Croque-Monsieur taken from my old bistro

Croque-Monsieur

This Croque-monsieur is rich, creamy and crunchy. Somewhat like a fancy grilled cheese sandwich or a ham and cheese toastie. It’s a little more hassle to whip up because of the béchamel sauce, which adds that creaminess. However that is optional in this recipe. You can skip that out and still make a delicious sandwich.

The Origin 

Croque-monsieur originates in France and is used as a snack in French cafés and bars. It’s a baked or fried ham and cheese sandwich with bechamel sauce. The sandwich had its first appearance on a Parisian café menu in 1910. An alternative version is the Croque-Madame which is topped with a fried egg.

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Croque-Monsieur

This Croque-monsieur is rich, creamy and crunchy. Somewhat like a fancy grilled cheese sandwich or a ham and cheese toastie. It's a little more hassle to whip up because of the béchamel sauce, which adds that creaminess. However that is optional in this recipe. You can skip that out and still make a delicious sandwich.
Prep Time10 mins
Cook Time25 mins
Course: Breakfast, Brunch, Snack
Cuisine: French
Keyword: Grilled Sandwich, Toastie
Servings: 4 People
Cost: £4.5

Equipment

  • Small Saucepan
  • Large Sauté Pan

Ingredients

  • 8 slices of firm white bread
  • 8 Thin slices of good quality ham
  • 200 g Gruyère or Emmental finely sliced or grated
  • 4 tsps Dijon mustard
  • 4 knobs of Butter for cooking

Béchamel Sauce (Optional)

  • 30 g Butter
  • 30 g Flour
  • 300 ml Milk
  • Sea salt

Instructions

  • Preheat your oven to 200c

Béchamel Sauce (Optional)

  • Melt the butter in a small saucepan over a medium heat. Add the flour and mix to make your roux, cook for 2-3 minutes mixing constantly to make sure there are no lumps. Whisk in a little of the milk at a time, stirring continuously until you have incorporated all the milk. Then bring to boil, remove from the heat, season with salt and then cover in cling film until ready to use.

Assemble

  • Lay out 4 slices of bread on a board, thinly spread Dijon all the way to the edges. Then add ham and Gruyère, place the remaining slices on top to make 4 sandwiches.
  • Melt butter in large frying pan and add 2 sandwiches and fry each side for 2-3 minutes until golden brown. Once ready take off and place on a baking tray. Repeat this method until all sandwiches are finished.
  • Once all the sandwiches are fried and on the baking tray spread a layer of bechamel to the edge of each sandwich then top with Gruyère. Bake at 200’c for 4-5 minutes or until the cheese has melted.

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