Croque Monsieur Style Monte Cristo Croutons With Frisee Salad And Shallot Vinaigrette
Serves: 3
Fatima Kris
1 January 1970
Based on User reviews:
49
Spice
43
Sweetness
48
Sourness
42
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
2 tbsps
Orange Marmalade2 tbsps
Shallot (grated)3 tbsps
Dijon Mustard2 tbsps
Sherry Vinegar1 cup
Extra-Virgin Olive Oil1
Salt5 tbsps
Butter2 cups
Whole MilkDirections:
1
Watch how to make this recipe
2
Preheat a griddle pan or cast iron skillet over medium heat
3
Whisk together the marmalade, shallot, 1 tablespoon of the Dijon mustard and vinegar, in a small bowl
4
Add the extra-virgin olive oil in a slow stream, while whisking, and then season the dressing with salt and pepper, to taste
5
Set aside
6
Combine the romaine with the frisee on large platter or in a shallow bowl
7
Melt 3 tablespoons of the butter in a sauce pot over medium heat, then whisk in the flour, and cook for 1 minute
8
Whisk in 1 1/3 cups of the milk and cook until the mixture coats the back of a spoon, about 3 minutes
9
Season the sauce with salt, pepper and nutmeg, to taste
10
Stir in the remaining 2 tablespoons of mustard and turn off the heat
11
Spread 4 slices of bread with the white sauce and top each with a slice of cheese, 2 slices folded ham, another slice of cheese
12
Spread the remaining bread with sauce and cover the sandwiches
13
Trim the crusts, if you prefer, then quarter the sandwiches
14
Beat the eggs with the remaining milk in a shallow bowl and dip the sandwiches in the batter as you add them to the griddle
15
Wipe the griddle with butter nested in a paper towel before you start adding the sandwiches
16
Griddle the sandwiches until deep golden, about 2 to 3 minutes on each side
17
Toss the salad with the dressing and divide it among 4 plates
18
Arrange 4 Croque Monsieur Monte Cristo croutons on top of each salad and serve