National BLoody Mary Day
National Bloody Mary Day
December 31, 2016
Cinnamon + Banana Scratch Cakes
#TastyBits: Easy Cinnamon + Banana Scratch Cakes
August 20, 2016
Lentil, Sweet Potato & Coconut Curry
#TASTYBITS: Lentil, Sweet Potato & Coconut Curry
February 08, 2016
Paleo Friendly Eats at Ruggles Black
December 28, 2015
Curried Couscous
#TASTYBITS: Curried Couscous with Spinach and Chickpeas
June 03, 2015
#TASTYBITS: Homemade Falafels & Cucumber Sauce
September 30, 2014
Lobster Rolls at Maine-ly Sandwiches
September 03, 2014

Leave a comment

Your email address will not be published. Required fields are marked *

Leave a Reply