Time 15m Yield 4 serving(s) Number Of Ingredients 7 Steps:
Mix together the mustard and chile sauce (or sambal if you’re using that). Preheat the oven to a high broil. Butter 1 slice of each slice of bread. Build each half of the sandwich by placing the buttered side down, topped with meatloaf, mustard spread, tomato slices then the cheese. Repeat for all slices of bread. heat an oven proof nonstick skillet on medium heat. Lay the buttered side down and heat until lightly brown or about 2 minutes. Place the pan in the oven under the broiler to melt and brown the cheese, about 2-3 minutes. Remove from the oven and place slices together to make 4 sandwiches. Slice diagonally and eat immediately.
Time 1h18m Yield 10 , 10 serving(s) Number Of Ingredients 11 Steps:
Butter a 9x13-inch baking pan. Remove the crust from the bread, if you wish. Place them into the greased baking dish, cutting slices in half, as necessary, to completely cover the bottom of the pan. Top with half of the cheese, the ham, sliced onion, and the remaining cheese; and the remaining bread. Press the sandwiches together. Beat the eggs, milk and seasoning together. Pour slowly over the bread. Cover and place in the refrigerator for several hours or overnight. About 1 hour before serving, preheat the oven to 400ºF. Mix the breadcrumbs with the melted butter and grated cheese. Sprinkle over the sandwiches. Bake for 42 to 48 minutes, until the top is golden brown and the eggs set. Remove from the oven and allow to rest 10 minutes before cutting and serving.
More about “meatloaf croque monsieur leftovers recipes”
Time 45m Yield 4 Number Of Ingredients 12 Steps:
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Combine milk and cream in a microwave-safe container and microwave on high power, about 90 seconds. The liquid should be warm to the touch. Melt butter in a small saucepan over medium heat. Stir in flour and keep stirring until all the flour is coated in butter, and the flour and butter begin to bubble, about 2 minutes. Gradually stir in warmed milk and cream and cook until sauce begins to thicken, stirring constantly. Continue stirring, until the sauce is thick and bubbly, 3 to 5 minutes. Remove from heat and season with salt, pepper, and nutmeg. Set aside. Melt 1 tablespoon butter in a large skillet over medium heat and brown 4 pieces of bread on 1 side, about 4 minutes. Place browned bread on the prepared baking sheet, browned side down. Spread each piece of bread with Bechamel sauce, from edge to edge. Place two slices of deli ham on the Bechamel and top with 1/2 cup of grated Gruyere cheese. Place remaining bread slices on top of each sandwich and spread the top with Bechamel, from edge to edge. Sprinkle the top of each sandwich with 2 tablespoons grated Gruyere cheese and 2 tablespoons grated Parmesan cheese. Bake in the preheated oven until the cheese is melted, 5 to 7 minutes. Turn on the oven’s broiler. Move baking sheet about 6 inches from the heat source and broil sandwiches until the top is bubbly and brown, 2 to 3 minutes. Watch carefully, to avoid scorching the parchment paper and burning the cheese. Allow the sandwiches to cool slightly, cut in half, and serve warm.
