Croque Monsieurs

January 25, 2013 at 11:44 pm | Posted in Sandwich | Leave a comment

Delicious!

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This recipe is courtesy of SaVUry and Sweet.  It was delicious and so cheesy!

Ingredients:

2 tbsp. butter

3 tbsp. flour

2 cups hot milk

1 tsp. salt

1/2 tsp. black pepper

1/8 tsp. nutmeg

12 ounces Gruyere, grated (divided)

1/2 cup Parmesan, grated

5 croissants (the original recipe called for 8)

Dijon mustard

honey ham

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Preheat oven to 400 degrees F.

Slice the croissants in half and toast for four minutes; flip them and toast for another two minutes.  Set aside.

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I have to tell you about this cheese:  Gruyere.  I have never purchased it before, I have never tasted it before.

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Oh, wow.  It was expensive…imported from Switzerland.  The taste?  Incredible.  Indescribable.  It was so easy to grate, it just slid through the grater like butter almost.

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The small container was reserved for the sauce and the plateful was for the sandwiches themselves.  But I’m getting ahead of myself….back to the recipe:

Melt butter over low heat in small saucepan.

012Add flour and blend quickly.

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Warm milk.  I poured mine into a microwave safe measuring cup and warmed it for about a minute and a half, then sat it on a burner.  Since the oven was on, it kept the milk warm.

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Pour the hot milk into this mixture and stir constantly, raising the heat enough so it slowly bubbles and thickens.  You might want to use a whisk; I used a spatula at first and grabbed my whisk for a few strokes, just to be certain that there were no lumps.

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Remove pan from heat and add Parmesan cheese, 1/2 cup of the Gruyere, the salt, pepper and nutmeg.  I mixed my spices in with the cheese before adding them to the pot.

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Mix up the milk and cheeses with spatula or whisk.

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Again, I used my spatula for a bit, then grabbed my whisk to make sure I had no lumps.  Now, you can prepare the croissants.  Spread a bit of Dijon mustard on each slice.

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I purchased thinly sliced ham, so I used two slices per sandwich.  Sprinkle with a handful of gruyere.

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Oh my!  Pop the top on each of the sandwiches and now the fun REALLY begins!

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Get the warm cheese sauce and a nice big spoon and pour dollops of cheese sauce on top of each sandwich.  Be very generous.  Use all of the cheese sauce so that these babies get a cheese bath!

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Pop into the hot oven for five minutes.  The original recipe said to use a broiler after the first five minutes but my broiler is only a single-burning broiler, so they wouldn’t have all gotten browned.  I let them bake for another couple of minutes until the cheese was all bubbly.

024Whaddya think?  I ended up serving them with a nice green salad and Italian dressing.  And all the extra cheese?  I spooned it into a small bowl and brought it to the table and of course, drenched my sandwich in it.

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