Croque Monsieur and Fondue Recipes using Gruyere
Gruyere is used to make the famous Croque Monsieur, that classic French grilled cheese/ham sandwich that is a staple of Parisian bistros everywhere.
-First create a Bechamel Sauce (2 tbs. of butter and 2 tbs. flour with milk streamed and whisked in a little at a time) For Croque Monsieur keep the sauce a little thicker and add 1 tbs of Dijon mustard. Also add just a smidgen of nutmeg to the sauce.
-Spread sauce on slices of bread that lay on parchment lined baking sheet.
-Place Porchetta ham on bread and grate Gruyere over top.
-Place other slices of bread on top to close sandwich and grate more Gruyere on top of it.
-Bake sandwiches at 425 degrees F for 10-15 minutes.
In Paris, they serve the sandwich covered in more béchamel and you eat it with a knife and fork. You may also want to dip it in Dijon mustard.
Have delicious Porchetta Ham from Italy sliced thin in our Cheese Shop by Janis, Margaret or Herma.
Dip cubed pieces of baguette bread, small squares of juicy steak and/or potato wedges into an amazing mixture of melted Gruyere (3 cups, grated) and dry white wine (1.25 cups). You’ll also want to have 1 teaspoon of cornstarch, 1 clove of garlic, splash of lemon juice, maybe a little brandy and freshly ground pepper on hand while preparing your fondue.
Rub pan with clove of garlic. Pour wine and lemon juice into the pan and turn on the heat. Add cheese, a handful at a time, while stirring. Add corn starch with maybe some brandy if desired. Once fondue comes to a boil it should be ready. Add pepper and start dipping your foods into the pot for an amazing treat of hot, oozing, melted fun.