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