This recipe provides instructions for making a Croque Monsieur, a classic French grilled ham and cheese sandwich, often elevated with a creamy béchamel sauce and a layer of melted cheese on top. Typically made with slices of slightly toasted bread, ham (often cooked ham), and Gruyère cheese (though other cheeses like Emmental or Comté can be used), the sandwich is sometimes dipped in or topped with béchamel sauce before being grilled or baked until the cheese is melted and bubbly and the bread is golden brown. The addition of the béchamel sauce distinguishes it from a simple ham and cheese sandwich, adding a rich and luxurious element. The Croque Monsieur is a popular bistro staple in France, often served as a light meal. The image shows two parts. The top image displays a baking sheet lined with parchment paper, holding six square sandwiches. These sandwiches appear to be made of two slices of bread with a filling, topped with a generous layer of melted, golden-brown cheese. The bottom image shows a stack of three of these sandwiches on a black surface. The layers of bread, a light-colored filling (possibly ham and béchamel), and the melted cheese topping are visible. The overall appearance is rich and cheesy.
The foundation of a Croque Monsieur is slices of bread, often a white sandwich bread, which are typically lightly toasted before assembly to prevent sogginess.
The classic filling includes cooked ham, often thinly sliced, providing a savory and slightly salty element.
Gruyère cheese is the traditional cheese used, known for its nutty and slightly salty flavor and excellent melting properties. However, other cheeses like Emmental or Comté, which also melt well and have good flavor, can be substituted.
Béchamel sauce is a key component that elevates the sandwich. This creamy white sauce is made from butter, flour, and milk, often seasoned with nutmeg, salt, and white pepper. Some recipes incorporate cheese into the béchamel for extra richness.
Butter is used for spreading on the outside of the sandwich before grilling or baking, contributing to a golden-brown and crispy crust.
The preparation involves making a béchamel sauce (if using). Slices of bread are lightly toasted. Layers of ham and Gruyère cheese (and sometimes béchamel) are placed between two slices of bread. The outside of the sandwich is buttered. The sandwich is then either grilled in a pan until golden brown and the cheese is melted, or it is topped with béchamel sauce and more cheese and then baked or broiled until the cheese is bubbly and lightly browned.
Croque Monsieur is best served hot, allowing the cheese to be gooey and the bread to be warm and slightly crisp.
The texture is a delightful combination of slightly crisp bread, melted and gooey cheese, and the soft ham, often enhanced by the smooth and creamy béchamel sauce.
The flavor is a rich and savory blend of nutty Gruyère cheese, salty ham, and buttery bread, often with the added richness and subtle spice of the béchamel sauce.
Croque Monsieur is a French grilled or baked ham and cheese sandwich, often featuring Gruyère cheese and a creamy béchamel sauce.
The preparation involves assembling a ham and cheese sandwich (sometimes with béchamel inside), buttering the outside, and then grilling or baking, often with a béchamel and cheese topping.
Ingredients ( अनुमानित based on common recipes and the image):
- 6 slices white sandwich bread
- 4 ounces cooked ham, thinly sliced
- 4 ounces Gruyère cheese, grated (or Emmental or Comté)
- 2 tablespoons butter, softened (for spreading on bread)
For the Béchamel Sauce (Optional, but likely present):
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 ½ cups whole milk, warmed
- Pinch of nutmeg
- Salt and white pepper to taste
- ¼ cup Gruyère cheese, grated (optional, to add to sauce)
Equipment:
- Bread knife
- Grater
- Butter knife
- Skillet or baking sheet
- Small saucepan (for béchamel)
- Whisk (for béchamel)
- Parchment paper (if baking)
Instructions:
- Prepare the Béchamel Sauce (If Using): In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly, to form a roux. Gradually whisk in the warm milk until smooth. Bring to a simmer, stirring constantly, and cook for 2-3 minutes until the sauce thickens. Season with nutmeg, salt, and white pepper. If desired, stir in the grated Gruyère cheese until melted and smooth. Remove from heat and set aside.
- Lightly Toast the Bread (Optional): You can lightly toast the bread slices for a firmer sandwich, but this is not always done.
- Assemble the Sandwiches: Spread softened butter on one side of each bread slice. On the unbuttered side of three bread slices, layer some ham and then some grated Gruyère cheese. Top with the remaining bread slices, butter-side up.
- Grill the Sandwiches (Option 1): Heat a skillet over medium heat. Place the sandwiches in the skillet, butter-side down. Cook for 3-5 minutes per side, or until golden brown and the cheese is melted and gooey.
- Bake the Sandwiches with Béchamel and Cheese (Option 2): Preheat your broiler or oven to 400°F (200°C). Place the assembled sandwiches on a baking sheet lined with parchment paper. Spread the top of each sandwich with a generous layer of the prepared béchamel sauce (if using). Sprinkle additional grated Gruyère cheese over the béchamel. Bake or broil until the cheese is melted, bubbly, and lightly browned, about 5-10 minutes. Watch carefully to prevent burning.
- Serve: Slice the Croque Monsieur in half diagonally, if desired, and serve hot.
Enjoy this classic French ham and cheese sandwich!