A croque-monsieur is a hot ham and cheese grilled or broiled sandwich. This is an affordable Parisian classic which originated in France as a fast-food snack served in cafés and bars. More elaborate versions come coated in a Mornay or Béchamel sauce. This is one of the more elaborated recipes which calls for a
béchamel sauce.
The ingredients used in this recipe:
- 4 slices bread, from a rustic round loaf
- 1/4 pound ham or chicken, sliced thin
- 1/4 pound Gruyère or Beaufort cheese, thinly sliced
- 1/2 cup grated Gruyère or Beaufort cheese
- 1/8 cup Dijon mustard
- butter for spreading
For the béchamel sauce:
- 1 Tablespoons unsalted butter
- 1 Tablespoons flour
- 1 cups whole milk
- salt, pepper, nutmeg and cayenne pepper to taste
or use a pre-made béchamel sauce mix.
The Method of Preparation:
To make the béchamel sauce:
1. Melt butter in small saucepan just until it just starts to bubble. Add flour and cook, stirring constantly until smooth, but not brown.
2. Whisking constantly, add the milk, continuing to cook until thick.
3. Remove from heat and add the seasonings. Transfer to a bowl and cover by placing a piece of plastic wrap directly on the surface of the sauce.
Preheat the broiler and have a griddle or skillet ready.
5. Spread the mustard on one side of the bread. Top with ham or chicken and cheese and cover with remaining bread.
6. Generously butter both sides of the bread. Place sandwiches on hot griddle or skillet and cook about 3-4 minutes or until golden brown on both sides.
7. Transfer the sandwiches to a broiler pan or baking sheet. Spread some of the béchamel on top of each sandwich and then top with the grated cheese. Broil about 2 minutes or until the top is golden and the cheese has melted. Serve immediately.