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Monte Cristo-Style Croque Monsieur Recipe

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!

Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings: 4 servings
Course: Lunch

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

    Cup of Yum
  1. 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.
  2. 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.
  3. In a shallow dish, whisk together the eggs and the remaining 1/2 cup of milk.
  4. 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.
  5. If desired, sprinkle with powdered sugar and serve with raspberry jam.

Notes

  • Source: slightly adapted from Every Day with Rachael Ray September 2009