Croque Monsieur
French toasted ham-and-cheese sandwich elevated by a layer of béchamel and a generous grating of gruyère on top, baked or grilled until bubbling and golden. Add a fried egg on top and it becomes a Croque Madame.
Overview
A quick béchamel goes onto two slices of bread, ham fills the middle, more béchamel and grated gruyère pile on top. Bakes in a hot oven until the cheese melts into a deep golden crust.
Ingredients
Béchamel
- 30 g unsalted butter
- 30 g plain flour
- 300 ml whole milk (warm)
- A grating of nutmeg
- 1 teaspoon Dijon mustard
- salt
- pepper
Sandwiches
- 8 thick slices good white bread (sourdough or pain de mie)
- 30 g unsalted butter (softened, for outside)
- 8 slices good ham
- 200 g gruyère cheese (grated)
- 50 g parmesan cheese (grated)
Method
Stage 1 - Béchamel
- Melt the butter in a pan; whisk in the flour; cook 1 minute.
- Add the warm milk gradually, whisking until smooth and thickened.
- Stir in the nutmeg, mustard, salt and pepper.
Stage 2 - Assemble
- Heat the oven to 220°C (200°C fan).
- Butter four slices of bread on the OUTSIDE; place butter-side down on a baking tray.
- Spread a tablespoon of béchamel on the inside of each.
- Add 2 slices of ham, then a sprinkle of gruyère.
- Top with the remaining bread; butter the outside top.
- Spread the rest of the béchamel generously over the top of each sandwich.
- Cover with the remaining gruyère and parmesan.
Stage 3 - Bake
- Bake for 10-12 minutes until deep golden and bubbling.
- Rest 1 minute before plating.
Stage 4 - Serve
- Serve immediately while the cheese is still molten.
- With a sharp dressed salad alongside.
Notes
- Stale bread is fine: Soaks up the béchamel without going soggy. Fresh bread can also work; just slice thick.
- Mustard in the béchamel: A small amount; it deepens the cheese flavour without making it taste of mustard.
- Croque Madame: Top each finished sandwich with a runny fried egg before serving.
Storage
- Best fresh from the oven. Doesn't reheat well; bread goes leathery.
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