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Croque monsieur

Croque monsieur sandwich

Croque monsieur

Name: Croque monsieur
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 2
Ingredients: 4 slices from a white sourdough or crusty white; 20g butter melted; 1 tsp Dijon mustard; 100g grated gruyère; 4 thin slices of great smoked ham; 125ml milk; 125ml cream; 1 garlic clove crushed; 2 bay leaves; 1 small onion chopped; 20g butter; 20g plain flour; 1 heaped tsp Dijon mustard; fresh nutmeg grated; 1 tsp Dijon mustard; 1 tbsp mayonnaise

Emma Freud

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Serves 2

More effort

Prep: 20 mins

Cook: 30 mins

A star rating of 4.6 out of 5.34 ratingsRate

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Master the croque monsieur with soft sourdough, gruyère, smoked ham and creamy mustard mayo. You'll relish every mouthful of this brunch classic.

Nut-free

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Ingredients

Nutrition

Units:

MetricUS

For the sandwich

4 slices from a white sourdough

or crusty white
20g butter

melted
1 tsp Dijon mustard
100g grated gruyère
4 thin slices of great smoked ham

For the béchamel sauce

125ml milk
125ml cream
1 garlic clove

crushed
2 bay leaves
1 small onion

chopped
20g butter
20g plain flour
1 heaped tsp Dijon mustard
fresh nutmeg

grated

For the mustard mayo

1 tsp Dijon mustard
1 tbsp mayonnaise

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Nutrition: Per serving

kcal876
fat62g
saturates31g
carbs46g
sugars6g

low
fibre2g
protein31g
salt3.7g

Method

step 1

First, make a perfect béchamel sauce. Put the milk, cream, garlic, bay leaves and onion in a small pan over a medium heat and stir together. Heat until nearly boiling, then turn the heat off and leave for 10 mins to infuse. Pass the liquid through a sieve and discard the bay and onion.
step 2

Melt the butter with the flour in another pan and cook over a gentle heat until it smells biscuity. Gradually whisk in the warm milk and bring to a gentle boil, stirring regularly, then add the Dijon mustard, a little grating of fresh nutmeg and some seasoning. It should be a lovely thick creamy sauce with a deep flavour.
step 3

Brush the slices of bread with melted butter. Place them on a baking tray and toast one side under a grill, buttered-side up, until golden. Take them out and heat oven to 220C/200C fan/gas 7.
step 4

Turn the bread over and spread each slice with a thin layer of Dijon, followed by a layer of the béchamel. Cover the sauce with grated gruyère, and then a slice of ham. Form the slices into two sandwiches, spread a thin layer of the sauce over the top slice and sprinkle more gruyère on top. Put the sandwiches in the oven and bake for 10-15 mins or until golden. Mix the mustard and mayo together and serve alongside.

Recipe from Good Food magazine, August 2017

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A star rating of 4.6 out of 5.34 ratings

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