Name: Croque Monsieur Donut Sandwich
Prep time: 10 min
Cook time: 15 min
Yield: 4
Cuisine: French
Ingredients: Kretschmar Pan Roasted Off the Bone Turkey Breast Sliced 8 Ounces; Glazed Donuts Sliced Horizontally 4 Whole; Kretschmar Provolone Cheese Shredded 2 1/2 Cups; Kretschmar Virginia Brand Smoked Ham 8 Ounces; Parmesan Cheese Freshly Grated 1/4 Cup; Dijon Mustard 1/4 Cup; Red Rasberry Jam Seedless 2 Tablespoons; Parmesan Shredded; Unsalted Butter 1/4 Cup; All Purpose Flour 1/4 Cup; Whole Milk 1 1/2 Cup; Dijon Mustard 1/4 Teaspoon; Ground Nutmeg, Optional

Croque Monsieur Donut Sandwich

Donut say we didn’t warn you – this sandwich is almost too holey! Our deliciously juicy, hand-trimmed and Pan Roasted Off the Bone Turkey Br… View More

Donut say we didn’t warn you – this sandwich is almost too holey! Our deliciously juicy, hand-trimmed and Pan Roasted Off the Bone Turkey Breast takes the starring role in this sweet and savory take on a French classic. Swap bread for donuts, and you’ve got a heavenly scrumptious creation to take to the table!

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Ingredients

SANDWICH

Off the Bone Pan Roasted Turkey Breast

8 Ounces

Kretschmar Pan Roasted Off the Bone Turkey Breast, Sliced

8 Ounces

4 Whole

Glazed Donuts, Sliced Horizontally

4 Whole

2 1/2 Cups

Kretschmar Provolone Cheese, Shredded

2 1/2 Cups

8 Ounces

Kretschmar Virginia Brand Smoked Ham

8 Ounces

1/4 Cup

Parmesan Cheese Freshly Grated

1/4 Cup

DIPPING SAUCE

1/4 Cup

Dijon Mustard

1/4 Cup

2 Tablespoons

Red Rasberry Jam Seedless

2 Tablespoons

Parmesan, Shredded

BECHAMEL

1/4 Cup

Unsalted Butter

1/4 Cup

All Purpose Flour

1/4 Cup

1 1/2 Cup

Whole Milk

1 1/2 Cup

1/4 Teaspoon

Dijon Mustard

1/4 Teaspoon

Ground Nutmeg, Optional

Directions

Bechamel: MELT butter in a medium saucepan over medium heat. Whisk in flour and cook, stirring constantly, for about 3 minutes. Gradually add milk, stirring until the mixture is smooth. Cook and stir until sauce is thickened.
Sandwich Assembly: PREHEAT oven to 425° F. Line a baking sheet with parchement paper and set aside.
LAY your donut halves out - half glazed side up, half unglazed side up.
SPREAD each donut half with a layer of béchame all the way to the edges. Place the 4 unglazed-side up donut halves on the parchment lined baking sheet, béchamel side up.
TOP your unglazed side up halves with a slice of Pan Roasted Turkey, a slice of Virginia Ham, a handful of provolone, and a sprinkle of parmesan cheese. Place remaining donut halves on top, béchamel side up, then top with remaining gruyere and parmesan cheese.
BAKE at 425 degrees F for about 5-6 minutes, until cheese is melted, and then turn the oven to broil and broil until the cheese on top is lightly golden, 2-3 minutes.

Made for More

Ingredients

SANDWICH

Off the Bone Pan Roasted Turkey Breast

8 Ounces

Kretschmar Pan Roasted Off the Bone Turkey Breast, Sliced

8 Ounces

4 Whole

Glazed Donuts, Sliced Horizontally

4 Whole

2 1/2 Cups

Kretschmar Provolone Cheese, Shredded

2 1/2 Cups

8 Ounces

Kretschmar Virginia Brand Smoked Ham

8 Ounces

1/4 Cup

Parmesan Cheese Freshly Grated

1/4 Cup

DIPPING SAUCE

1/4 Cup

Dijon Mustard

1/4 Cup

2 Tablespoons

Red Rasberry Jam Seedless

2 Tablespoons

Parmesan, Shredded

BECHAMEL

1/4 Cup

Unsalted Butter

1/4 Cup

All Purpose Flour

1/4 Cup

1 1/2 Cup

Whole Milk

1 1/2 Cup

1/4 Teaspoon

Dijon Mustard

1/4 Teaspoon

Ground Nutmeg, Optional

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