Croque Monsieur-Style Sandwiches with Bacon, Radish & Little Gem Lettuce Salad

Croque Monsieur-Style Sandwiches

with Bacon, Radish & Little Gem Lettuce Salad

2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
600 Calories or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
Wheat Free
These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.
Reduced Sodium
Vegan
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

This French café standard is a sophisticated take on the ham and cheese. The name comes from the French words for “Mr.” and “crispy.” Well, we’ve spiffed him up a little. You’ll serve these sandwiches open-faced, topped with seared, sliced pork, melted Swiss cheese, tangy Dijon mustard and a creamy béchamel sauce. And for the salad, you’ll be using fresh fall produce and bacon to create a hearty, smoky side dish. It’s a fun, fine-dining spin on this classic. Hats off to you, mister.

See Plans
  • Nutrition
    PER SERVING
  • Calories
    700 Cals (est.)
fresh
ingredients
Croque Monsieur-Style Sandwiches with Bacon, Radish & Little Gem Lettuce Salad
Title
  • 2 Pork Cutlets
  • 2 slices Bacon
  • 2 slices Sourdough Bread
  • 4 slices Swiss Cheese
  • 1 cup Low-Fat Milk
  • 3 oz Radishes
  • 2 heads Little Gem Lettuce
  • 3 Tbsps Dijon Mustard
  • 2 Tbsps Grated Parmesan Cheese
  • 1 Tbsp Champagne Vinegar
  • ¼ tsp Béchamel Spice Blend (Ground Bay Leaf & Ground Nutmeg)
  • 4 Tbsps All-Purpose Flour
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 500°F. Wash and dry the fresh produce. Cut off and discard the root ends of the baby gem lettuce heads; separate the leaves. Thinly slice the radish into rounds. Place the rounds in a bowl of cold water.

Cook the bacon:
2 Cook the bacon:

Heat a large, dry pan (nonstick, if you have one) on medium-high until hot. Add the bacon and cook, flipping occasionally, 4 to 5 minutes, or until crispy and evenly browned. Transfer to a paper towel-lined plate, leaving any bacon fat in the pan.

Cook the pork cutlets:
3 Cook the pork cutlets:

Season the pork cutlets with salt and pepper on both sides. Place half the flour on a plate; coat both sides of the pork cutlets in the flour. Heat the pan of reserved bacon fat on medium-high until hot. Add the seasoned pork cutlets and cook 3 to 4 minutes per side, or until golden brown and cooked through. Transfer to a plate, leaving any drippings in the pan. Let the pork rest for at least 5 minutes.

Make the béchamel sauce:
4 Make the béchamel sauce:

While the pork cutlets cook, in a large pot, heat 2 tablespoons of olive oil on medium until hot. Add the remaining flour and cook, whisking constantly, 1 to 2 minutes, or until golden brown. Add the milk and spice blend; season with salt and pepper. Cook, whisking constantly, 1 to 2 minutes, or until thickened. Add the Parmesan cheese; whisk until just incorporated. Remove from heat and set aside.

Assemble & bake the sandwiches:
5 Assemble & bake the sandwiches:

In the same pan used to cook the pork cutlets, heat the reserved drippings on medium until hot. Add the bread slices. Toast on one side, 2 to 4 minutes, or until browned and crispy. Transfer to a sheet pan, toasted side down. Thinly slice the pork cutlets on an angle. Spread one-quarter of the Dijon mustard (save the rest for the salad) onto each toasted bread slice. Evenly divide the sliced pork and Swiss cheese between the bread slices. Top with a few big spoonfuls of the béchamel sauce. Bake 4 to 6 minutes, or until the cheese has melted.

Make the salad & plate your dish:
6 Make the salad & plate your dish:

While the sandwiches bake, in a medium bowl, whisk together the vinegar and remaining Dijon mustard; season with salt and pepper. Slowly whisk in 2 tablespoons of olive oil. In a large bowl, combine the lettuce, radishes (draining before adding) and bacon (crumbling as you add it). Add enough of the Dijon dressing to coat the greens (you may have extra dressing); toss to mix. Cut the baked sandwiches in half and divide between 2 plates. Serve with the salad on the side. Enjoy!

Tips from Home Chefs

Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 500°F. Wash and dry the fresh produce. Cut off and discard the root ends of the baby gem lettuce heads; separate the leaves. Thinly slice the radish into rounds. Place the rounds in a bowl of cold water.

2 Cook the bacon:

Heat a large, dry pan (nonstick, if you have one) on medium-high until hot. Add the bacon and cook, flipping occasionally, 4 to 5 minutes, or until crispy and evenly browned. Transfer to a paper towel-lined plate, leaving any bacon fat in the pan.

Cook the bacon:
Cook the pork cutlets:
3 Cook the pork cutlets:

Season the pork cutlets with salt and pepper on both sides. Place half the flour on a plate; coat both sides of the pork cutlets in the flour. Heat the pan of reserved bacon fat on medium-high until hot. Add the seasoned pork cutlets and cook 3 to 4 minutes per side, or until golden brown and cooked through. Transfer to a plate, leaving any drippings in the pan. Let the pork rest for at least 5 minutes.

4 Make the béchamel sauce:

While the pork cutlets cook, in a large pot, heat 2 tablespoons of olive oil on medium until hot. Add the remaining flour and cook, whisking constantly, 1 to 2 minutes, or until golden brown. Add the milk and spice blend; season with salt and pepper. Cook, whisking constantly, 1 to 2 minutes, or until thickened. Add the Parmesan cheese; whisk until just incorporated. Remove from heat and set aside.

Assemble & bake the sandwiches:
5 Assemble & bake the sandwiches:

In the same pan used to cook the pork cutlets, heat the reserved drippings on medium until hot. Add the bread slices. Toast on one side, 2 to 4 minutes, or until browned and crispy. Transfer to a sheet pan, toasted side down. Thinly slice the pork cutlets on an angle. Spread one-quarter of the Dijon mustard (save the rest for the salad) onto each toasted bread slice. Evenly divide the sliced pork and Swiss cheese between the bread slices. Top with a few big spoonfuls of the béchamel sauce. Bake 4 to 6 minutes, or until the cheese has melted.

6 Make the salad & plate your dish:

While the sandwiches bake, in a medium bowl, whisk together the vinegar and remaining Dijon mustard; season with salt and pepper. Slowly whisk in 2 tablespoons of olive oil. In a large bowl, combine the lettuce, radishes (draining before adding) and bacon (crumbling as you add it). Add enough of the Dijon dressing to coat the greens (you may have extra dressing); toss to mix. Cut the baked sandwiches in half and divide between 2 plates. Serve with the salad on the side. Enjoy!

Make the salad & plate your dish:
Browse Steps
1 of 6