French Cuisine | Croque Monsieur.
A croque monsieur is a classic French sandwich that is basically a cross between a ham and cheese and a grilled cheese. This rich and savory dish is best when enjoyed with a knife and fork. Of course, it also pairs perfectly with a glass of your favorite French wine. Perfect for a delicious breakfast or brunch recipe.
Ingredients for croque monsieur:
4 Slices Rustic Bread Sourdough, Brioche or sliced white bread
4 – 6 slices of Ham
1 cup gruyère cheese (shredded)
1/4 cup / 32g Parmesan (grated)
1 tablespoon Dijon Mustard
1 cup onions chopped or caramelized (optional)
Ingredients for Béchamel Sauce:
2 tablespoons Butter (unsalted)
2 tablespoons Flour all-purpose
1 cup Milk
1/8 teaspoon ground nutmeg (grated)
1/8 teaspoon salt
1/8 teaspoon ground pepper
2 tablespoons dijon mustard
Béchamel RECIPE:
Make the Béchamel (can be done ahead):
In a small saucepan, scald the milk over medium heat. Keep it warm over very low heat. (Watch carefully, as milk can boil up and and over really quickly). Remove from heat and set aside.
In a medium saucepan, melt the butter over medium heat until foaming.. Add the flour and cook, stirring constantly with a wooden spoon for 1-2 minutes until bubbling. Don’t let the mixture brown. Slowly add the hot milk to the butter/flour mixture, whisking constantly in a steady stream until smooth and thickened, about 2-3 minutes. Remove from heat and stir in the nutmeg, salt and pepper. However, the sauce does take a little longer to come to a boil than if you added hot milk.
If not using right away, transfer to a bowl, allow to cool slightly, then cover with plastic wrap and refrigerate. Béchamel will keep in the fridge for 4-5 days.
Croque Monsieur Recipe:
Preheat the oven to 400°F.
Lightly butter all the slices of bread.
Slather each slice with Dijon mustard.
Spread slices with a little béchamel.
Top with the onion (if using).
On each slice of bread, sprinkle a generous amount of gruyère. Arrange the ham and sprinkle some more cheese.
Top with a second slice of bread, mustard side down.
In a griddle cook until the bread is toasted and cheese is leaking out and bubbling.
Place toasts on a baking sheet. Spread béchamel over the top and sprinkle each sandwich with the Parmesan cheese.
Transfer to oven and bake in the preheated oven for 10 to 15 minutes until golden brown.
Serve immediately with green salad.
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