Saturday morning we were catching up with Masterchef The Professionals, and they were making Croque Monsieur. After about 30 seconds of looking at gooey, oozy Croque Monsieur on my telly, we were heading to the shop for ingredients.
I shared a quick snap on Instagram and have had hundreds (12) requests for the recipe, so here ya go!
As always I didn’t use measurements, because I don’t cook like that (it’s annoying, I know). I’ve grabbed the measurements for the béchamel sauce from a BBC Good Food recipe so it will be a bit easier if you’ve never made one before. It’s so easy though, it sounds complicated but once you’ve nailed it you’ll never be buying jarred lasagne sauce or just grating cheese on to pasta and calling it mac’n’cheese again! Basically whatever measurement your start with it’s all about the consistency from there, if you use to much butter to begin with you’re just going to have a vat of béchamel which I see no problem with!
Some good bread, sour dough would be the dream
Good quality ham, I like smoked
Milk (soya does work fine too)
Butter (we pretty much used a whole block)
- Preheat the oven to around 180º, get a deep, non-stick, heavy-bottomed pan, a small milk pan, and a frying pan ready.
- Put about 150ml of milk on to warm – make sure it doesn’t boil. Chuck a bay leaf and a few cracks of black pepper in too.
- Make the béchamel sauce, melt about 30g of butter in your pan. Once fully melted add 30g of plain flour bit by bit. Each time you add a little stir thoroughly. You should end up with a soft-dough-like consistency that stirs into a ball. If it’s too wet add a little more flour, if it goes to dry add a little more melted butter.
- SLOWLY add the warm milk (without the bay leaf) to your butter and flour. Each time stirring throughly until there are no lumps left. You should have a thick white sauce, the consistency is up to you but you want it to remain fairly rigid when making your sandwich. It’s easier to make it looser, not as easy to make it thicker, so go steady! Add a teaspoon of French mustard and a pinch of black pepper and salt.
- Start constructing your sandwich. Spread a good layer of French mustard on to BOTH slices of your sandwich and top the bottom side with a thick layer of béchamel. Then layer ham and grated gruyère, then top with the other slice.
- In your frying pan melt too much butter. Once melted gently lower the sandwich in to toast the bread. After about a minute flip over and toast the other side.
- While the underside is toasting, add another layer of béchamel on to the top, and add a sprinkle of grated gruyère.
- Whack the sandwich in the oven for ten minutes or so, I finished it off under the grill but honestly that was for vanity for an Instagram photo.
- Eat. Enjoy. Realise you didn’t need a whole sandwich because dear GOD it is filling!
Honestly, I’m not sure this made all the sense. Maybe I should start making notes when I cook… I just never think anybody will be interested oh hi imposter syndrome!
Anyway, if you make it, SHOW ME! The steps above make it sound/look complicated but I promise you it’s not! It’s worth every little bit of effort.