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Tomato #CroqueMonsieur (ish) adjacent sandwich… ❤️ OBVIOUSLY non traditional lol but it was the inspiration behind…the croque is my favorite but felt like some tomato on it 😂 so then the whole thing unraveled…
If you loved this recipe, check out my French Croque Monsieur!
Why You’ll Love Tomato Croque Monsieur
This sandwich is relatively easy to make, and it is epic! It’s cheesy and delicious. The béchamel sauce takes it to the next level and gives it that creamy touch. Don’t even get me started on the tomato twist, truly so freaking good! If you love the OG, you will love this one.
How To Prepare Tomato Croque Monsieur
🧈 First, melt the butter and add the flour. Cook it together for about 2-3 minutes on medium low to cook out the flavor of the flour. Then, add in tomato paste and cook 2-3 minutes.
🧄 Secondly, whisk in your warmed up milk slowly and let it thicken, about 5 minutes on medium low. Then, add in garlic powder and some chives. Finish off with salsa macha.
🍅 Then, divide 1/2 of the tomato bechamel on 4 slices of the bread. Add 1/2 mozzarella on top of the sauce.
🥓 Add 1-2 prosciutto slices to 4 slices of bread atop the mozzarella and top it with 1/2 the gruyere. Then, add basil leaves.
🍞 Then, top with the bread, spread the remaining tomato bechamel on the bread.
🧀 Lastly, add remaining cheese on top of the sandwiches, add some parmesan and bake at 400F for 12-15 minutes and broil 1-2 minutes or until cheese is golden.
Substitutions and Variations
- You can use any cheese of your choice instead of gruyere and parmesan.
- You can use ham or turkey instead of prosciutto.
- Herbs can be easily swapped for your favorites or which ever ones you have on hand.
Chef Nadia’s Tip
Don’t skip the broiling! It truly gets the cheese on top golden and perfect.
Similar Recipes
Common Questions
I use Emmi Gruyere.
You can use ham or turkey instead of prosciutto!
Yes of course! You can use any cheeses of your choice.
Tomato Croque Monsieur
Ingredients
- 2 tbsp butter
- 1 ¼ tbsp flour
- 2.5 tbsp tomato paste
- 1 ¼ cup warmed up milk, you can add 1/4 cup more if it’s too thick but I kinda wanted it thick
- 1 tbsp salsa macha
- Basil leaves , to taste
- 2 tbsp chives
- Salt , to taste
- ½ tsp garlic powder
- ¼ tsp white pepper
- 8 oz gruyère, shredded, or to taste
- 6 oz mozzarella, grated
- 4 oz parmesan, grated, or to taste
- 8 slices thick bread
- 4-8 slices prosciutto
Instructions
- First, melt the butter and add the flour. Cook it together for about 2-3 minutes on medium low to cook out the flavor of the flour. Then, add in tomato paste and cook 2-3 minutes.
- Secondly, whisk in your warmed up milk slowly and let it thicken, about 5 minutes on medium low. Then, add in garlic powder and some chives. Finish off with salsa macha.
- Then, divide 1/2 of the tomato bechamel on 4 slices of the bread. Add 1/2 mozzarella on top of the sauce.
- Add 1-2 prosciutto slices to 4 slices of bread atop the mozzarella and top it with 1/2 the gruyere. Then, add basil leaves.
- Then, top with the bread, spread the remaining tomato bechamel on the bread.
- Lastly, add remaining cheese on top of the sandwiches, add some parmesan and bake at 400F for 12-15 minutes and broil 1-2 minutes or until cheese is golden.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.