Croque monsieur- The king of sandwiches

There are many sandwhiches in the world, there are some that are plain, chewy and flavourless, two soggy pieces of cardboard and some limp lettuce. We often hear a groan when the word :"sandwich" is mentioned but readers, don't be misinformed, this croque monsieur will break the norms and put those soggy lettuce ones to shame.

Croque monsieur is really just a fancier, more gourmet verison of the classic ham cheese grilled sandwich. It originated from french cafes in the 1960's and has been the rage ever since. It is important to use good quality ingreadients in your croque monsieur. This doesn't mean robbing the bank to buy a small wedge of cheese imported from france (but if you can, do it), you just need to use good quality ingredients that don't taste bad. For example, I wouldn't recomend using budget white bread and processed cheese, but anything else is fine.

This recipe is really classic, ham cheese grilled sandwich with bechamel sauce on top. I didn't really vamp it up or anything because it's one of those recipes that are just fine as it is.

Serves 1

Bechamel sauce
1 tsp flour
1 tsp butter
1/3 cup whole milk
1/4 cup mozeralla
salt, pepper to taste
2 slices sourdough bread/good quality toast bread
few slices emmental, brie or mozeralla, or your favourite cheese, if you're using shredded, I would recomend a good handful, enough to satisfy your cheesy desires
few slices of ham, I used chicken
butter to spread on bread

1Preheat oven to 180 degrees
.For bechamel, use a small saucepan over medium low heat. Melt butter then stir in flour. Cook the roux for 1-2 minutes, to cook out the raw flour taste
2.Meanwhile, heat the milk in microwave until warm, 30-40 secounds
3.After 1-2 minutes, remove saucepan from heat and add to the milk to the roux gradually, whisking it with a whisk
4.Cook the sauce until a little thick and golden on the top
5.Remove from heat, add cheese and season
6. Butter both slices of bread, place in a pan and bake in oven for 3 minutes
7. After 3 minutes, the bread should be golden and buttery. On one side, spread with mayo, top with ham and cheese, just like how you would assemble your sandwich. Top with remaining slice of bread.
8.Spread bechamel ontop of sandwich, spoonful at a time. I recomend adding a little bit more cheese on top, but that's entirely optional.
9.Set you oven to grill, gas mark 7. Put the oven rack on top shelf. Place your pan on the shelve at grill for 5-10 mintues until golden and bubbly.
10.Take it out and eat it!, serve with a simple salad if desired, or if you're like me, put some avocado on the side because you just have to eat your avocado with everything.



About me

Hi I'm Cindy.