Classic Croque Monsieur Recipe
This Classic Croque Monsieur Recipe is easy to prepare and is a taste emersion right to the middle of Paris. For this recipe you can use any type of ham; so by all means, feel free to use any leftovers that you may have from this Easter.
This Classic Croque Monsieur Recipe is easy to prepare and is a taste emersion right to the middle of Paris. For this recipe you can use any type of ham; so by all means, feel free to use any leftovers that you may have from this Easter.
- Carbohydrate 5.78472812584402 g
- Cholesterol 13.6257812486256 mg
- Fat 5.16192031229765 g
- Fiber 0.341999998514904 g
- Protein 2.65144843946705 g
- Saturated Fat 2.9649837494389 g
- Serving Size 1 1 Serving (75g)
- Sodium 109.585156442605 mg
- Sugar 5.44272812732911 g
- Trans Fat 0.453141562539405 g
- Calories 79 calories
Step-by-step
- Heat up your milk either in a saucepan or microwave but make sure it is not boiling.
- In a frying pan, melt the butter. Once melted, add flour and whisk well. Start adding warm milk gradually until all milk is incorporated and the sauce is smooth and thick.
- Season the sauce with salt, pepper and nutmeg. Set aside.
- Lightly toast your bread for a few minutes in a toaster oven. Once toasted spread mustard on one slice of the bread and add ham and cheese on the other slice. Put the slices together and repeat with the remaining bread.
- Spread about 2 tablespoon of the béchamel sauce on top of each sandwich, add a little bit more shredded cheese and place in the toaster oven for few minutes until the cheese starts to melt.
- Change the settings to broiler and broil the sandwich until the sauce is bubbly and golden (for about 30 seconds). Remove from the toaster and cut in half. Enjoy.
Gruyère provides the defining savory structural element of any authentic croque monsieur, melting into a stretchy blanket that binds the entire sandwich together. Originating in French cafés around 1910, this grilled ham and cheese sandwich evolved from bistro culture as a practical method for repurposing leftover holiday roasts and day-old loaves. Transforming stale bread requires structural integrity, which is why lightly toasting rustic sourdough or brioche in a toaster oven before assembly prevents the crumb from turning soggy under the weight of the dairy.
Building the Mornay-style topping begins with a foundational roux where equal parts flour and melted unsalted butter cook for roughly one minute to eliminate raw starch flavors before warm milk enters the pan. Whisking continuously ensures a smooth emulsion, and incorporating freshly grated nutmeg counters the richness of the cheese. Spreading Dijon mustard directly onto the interior crumb introduces an acetic sharpness that cuts through the heavy fat content of both the gruyère and the thick-cut ham slices.
Finishing the sandwich under a high broiler setting for approximately thirty seconds caramelizes the dairy proteins into a blistered, golden crust. Pairing this heavy bistro classic with a crisp green salad tossed in a sharp vinaigrette provides necessary acid balance to cleanse the palate between rich bites.
