Croque Monsieur Recipe at Home – Friday Foodstuffs

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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:

croque monsieur recipe | thebachelorbasics.com

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

Ingredients

  • Crusty bread
  • Sliced ham
  • Whole grain mustard
  • 2 Tbs Butter
  • 2 Tbs Flour
  • 1 1/2 c milk
  • Gruyère cheese
    croque-monsieur-recipe | thebachelorbasics.com
    croque monsieur recipe | thebachelorbasics.com

Croque Monsieur Instructions

  1. 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.
  2. 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.
  3. Layer on 2-3 slices of ham. (Option to slather whole grain mustard on the bread before the ham.)
  4. Spread the bechamel/cheese sauce on top of the ham. Aim for a thin layer.
  5. Sprinkle more shredded cheese on top.
  6. Place under a broiler until the cheese is melted to perfection (~4-5 minutes)
bechamel recipe
Bechamel | Mother Sauce
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Print Recipe
Bechamel is one of the mother sauces. It's pretty easy to make, but requires nearly constant whisking. It adds a richness that cheese simply can't match.
Cook Time
20 minutes
Cook Time
20 minutes
bechamel recipe
Bechamel | Mother Sauce
BigOven - Save recipe or add to grocery list
Print Recipe
Bechamel is one of the mother sauces. It's pretty easy to make, but requires nearly constant whisking. It adds a richness that cheese simply can't match.
Cook Time
20 minutes
Cook Time
20 minutes
Ingredients
Servings:
Instructions
  1. Melt the butter in a large sauce pan. Medium heat.
  2. Heat milk in a separate sauce pan over low-medium heat.
  3. Once it starts to bubble, add the flour in batches. Whisk vigorously.
  4. After all the flour is added and smooth, start adding the warm milk 1/2 cup at a time. Continue whisking.
  5. Once all the milk is added, you can slow down whisking. The mix should be lightly bubbling/boiling. Whisk occasionally for 7-10 minutes.
    bechamel recipe
  6. Turn off the heat. Add nutmeg.
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  • I secretly believe that “croquet monsiour” means ‘die, you bastard’ in French, which is why they serve it to tourists.

    • I thought I tasted a hint of arsenic in mine.