Croque Monsieur

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Everything about this recipe was good, except for the suggested Pepperidge Farm bread, which ruins it. A made fresh today Fench bread or another type make all the flavors exquisite. I have made this recipe with both and there is no question but to use a good bread, not the pre-packaged type.

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This is a delicious recipe. It is heavy so, in my opinion, should be considered a guilty pleasure but definitely worth the calories once and a while.

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Very tasty! Followed the recipe exactly as written; it was easy and turned out perfectly. I was expecting a bit more of a "wow", that's the only reason I'm not giving it 5*. It's yummy, but just didn't have that wow factor. Still worth making, and I expect I'll make it again. Always love your show, Ina!

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Yummy! After watching this episode I *needed* to make these sandwiches. They are the only ones on all of Food Network that actually look like the ones we had in Paris. But they taste even better. Most cafes in Paris- meh, tourist spots, with croque monsieurs that were bland white bread with 1 skinny piece of bland ham. I didn't even want to eat it (but we were starving. Making my own at home allows me to relive the great times we had in Paris with better food!

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Oh my goodness!!!!This recipe was delicious!! You could spread the cheese sauce on a flip flop and it would be fantastic! My family went nuts. They were looking for thirds! This is our new Sunday evening meal! Thanks Ina!

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MAGNIFIQUE!!!!!!! this is a real winner and a most delish and elegant sandwhich! You will really impress your gal pals with this one..just add a salad or for a more presentable view a beet salad! Or just by itself on a cold winter saturday night! YUMM-O!

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I really enjoyed this sandwich. It's a great way to use left over ham, I had made your baked Virginia ham recipe the day before. This was so good. I even had it for breakfast the following day. lol

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The sauce is a basic bechamel sauce, then becomes essentially a mornay sauce with the addition of the cheeses, though the former may have onion and a bay leaf and the latter some type of stock, sometimes egg and even wine (I'm sure many of you know this already, but I just love French sauces. I have found that once you get the butter, flour and milk all incorporated and silky to up the heat slightly so the sauce will thicken. I tried it Ina's way and stirred, stirred and stirred again on low for maybe 10 minutes just to see if it was better, but it stayed almost thin as milk until I upped the heat.

Very tasty though. I have even saved the leftover sauce and reheated later. Can add a poached egg and you have a croque madame. Not exactly heart smart, but who cares now and then, right?

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One thing I learned about bechamels is that you have constantly still lest it clumps on you. Delish and easy.

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I thought this recipe was great. A couple of things that I experienced personally was 1. Definitely cut the crusts off of the bread. I didn't, and you end up with very tough, overly crunchy crusts after the broil step. 2. I over thickened the bechamel a bit, not that it was bad, but it became a little pastey after cooling. Just thicken until it coats the spoon as it will continue to thicken as it cools and the cheee is added 3. I found that the 5 minutes in the oven for the assembled sandwich was not enough to melt the cheese and heat the ham on the inside. Granted, my ingredients came right out of the fridge, maybe it was my oven, maybe it was leaving the crusts on, who knows, but the last thing you want in the end is a lukewarm sandwich on the inside so make sure every thing is hot and melted before broiling. Overall a very good recipe, only my own mistakes kept it from being spectacular.