Croque Monsieur
POSTED: 1:14 pm EDT June 11, 2008
UPDATED: 5:57 am EST January 6, 2012
Makes 4 servingsA classic croque monsieur, as I've enjoyed in bistros throughout France, is basically a ham and cheese sandwich made with crustless, buttered bread and pan-fried in butter. This updated version makes a complete hearty meal with family appeal, and it will make a nice treat. So easy that even the kids can prepare it. Serve extra honey mustard on the side and accompany the sandwiches with a salad of baby greens lightly dressed with a squeeze of lemon, extra-virgin olive oil, salt, and pepper.
2 large eggs
¼ cup milk
Dash of salt and pepper
8 (½-inch) slices artisan bread, such as Vienna or Italian (from an oblong loaf)
4 teaspoons honey mustard
1 large tomato, cut into 8 thin slices
4 ounces thinly sliced deli smoked turkey or ham
4 slices (4 ounces) aged Swiss cheese (see Tip)
2 tablespoons unsalted butter
2 tablespoons olive oil
Whisk together the eggs, milk, salt, and pepper in a shallow bowl. Set aside.Spread one side of 4 bread slices with mustard. Top each with 2 tomato slices, 1 slice turkey, and 1 slice cheese. Top with the remaining bread slices.Melt the butter with the olive oil in a large skillet over medium heat. Dip both sides of each sandwich into the egg mixture. Place the sandwiches in the skillet, cheese-side down. Cook for about 2 minutes per side or until the bread is golden brown and the cheese is melted.Depending on the size of your skillet, it may be necessary to cook 2 sandwiches at a time.Slice the sandwiches in half and serve warm. 
Paulette Mitchell, a culinary instructor, television personality, spokesperson, freelance food writer, and the award-winning author of 13 cookbooks, is known internationally for her quick-to-prepare recipes with gourmet flair. Paulette's most recently published cookbook is "The Complete 15-Minute Gourmet: Creative Cuisine Made Fast and Fresh." She is also the author of "A Beautiful Bowl of Soup" and "The Spirited Vegetarian," which was voted "Best Book in the World on Cooking with Wine" at the 2005 Gourmand World Media Awards. Paulette says that international travel is her favorite source of culinary inspiration.
2 large eggs
¼ cup milk
Dash of salt and pepper
8 (½-inch) slices artisan bread, such as Vienna or Italian (from an oblong loaf)
4 teaspoons honey mustard
1 large tomato, cut into 8 thin slices
4 ounces thinly sliced deli smoked turkey or ham
4 slices (4 ounces) aged Swiss cheese (see Tip)
2 tablespoons unsalted butter
2 tablespoons olive oil
Paulette Mitchell, a culinary instructor, television personality, spokesperson, freelance food writer, and the award-winning author of 13 cookbooks, is known internationally for her quick-to-prepare recipes with gourmet flair. Paulette's most recently published cookbook is "The Complete 15-Minute Gourmet: Creative Cuisine Made Fast and Fresh." She is also the author of "A Beautiful Bowl of Soup" and "The Spirited Vegetarian," which was voted "Best Book in the World on Cooking with Wine" at the 2005 Gourmand World Media Awards. Paulette says that international travel is her favorite source of culinary inspiration.
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