[vc_row][vc_column][trg_recipe template=”recipe” summary=”We went all out with our new Croque Monsieur; it’s a triple cheese threat made with Fontina in the sandwich, Parmesan in the bechamel sauce, and grated Gruyere on top.” other_notes=”For a Croque Madame, top each sandwich with a fried egg.” recipe_cuisine=”French” recipe_category=”Breakfast,Snack” cooking_method=”Baked” prep_time=”10″ total_time=”20″ ingredients=”%5B%7B%22title%22%3A%22For%20Croque%20Monsieur%22%2C%22list%22%3A%221%20bunch%20broccoli%20rabe%2C%20trimmed%20%5Cn1%20tablespoon%20extra-virgin%20olive%20oil%5Cn2%20tablespoons%20plus%202%20teaspoons%20fig%20jam%5Cn1%20tablespoon%20plus%201%20teaspoon%20Dijon%20mustard%5Cn8%20ounces%20sliced%20ham%5Cn1%2F4%20cup%20grated%20Gruyere%5CnCoarse%20salt%5Cn1%20clove%20garlic%2C%20thinly%20sliced%5Cn8%20slices%20best-quality%20white%20bread%5Cn8%20ounces%20fontina%2C%20thinly%20sliced%5CnUnsalted%20butter%2C%20room%20temperature%2C%20for%20brushing%5CnParmesan%20Bechamel%22%7D%5D” extra_notes=”” recipe_yield=”4 Sandwiches” serving_size=”4 Person” custom_nutrients=”%5B%7B%22level%22%3A%220%22%2C%22text_style%22%3A%22normal%22%7D%5D” hide_name=”true” hide_date=”true” hide_author=”true” hide_img=”true” hide_nutrition=”true”][trg_recipe_method][vc_column_text]Preheat oven to 450 degrees with rack in bottom third. Blanch broccoli rabe in batches in a pot of salted boiling water until just tender, about 2 minutes. Drain.[/vc_column_text][/trg_recipe_method][trg_recipe_method][vc_column_text]Heat oil in a large skillet over medium heat. Add garlic; cook, stirring, 30 seconds. Add broccoli rabe; cook, stirring, 2 minutes. Season with salt. Let cool slightly, then finely chop.[/vc_column_text][/trg_recipe_method][trg_recipe_method][vc_column_text]For each sandwich, spread 2 teaspoons jam on one bread slice and 1 teaspoon mustard on another. Layer one slice with cheese, broccoli rabe, and ham, dividing evenly. Close sandwich; brush each side with butter.[/vc_column_text][/trg_recipe_method][trg_recipe_method][vc_column_text]Place the sandwiches on a baking sheet, top with 2 tablespoons bechamel and 1/4 cup grated Gruyere. Broil until golden brown and bubbling, about 10 minutes.[/vc_column_text][/trg_recipe_method][/trg_recipe][/vc_column][/vc_row]
