Croque Monsieur

Nour Kay
by Nour Kay
1 Sandwich
45 min

Do you ever look up the best restaurant for a certain food but end up making it yourself so you don’t get disappointed? 🤓


This is a Croque Monsieur that I ended up creating myself to make sure it has all I want: a good béchamel and good goey melty cheese. Served hot on fresh bread.



For those who don’t know what that is, think of it as the refined French version of the classic North American grilled ham & cheese sandwich.

Recipe details
  • 1  Sandwich
  • Prep time: 15 Minutes Cook time: 30 Minutes Total time: 45 min
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Ingredients
For the Croque Monsieur
  • Half a baguette or 2 slices of toast bread
  • 2 generous tbsp of butter
  • 4 slices cheese (any type works, I use 2 slices of each emental swiss and mozzarella)
  • 2 slices black forest ham
For the Bechamel
  • 1 cup milk
  • 3 tbsp butter
  • 1 tbsp flour
  • 2 star anise
  • 2 garlic clove
  • 2 bay leaves
  • 1 shallot
  • 1 tsp of each: salt, pepper, nutmeg
Instructions
Prepare your Bechamel
Infuse milk with star anise, garlic, shallot, bay leaves. Simmer then drain.
in a sauce pan over medium heat, melt 3 tbsp butter then add flour and whisk to combine.
Slowly incorporate milk and keep whisking to avoid lumps. Add salt, pepper, nutmeg.
Build your Croque Monsieur
Preheat oven at 400F. Open up the baguette. You can also use 2 slices toast bread.
Spread bechamel on both sides.
Layer slices of ham and cheese on one side
Close baguette and add about 1 tbsp of butter on the outside (optional)
In a pan, toast the croque monsieur for 2 minutes on each side
Turn off stove, spread 1 tbsp of bechamel on the outside of the baguette
Put the baguette on a baking sheet, and bake in the oven for 4 min at 400F.
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