TheLadyEve: This looks pretty good. I would ditch the garlic butter, I don’t think it’s necessary. I would add some comté, and add just a pinch of nutmeg to that bechamel.
Sexogenesis: Hold up, butter with raw garlic? I’d skip it. Aside from that it looks yummy ☺️
TheBottomOfTheTop: If there were Gruyere in the bechamel, this would go from good to great.
SecretDragoon: What is with all of these “Sliders” recipes recently that are just weird dinner roll sandwiches?
Idiotechnicality: You could fry up little quail eggs and make these into adorable little croque Madames 😍
Vidar34: Why bother with the bechamel if you’re only going to add mustard to it for flavor? Add some cheese to that sauce.
krichnard: Shit. They put the entire city of Dijon in there. Gotta call my friends who live there to make sure they are ok.
godless-life: Sweet rolls… That’s just repulsive.
Croque Monsieur is made with simple toast bread (unsweetened, of course).
MichaelRahmani: [Source](https://www.buzzfeed.com/clairenolan/croque-master?utm_term=.ki51xxMRNv#.ing0NNdm4O)
Ingredients:
> Servings: 12 mini sandwiches
> 12 Hawaiian sweet rolls
> 12 slices deli ham
> 6 slices Swiss cheese
> **Sauce:**
> 1 tablespoon butter
> 1 tablespoon all purpose flour
> 1 cup milk
> Salt
> 1 tablespoon dijon mustard
> **To finish:**
> 1 tablespoon butter
> 2 cloves garlic, finely minced
Preparation:
> 1. Preheat oven to 375˚F/190˚C.
> 2. Slice the rolls in half
> 3. Fold one slice of ham and one slice of cheese and place on the bottom bun
> 4. To make the sauce, melt butter in a small saucepan and stir in the flour. Cook 1-2 minutes on low heat, do NOT brown
> 5. Add milk and whisk to remove lumps
> 6. Sauce will thicken fully as it reaches a low boil
> 7. Add dijon mustard and salt to taste
> 8. Spread the sauce over the ham and cheese then put the tops on
> 9. Bake 8 minutes until lightly browned and melty
> 10. Melt butter and garlic in the microwave, brush over the top of sliders
> 11. Enjoy!
Hullabalooga: The secret is really to get those attached rolls, then go ham on the sandwich.
NewUploader1: Original…
https://www.reddit.com/r/GifRecipes/comments/605amp/croque_monsieur_sliders/?st=jcxv7emp&sh=ef756baa
PayMyTrollToll: Gruyere and prosciutto. Do it right.
saucermoron: This is sad
mudclub: I think I’d leave the bechamel out and serve it as a dip.
corndog161: This is basically do with our leftover thanksgiving turkey and ham.
wolfpack66: Ahh, that’s a beautiful cutting board.
2MegaTherion: Where do you buy buns like that? Like how they’re attached?
Kcris_: Ahh yes I love the feel of soggy bread. If only there was a way you could put the garlic sauce in between the bread.
awatermelonharvester: We do this after Thanksgiving/Christmas with the ham and I’ve been putting a later of cranberry sauce on them. Adds a bit of tart to the glazed ham and sweet buns. Would recommend.
wonderfulcheese: That other terrible slider recipe gave me PTSD and I was expecting the worst.
trentblase: Am I the only one who thought that was a plastic tub?
Infin1ty: http://aht.seriouseats.com/2008/07/slider-defundefinedion-mini-hamburgers-onions-pickles-steam-awesomeness.html
>People, **a slider is something very specific.** It is not just a mini hamburger. It’s a thin, thin slip of beef, cooked on a griddle with **onions and pickles** piled atop patty. The **steam** from the onions does as much cooking as the griddle. The buns are placed atop the onions, absorbing the pungent aroma and flavor.
kramjr: Oh so we’re back to these shitty bun recipes.
amayernican: There is a much easier way to make this sandwich.
sparrowlasso: WTF is wrong with your butter?
ChocoChat: This is a croque madame. À croque monsieur has an egg on top.
