Croque Monsieur Cigars



Author Notes: Oozing Gruyère cheese sauce with ham wrapped in puff pastry. When every anyone ever sees these, they always ask if they can have one without even knowing what is inside.This is the kind of dish that makes new friends. I have made these ahead of time and froze them. Then I bake them frozen for about 15 minutes longer in cooking time and turns out just as well.

Their just fun to eat. Enjoy.
MyCommunalTable

Makes: 12

Ingredients

Gruyere cheese sauce

  • 2 tablespoons unsalted butter
  • 3 tablespoons AP flour
  • 2 cups hot milk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • pinches nutmeg
  • 2 cups grated Gruyere cheese
  • 1/2 cup grated parmesan cheese

Croque Monsieur Cigar

  • 1 package of puff pastry, 2 sheets, thawed
  • Dijon mustard
  • 1/2 pound ham, shaved
  • 1 cup grated Gruyere cheese
In This Recipe

Directions

  1. Melt the butter over low heat in a small saucepan and add the flour all at once, stirring with a wooden spoon for 2 minutes.
  2. Slowly pour the hot milk into the butter–flour mixture and cook, whisking constantly, until the sauce is thickened. Off the heat add the salt, pepper, nutmeg, grated Gruyère, and the Parmesan and set aside.
  3. Cut each sheet of puff pastry into 6 rectangle. Stretch out a little in length & width. Spread Dijon mustard on all 12 stretched out rectangles.
  4. Put ham on each puff pastry rectangle along the length of it. Follow with cheese and cheese sauce.
  5. Roll pastry up length wise and seal. Pinch ends.
  6. Place them on a baking sheet that has been lined with parchment paper. Make sure to leave space in between each cigar so they can crisp up.
  7. Bake in a preheat oven of 350F for about 25 minutes.
  8. Pull the cigars off the cookie sheet by the parchment. Let cool about about 10-15 minutes. Wrap with wax paper then tie. Pack in insulated bag will keep them warm. I put the extra cheese sauce in a thermos, so your guests can dunk their cigars in it if they would like.

More Great Recipes:
French|Cheese|Milk/Cream|Mustard|Nutmeg|Serves a Crowd|Make Ahead|Appetizer|Hors D'Oeuvre|Snack

Reviews (29) Questions (0)

29 Reviews

MsB October 28, 2018
I’ve made these a few times with great success. My family loves them. And I am considering making a lot of them ahead for my sons post wedding brunch, But I’m wondering if I can make them ahead and freeze them. If so how would I reheat them for a crowd?
 
MsB February 3, 2014
I've made this recipe twice. It is delicious. But they do not come out looking like these. They start out looking perfect like these. It once cooked they puff up more and sadly leak. Even though I thought I sealed them well. What am I doing wrong?
 
Author Comment
MyCommunalTable February 4, 2014
Thanks for taking the time to ask. I have been thinking about this and I am wondering if you are not stretching the dough out enough. The thinner dough will not puff up as much. As far as the leaking goes, I suspect it is that you are using too much cheese sauce. This is a fine line. As much as I think cheese sauce makes everything better, in this case a little goes a long way. I made these for superbowl and had some cheese sauce in a warming bowl for people to dip their cigars in. I think most of all it is apparent that I need to clarify my recipe better. These are steps that I did not mention in the recipe that need to be. I appreciate you taking to the time to ask. I do love how Food 52 has helped me become a better recipe writer and I can always hone this skill.
 
Bixie July 8, 2011
I had some of the gruyere cheese sauce left over after making these... it is delicious on anything!! Great recipe.
 
Author Comment
MyCommunalTable July 8, 2011
I always love having the left over sauce. Thanks, Bixie.<br />
 
Lizthechef June 13, 2011
Wonderful - brilliant adaptation of a classic!
 
Author Comment
MyCommunalTable June 13, 2011
Thanks, Elizabeth.
 
lapadia June 8, 2011
Yum! Lookin' good, MCT...
 
Author Comment
MyCommunalTable June 13, 2011
Hey, lapadia, thanks!
 
meganvt01 June 7, 2011
Oh my, amazing...this makes me very happy!
 
Author Comment
MyCommunalTable June 7, 2011
I am happy that you are happy. thanks.
 
Great recipe and fabulous presentation!! Really great one, MCT!
 
Author Comment
MyCommunalTable June 7, 2011
Means a lot Suzanne. Thanks.
 
Burnt O. June 7, 2011
That's a handful of love right there.
 
Author Comment
MyCommunalTable June 7, 2011
Thank you, Burnt Offerings
 
boulangere June 7, 2011
Utterly brilliant.
 
Author Comment
MyCommunalTable June 7, 2011
Thanks, boulangere
 
inpatskitchen June 7, 2011
What a nifty idea! Love it!
 
Author Comment
MyCommunalTable June 7, 2011
Thanks inpatskitchen!
 
aargersi June 7, 2011
I will be your friend and you can make these for me :-)
 
Author Comment
MyCommunalTable June 7, 2011
We are already friends. I will make them anytime for you. Next time you are in Chicago...
 
fiveandspice June 7, 2011
Genius! I loooove croque-monsieurs and this looks like an amazing way to have them!
 
Author Comment
MyCommunalTable June 7, 2011
Thanks fiveandspice
 
lorigoldsby June 7, 2011
Sounds wonderful...question though, step 3...rectangles or triangles?
 
Author Comment
MyCommunalTable June 7, 2011
I meant rectangles. Thanks for the heads up. Edit and fixed.
 
ellenl June 7, 2011
So clever and delicious-sounding!
 
Author Comment
MyCommunalTable June 7, 2011
Thanks ellenl
 
hardlikearmour June 6, 2011
I love a good croque-monsieur sandwich. Your portable version sounds splendid!
 
Author Comment
MyCommunalTable June 6, 2011
Thanks hardlikearmour.