Traditional Croque-monsieur
Buttered bread toasted until golden, encasing a melty center of ham and béchamel. The cheese topping forms a bubbling amber crust that cracks with every bite.
0Nutrition (per serving)
Ingredients
- 8 pcWhite bread~338 cal/per serving(slices)Vegan
- 4 pcHam~72 cal/per serving(slices)Gluten-free
- 150 gComté cheese~155 cal/per serving(grated)Gluten-free
- 40 gMinimum butter sweet~75 cal/per servingGluten-free
- 40 gWheat flour~35 cal/per servingVegan
- 400 mlWhole milk~65 cal/per servingGluten-free
- 1 pinchNutmeg~1 cal/per serving(grated)VeganGluten-free
- 2 pinchGray sea saltVeganGluten-free
- 1 pinchBlack pepper groundVeganGluten-free
- 8 pcThick sandwich bread~220 cal/per serving(slices)Vegan
Allergens
Instructions
0/5Make the roux
In a saucepan, melt the butter. Pour in the flour all at once and whisk without browning. The mixture should foam slightly.
5 minMake the bechamel
Gradually pour the milk over the roux. Whisk vigorously over medium heat. The sauce is ready when it coats the back of a spoon and becomes glossy.
10 minSeason and bind
Remove from heat. Add salt, pepper, and nutmeg. Stir in a handful of grated Comte to bind the sauce and give it body.
2 minAssemble the croques
Generously spread the slices of thick sandwich bread with bechamel. Place the ham, then a layer of cheese. Close the sandwiches. Top with more bechamel and the remaining cheese.
5 minGrill in the oven
Place under the oven grill. Watch closely: the crust should be golden and the cheese should form brown bubbles on the edges.
5 min
Chef's tips
- •Do not let the roux brown; it must stay white for a clear béchamel.
- •Butter the outside of the bread slices for uniform coloring and perfect crispness.
- •The béchamel must be thick so it doesn't soak the bread.
Storage
Eat immediately to keep the crispness. Does not freeze well.