CROQUE MONSIEUR
My toasted sandwich masterclass will help you make the ultimate croque monsieur and croque madame. Our beloved French toasted sandwiches have been delighting taste buds since the early 1900s in Paris. These sandwiches may have started as a simple combination of bread, ham, cheese, and egg, but over time they've evolved to include a range of exciting ingredients. However, one component that's often overlooked and underappreciated is the bechamel sauce - a tragedy in the world of sandwiches! But fear not! My toasted sandwich masterclass will help you make the ultimate croque monsieur and croque madame. Take your toasted sandwich game to the next level. Learn how to make a bechamel sauce for your croque and also how to customize the sauce to your liking. Want to add a touch of spice? Go for it! Feeling fancy? Add some mushrooms or other ingredients to the mix!
INGREDIENTS
Makes 2 sandwiches, croque monsieur and croque madame
To make the béchamel sauce, you will need:
20 g / 1 tbsp of butter
20 g /3 tbsp of flour
250 ml /1 cup of full cream milk (whole milk)
Salt and pepper for seasoning
A pinch of grated nutmeg
A pinch of cayenne pepper
1 bay leaf
Half an onion
2 tbsp grated cheese
For the croque monsieur, you will need:
2 slices of toasted white bread (1.5 cm / 3/4 inch thick)
1 tbsp of plain butter (to spread on the bread)
2 tbsp of béchamel (one on each slice)
1 or 2 slice of good quality leg ham
Comté cheese or any other cheese you prefer, grated
For the croque madame, you will need:
2 slices of white bread (1.5 cm / 3/4 inch thick)
1 tbsp of plain butter (to spread on the bread)
2 tbsp of béchamel (one on each slice)
1 slice of good quality leg ham
Comté cheese or any other cheese you prefer, grated
1 fried egg
Salt and pepper for seasoning (optional)
MISE EN PLACE
To cook the croque monsieur in the oven, preheat your oven to 185°C / 365°F (with the top element on) for a fan-forced oven, or 200°C / 395°F (with the top element on) for a traditional oven.
Method
To make the béchamel sauce, melt the butter over low heat in a medium-sized saucepan. Add the flour all at once to create a roux and stir with a wooden spoon until combined into a paste. Cook for 2 minutes, then remove from heat and set aside to cool.
Meanwhile, in another medium-sized saucepan, combine the milk, onion half, bay leaf, salt, pepper, nutmeg, and cayenne pepper. Slowly bring to a light boil, stirring occasionally. Once the milk is warm, strain half of it over the cold roux and whisk to fully blend with the roux before adding the rest of the milk. Return the saucepan to medium heat and continue stirring constantly until the sauce comes to a boil.
Once the sauce begins to bubble, let it cook for 2 minutes, stirring a little faster to prevent bits from sticking to the bottom. Taste and adjust the seasoning to your liking, then remove from heat. Add the cheese to the sauce and incorporate until melted.
Toast the bread slices and then coat each slice with butter. Spread a spoonful of béchamel sauce evenly over two slices of toast, followed by a layer of ham and then cheese.
For the croque monsieur, close the sandwich and spread a layer of béchamel sauce on top, followed by a sprinkle of cheese. For the croque madame, spread some béchamel sauce on the underside of the second slice of toast and then close the sandwich.
Place the sandwiches in the oven and bake for 15 minutes.
Meanwhile, fry an egg for the croque madame.
Remove the sandwiches from the oven and place the fried egg on top of the croque madame. Serve and enjoy.