This is by far the best sandwich in the world! But it is not just a sandwich. We serve these and think we are having a fine dining meal – they are just so good! The term Croque Monsieur describes this luscious sandwich and the term Croque Madame is the sandwich topped with the egg. We rarely serve this without adding the egg on top!
6 thick slices of asiago cheese bread
1 1/2 Tbls dijon Mustard
12 slices black forest ham
1/3 lb Gruyere cheese, sliced
Preheat oven at 375. Arrange the bread on a baking sheet, and toast for 4-5 minutes. Take out of oven. Make 3 sandwiches – layering bread, mustard, ham, cheese, and then another piece of bread, crust side down. *Place back in the oven and toast for another 7-8 minutes.
Cook eggs over medium (or your preference), and serve on top of each croque.
*Variations – both take place before placing in the oven the final time:
Mushroom Mornay Croque Monsieur
1 1/2 Tlbs butter
1 1/2 Tbls flour
1 1/2 c whole milk
1/2 c Parmesan cheese
dash of hot sauce
pinch of nutmeg
In medium saucepan melt butter. Add flour for 1 minute, whisk in milk. Cook until sauce is thickened.Add cheese and seasonings.
1 – 8oz baby bella mushrooms
2 Tbls shallots, minced
3 Tbls butter
Place mushrooms in food process and finely chop mushrooms, Melt butter in large skillet, and add mushrooms and shallots, cooking for 6-8 minutes.
Pour sauce over each croque. Top with approx 2 Tbls of mushroom mixture on top. Sprinkle with any additional parmesan cheese. Place in oven and bake 7-8 minutes.
Creamy Spinach Croque Monsieur
2 Tbls butter
2 Tbls flour
1 1/2 cups milk
10 oz steamed spinach
pinch of nutmeg
In medium saucepan melt butter. Add flour for 1 minute, whisk in milk. Cook until sauce is thickened. Add seasonings and spinach and mix. Spoon over sandwiches. Place in oven and bake for 7-8 minutes.