A croque monsieur (from the French verb croquer = to crack, crunch) is a ham and cheese sandwich, but a very elegant version when prepared correctly. For a croque madame, a sunny-side up egg is placed on top.
This simple dish can be elevated to great culinary heights. Today we present a refined version with béchamel or Mornay sauce.
Preheat the oven to 180°C with convection.
First, we’ll make a quick béchamel sauce. To do this, gently melt butter over medium heat and then add the same amount of flour. Whisk this mixture well until it forms a smooth paste. Slowly add cold milk to this and continue stirring until you have a creamy sauce. Here are more detailed instructions.
Season the béchamel sauce gently with salt, pepper, and nutmeg.
Now add grated hard cheese to the hot béchamel and continue stirring until you have a smooth sauce again. This is now a derivative of béchamel, known as sauce Mornay.
The bread is of course important, and you could use brioche for a refined French version. We prefer light sandwich bread from the local bakery, not the factory.
Whichever bread you use, toast two slices in a toaster and then spread them lightly with butter—or spread them with butter first and then toast them lightly in a pan, buttered side down.
Spread one slice lightly with mustard (this is optional) and place thin slices of your choice of ham on the other.
Put a little Mornay sauce on the ham and some cheese that melts well on the mustard. Today, we’re using cheddar.
Close the sandwich and place it on a baking mat, baking paper, or aluminum foil on the oven rack.
There, it is coated with the rest of the sauce and covered with more grated cheese.
It is then baked in the oven for approx. 15 minutes until golden brown. We like to add small whole tomatoes, which we allow to melt gently.
And your croque is done. A simple delicacy.
Enjoy.
And may the taste be with you.
Ingredients (per person):
For the béchamel sauce:
8 g butter
8 g flour
100 ml milk
Salt, pepper, and nutmeg
25 g hard cheese, grated (e.g., Gruyère or Parmigiano Reggiano)
For the sandwich:
2 slices of white bread, toasted
1 tbsp butter
A little Dijon mustard (optional)
Ham to taste
Cheddar or other cheese that melts well
25 g grated Gruyère for gratinating
For Croque Madame: 1 egg
