{"id":1261,"date":"2015-06-03T14:24:38","date_gmt":"2015-06-03T18:24:38","guid":{"rendered":"https:\/\/lecoupdegrace.local\/recipe\/minis-croque-monsieur\/"},"modified":"2026-09-01T11:31:22","modified_gmt":"2026-09-01T15:31:22","slug":"minis-croque-monsieur","status":"publish","type":"recipe","link":"https:\/\/lecoupdegrace.ca\/en\/recipe\/minis-croque-monsieur\/","title":{"rendered":"Mini croque monsieur bites with bacon and melted cheese"},"content":{"rendered":"<h3>\ud83e\udd53 <strong>What my mother made when we came in from outside<\/strong><\/h3>\n<p>We would come home from playing outside, frozen in winter, soaked in summer. My mother pulled out the bread, the bacon and the jar of cheese spread. Twenty-five minutes later there was a sheet pan of hot little squares on the counter, and then there wasn&#8217;t. That is what these are. Not a French croque monsieur, and I know it. But that is what she called them, and the name stuck.<\/p>\n<h3>\ud83d\udc37 <strong>Three ingredients, one sheet pan, nothing precooked<\/strong><\/h3>\n<p>Brown sandwich bread, a processed cheese spread (Cheez Whiz, or the Quebec jar called Le P&#8217;tit Cr\u00e9meux), and raw bacon. That&#8217;s the whole list.<\/p>\n<p>Nothing gets cooked ahead. Bread, cheese and bacon all go into the oven together on a parchment-lined sheet, and the bacon fat drips down into the crumb while it bakes. I never finish these under the broiler either. I like the bacon a little soft, and that is deliberate.<\/p>\n<p>Back home a lot of people call these petits cochons, which comes out as &#8220;little pigs&#8221; in English. Same pan, different kitchen.<\/p>\n<h3>\ud83c\udf84 <strong>The tray that empties first at a Christmas buffet<\/strong><\/h3>\n<p>This is where cheese toast bites earn their spot. A holiday buffet, New Year&#8217;s Eve, Super Bowl Sunday: put twenty-four on a platter and they go before the dips do. Count on two or three per person, minimum. Good hot. Still fine cold the next day, which I honestly did not expect.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>\ud83e\udd53 What my mother made when we came in from outside We would come home from playing outside, frozen in winter, soaked in summer. My mother pulled out the bread, the bacon and the jar of cheese spread. Twenty-five minutes later there was a sheet pan of hot little squares &hellip;<\/p>\n","protected":false},"featured_media":8457,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_yoast_wpseo_focuskw":"cheese toast","_yoast_wpseo_title":"Mini croque monsieur: bacon and cheese toast bites","_yoast_wpseo_metadesc":"Brown bread, melted cheese and raw bacon baked into 24 bites. 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