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Croque Monsieur

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Home > Enjoy > Recipes > Croque Monsieur
Croque Monsieur Hero
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Quantity 4 servings
Difficulty Level Easy
Active Prep 30 minutes
Total Time 30 minutes

Traditionally, sliced ham and gruyere make up this elegant version of a grilled cheese, a staple in Parisian cafes. Some versions boost the creamy component with bechamel and broil it to a bubbling knife-and-fork sandwich. We nod to Italy with ours, obviously, cooking it “in Carrozza”-style (in a carriage), subbing in Mortadella and fontina, and hitting it with a little powdered sugar at the end. This is one grilled cheese you’ll never forget.

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Directions

Whisk the eggs, milk, and salt in a shallow baking dish. Lay out the bread slices. Spread 1½ teaspoons of the Dijon on each of 4 of the slices. Shingle 4 Mortadella slices on the mustard. Press 1/4 cup of the fontina on the Mortadella. Cover each sandwich with a second slice of bread.

Heat a 12-inch nonstick skillet over medium heat for 1 minute. Melt 1 tablespoon of the butter. Submerge both sides of two of the sandwiches into the egg mixture and place in the skillet. Cook until well-browned, 3 to 4 minutes. Flip and cook the other side 3 to 4 more minutes. Remove to plates (or keep warm in a 200-degree oven). Repeat with the remaining tablespoon of butter and the other 2 sandwiches. Sift some confectioners’ sugar over the sandwiches before serving.

Tag: Mortadella, Sandwich

Ingredients

  • 3 large eggs
  • 1/2 cup milk
  • pinch kosher salt
  • 8 slices white Pullman bread (1/2-inch thick)
  • 6 teaspoons Dijon mustard
  • 16 slices Mortadella (about 4 ounces)
  • 3 ounces fontina, grated (about 1 cup)
  • 2 tablespoons unsalted butter
  • confectioners’ sugar, for dusting
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