Description
A delightful savory-sweet pairing of mini Croque Monsieur sandwiches layered with creamy béchamel and melted Gruyère, served with golden fried cinnamon sugar apple rings.
Ingredients
- White Bread: 8 slices, sturdy sandwich bread
- Gruyère Cheese: 1 cup (about 100 g) shredded
- Ham: 4 slices, thinly cut
- Butter: 4 tablespoons (about 56 g), softened and divided
- All-Purpose Flour: 2 tablespoons (about 16 g)
- Whole Milk: 1 1/2 cups (360 ml)
- Nutmeg: 1 pinch
- Salt: 1/2 teaspoon (adjust to taste)
- Black Pepper: 1/4 teaspoon
- Apples: 2 large (about 400-450 g total), cored and sliced into 1/2-inch rings
- Cinnamon: 1 teaspoon
- Sugar: 1/4 cup (50 g) for coating
- Eggs: 2 large, beaten for dredging
- Vegetable Oil: about 2 cups (480 ml) for frying, or enough to reach 1/2 inch in skillet
Instructions
- Preheat Your Equipment: Preheat your oven to 375°F (190°C). Heat a skillet with oil to about 350°F (175°C) if you have a thermometer, otherwise warm the oil over medium heat until it shimmers.
- Combine Ingredients: Make the béchamel by melting 2 tablespoons of butter in a medium saucepan over medium heat. Whisk in the all-purpose flour and cook for 1 minute, then slowly whisk in the whole milk until smooth and thickened. Season with salt, black pepper, and a pinch of nutmeg. Remove from heat and stir in half of the shredded Gruyère until smooth.
- Prepare Your Cooking Vessel: Lightly butter both sides of the bread slices. In a nonstick skillet over medium heat, toast the bread lightly until just golden on each side. Transfer toasted slices to a baking sheet.
- Assemble the Dish: Spread a thin layer of béchamel on each toasted slice. Layer ham and remaining shredded Gruyère between paired slices to form sandwiches, then spread a little béchamel on top of each sandwich.
- Cook to Perfection: Place assembled sandwiches on the baking sheet and bake in the preheated oven for 10 to 12 minutes, until the cheese is bubbly and the top is lightly golden. While the sandwiches bake, prepare the apple rings: whisk eggs in a shallow bowl, combine sugar and cinnamon in another shallow bowl, dip apple rings first into the beaten eggs, then coat them in the cinnamon sugar. Fry apple rings in batches in the hot oil until golden brown, about 1 to 2 minutes per side. Remove with a slotted spoon and drain on paper towels.
- Finishing Touches: Sprinkle an extra pinch of cinnamon sugar over the warm apple rings if desired. If the béchamel needs a finishing stir, rewarm gently and give it one final whisk.
- Serve and Enjoy: Plate the mini Croque Monsieur with a stack of cinnamon fried apple rings on the side. Serve immediately while the sandwiches are melty and apple rings are warm and crisp.
Notes
- Use slightly stale bread for better structure when layered with béchamel and cheese.
- Fry apples in small batches to keep oil temperature steady and ensure crispness.
- Make béchamel ahead and reheat gently, whisking to restore a silky texture.
- To re-crisp leftover apple rings, warm them briefly in a 375°F (190°C) oven for 5 minutes.
Nutrition
- Serving Size: 1 mini croque with apple rings
- Calories: 480
- Sugar: 14 g
- Sodium: 820 mg
- Fat: 26 g
- Saturated Fat: 13 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 110 mg
Keywords: Croque Monsieur, béchamel, fried apples, cinnamon sugar, brunch, savory sweet, Gruyère, comfort food