Perfect for a hearty weekend breakfast or lazy lunch, this take on the classic Croque Monsier sandwich is true winter comfort food when the bread is swapped for a hash brown waffle.
By Matt Robinson
It’s that time of the year to exercise your belly for the big game day. To get you started, I’m sharing this Hash Brown Croque Monsieur Sandwich.
As you can see, I took some liberties with the classic sandwich by swapping out the usual bread slices with waffled hash browns then gave the ensemble an excessive slathering of bechamel sauce and a heavy-handed sprinkling of Fontina cheese to round it out.
Perfect for a hearty weekend breakfast or lazy lunch, this sandwich is true winter comfort food.
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Hash Brown Croque Monsieur Sandwich
Perfect for a winter weekend breakfast or lazy lunch, a take on the classic comfort food Croque Monsier sandwich swaps bread for a hash brown waffle.
- Author: Matt Robinson
- Yield: 4 sandwiches 1x
- Category: Breakfast, Main
- 4 tablespoons butter
- ¼ cup flour
- 1¼ cup milk (room temperature)
- ½ teaspoon kosher salt
- ¼ teaspoon freshly grated nutmeg
- 2 lbs frozen tater tots
- 8 slices of black forest ham (about 6 oz.)
- 1½ cups grated Fontina (.5oz)
- Cover waffle iron with non-stick spray. Place tater tots down on waffle iron as close together as possible. Cook until browned, about 5-7 minutes (time will vary according to machine).
- To make béchamel sauce: In a saucepan over medium heat, melt butter. Add flour and whisk to combine, continue to cook and whisk until mixture turns dark golden, about 6-7 minutes. Stir in milk and continue to whisk until smooth and mixture thickens, about 7-10 minutes. Transfer to a shallow dish and set aside to cool. Place a a piece of plastic directly on surface.
- Assembly: Heat oven to 425 degrees F. Portion out half of bechamel sauce and spread evenly among 4 waffles. Place waffles, bechamel sauce side up, onto wire rack lined baking sheet; layer with ham and half of cheese. Top with remaining waffles and spread remaining bechamel sauce on top, sprinkle remaining half of cheese. Bake until cheese is browned and bubbly, about 10-15 minutes.
Real Food by Dad is my little corner of the web where I create and share real, easy-to-make, everyday meals, snacks and desserts. I am a husband, dad, coach, fitness & sports fanatic and totally amateur (and still learning) cook, fighting for kitchen space and ingredients with my food blogger wife. The blog's purpose is to share recipes created by me or ones that I have simply found in a book, on the internet, or ones that have been shared with me by friends & family. Nothing too complicated or extravagant, really just good food that I can put together for my wife and 3 sons. If I don’t think my family will eat it and love it, I won’t make it.
This could possibly be the most perfect sandwich I’ve ever seen. I might have cried just a little.