- Prep: 15 min
- Cook: 5 min
- Ready In: 20 min
“Easily adaptable into a Monte Cristo by just adding chicken, this wonderful battered then fried sandwich makes a great lunch with a tossed salad.” - by Sneakyteaky
Original recipe yields 3 servings
- Use 2 tablespoons of the butter to spread over one side of each slice of bread. On three of the slices, spread a layer of Dijon mustard over the butter, and top each with 4 slices of ham. On the other three, spread mayonnaise, and top each one with 2 slices of Swiss cheese. Press ham and cheese sides of sandwiches together.
- In a flat bottomed dish, whisk together the flour, baking powder, salt, eggs, and water until blended. Set aside.
- Heat remaining butter and vegetable oil in a large skillet over medium heat. Dip both sides of each sandwich in the egg mixture, and fry in the oil and butter until browned, flipping to brown on each side.
Amount Per Serving (3 total)
- 960 cal
- 69 g
- 38.1 g
Based on a 2,000 calorie diet
Reviews (36)Rate This Recipe
"A true Croque-Monsieur isn't battered....it's a grilled ham & cheese sandwich, covered in a cheese sauce & broiled for a few minutes. While not typical, this version is tasty. I used honey wheat bread..." See more & because of reviews syaing the batter was heavy, I copied M.A.H. & used a liberal amount of butter-flavor Pam to fry them in. Hubby didn't think it would work but it did...beautifully! The crust was perfect... not greasy or heavy & they didn't stick although I did use a non-stick saute skillet. I served them w/ Michel Richard’s Cold Cherry Soup, (google the recipe) which was the perfect accompaniment. Thanks for the recipe Teresa Neff...we enjoyed it!"
"I tried this sandwich, as written, and it was good but a bit too rich for me. Another reviewer called this sandwich a fake, which is wrong. This sandwich can be baked and broiled or fried in a pan, wi..." See moreth or without Mornay or Bechamel sauce. Gruyère is traditionally used and is a Swiss cheese, although camembert or brie can be used. The version served with the egg on top is called a "Croque Madame". Made with tomatoes it's a "Croque Provencal," made with Bleu cheese a "Croque Auvergant." So you see, as with any recipe, there are probably as many variations as their are cooks."
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