Croque Monsieur

I love to watch cooking shows. One of my favorites is on YouTube and is called Laura in the Kitchen. She is so friendly and bubbly and makes THE BEST food. She explains everything so simply and encourages you to try it. I’ve learned a lot from watching her. One of her recent videos included the recipe for a sandwich called the croque monsieur. This looked easy but fancy and like something that my fiance would be very fond of.

I decided to give it a try.

Croque Monsieur Sandwich

The execution is easy, it just takes a while to complete every step.

I’m featuring Laura’s recipe here and just adding some of my own notes to it.

4 Slices of Honey Oat Bread or any bread of your choice, sliced about 1/2” thick

{I just use whatever loaf bread we have on hand}

1 Tbsp of Dijon Mustard

{We have a honey dijon mustard that also has a hint of horseradish}

1 Tbsp of Unsalted Butter

1 Tbsp of All Purpose Flour

3/4 cup of Milk

1/4 cup of Freshly Grated Parmiggiano

{I don’t measure this, just eyeball it}

A Touch of Freshly Grated Nutmeg

{We actually had this on hand so I used it – it does add a little something extra}

Salt and Pepper to taste

A few slices of Swiss Cheese

{three per sandwich to be exact}

A few slices of Thinly Sliced Ham

{This really depends on your taste buds}

About 2 Tbsp of Melted Butter

{I don’t ever measure this, just spread enough so that it covers both sides of the bread}

The Procedure {according to Frances}:

1. Pre-heat your oven to the broiler setting. Make sure that you have one rack as far down as it will go.

2. Get one large pan ready on your stove to medium heat. Also, prepare one small sauce pan for your mornay sauce.

3. Butter your bread on both sides and place in your large pan that should be warm. Keep on eye on this, but it will take a little while.

4. In your small saucepan, start your sauce. Place your 1 tablespoon of butter and 1 tablespoon of flour over low heat. Stir constantly until mixed together well and your roux is formed. Next, add in your 3/4 cup of milk, and stir until well combined. Add in your parmesean cheese, bringing your sauce from a bechamel to a mornay, and your salt, pepper and nutmeg. Stir together until thickened.

5. If your bread is toasted on both sides, set aside on a baking sheet that has been lined with aluminum foil {or a silpat}. It’s time to assemble. Put your mustard on one side of the bread {or both if you really like mustard!} then put one piece of swiss cheese, your ham and then another piece of swiss cheese and your other piece of bread. Now you can drizzle the sauce on top of your bread {really, it’s more like a drench} and place yet another piece of swiss cheese on top of the sauce.

6. Put your baking sheet in the oven on the lowest rack and leave for 5-7 minutes or until your cheese is brown and bubbly.

If you are like my fiance, you’ll want to add some fried eggs to the top of this {effectively change it from a croque monsieur to a croque madame}. You can do this while the sandwiches get all melty in the oven. 


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s