These Turkey Prosciutto and Mushroom Croque Monsieurs are a delightful treat.
Turkey Prosciutto and Mushroom Croque Monsieurs
Makes 1 1/2 dozen
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- 3 tablespoons olive oil, divided
- 1 (3.5-ounce) package prosciutto,
- 1 (8-ounce) container sliced baby
- portobello mushrooms
- 1 large yellow onion, thinly sliced
- 1 tablespoon minced garlic
- 1 teaspoon salt, divided
- 1/4 teaspoon ground black pepper
- 3 tablespoons butter
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 4 ounces provolone cheese, shredded
- 1/4 teaspoon ground white pepper
- 3 tablespoons butter, melted
- 1 (12-ounce) loaf French bread
- 6 tablespoons Dijon mustard
- 2 1/2 pounds thinly sliced smoked turkey
- Garnish: paprika, chopped fresh parsley
- In a large skillet, heat 2 tablespoons olive oil over medium heat. Add prosciutto; cook for 8 to 10 minutes, stirring frequently, until browned and crispy. Remove prosciutto from skillet, and set aside, reserving drippings in skillet. Return skillet to medium heat. Add remaining 1 tablespoon olive oil, mushrooms, onion, garlic, 1/2 teaspoon salt, and black pepper. Cook for 20 minutes, stirring occasionally, until lightly browned. Stir in prosciutto; set aside.
- In a medium saucepan, melt butter over medium heat. Add flour; cook for 2 minutes, whisking constantly. Gradually add milk, whisking until smooth. Cook for 5 minutes, whisking constantly. Remove from heat; add cheese, remaining 1/2 teaspoon salt, and white pepper, stirring until cheese is melted.
- Preheat oven to 400°. Line 2 rimmed baking sheets with aluminum foil. Brush foil with melted butter.
- Cut French bread into 18 (1/2-inch-thick) slices. Spread Dijon mustard onto bread slices. Top with turkey, mushroom mixture, and cheese sauce. Bake for 5 minutes.
- Broil for 3 to 5 minutes, or until topping is lightly browned. Garnish with paprika and chopped fresh parsley, if desired.
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