You voted for it and here we have it, the New Croque-Monsieur, FoodMayhem style. In preparation for our super awesome Grilled Cheese, Lon made mustard, and I made Challah (Peter Reinhart’s recipe). The Challah should be made and sliced the day before so that it can stale. (Don’t worry, I ate plenty of it fresh that day too. )

New Croque-Monsieur
~Serves 4

  • 3 large eggs
  • 1 cup buttermilk
  • 2 tablespoons sugar
  • 1/4 teaspoon salt
  • 4 (roughly 7″ x 3.5″ x 1″) slabs of day old Challah
  • 1 tablespoon unsalted butter, divided
  • 2 tablespoons Sweet & Spicy Mustard, divided
  • 4 oz shredded Gruyere, divided
  • 6.4oz ham (Niman Ranch Jambon Royale), divided
  • freshly ground black pepper

Instructions –

1. In a pan or dish large enough to hold all the bread in one layer, whisk together eggs, buttermilk, sugar, and salt. Lay the Challah flat in the pan. Let it sit for 30 minutes. Turn it over and let is sit for another 30 minutes.

Challah Soaking in Buttermilk French Toast Batter

2. Melt 1/2 tablespoon butter on medium low heat, on a cast iron skillet. Place two pies of challah on the skillet. (The side you cook first will end up being the inside of the sandwich. )

Grilling the Buttermilk-Challah French Toast 1

3. When the challah is golden on one side, flip one piece over. Spread 1 tablespoon of mustard on. Sprinkle 2 ounces of gruyere. Lay on ham. Sprinkle with black pepper. Place the other piece of challah on top, uncooked side facing up.

Melting Shreded Gruyere Piles of Ham with Black Pepper

4. When the bottom is golden, flip entire sandwich over to finish the last side. When the last side is golden, remove from heat and cut in half.

Closed Sandwich Finishing the Sandwich

5. Repeat with the remaining ingredients to make another large sandwich (again cutting in half to make two).

New Croque-Monsieur

posted by jessica at 03:26 PM Filed under French, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.