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Croque monsieur

Croque monsieur

As Raymond Blanc says, the British adore their sandwich; the Americans love their burger. The croque monsieur is the French equivalent: a cherished, cheese-laden comfort food that’s been served in cafés and bistros for more than a century. Enjoy his version here.

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  • Makes2
  • CourseLunch
  • Prepare15 mins
  • Cook35 mins
  • Total time50 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

Ingredients

  • 80g No.1 Comté AOP, grated
  • 150g extra mature Cheddar, grated
  • 4 slice/s sourdough or rye bread
  • 160g pack Unearthed French Torchon Ham
  • ¼ x 20g pack chives, finely chopped (optional)

Bechamel

  • 15g unsalted butter
  • 15g plain flour
  • 150ml whole milk
  • ½ tbsp Dijon mustard
  • 30g extra mature Cheddar, grated

Method

  1. For the béchamel, in a saucepan over a medium heat, melt the butter, add the flour and stir with a spatula to form a paste (known as a roux). Continue to stir and cook for 2-3 minutes. Remove the pan from the heat, pour in the milk and stir with a balloon whisk to blend well. Return the pan to the hob and increase the heat to high, whisking constantly. Once the sauce has thickened, reduce the heat and let it simmer gently for 1-2 minutes until it becomes a silky-smooth béchamel.

  2. Remove the pan from the heat and stir in the mustard and 30g grated Cheddar. Season if needed; set aside (you can cool and chill at this point for up to 24 hours).

  3. When ready to make the croques monsieurs, preheat the grill to medium-high and the oven to 200°C, gas mark 6. In a bowl, mix together the Comté and 150g Cheddar. Arrange the bread on a baking tray and toast 1 side under the grill (2-3 minutes).

  4. Line the baking tray with baking parchment. Spread about 1 tbsp of béchamel sauce on the untoasted side of 2 slices of bread. Sprinkle ½ of the grated cheese mixture on top. On the other 2 slices, arrange the ham on the untoasted side, folding the slices as necessary to fit. Sandwich the bread slices together, toasted sides facing outwards. When you have made both sandwiches, spoon the rest of the béchamel over the top of each. Sprinkle with the remaining grated cheese and bake for 20-25 minutes, or until they are golden and cooked to your liking. Cut each sandwich in ½, sprinkle with the chives, if using, and serve.

And to drink...

For the croque monsieur, try BRLO Helles Lager* which has a floral bitterness to cut

through the richness of the cheese and béchamel.

(*Available in selected stores)

Nutritional

Typical values per item when made using specific products in recipe

Energy

4,112kJ/ 985kcals

Fat

59g

Saturated Fat

36g

Carbohydrates

48g

Sugars

6.7g

Fibre

3.7g

Protein

63g

Salt

4.7g

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