Recipe for a Classic Croque Monsieur Sandwich

These days we’re all about comfort food at The International Kitchen, and there are few sandwiches more comforting than a classic Croque Monsieur! We’re using Richard’s favorite croque monsieur recipe today.

The classic croque monsieur sandwich has been around in French cafes for over a hundred years and always combines a delicious mixture of ham and cheese. But from there the preparations can vary. Sometimes it is grilled, sometimes baked, sometimes fried in a frying pan. It can be dipped in egg, smothered with cheese, or, as in this case, coated with bechamel sauce.

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If you add a lightly fried egg to the top, the sandwich becomes a croque madame. It is equally satisfying and incredibly hearty!

Did you know? Proust’s famous A la Richerche du Temps Perdu (In Search of Lost Time) includes a reference to a croque monsieur (along with “oeufs à la crème”)?

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Croque Monsieur Sandwich

Adapted from Jake Cohen’s recipe (on the feedfeed website).

Serves 4
Prep time: 15 minutes
Cook time: 15 minutes
Cook method: Bake

Ingredients

• 3 Tbsp butter
• 1/4 cup flour
• 1 1/2 cups whole milk
• thyme sprig or a pinch of dried thyme
• rosemary sprig or pinch of dried rosemary
• 1 garlic clove, minced
• 3 cups grated Gruyere cheese
• 1/4 tsp nutmeg
• 8 slices hearty white bread
• 3/4 pound of sliced ham
• 1 Tbsp whole grain mustard

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Instructions:

1. Preheat the oven to 425 degrees and line a baking sheet with parchment paper.
2. Make a bechamel sauce. First, melt the butter and then whisk in the flour, cooking it to form a roux and to remove the flavor of raw flour, about 2-3 minutes.
3. Gradually whisk in the whole milk. Add the garlic and herbs, and cook, stirring constantly, over medium heat until the sauce has thickened (5-8 minutes). Remove the sprigs and add the nutmeg, then half the cheese. Season with salt and pepper to taste. Allow to cool slightly before assembling.
4. Spread some of the bechamel on both sides of each slice of bread. Place 4 slices on the baking sheet, then top with the ham. Spread a bit of mustard over the ham, then top with the remaining cheese, reserving a few tablespoons to sprinkle over the top of the sandwiches. Place the last 4 slices of bread on top, sprinkle the remaining cheese.
5. Bake for 15-18 minutes, or until bubbly and golden.

Enjoy!

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Search our blog for more chef interviews, recipes, and destinations features, including these other tasty sandwich recipes: Tartine Jardinière and Caprese Sandwich.

By Peg Kern

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