Tomato Croque Monsieur
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…
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.
Nutrition
Calories: 2593kcal, Carbohydrates: 48g, Protein: 151g, Fat: 201g, Saturated Fat: 108g, Polyunsaturated Fat: 9g, Monounsaturated Fat: 57g, Trans Fat: 1g, Cholesterol: 532mg, Sodium: 5314mg, Potassium: 1456mg, Fiber: 2g, Sugar: 24g, Vitamin A: 6264IU, Vitamin C: 12mg, Calcium: 4532mg, Iron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.