Recipe Scene: Croque Monsieur

Yet another recipe born from eating Croque Monsieur at the little French Cafe, Blue Dish in Highett many years ago and attempting it at home. Suffice to say, Blue Dish is still open and the recipe has remained in my repertoire. It is particularly handy for easing hangovers.When you want something substantial and fancy for breakfast, give this recipe a go.

To save time, you can prepare the cheese sauce overnight and refrigerate your assembled sandwich, to grill in the morning. I use multigrain bread, but you can use whatever you like. Serve with a fried egg on top and voila you have a “Croque Madame.”

Ingredients

30g butter
1 tablespoon plain flour
1/2 cup (125ml) milk
125g gruyere cheese, grated (or mature cheddar)
4 slices toasted bread
1 teaspoon Dijon mustard
100g sliced leg ham or triple smoked ham

Method

Melt the butter in a saucepan over low heat, add the flour and cook for 1-2 minutes, until mixture foams up without letting the mixture brown.

Add the milk and continue to cook over low heat for about 4-5 minutes or until thick. Add half the grated cheese, stirring to combine. Set aside to cool.

IMG_0770 toasted

 

 

 

 

 

Spread 2 slices of the bread with Dijon mustard, place the ham and remaining cheese on top and cover with another bread slice. Place on a baking tray and grill the sandwiches under a hot grill on one side.
IMG_0772 bechamel

 

 

 

 

 

Remove sandwiches from the grill, turn over and spread the ungrilled side with the cheese sauce, return to the grill and cook until golden and bubbling.

IMG_0776 croque monsieur

Recipe by Valli Little, Delicious magazine, Dec 2003, p 119.

About Anna-Maria Megalogenis 166 Articles
Anna-Maria has been writing for Street Press in Melbourne and Sydney for over 20 years. She is passionate about food, music and the arts, is an avid reader and used to hand write reviews for Beat Magazine at the Great Britain Hotel, where a patron once suggested she was ripping off articles in Rolling Stone magazine.

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