Believe it or not, the first time I tried a Croque Monsieur was in my Oklahoma kitchen. Yeah, you heard me! Croque Monsieur’s are a staple included on the menu of most, if not all, french restaurants. Afterall, it’s easy to make and always a crowd pleaser, even for the kiddos! You might wonder how I managed to live in France for a year without trying this sandwich? Heck, you might even deign to hypothesize as to how I lived in Europe for 3 YEARS without trying this sandwich….but I have no answer for you. I will say the first time I ever tried a Pastrami sandwich was on an airplane ride between London and Dublin. So, if my first time to try an American classic was while I was living in England, I suppose it’s fitting that my first time to try a French classic is whilst living in America! Makes perfect sense, right. Great…now I’m craving a Pastrami sandwich…with english mustard…and coleslaw….are pastrami sandwiches usually made with english mustard??….mmmm! But I digress! On to the Croque Monsieur recipe!
Prep Time: 5 minutes Cook Time: 15-20 minutes Makes: un sandwich!
Roughly half a recipe of Mornay Sauce (more if you’re feeling particularly daring)
2 slices of bread, toasted
1/2 tablespoon of dijon mustard
3 tablespoons grated gruyère cheese
1½ tablespoons grated parmiggiano
5-6 slices of deli ham
1. Preheat the broiler to high and prepare the Mornay Sauce.
2. Toast the bread and lightly coat one side with dijon mustard.
3. Assemble the sandwich as follows: toasted bread slice smothered with dijon topped with ham and sprinkled with half the grated gruyère and half the grated parm capped with the remaining slice of toasted bread (dry). On top of the sandwich, smother the Mornay Sauce to taste and top with the remaining gruyère and parmesan. Yum! Under the broiler, my lovely!
4. Broil on high for 2-3 minutes or until the edges start to brown. Then, reduce the broiler to low and broil on low for 3-5 minutes until the cheese is melted, golden and bubbly.