Tested till perfect Classic Croque Monsieur
Classic Croque Monsieur
Jeff Coulson/TC Media

Classic Croque Monsieur

Topped with creamy béchamel sauce and melted Gruyère cheese, this is bistro food at its best – and a pretty spectacular way to turn leftover Easter ham into a brand new meal. Serve with a simple salad.

By Jennifer Bartoli and The Test Kitchen

Source: Canadian Living Magazine: April 2013

Recipe4 out of 5 based on 9 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 20 minutes
  • Total time 20 minutes
  • Portion size 4

Ingredients

  • 2 tbsp 2tbspDijon mustard
  • 8 thick (1/2-inch/1 cm) slices 8 thick (1/2-inch/1 cm) slicesmultigrain bread
  • 4 slices 4slicesGruyère cheese
  • 4 thin slices 4 thin slicesham
  • 2 tbsp 2tbspbutter, melted
  • 1 tsp 1tspvegetable oil
  • 1 cup 1cupshredded Gruyère cheese

Béchamel:

  • 1 tbsp 1tbspbutter
  • 1 tbsp 1tbspall-purpose flour
  • 1/2 cup 1/2cupmilk
  • 1 pinch 1pinchnutmeg
  • 1 pinch 1pinchsalt
  • 1 pinch 1pinchpepper
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Preparation

Béchamel: In small saucepan, melt butter over medium heat; add flour and cook, whisking constantly, for 1 minute. Whisk in milk and bring to boil; reduce heat and simmer, whisking, until thickened, about 3 minutes. Stir in nutmeg, salt and pepper. Set aside.

Spread mustard over 4 of the bread slices; top each with 1 slice each Gruyère cheese and ham. Top with remaining bread. Brush butter over outsides of bread.

Heat large ovenproof skillet over medium heat; brush with oil. Cook sandwiches until golden, about 3 minutes per side.

Pour béchamel onto sandwiches, without dripping down sides; sprinkle with shredded Gruyère cheese. Broil until cheese is melted and light golden, 2 to 4 minutes.

Nutritional Information Per serving: about

cal 560 pro 31g total fat 30g sat. fat 15g
carb 43g dietary fibre 7g sugar 8g chol 84mg
sodium 944mg potassium 380mg

% RDI:

calcium 53 iron 19 vit A 22 folate 31
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