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Recipe: How to make a classic Croque Monsieur

Last updated on: July 20, 2019 14:27 IST

Chef Manish Kusumwal, corporate chef, Keys Hotels shares his recipe for the classic French sandwich.

A toasted and baked ham and cheese sandwich, Croque Monsieur finds its origin in French cafés and bars. 

A quick snack, it's heavy enough to be considered as a meal.

Ingredients

For the Béchamel sauce

  • 2 tbsp butter (plus more for toasting bread in the pan)
  • 2 tbsp flour/maida
  • 1 cup warm milk
  • A pinch of nutmeg

For the sandwich

  • 4 thick slices of white bread
  • Dijon mustard
  • 4 slices ham (preferably pork ham, but you can also use chicken ham)
  • 4 slices Gruyere cheese, sliced (can be replaced with a good cheddar, grated or sliced)
  • 50 gm Gruyere cheese, shredded (can be replaced with cheddar)

Method

For the Béchamel sauce

  • In a small, heavy-bottomed pot, melt the butter over medium-high heat. Once it starts to bubble and foam, add the flour and whisk for another 30 seconds, stirring continuously.
  • Add the warm milk and stir until smooth. Finish with nutmeg.

For the sandwich:

  • Spread Dijon mustard on one side of each slice of bread.
  • Apply the Béchamel sauce generously and evenly on two bread slices.
  • Top the slices with even amounts of the ham and cheese. Then place the other two slices of bread on top to make the sandwiches.
  • In a large skillet or a nonstick pan, melt another tbsp of butter. Add each sandwich and lightly brown on both sides. It should be slightly crispy.
  • Place the sandwiches on a sheet pan and top with the Béchamel sauce.
  • Pre-heat the broiler at 425°F. Top each sandwich with grated Gruyere and place under the broiler until golden brown. Serve hot.

Tip: Once you have made this sandwich, you can take it a notch higher by making it a Croque Madame by adding a poached or a fried egg on top.

 What's your favourite snack? Tell us about it in the messageboard below.

Chef Manish Kusumwal
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