Creole Croque Monsieur Sandwich Recipe

  • 7min
  • 17min
  • 19
  • 4
  • 1 loaf of Brioche, thickly sliced
  • 1 package (11 oz., evenly divided) Carved Slow Roasted Seasoned Ham Lunch Meat
  • 1 package (9 oz., evenly divided) Ultra Thin Sliced Honey Ham Lunch Meat
  • 8 slices of Swiss cheese
  • 8 slices of Aged Gruyere
  • 3 tablespoons Dijon mustard
  • 2 tablespoons butter
  • 3 tablespoons chopped herbs (parsley and thyme)
  • 4 eggs
  • 1 tablespoon butter
  • 3 tablespoons butter
  • 1 1/2 cup of milk (adjust for desired consistency)
  • 1/4 cup grated Gruyere
  • 1/4 white onion
  • 2 pieces of cloves
  • 1 bay leaf
  1. Take thick cut slices of Brioche bread and brush a layer of Dijon mustard on the top and bottom slices. Evenly divide and layer the Hillshire Farm Premium Carved Slow Roasted Ham and Hillshire Farm Ultra Thin Sliced Honey Ham on the bottom slices. Next, add a few slices of Swiss and Aged Gruyere cheese onto the ham slices and cover the sandwiches with the top slices of Brioche.
  2. Add two tablespoons of butter to a large oven-safe pan on medium heat and let slowly melt. Carefully place each sandwich into the pan and toast for about 2-3 minutes on each side. Once both sides are lightly toasted, place the pan into a 375F oven for another 4 minutes until cheese is nicely melted over the ham in the middle of the sandwiches.
  3. Optional: To make a Creole Croque Madame, use another medium sized non-stick frying pan. On low-medium heat, melt a tablespoon of butter and crack the eggs inside. Fry for 3-4 minutes until eggs are cooked. Turn off the heat and set the pan aside. Remove the sandwiches from the oven, place the fried eggs over the top of each one and evenly pour the béchamel sauce around the yolks. Top with a sprinkle of chopped herbs and cracked black pepper.
  4. Béchamel Sauce Creole Croque Madame:
  5. Put a sauce pot on low-medium heat and add butter to melt it. Slowly incorporate the flour until the mixture becomes a thick, creamy consistency. Cook for one or two more minutes to continue cooking the flour.
  6. Slowly add in the milk until the consistency starts to thicken into a creamy sauce. Slowly add in the grated Gruyere and Swiss cheese until its thoroughly melted and incorporated into the sauce.