Croque Monsieur
If you’re after an indulgent brunch, this Croque Monsieur is hard to beat. Crispy sourdough, smoky ham and a rich, creamy béchamel sauce - it’s comfort food at its best. Just don’t call it a cheese and ham toastie!
2 Servings 25 Minutes
Ingredients
- Sourdough - 4 slice
- Butter - 20 grams
- Cheddar Cheese - 50 grams
- Gruyere Cheese - 100 grams
- Milk - 200 milliliters
- Black Pepper - 1/2 tsp
- Dijon Mustard - 1 tbsp
- Plain Flour - 2 tbsp
- Salt - 1/2 tsp
- Ham - 2 slices
Method
- Add the milk, flour, and butter to a saucepan. Gently heat the mixture, whisking constantly until it thickens into a smooth, glossy sauce. Lower the heat and let it simmer for 3 to 5 minutes, stirring now and then, to cook off the flour taste. Season with salt and pepper, then set aside.
- Preheat your grill to high and set your oven to 220°C (200°C for fan ovens) or Gas Mark 7. Place the bread slices on a tray and toast one side until golden.
- Flip the bread so the toasted side is down. Spread a thin layer of Dijon mustard on each slice. Add a spoonful of the prepared sauce, then top with grated gruyere cheese and a thick slice of ham. Stack into two sandwiches.
- Spread more of the sauce over the top slices of bread. Sprinkle with grated cheddar cheese. Bake for 10–15 minutes, or until the tops are golden brown and bubbling.
- Let the sandwiches rest for a few minutes before cutting and serving.