Croque-Monsieur

Name: Croque-Monsieur
Total time: 30 min
Yield: 2
Cuisine: French
Ingredients: 4 White sandwich bread, thick slices; 4 slices Cooked ham, good slices; 150 g Gruyère or Comté, grated; 40 g Butter; 30 g Plain flour; 300 ml Whole milk; 1 tsp Dijon mustard; 1/4 tsp / to season Nutmeg, salt and white pepper

Ham and cheese between two slices of bread, painted with béchamel and grilled until the top blisters — a café sandwich that stops being a sandwich the moment the white sauce goes on.

แหล่งที่มา

สูตรโดย French home kitchens · 🏺 ดั้งเดิม · Everyday French household cooking — the food that exists in every region before anyone calls it cuisine

Paris · grilled ham and cheese with béchamel — An ownerless traditional dish, so no cook is credited. The cited article confirms the croque-monsieur as a French baked or fried ham and cheese sandwich, that it first appeared on Paris café menus around 1910, and that a version topped with an egg is called a croque-madame. The béchamel thickness, the toast-first step and the grilling distance are this book's own.

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วิธีทำ

Melt the butter, stir in the flour and cook 2 minutes without letting it colour.
Add the milk a splash at a time, whisking smooth after each, until you have a thick sauce that holds a line when you draw a spoon through it. Season with mustard, nutmeg, salt and pepper.
💡 Thicker than you would make for a lasagne. A loose béchamel soaks into the bread and steams it; a thick one sits on top and browns.
Toast all four bread slices lightly on both sides first.
💡 Toasting first is what stops the middle going soggy. It costs two minutes and it is the difference between a croque-monsieur and a wet sandwich.
Spread a thin layer of béchamel on two slices, lay on the ham and half the cheese, and close with the other slices.
Spread the rest of the béchamel thickly over the tops and sides, and heap the remaining cheese on.
Grill 6–8 minutes, 12 cm from the element, until brown and bubbling. Eat immediately, with a knife and fork.

💡 เคล็ดลับ

Put a fried egg on top and it becomes a croque-madame — the name is said to come from the egg sitting like a woman's hat. Same sandwich, one addition, different word.
It appeared on Paris café menus around 1910, and Proust mentions it. It has been fast food for over a century and there is no older, purer version to be faithful to.