Let’s talk about easy recipes for a sec. The kind of easy recipes that require hardly any thought or energy to prep and less than two minutes in the oven. Yes, less than two minutes. Now that’s my kind of easy cooking. These croque monsieurs are one of my all time favorite meals to make when I’m looking for big reward but little effort. Ham and melted swiss over chive and onion cream cheese toasted on an open faced baguette- delectably delicious.
I’ve included a fast and simple way to make your own chive and onion cream cheese. Now, these ham and cheese croque monsieurs are already just about maxed out on easiness, but there is a small step you can take to make these even EASIER. Philadelphia has a chive and onion cream cheese flavor that’s ready to go. That would cut this recipe down to two steps, instead of three. Not bad, hmm? But I wanted to include the option for you to make your own in case you couldn’t find it ready-made or you were feeling just sightly ambitious.
Although the Philadelphia brand makes their own chive and onion flavored cream cheese, it is so easy to throw together that I usually just make my own. In a medium sized mixing bowl, beat together 8 ounces of plain cream cheese, chives, minced onion, garlic salt, and pepper with an electric mixer until well blended and spreadable. Give it a taste test to adjust the seasonings to your liking.
Preheat your broiler and place 6 thick slices of bread on baking sheet. Broil a few inches from the heat for about 30 seconds or until toasted. Take it out of the oven and flip it over so you crisp up the other half when it goes back in.
Spread each slice with 1-2 tablespoons of cream cheese, depending on how creamy you want your sandwich.
Top each piece of toast with 2 slices of ham and 1 slice of swiss cheese. You may have to tear the swiss in half and overlap it over the toast. Ham and swiss is more traditional, but I’m thinking some salami and provolone would be pretty darn good too.
Broil about 1 minute longer, or until cheese is melted. Serve warm. These are best if eaten right when they come out of the oven.
These are so easy to make that I might make a whole bunch to serve during the Superbowl tomorrow. Who doesn’t love cheesy food on game day?