France Croque Monsieur (Grilled Cheese Sandwich)
With a distinctly French name that translates as “gentleman crunch,” it is hardly surprising that the croque monsieur rose to prominence as a quick bar snack for the wealthy. Often considered the original fancy grilled cheese sandwich, the croque monsieur can either be pan-fried or broiled to achieve a full melt on the cheese and the namesake crunch in the bread. Tales about its origin include waitstaff leaving a sandwich on a hot radiator and accidentally melting the cheese before serving it to a very impressed customer. Though rich and comforting, this dish exhibits all the minimalism of French cuisine with its deliciously simple flavor combinations and no-frills presentation. Recipe Servings: Makes 2 sandwiches
Ingredients
- Béchamel sauce
- 2 Tbsp (30 g) butter
- 2 Tbsp (16 g) plain white flour
- 1 cup (240 ml) whole milk
- 1 tsp (pinch) of ground nutmeg
- 1 bay leaf
- Sandwich
- 4 slices firm white sandwich bread
- 4 oz (115 g) thinly sliced ham
- 4 oz (115 g) sliced Gruyère cheese
- 1 Tbsp (15 g) melted butter
- 1/4 cup (30 g) grated Gruyère cheese
Directions
- Béchamel sauce:
- Gently melt the butter in a saucepan.
- Add the flour and stir until the mixture begins to thicken.
- Gradually whisk in the milk and add the nutmeg and bay leaf.
- Bring the sauce to the boil and whisk constantly until it thickens.
- Season to taste with salt and pepper and set aside.
- Sandwich:
- Place 2 pieces of bread on a hot broiler.
- Alternate layers of sliced ham with Gruyère cheese on top of the bread.
- Top the sandwiches with 2 more slices of bread.
- Smear both sides of the sandwich with melted butter and place them into a hot frying pan over medium heat.
- Cook the croque monsieur until each side is golden brown.
- Line a baking sheet with parchment paper and move the sandwiches onto it.
- Spoon the béchamel sauce over the sandwiches and sprinkle on the grated cheese.
- Broil the sandwiches until the cheese melts. Serve hot.
Notes
When the sandwich is topped with a fried egg, it is known as a croque madame. Other common variations include the croque poulet, with chicken filling, and the croque provençal, made with tomato.Copyright © 1993—2024 World Trade Press. All rights reserved.