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Miniature croque monsieur recipe

Monday, December 21, 2009

                                                         Miniature croque monsieur recipe

Miniature croque monsieur recipe ingredients

8 slices fresh white sandwich bread
1/4 cup Dijon mustard
4 thin slices (4 ounces) flavorful ham, such as Black Forest or
1 ripe Bartlett, Anjou, or Bosc pear, cored, seeded, and very
thinly sliced
4 thin slices (4 ounces) Gruyère cheese
4 tablespoons (1/2 stick) butter, at room temperature

Miniature croque monsieur recipe cooking process

Set the oven at 300 degrees.
Place the bread on a counter.
With a rolling pin, roll it out as if you
were rolling out dough. It should flatten
but not tear. Spread the mustard on
each bread slice.
Top 4 of the slices with ham,
pear, and cheese. Set the remaining
slices on top. With a serrated knife, cut
the crusts off the sandwiches.
Spread the top side of each
sandwich with a thin layer of butter.
Heat a large, nonstick skillet
over medium-high heat. Place one or
two sandwiches buttered side down in the hot pan. Brown the sandwiches for
about 5 minutes, or until they are golden
on the bottom.
While the sandwiches are cooking,
spread a little butter on the sides
facing up. Flip the sandwiches and
brown the remaining side until the
cheese melts and the sandwiches are
hot. Keep the sandwiches warm in the
oven, while you cook the remaining
sandwiches in the same way. Transfer all
of the sandwiches to a cutting board and
slice each into quarters or thin rectangles.
Serve at once Miniature croque monsieur recipe.


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