Making a great Croque Monsieur sounds simple (and it is), but to make one of high quality like Jacques Pepin or Julia Child request a few things that every home chef should realize – and not all do.
Let’s talk a little about the ingredients: a croques monsieur is essentially a fancy ham and cheese sandwich, but the main three components (bread, ham, cheese) must be of high quality. If not, the sandwich isn’t going to be a true croques monsieur.
First, croques monsieur isn’t made on Wonderbread. It’s made out of high-quality artisan bread, something that has a nice crunch and will heat well in a little butter. On top of that, you simply must have gruyere cheese. There is no substitute.
For the ham, get a high-quality ham that isn’t too sweet. Something like a honey ham throws the taste off of a bechamel to me, so I prefer just a regular type off Boar’s Head ham.
From there, the steps are easy to make a delicious and easy croques monsieur just like Julia Child!
Ingredients
4 slices good-quality, artisan bread
4 oz. gruyère cheese
4 oz. deli ham
a little butter
Dijon mustard (optional – my personal touch)
Bechamel sauce
Preparation
Preheat a large skillet or grill pan on the stove over medium heat.
Make sandwiches by laying down a layer of cheese to taste, then ham to taste on one slice, spread a little Dijon mustard on the other; close up to make the sandwich, then butter both outside surfaces well. Fry in the pre-heated pan until the bread is nicely toasted and golden around the edges on both sides.
It’s a nice touch to trim off the crusts and cut in half before plating. This is traditionally served with pommes frites and a light salad with vinaigrette on the side, but the sandwich should be lightly covered with a delicious Bechamel Sauce.
Place on a grill tray or place in the over for 5 minutes, or until bechamel is nice and brown, and bubbling.
Make your own Bechamel Sauce quickly and easily with our recipe!
Croque Monsieur
Ingredients
- 4 slices good-quality artisan bread
- 4 oz. gruyère cheese
- 4 oz. deli ham
- a little butter
- Dijon mustard optional – my personal touch
- Bechamel sauce
Instructions
- Preheat a large skillet or grill pan on the stove over medium heat.
- Make sandwiches by laying down a layer of cheese to taste, then ham to taste on one slice, spread a little Dijon mustard on the other; close up to make the sandwich, then butter both outside surfaces well. Fry in the pre-heated pan until the bread is nicely toasted and golden around the edges on both sides.
- It’s a nice touch to trim off the crusts and cut in half before plating. This is traditionally served with pommes frites and a light salad with vinaigrette on the side, but the sandwich should be lightly covered with a delicious Bechamel Sauce.
- Place on a grill tray or place in the over for 5 minutes, or until bechamel is nice and brown, and bubbling.
- Make your own Bechamel Sauce quickly and easily with our recipe!
