Name: Tomato Croque Monsieur
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: French
Ingredients: Land O Lakes Butter, with Olive Oil & Sea Salt; Bob's Red Mill Dark Rye Flour, Organic; SIGNATURE SELECTS Tomoto Paste, Product; warm milk; Herdez Salsa Casera, Hot; McCormick® Basil Leaves; Chives Bunch; Morton Iodized Salt, 26 Ounce; El Guapo Garlic Powder; McCormick Gourmet™ Global Selects White Pepper from Malaysia; Boar's Head Cheese, Gruyere, Hickory Smoked; Primo Taglio Mozzarella & Pepperoni Roll; Near East Couscous Mix, Parmesan,; SIGNATURE SELECTS Bread, Sourdough, Deli; Primo Taglio Cheese & Ham, Mozzarella, Prosciutto, Roll

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.

Tomato Croque Monsieur

Serves 4

10 mins prep

25 mins cook

35 mins total

What you need

How to make

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