A croque-monsieur is traditionally made with a bechamel sauce topped on the other side of the slices of brioche-like bread. These are then topped with ham, grated cheese and herbes de Provence. The topping is a second slice of bread topped with the bechamel sauce and extra grated cheese. This snack is then baked in an oven or fried in a frying pan till the cheese melts and browns.
A croque-monsieur is literally translated to 'mister crunch'. It is a baked or fried boiled ham and cheese sandwich. You can find it in most French cafés and bars as a quick snack. A croque-madame is a version of the dish topped with a fried egg.
The name is based on the verb croquer - to bite and the word monsieur means Mister. The sandwich's first appearance was in a Paris café.
Préparation: 10 minutes
Cuisson: 20 minuti
For: 2 people
Preparation: 10 minutes
Cooking: 20 minutes
Ingrédients
Béchamel
- 1/4 bâton de beurre non salé
- 1/8 tasse de farine tout usage
- 3/4 tasse de lait entier
- 1 c.à.c de moutarde
- 1/4 c.à.c de noix de muscade
Assemblée
- 4 tranches de pain
- 6 tranches de jambon
- 3/4 tasse de Gruyère râpée
- 1/2 c.à.c d'herbes de Provence
Ingredients
Bechamel
- 1/4 stick of unsalted butter
- 1/8 cup of plain flour
- 3/4 cup milk
- 1 tsp mustard
- 1/4 tsp nutmeg
Assembly
- 4 slices of bread
- 6 slices of ham
- 3/4 cup grated Gruyère
- 1/2 tsp herbes de Provence
Méthode / Method
Pour faire la béchamel
Faites fondre le beurre dans une casserole moyenne à feu moyen jusqu'à éponger. Ajoutez la farine et faites cuire, en remuant, jusqu'à ce que le mélange soit pâle et mousseux, environ 3 minutes. Ajoutez progressivement du lait, en remuant jusqu'à ce que le mélange soit lisse. Cuisinez, en remuant, jusqu'à ce que la sauce soit épaisse et légèrement élastique, environ 4 minutes. Retirez du feu et ajoutez la moutarde et la muscade; assaisonnez avec du sel.
Melt butter in a medium saucepan over medium heat until foamy. Add flour and cook, stirring, until mixture is pale and foamy, about 3 minutes. Gradually add milk, stirring until mixture is smooth. Cook, stirring, until sauce is thick and somewhat elastic, about 4 minutes. Remove from heat and whisk in mustard and nutmeg; season with salt.
L'assemblée
Préchauffez le four à 160°c. Divisez la béchamel entre les tranche de pain en longeant les bords. Placez les tranches de pain, béchamel vers le haut, sur une plaque à pâtisserie parcheminée. Sur deux tranches de pain, mettez le jambon et la moitié du fromage. Saupoudrez d'herbes de Provence. Placez les autres aux dessus. Recouvrez du fromage restant.
Preheat oven to 160°c. Spread the bechamel on the bread slices extending all the way to the edges. Place 4 slices of bread, béchamel side up, on a parchment-lined baking sheet; top with ham and half of cheese. Top with remaining slices of bread, béchamel side up, then top with remaining cheese.
Cuisinez jusqu'à ce que le fromage soit brun et bouillonnant, de 10 à 15 minutes.
Bake until cheese is brown and bubbling, 10–15 minutes.
Et voilà! That was very quick and there's not a lot of steps to follow so it's quite easy to prepare. I'm sure you will enjoy this snack and you'll be preparing this more than once. Although, make sure you go for a run after as it's quite heavy.
To conclude this recipe, click the link below and download today's worksheet. You'll find a few different ways the French use to greet others and say goodbye. Enjoy and see you next week with a new recipe. Au revoir!
