He’s Crusty & Cheesy, But You Will Love Croque Monsieur

 “America is a confirmed sandwich nation. Everywhere you go you find sandwich stands, sandwich shops, and nine out of ten people seem to stick to the sandwich-and-glass-of-milk or cup-of-coffee luncheon.” –  James Beard

Let’s talk about Croque Monsieur, essentially a grilled cheese sandwich with the addition of ham, and a very French name. Oh, and a blanket of creamy béchamel sauce with melted cheese.

Sound intriguing? It’s easy to make a great version of this classic sandwich at home.

Beloved by brunchers all over the world, the Croque Monsieur has a few simple ingredients. Select yours wisely, with quality in mind. Choose slices of freshly-baked French bread, Gruyère or Emmental (both excellent Swiss cheeses) and our Applewood Smoked Ham.

Recipe_Wild_Boar_Croque_Monsieur

Making Croque Monsieur

  1. First, toast the bread slices. Croque means crunch in French, and this step is crucial in providing that desired texture. Spread the bread with a little Dijon mustard and place ham and cheese slices between the bread slices. Lay the sandwiches on a sheet tray and pre-heat your broiler.
  2. Meanwhile, make the cheese sauce for the top of the sandwiches. You start by making a basic béchamel, or a thickened milk sauce. Do this by melting 2 tablespoons of butter in a skillet over medium-low heat. Add 2 tablespoons of flour. Stir to combine, then stir for 2 minutes to cook out any taste of flour. Slowly add 1 cup of milk, stirring continuously to avoid lumps. Let the mixture come to a simmer and cook for a couple minutes, or until thickened.

fotolia_27274222 BECHAMEL.jpg

  1. Turn this béchamel sauce into a cheese sauce by adding 1 cup of the same Gruyère cheese, grated. Stir until the cheese is completely melted and incorporated. Season the sauce to taste with salt, black pepper, and nutmeg. The sauce will be more than enough for two sandwiches.
  2. Ladle the finished cheese sauce on top of the sandwiches, covering the top of the bread entirely. Place the sandwiches under the broiler, about 4 inches from the heating element, and cook until the sauce is bubbly and golden brown and the cheese between the bread is melted. Serve immediately with a simple green salad.

Once you have mastered the Croque Monsieur, go one step further to achieve the Croque Madame!

Croque_Madame,_Paris_July_6,_2011
Croque Madame on a baguette, Paris. Photo Nicki Dugan, Flickr

Simply add a fried egg on top of the Croque Monsieur and you have the elegant variation. The Croque Madame is perfect brunch item, especially with a glass of champagne and fresh fruit.

Featured photo: Collective Nouns on Flickr. 

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