Croque Monsieur
A taste of France… from Home!
A French Twist
Known as a jaffle in Australia, a toastie in the UK, and a grilled sandwitch in the USA, this classic meal is also popular in France — but with a twist: bechamel sauce.
Although traditionally filled with ham and Gruyere cheese, many variations have appeared around France and include chicken, smoked salmon, tomato or potato. A popular variation called croque madame is made with the same fillings but is topped with a fried egg.
Prep Time: 5min
Cook Time: 25min
Total Time: 30min
Serves: 1
Ingredients
- 2 Tablespoons butter
- ½ Tablespoon flour
- ⅓ cup milk
- a pinch of nutmeg
- 2 thick slices of bread
- a couple slices of quality ham
Ideally use French ham or Paris ham, which is wet-cured, unsmoked, but fully cooked
- a slice of Gruyere cheese
If you can’t fine Gruyere cheese, try Comte, Fontina Val d’Aosta, Jarlsberg or Swiss Emmental
Method
Step 1
Preheat a two-sided electric grill on medium-high to high for about 20 minutes, or preheat the oven to 150 degrees celsius (or 300 fahrenheit) and preheat a cast-iron skillet on top of the stove for about 5 minutes.
Step 2
Bechamel sauce: In a small saucepan over medium heat, melt ½ tablespoon butter.
Step 3
Bechamel sauce: Add flour into the saucepan and whisk vigorously for 1 minute.
Step 4
Bechamel sauce: Slowly whisk the milk into the saucepan until smooth. Bring to a boil, and cook until thick. Remove from heat, add nutmeg and season with salt and pepper to taste.
Step 5
Bechamel sauce: Remove sauce from heat, add nutmeg and season with salt and pepper to taste.
TIP: MAKE AHEAD
The bechemel sauce can be made in advance. No need to reheat as we’ll cook it with the bread next.
Step 6
Spread two slices of bread generously with bechemel sauce. Lay ham and cheese ontop of one; then cover with the second slice of bread.
Step 7
In a small saucepan, melt remaining the 1 ½ tablespoons butter. Brush the sandwiches on both sides with butter, making sure that the edges are well covered.
Step 8
If you’re using a two-sided grill, place cheese-side down, close the grill and cook until the bread is toasted dark and cheese is leaking out and bubbling.
If you’re using a skillet, place sandwich cheese-side down and cook on stove top until well browned, then turn and brown again. Transfer skillet to oven, and bake until heated through and cheese is bubbling.
Step 9
Enjoy! If you want, top with a fired egg to turn into a croque madame.
Recipe inspired by NTY Cooking