Malcolm Gladwell suggested 10,000 hours of deliberate practice could make you one of the best in a field. Doing some basic math, I have eaten nearly 10,000 sandwiches in my lifetime, therefore making me a (self-proclaimed) expert. Today’s croque monsieur recipe is a French classic. The croque monsieur is a scrumptious, open-faced ham and cheese with one major difference.
If you were ogling my recent posts on Instagram, you know I was on a French food kick last weekend. Most croque monsieur recipes are pretty straightforward making this a simple sandwich to make. I still remember the first time I had the real deal croque monsieur in Paris.
Here’s the inspiration sandwich:
I fear most of my life will be spent trying to make food as well as the French.
Short of a steak or something saucy, I seldom advocate foodstuffs that require cutlery. The molten cheese mixture necessitates the use of a fork and knife to preserve the roof of your mouth after a few bites.
Croque Monsieur Recipe
Croque Monsieur Instructions
- You’ll need to make a bechamel sauce. Use the increments I have here versus those in the below recipe. Unless you’re making enough sandwiches to feed France. It’s super easy. Follow the recipe below and mix in shredded Gruyère cheese.
- Toast your crusty bread for a few minutes. I found domestic bread isn’t as firm as real French bread, so this step helps make it crunchier.
- Layer on 2-3 slices of ham. (Option to slather whole grain mustard on the bread before the ham.)
- Spread the bechamel/cheese sauce on top of the ham. Aim for a thin layer.
- Sprinkle more shredded cheese on top.
- Place under a broiler until the cheese is melted to perfection (~4-5 minutes)