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  • Home
  • Services
    • Wedding Catering
    • Corporate Event Catering
    • Breakfast Catering
  • Mexican and Tex-Mex
    • Loaded Nachos
    • The Staples of Mexican Food
    • Cheese Enchilada
    • Turkey Empanadas
    • Empanadas with Cheese and Spinach
    • Breakfast Quesadilla
    • The Art of the Tortilla
    • Cuban Mojo Chicken
    • Shredded Chicken Tacos
  • Cocktails and Drinks
    • The Punch Bowl
    • How Much Alcohol You'll Need For Your Party
    • Port Wine
    • Bloody Mary and Spicy Pepper Margarita
    • Blood Orange Margarita (with Habanero)
    • Eggnog Cocktails
    • Strawberry Mojito and Strawberry Daiquiri
    • Airplane Daiquiri
    • French and German Wines
    • Mango Mai Tai
    • Mexican Coffee
  • Desserts and Sweets
    • Layer Cakes
    • Chocolate Nut Gateau
    • Lemon Meringue Cheesecake
    • Molten Chocolate Cake
    • Chocolate Pudding Squares
    • Peanut Butter Pie
    • Tips for Buttercream Frosting
    • How to Bake Macarons
    • Chocolate Fudge
    • Making Chocolate Pie
    • Red Velvet Bundt Cake
    • Types of Pies
    • Red Velvet Cheesecake and Pumpkin Cheesecake
    • Oreo Cheesecake
    • Pumpkin Crumble Pie
    • How to Make Cinnamon Rolls
    • Dessert Flavors
    • Cappuccino Brownies
    • Meringue Cookies
    • Baking Cheesecake
    • Skillet Super Cookie
    • Turtle Cheesecake
    • How to Bake Chocolate Cake
    • Tips For Baking Cookies
    • No-Egg Cookie Dough
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    • Pineapple Coconut Chess Pie
    • Homemade Snickers Bar
    • Apple Empanadas
    • Nutella Cheesecake
  • Burgers
    • Black Bean Burger
    • Barbecue Ranch Burger
    • Bacon Burger
    • Blue Cheese Burgers
    • Sloppy Joes
    • Swiss Onion and Mushroom Burger
  • Meat and Fish
    • Beef Pot Roast
    • Benefits of Slow Cooking
    • Chicken Liver Mousse
    • Poached Chicken à la Crème
    • Beef Tenderloin and Squash Soup
    • How to Butter Baste Meat
    • Herb Roasted Chicken
    • Making Chicken with Orange Liqueur
    • How to Cook Chicken
    • How to Cook Salmon
    • Paleo Salmon Cakes
    • Chicken Meatballs
    • Spiced Beef
    • Thanksgiving with Whoopi Goldberg
    • 11 Ways to Cook
    • What is Slow Food?
    • Basics of Soup
  • Bread and Starches
    • Pasta with Cajun Chicken
    • Bread-Making Terminology
    • How to Cook Pasta
    • How to Cook Grits
    • Baking Bread
    • Cheesy Chicken Pasta Casserole
  • Eggs and Cheese
    • Poutine
    • Blue Cheese Spaghetti Sauce
    • Soufflé
    • How to Make the Croque Monsieur
    • Baked Mac and Cheese
    • Avocado Grilled Cheese
    • Big Grilled Cheese
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    • Ham and Cheese Omelet
    • How to Scramble Eggs
    • How to Cook Eggs
    • Fondue Ideas
  • Asian
    • The Tradition of Bibimbap
    • Chicken Satay
    • Sweet Coconut Balls
    • Making Dumplings
    • Fried Wontons
    • Chicken Kababs
    • Chicken Triangle Appetizers
    • Flavored Yogurts
    • Spiced Roast Lamb
    • Shrimp Dumplings
  • African
    • Moroccan Chicken Bastilla
    • Kefta Briouat
  • Middle Eastern Dishes
    • Chicken Shawarma
    • Turkish Cigarette Pastries
    • How to Make Falafel
    • Turkish Coffee
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    • Catering Venues
    • How to Be a Host
    • Easy Entertaining Ideas
    • Summer Party Ideas
    • French Service
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Guide to Making a Croque Monsieur

Let's take a look at how to make the croque-monsieur, a classic French version of grilled cheese that has long since made its way to the US and elsewhere.
 
You'll need:
 
- Gruyere cheese (half cup, grated)
- bechamel sauce (half cup)
- a few slices of ham
- two slices of white bread
- unsalted butter, softened (1 tablespoon)
- mustard (dijon, 2 teaspoons)

Start by gathering your ingredients together and preheating your oven to the broil setting.

 
First you're going to cut the crusts off the bread and get them as square as you can. Now spread both bread slices liberally with your butter. Flip both pieces of bread over and spread your mustard over both pieces on that side.
 
Get a bowl and combine half your bechamel sauce with your grated cheese. Mix so that the cheese becomes completely coated with sauce. Now split this cheese/sauce mixture into two. Take one-half and spread this over one of your bread slices (mustard side, which should be the side that is up). Put your ham slices on the other slice of bread, mustard side. Put the slices of bread together to form the sandwich.
Picture
Get a nonstick pan and spray a little cooking spray onto it. Put the pan on medium heat and heat to the point that the oil starts glistening but not smoking. Once that happens, add your sandwich to the pan. Cook for around two minutes or until the bottom browns nicely.
 
Flip your croque-monsieur over and lower the heat of your stovetop a bit. This time, cover the pan and again cook for about two minutes or until the other side/bottom of the sandwich is golden brown and until you've completely melted the cheese.
 
Remove the sandwich and put on a cutting board. Spread the rest of the cheese mixture onto the top, then top with the rest of the bechamel sauce.
 
Now on to the final baking step: put the sandwich on a baking pan and place pan in the oven (which has by now full pre-heated on the broil setting). You're going to broil the sandwich with the bechamel/cheese topped side still up. Expect to broil it just a minute or two until the mixture on top is nicely browned, as always.
 
There are a lot of things you can do to vary this recipe. First of all, you can use the following cheeses to combine with the Gruyere or instead of the Gruyere: Fontina, Muenster, Comte, Gouda. You can also use turkey breast or chicken breast instead of ham, if you prefer. Use sourdough bread instead of white bread, or the bread of your choosing. If you use sourdough or a similar kind of bread, keep the crust on.

To further match the Parisian style, add some French fries or salad greens. You can even put a fried egg on top of your finished sandwich to make a croque madame.
 
We recommend not ever baking with glassware of any kind, since it has a tendency to break or shatter.
 
 
 
 

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