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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (156g) Recipe makes 4 servings |
||
| Calories 543 | ||
| Calories from Fat 364 | (67%) | |
| Amount Per Serving | %DV | |
| Total Fat 40.5g | 62% | |
| Saturated Fat 22.5g | 112% | |
| Monounsaturated Fat 12.1g | ||
| Polyunsaturated Fat 2.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 212mg | 70% | |
| Sodium 894mg | 37% | |
| Potassium 178mg | 5% | |
| Total Carbohydrate 26.0g | 8% | |
| Dietary Fiber 1.2g | 4% | |
| Sugars 2.5g | ||
| Protein 19.0g | 37% | |
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
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- 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
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- Occasion > To Go... > Picnic
- Dietary > Kid Pleaser > Toddlers
- Dietary > High in... > High Calcium
Featured Reviews for This Recipe
From: Leggy Peggy
On Jun 14, 2008
Fabulous sandwich — delicious and so easy to make. I made it for a kid-friendly challenge for Zaar World Tour, but I didn't have any kids. So I recruited the dogs. The photos document their participation, but show it in the reverse. The dog on the sofa was the last image — he was just plain tuckered out after all that cooking. We all had a good laugh — and a fantastic lunch! Thanks FT!
From: Chef PotPie
On Jun 3, 2008
Have a heart attack with us! Made for ZWT4, this was a wonderful sandwich. I put the fried egg on top of the sammie, so then it would be called Croque Madame. (?) I wasn't sure but it made sense that the fried egg would be on top, and we ate with knife and fork. Hmmm could there be a person that wouldn't like this treat? Not in my house! Picky daughter loved, her boyfriend asked for me to keep one warm for him for later...I told him "no, I'll make it fresh for you next time." I made mine with Rye bread, the rest with white. Made with some oven fries. WONDERFUL!
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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