Crawfish Croque Monsieur

Menu Part

Chefs Favorites, Sandwiches

Ingredients

6 Ounces Lightly Breaded Cajun Crawfish 64/125 ct. (Item# 057135)
Bechamel:
1/4 Cup (1/2 Stick) Unsalted Butter
1/4 Cup All-Purpose Flour
1 1/2 Cups Whole Milk
2 Tablespoons Whole Grain Mustard
1/2 Teaspoon Freshly Grated Nutmeg
Or:
1/4 Teaspoon Ground Nutmeg
To Taste Kosher Salt
Assembly:
8 Slices 1/2 Inch Thick Country-Style Bread
3 Ounces Gruyere, Grated (About 1 1/2 Cups)
1 Teaspoon Herbes de Provence

Directions

  1. Bechamel: Melt butter in a medium saucepan over medium heat until foamy.
  2. Add flour and cook, stirring until mixture is pale and foamy, about 3 minutes.
  3. Gradually add milk, stirring until mixture is smooth. Cook, stirring, until sauce is thick and somewhat elastic, about 4 minutes.
  4. Remove from heat and whisk in mustard and nutmeg; season with salt.
  5. Assembly: Preheat oven to 425°F.
  6. In 350° oil deep fry crawfish approximately 3 minutes, until golden brown and until internal temperature reaches 165°F. Place on towels to allow oil to drain.
  7. Spread bread slices with bechamel, dividing evenly and extending all the way to the edges.
  8. Place 4 slices of bread , bechamel side up, on a parchment-lined baking sheet; top with the fried crawfish and half of cheeses.
  9. Top remaining slices of bread, bechamel side up, then top with remaining cheese and sprinkle with Herbes de Provence.
  10. Bake until cheese is brown and bubbling, 10-15 minutes.

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