Croque-Monsieur

Croque-Monsieur

37 Reviews 4 Pics
  • Prep

    15 m
  • Cook

    5 m
  • Ready In

    20 m
Teresa Neff
Recipe by  Teresa Neff

“Easily adaptable into a Monte Cristo by just adding chicken, this wonderful battered then fried sandwich makes a great lunch with a tossed salad.”

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Ingredients

Adjust Servings

Original recipe yields 3 servings

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Directions

  1. 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.
  2. In a flat bottomed dish, whisk together the flour, baking powder, salt, eggs, and water until blended. Set aside.
  3. 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.

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Reviews (37)

Rate This Recipe
IMVINTAGE
57

IMVINTAGE

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 & 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!

JOSLYN H.
29

JOSLYN H.

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, with 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.

M. A. H.
19

M. A. H.

I made this sandwich with sliced turkey breast and provolone. I eliminated the frying part with oil and butter and used butter flavored Pam instead. I also eliminated the salt in the batter. It was delicious.

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Nutrition

Amount Per Serving (3 total)

  • Calories
  • 960 cal
  • 48%
  • Fat
  • 69 g
  • 106%
  • Carbs
  • 38.1 g
  • 12%
  • Protein
  • 45.6 g
  • 91%
  • Cholesterol
  • 301 mg
  • 100%
  • Sodium
  • 2492 mg
  • 100%

Based on a 2,000 calorie diet

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