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Set the sauce aside to cool down. Preheat the oven to 430 F. Toast the bread in a toaster. Spread two pieces of toast generously with béchamel sauce on one side. Cover the sauce with ham, ½ cup.
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Melt butter in another saucepan over medium heat; add flour, whisk to combine, and cook 2 minutes, stirring occasionally. Add 1 1/2 tablespoons thyme, then gradually whisk in milk. Simmer bechamel 2 minutes, whisking. Remove from heat, and add 1 teaspoon salt and 1/2 teaspoon pepper. Cut top crust off bread; slice loaf in half horizontally.
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Croque Monsieur is a hot ham and cheese sandwich, done the French way! Béchamel sauce, ham, cheese and a smear of Dijon mustard, grilled until it's oozing, this sandwich is the king of grilled cheeses! Look away if you're dieting: this recipe calls for not one, not two, but THREE different types of cheese.
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PREPARE croques monsieur. Preheat the oven in the grill position (about190 ° C / 375°F). Place 4 bread slices on a oven baking tray covered with baking paper. Cover each loaf of bread with béchamel sauce. Cover with grated cheese. Add a slice of white ham cut into pieces, 1 per croque Monsieur. Place the second slice of bread on top.
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Create the sandwich. Turn on the oven's broil setting. Toast your bread slices in the toaster. Spread dijon mustard over half of the bread slices. Top half of the bread slices with 2 slices of ham each. Then top the ham with some shredded cheese. Place the remaining bread slices on top of the ham and cheese to assemble the sandwiches.
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In a small saucepan, melt the butter over medium heat. Add the flour and whisk continuously until well combined, forming a roux. Gradually pour in the milk while whisking constantly to avoid lumps. Cook the sauce for about 5-7 minutes, stirring occasionally, until it thickens.
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Mini croque monsieur appetizers are inspired by an all time favorite French dish, a Croque Monsieur. It's basically an open faced ham and cheese sandwich topped with a cheesy béchamel sauce and then placed under the broiler.
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Melt the butter. You want to whisk a small saucepan over medium heat, melt the butter. Whisk in the flour. Add the flour and whisk until thick and bubbly. Add milk. Gradually whisk in the milk, until the sauce is smooth and thickened. Season. Whisk in the paprika. Season to taste with salt and pepper.
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Melt the butter over low heat in a small saucepan and add the flour all at once, stirring with a wooden spoon for 2 minutes. Slowly pour the hot milk into the butter?flour mixture and cook,.
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3 Make the bechamel. Put the remaining butter on a medium-low heat, whisk in the flour (just about any flour will work) to make a paste, then cook for a minute or so, until lightly golden.
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Ingredients 1 tablespoon Dijon mustard 2 tablespoons mayonnaise 4 tablespoons butter or margarine, softened 6 slices white bread 6 slices Swiss cheese 12 slices thinly sliced deli ham 4 tablespoons all-purpose flour ½ teaspoon baking powder ¼ teaspoon salt 2 eggs ¼ cup water 1 tablespoon vegetable oil Directions
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How to Make Delicious Croque Monsieur at Home America's Test Kitchen 2.2M subscribers Subscribe Subscribed 3.1K 104K views 2 years ago Test cook Bryan Roof makes Julia a show-stopping Croque.
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To make the béchamel sauce, melt the remaining butter in a small pan, stir in the flour to make a roux, then whisk in the milk. Keep whisking it well to avoid lumps and bring the sauce to the boil. Season with salt, pepper and nutmeg and cook for 3-4 minutes, then remove from the heat. Preheat the oven to 200°C/Fan 180°C/Gas 6.
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Start adding warm milk gradually until all milk is incorporated and the sauce is smooth and thick. Season the sauce with salt, pepper, and nutmeg. Set aside. Lightly toast your bread for a few minutes in a toaster oven. Once toasted spread mustard on one slice of the bread and add ham and cheese on the other slice.
