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Smoked Salmon Croque Monsieur

This recipe uses lemon confit, one of chef Eric Ripert's favorite condiments and seasonings.

  • Servings: 6

Source: Martha Stewart Living Television


  • 12 half-inch-thick slices good-quality white bread
  • 6 ounces Gruyere cheese, very thinly sliced
  • 3/4 pound sliced smoked salmon
  • 1 tablespoon Lemon Confit Lemon Confit
  • 1 tablespoon thinly sliced chives
  • 1/2 cup (1 stick) unsalted butter, melted


  1. Lay the bread slices out on a clean work surface. Place the Gruyere on 6 slices and the smoked salmon on the other 6 slices. Sprinkle the salmon with the lemon confit and chives. Close the sandwiches. Cut off the crusts, using a serrated knife.

  2. Brush both sides of each sandwich with butter. Heat two large nonstick saute pans over medium-high heat. Add 3 sandwiches to each pan, Gruyere side down, and cook for 2 minutes. Turn the sandwiches over, and cook for 1 minute longer.

  3. To serve, slice the sandwiches in half on the diagonal, then in half on the diagonal again, forming 4 triangles. Serve immediately.

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