A fun take on a classic, these Open Faced Croque Monsieurs are simple and oh so very cheesy! Serve with a side of soup and enjoy!
Good morning! As some of you know the past week I’ve been in the middle of a very hot and sweaty move. Who moves in 100 degree weather? This girl, that’s who. Ack! But I do see the light at the end of the tunnel-o-boxes. And every box I empty out and break down I am that much closer to actually parking my car in the garage! So in the meantime I had a dear friend stop by SS to share one of her Phe-NOM-enal recipes.
Lauren of Lauren’s Latest has got a great food blog, turning everyday ingredients into nothing short of a masterpiece. And today’s recipe is the perfect example. All I have to say is that when cheese is involved… you can’t go wrong. End of story.
Thanks Lauren for stopping by and helping this girl out! Xo
Well hey ya’ll! I’m Lauren from Lauren’s Latest here to relieve Laurie from blogging duties while she unpacks over at her new house. That poor girl is up to her eyeballs in boxes.
For those of you who aren’t familiar with me and/or my style of cooking, I basically take everyday ingredients and turn them into extraordinary meals. No wasabi powder, caviar or chicken livers coming out of this girl.
Today, I’m sharing with you one of my new favorite dinners that you can have on your table in 15 minutes flat: the Open Faced Croque Monsieurs.
This is one of those oops-I-just-ate-the-whole-pan types of dinners. Warm, creamy, cheesy, and delicious! Here’s how you make them:
First, start out by melting some butter in a small pot.
Next, stir in a little flour and cook about a minute.
It might look a little funky, but it’s totally normal! Promise!
Then whisk in some milk and let it thicken up.
Next after a few minutes, you can add in some salt, pepper, nutmeg.. because flavor!
Raise your hand if you’re a cheese addict! *this is me raising both hands. This is grated gruyere. Then stir that in to melt and that’s it!
Next it’s time to assemble the sandwiches.
Then take some store bought (or homemade) rolls and slice them in half and place into a baking dish.
Next, spread on some Dijon. J’aime le grey poupon. Oui oui, I speak le French.
Then top with a some deli ham….and then brace yourselves…
Next, pour that sauce overtop of everything! YUM.
Then add a little more cheese if you like and bake until hot and bubbly and lightly browned.
We all loved these (even my 3 year old!) and think you all will too! Enjoy ☺
Open Faced Croque Monsieurs
- 2 tablespoons butter
- 2 tablespoons unbleached all-purpose flour
- 1½ cups whole milk
- 1/8 teaspoon ground nutmeg
- kosher salt, to taste
- freshly ground black pepper, to taste
- 1¼ cups freshly grated gruyere cheese, divided
- 4 dinner rolls
- 1/4 cup Dijon mustard
- 16 thin slices of deli ham
- Preheat oven to 350°.
- In a small pot, melt butter over medium heat. Stir in flour until paste forms. Cook 1 minute, then whisk in milk. Continue stirring until sauce thickens, 5 minutes. Stir in salt, pepper, nutmeg and 1 cup of the gruyere cheese. Set aside.
- Slice rolls in half and spread Dijon mustard over each half. Place into baking dish. Top with 2 slices deli ham.
- Pour cheese sauce over top and sprinkle with remaining gruyere cheese.
- Bake 10-15 minutes until hot and bubbly. Serve.
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