Reviewed: Oct. 28, 2009

Awesome topped with a bechamel sauce! Requested regularly =D

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§cript Kitty

Cooking Level: Intermediate

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Reviewed: Jul. 24, 2009

I didn't find it to be gooey in the center at all. I've now made this three times and have found that it's healthier AND got better flavor if you eliminate the mustard and mayo and use part skim swiss cheese. I also used egg whites instead of whole eggs and sprinkled those with some pepper and salt for added flavor. If you use part skim cheese, it is harder to melt, so therefore, it won't be as "gooey" if you aren't a fan of goo. I saved myself tons of calories with a tastier sandwich, in my opinion!

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MALWILHIST

Cooking Level: Intermediate

Home Town: Kaukauna, Wisconsin, USA

Living In: Libertyville, Illinois, USA

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Reviewed: Apr. 6, 2009

Okay what I discovered was ... cut up the sandwich into quarters before dunking and cooking and make smaller portions BECAUSE otherwise it is VERY gooey in the center and I found people where pulling everything out of the sandwich once it was cut in half for eating. Other than this...it was delicious and I'll be making it again for sure.

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LillysMom

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Reviewed: Apr. 4, 2009

This is actually more of a Monte Cristo than a Croque Monsieur. Monte Cristo's are battered. But the sandwich was still very good. My family really enjoyed it. Thanks for sharing!

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Pinky

Cooking Level: Expert

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Reviewed: Apr. 4, 2009

I tried this sandwich, as written, and it was good but a bit too rich for me. Another reviewer called this sandwich a fake, which is wrong. This sandwich can be baked and broiled or fried in a pan, with or without Mornay or Bechamel sauce. Gruyère is traditionally used and is a Swiss cheese, although camembert or brie can be used. The version served with the egg on top is called a "Croque Madame". Made with tomatoes it's a "Croque Provencal," made with Bleu cheese a "Croque Auvergant." So you see, as with any recipe, there are probably as many variations as their are cooks.

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JOSLYN H.

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Reviewed: Jan. 15, 2009

Very nice and fluffy sandwiches.

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oceline

Cooking Level: Expert

Living In: Fremont, California, USA

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Reviewed: Aug. 10, 2008

Delicious, my husband and sons loved these.

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English Mum

Home Town: Maidstone, Kent, England, U.K.

Living In: Burlington, Ontario, Canada

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Reviewed: Sep. 20, 2007

very good. Nice with a salad and cup of soup.

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chris53182

Cooking Level: Expert

Home Town: Racine, Wisconsin, USA

Living In: Union Grove, Wisconsin, USA

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Reviewed: Sep. 14, 2007

Very, very rich, but oh so good! I made it w/ mustard on the side and smoked turkey instead of ham to accomodate everyone. Absolutely fabulous!

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gastlygoul

Cooking Level: Professional

Home Town: Avoca, Pennsylvania, USA

Living In: Pittston, Pennsylvania, USA

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Reviewed: Aug. 20, 2007

A true Croque-Monsieur isn't battered....it's a grilled ham & cheese sandwich, covered in a cheese sauce & broiled for a few minutes. While not typical, this version is tasty. I used honey wheat bread & because of reviews syaing the batter was heavy, I copied M.A.H. & used a liberal amount of butter-flavor Pam to fry them in. Hubby didn't think it would work but it did...beautifully! The crust was perfect... not greasy or heavy & they didn't stick although I did use a non-stick saute skillet. I served them w/ Michel Richard’s Cold Cherry Soup, (google the recipe) which was the perfect accompaniment. Thanks for the recipe Teresa Neff...we enjoyed it!

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IMVINTAGE

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

Living In: Keller, Texas, USA

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Reviewed: May 25, 2007

My husband and I were really hungry late one evening so we whipped this up and it hit the spot!

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Jessica Lynn Hill

Cooking Level: Intermediate

Living In: Butte, Montana, USA

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Reviewed: Apr. 26, 2007

OMG, this was delicious. My only critique would be to eat it right away, or it will 'gell' up on you and not be as good (as with any fried food). I added onions to this and sauted mushrooms in olive oil (evoo to all you chefs out there!). I have been out of the country for about 3 months so I haven't had a chance to make my sandwiches, and I made several on this site before my son and I left. This was the best out of three or four that we tried so it gets rated first! After I unpack...I will be back!!!! To rate more of course....

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boonesdaddy

Cooking Level: Beginning

Living In: New York, New York, USA

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Reviewed: Apr. 23, 2007

These were ok, but I think the batter was too heavy and they could use some additional flavor, like maybe garlic salt. It was fun to try though- we ate these for dinner with Leek Soup and a green salad.

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What a Dish!

Cooking Level: Intermediate

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Reviewed: Apr. 16, 2007

A bit greasy but very rich and filling. I made it with both Swiss and Provolone. Thanks, Teresa!

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Caroline C

Cooking Level: Expert

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Reviewed: Mar. 11, 2007

Delicious! Instead of white bread, I use a thick, crusty sourdough.

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MEGW2

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Reviewed: Nov. 17, 2006

I love this. It is a great twis on the great American ham and cheese. But so sinfully rich... LOVE IT!

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Rhonda Brock Fuller

Cooking Level: Expert

Living In: Empire, Alabama, USA

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Reviewed: Sep. 15, 2006

Not that great. The frying sure doesn't do much for the overall flavor and not enough for the extra effort. Would have been better as a standard grilled cheese. Pretty lame...

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RSPPSMETZLER

Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA

Living In: Phoenix, Arizona, USA

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Reviewed: Oct. 17, 2005

My husband loved his but I only ended up eating half of a sandwich. They are very filling and I thought they were greasy and messy. I may try again but not fry in oil and butter.

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CATHPETE

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Reviewed: Aug. 22, 2005

This was great. My kids ages 3,5 and 7 all had seconds. They really liked dipping them in jam. Thanks for the recipe.

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MITGAN

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Reviewed: Jan. 17, 2005

Very Good! Liked it better with mozzarella on sourdough. Made it for dinner with the "Best Ever Hot Artichoke Dip." Available on this site also. Very filling.

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