A mash up of 2 favorite sandwiches – a ham and cheese sandwich is slathered with a béchamel sauce, then battered and cooked in a skillet Monte Cristo style. Top with powdered sugar and raspberry jam if desired!
Originally posted December 3, 2009 – I’m ready to officially call every night sandwich night. The days have been so busy lately that by the time dinner rolls around, I’m just too beat to even cook. Sandwiches to the rescue! Theis Monte Cristo Style Croque Monsieur Recipe is super easy, yet it makes it look like you put a lot of effort into dinner. I know I won’t complain about that!
The original post follows:
It is one of those days. You know the days – when you sit down to write a blog post, and everything ends up getting erased. I think I’ve started this blog post at least 5 different times since last night, and nothing just seems to sound right. Maybe it’s because I’m tired because my daughter has decided that 5am is now the time she wants to wake up. And it doesn’t help that I’ve been up past midnight all this week editing photos! But regardless, I feel like today is just one of those days where I don’t feel like I have anything relevant to say.
So I’ll just talk about the food. If you are feeling short on time these days because of all the holiday festivities, this recipe is for you. I love having sandwich night, and this sandwich is nice and filling, so it would work perfectly for a weeknight dinner. Not to mention that it is delicious! I think this one would be a family pleaser for everyone!
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Monte Cristo-Style Croque Monsieur Recipe
Ingredients
- 4 tablespoons butter divided
- 2 tablespoons flour
- 1 1/2 cups milk divided
- salt and pepper
- ground nutmeg to taste
- 1 tablespoon Dijon mustard
- 8 slices bread
- 12 deli-thin slices baked ham about 8 oz
- 4 slices Swiss cheese
- 2 large eggs
- powdered sugar and raspberry jam optional
Instructions
- In a medium saucepan or skillet, melt 2 tablespoons of the butter. Whisk in the flour and cook for a minute or two. Slowly whisk in 1 cup of the milk and bring to a gentle boil. Season to taste with salt, pepper, nutmeg. Cook until thickened, about 2 minutes, then remove from the heat and stir in the mustard.
- Lay out the bread and spread each piece with some of the béchamel sauce. Layer the ham and cheese on 4 pieces, then top with the other 4 pieces, béchamel side down.
- In a shallow dish, whisk together the eggs and the remaining 1/2 cup of milk.
- In a large nonstick skillet, melt 1 tablespoon of the remaining butter. Soak 2 of the sandwiches in the egg mixture, then transfer to the skillet. Cook until browned and the cheese is melted, turning once, about 5 minutes. Remove from the skillet and repeat with the remaining 2 sandwiches.
- If desired, sprinkle with powdered sugar and serve with raspberry jam.
Recipe Notes:
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jilybean says
i wanted to do a slider mashup of the 2 sandwiches and was so happy to find your recipe. it was a BIG HIT. what is typically dense and filling isn’t as much when low carb.
did the roll base, sauce, cheese, turkey ham, more cheese on top, dipped, pan fried in ghee then topped with more sauce.
I used:
good good – raspberry jam (keto/low sugar)
pure – erythritol powdered sugar (keto)
sola – hawaiin rolls (keto/low carb)
parmesan
Emmental
Gruyère
dijon dill pickle mustard (also thin layer under top side of rolls)
whole milk powder
milled soft white pastry flour
next time i’ll make double the bechamel because it’s so delicious.
making these for a party this weekend. thanks again!
Deborah says
I’m so glad you loved it and that you were able to make it work for your diet!