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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (135g) Recipe makes 4 servings The following items or measurements are not included below: 4 slices ham |
||
| Calories 488 | ||
| Calories from Fat 325 | (66%) | |
| Amount Per Serving | %DV | |
| Total Fat 36.2g | 55% | |
| Saturated Fat 21.0g | 104% | |
| Monounsaturated Fat 10.1g | ||
| Polyunsaturated Fat 2.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 197mg | 65% | |
| Sodium 632mg | 26% | |
| Potassium 112mg | 3% | |
| Total Carbohydrate 25.6g | 8% | |
| Dietary Fiber 1.2g | 4% | |
| Sugars 2.5g | ||
| Protein 15.6g | 31% | |
The Classic French Bistro Sandwich - Croque Monsieur
By: French Tart
Jun 11, 2007
My two versions of this classic French café/bistro sandwich - oven baked for large quantities and ease.......or, the traditional frying pan/skillet method! You can always rely upon the French to add a certain "je ne sais quoi" to even the simplest food ...including the humble cheese and ham sandwich. The croque-monsieur (which becomes a croque-madame if you top it with a fried egg) is a great favourite in French cafés & bistros, and there are as many methods of crafting it as there are cafés! This one works for me. But, please be warned ... it's not for calorie-counters, the Cholesterol Police or those of a nervous disposition!!
SERVES 4 , 4 Croque Monsieur
Ingredients
- 8 slices white bread
- 4 ounces butter, softened
- 4 slices ham
- 4 slices gruyere cheese
- 2 eggs, slightly beaten
- 1 tablespoon water
- salt
- fresh ground black pepper
Directions
1
Spread the bread with some of the softened butter, make 4 sandwiches, each with one slice of ham and one slice of cheese. Press them firmly together.2
Beat the eggs with the water, add the salt and pepper to taste, and dip the sandwiches into the egg mixture, coating all sides well.3
Heat the rest of the butter in a heavy- bottomed frying pan/skillet, when it has melted and is very hot - but not brown, fry the sandwiches for about 5 - 8 minutes, turning once.4
Serve immediately.5
If you prefer, although it is not traditional, you may place the croque-monsieur into a very well-buttered baking pan and bake in a moderately hot oven - 175°C/350°F - turning once, for about 10 to 15 minutes. It is easier to prepare a larger number this way and keep them warm until you are ready to serve them.
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- Course > Lunch/Snacks > Sandwiches
- Course > Lunch/Snacks > Snacks
- Main Ingredient > Meat > Pork > Ham
- Main Ingredient > Eggs/Dairy > Cheese
- Cuisine > European > Western > French
- Cuisine > European > Western > Belgian
- Preparation > Time to Make > < 30 mins
- Preparation > Simple
- Preparation > Presentation > Finger Food
- Preparation > Presentation > Served Cold
- Occasion > Brunch
- Occasion > Taste/Mood > Savory
- Occasion > To Go... > Picnic
- Dietary > Kid Pleaser > Toddlers
Featured Reviews for This Recipe
From: MandyLovesPandys
On Jun 14, 2009
This was a recipe that my French teacher suggested we try. It is a great ham and cheese sandwich with french toast sides. I added some chives and capers to my sandwich for a little added flavor. Made for ZWT5 for the Genies of Gourmet.
From: KissKiss
On Jun 9, 2009
Oh, Tarty, you naughty girl. How will I ever eat a plain old grilled cheese again? This is SO good. I made just one sandwich and split it with my three-year-old who loved it as much as I did. I used American cheese, as it was what I had on hand. I've filed this away with my favorites. Made for ZWT5 Jammin' Java Jivers. Thanks!
From: Jen T
On Dec 10, 2007
These were great for using up some ham off the bone. I also added in some slices of avocado & some freshly ground black pepper. A very filling Sunday evening quick meal. A keeper for us 
From: Santa Ynez Valley Chef
On Nov 15, 2007
I've made this a couple of times for my wife and daughters and we absolutely love it! My 2 1/2 year old doesn't usually eat at dinner time, but she will eat this sandwich. We have used a mix of 4 cheeses (Parmesan, Asiago, Fontina, and provolone) and they are divine. We've used this blend b/c it's what we've had on hand. I can't wait to try it with the gruyere! Thanks for the heart attack on bread!
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