Mini Croque Monsieurs with Prosciutto
on Dec 28, 2017, Updated Jan 17, 2025
This post may contain affiliate links. Please read our disclosure policy.
These are two-bite appetizers of sheer happiness.
Mini hot cheesy sandwiches are never ever a bad idea. Even if you have all kinds of fancy appetizers at a party, these will be the snacks everyone is reaching for. This is not an austere food, but each little 2-bite sandwich is meant to make you feel weepy with joy.
There are two ways to make these. One is to just grill up the sandwiches in the pan, cut them into squares, and watch happiness ensue.
If you have extra time and feel like going one step further, you will find that you’ll have a bit of leftover cheese sauce (béchamel sauce), and if you spread this over the tops of the grilled cheese sandwiches and give them a quick run under the broiler, you’ll have another level of cheesy nirvana.
Just preheat the broiler after you toasted the slices of bread. After you’ve grilled the sandwiches on the stove, place them on a baking sheet (lined with aluminum foil or parchment paper). Spread the tops of the sandwiches with the remaining sauce, dividing it and spreading it evenly. Broil the sandwiches for just 1 minute or so, until the top is turning brown in spots. Remove from the oven, transfer to a cutting board, and let sit for a minute before cutting into quarters. Serve right away.
The star of this show is Roth Grand Cru, one of the pillars of the amazing Roth line of cheeses, which are all made out of Wisconsin. This is an alpine-style cheese, similar to Gruyere, and it is the perfect anchor for the béchamel sauce and also the perfect nutty, deep melting cheese for these super sophisticated mini grilled cheese sandwiches.
You could use another type of ham in place of the prosciutto, but few foods are as luxe as prosciutto, and they do pop up the level of these croquets.
These would be a perfect New Year’s Eve bite to keep everyone sated while waiting for dinner or for the ball to drop. And after the New Year has come and gone, make these sandwiches (but let everyone have a full one!) during those cold Winter days when a great grilled cheese sandwich is all you want for lunch.
You’ll want a salad to go with – try this fennel and endive salad, this kamut tabbouleh salad, or this Brussels sprouts, apple, and pomegranate slaw salad.
More Finger Food Recipes for Entertaining:
- How to Make Deviled Eggs
- Blue Cheese, Radicchio, Onion, and Honey Flatbread Strips
- Air Fryer Buffalo Chicken Wings
- Mushroom Puff Pastry Tartlets
- Smoked Salmon and Crème Fraiche Puff Pastry Tartlets
Pin this now to find it later
Pin It
Mini Croque Monsieurs with Prosciutto
Ingredients
- 12 slices good, firm-crumbed white bread (about 1/2 inch thick)
- 6 tablespoons unsalted butter (divided; softened)
- ¼ cup all purpose flour
- 1 ½ cups whole milk
- 2 cups shredded Roth Grand Cru (divided)
- Kosher salt and finely ground black pepper (to taste)
- 24 thin slices prosciutto
Instructions
- Preheat the oven to 37 F. Lightly toast the bread for just 2 or 3 minutes, until slightly firm. Spread one side of each of the pieces of toast with the softened butter, using about 3 tablespoons of the butter.
- In a medium saucepan, melt the remaining 3 tablespoons butter over medium heat. Whisk in the flour until incorporated and just turning dark blond, about 1 minute, then slowly add the milk, whisking constantly. Stir in 1/2 cup of the Grand Cru, and season and with salt and pepper. Remove from the heat and cool slightly.
- Spread a generous 2 tablespoons of sauce on 1 slice of the bread on the non-buttered side. Top with 2 slices prosciutto, draping them to cover the surface, and sprinkle that with 1/4 cup of the remaining shredded Grand Cru. Top with another slice of bread, buttered side up. Repeat to make 6 sandwiches in total. Cut the crusts off the edges of the bread (or don’t, but it adds a nice little polish).
- Heat a large skillet with a lid over medium heat. Place 2 or 3 sandwiches, however many will fit, in the skillet and cook for 3 minutes, covered, until the bottom is golden brown. Uncover the pan, flip the sandwich, and cook for 2 more minutes, covered, until the shredded cheese is melted and the sandwich is golden brown on both sides. Remove to a cutting board and set sit for 1 minute before cutting into fourths (or see Note). Meanwhile, start the next batch of sandwiches.
- Serve the mini Croque Monsieurs hot.
