Mini Croque Monsieurs with Prosciutto
These are two-bite appetizers of sheer happiness.
Servings 24 Servings
- 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 pepper to taste
- 24 thin slices prosciutto
Preheat the oven to 375°F. Lightly toast the bread, for just 2 or 3 minutes, until slightly firm. Spread the 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.
You will have some leftover cheese sauce (béchamel) after assembling the sandwiches. If you want to make them even more cheesily spectacular, 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.
This post has been sponsored by Roth cheese. All the opinions expressed are my very own.
Calories: 151kcal | Carbohydrates: 8g | Protein: 6g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 26mg | Sodium: 158mg | Potassium: 59mg | Fiber: 1g | Sugar: 1g | Vitamin A: 219IU | Calcium: 162mg | Iron: 1mg