Croque Monsieur
A ham and cheese toastie that went to finishing school: bechamel inside, more cheese on the roof, grilled until the top looks slightly dangerous. This is the sandwich other sandwiches aspire to.
- Total time
- 14 min
- Serves
- 2
- Effort
- Easy
What you need
Written for 2 — nudge the counter and the numbers follow.
0 of 8 in the basket.
How you make it
Melt the butter in a small saucepan over medium heat, whisk in the flour and cook 1 minute until it smells biscuity.
Pour in the milk in three goes, whisking hard after each, and cook 3 to 4 minutes until thick enough to coat a spoon. Stir in the mustard, nutmeg, salt and a third of the cheese, then take off the heat.
Heat the grill to high and lightly butter one side of each bread slice. Toast all four under the grill, buttered side up, for about 1 minute until pale gold.
Turn two slices over, spread with bechamel, add the ham, a little cheese, then close with the remaining slices, toasted side up.
Spread the rest of the bechamel over the tops and blanket with the remaining cheese.
Grill 12cm from the element for 3 to 4 minutes until browned and bubbling, then rest 1 minute so the molten cheese does not take the roof of your mouth off.
Read all that and thought “absolutely not”?
Completely fair. Croque Monsieur is sitting in the French kitchen right now, it costs nothing, and it will never arrive.
Order it insteadMore from the French kitchen
Butter, patience, and a slightly smug finish.