Whether you are into a Madame or a Monsieur (or both, who’s to judge?!) either of these French classic sandwiches are an afternoon delight. My version of a Croque Monsieur (Mister Crunchy) or Madame (Mrs. Crunchy) is served open face as opposed to the regular two slices of bread to help reduce carbs, because, you know, summer and bathing suits.
What exactly is a Croque Monsieur/Madame? In its bare essence, it’s a fancified grilled ham and cheese sandwich with a bechamel sauce (white sauce) toasted in a pan, then broiled in the oven to achieve its eponymous crunch. Its sum is definitely greater than its parts. But what’s the difference between a Croque Monsieur and a Croque Madame? The Madame version includes a fried egg on top, to resemble that she is wearing a hat!
Did you bake a loaf of scrumptious Brioche bread from my last blog post? I hope so, you’ll be in for a real treat using a generous slice to make this Croque. If you didn’t, store bought brioche will do.
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Ingredients
- 2 generous slices of brioche bread
- 2 – 4 slices of ham
- 1 cup (about 90 grams) grated Gruyere, Emmental, or Swiss cheese
- 3/4 cup (177 ml) whole milk
- 2 tablespoons all-purpose flour
- 1 + 1/2 tablespoons (21 grams) unsalted butter, plus more to butter the bread
- 1/4 – 1/2 teaspoon nutmeg
- 1/2 teaspoon Kosher or fine sea salt
- 1 generous teaspoon smooth Dijon mustard
Directions
- Pre-heat the broiler to 425 F (220 C) with the rack at the second highest position
- On the stovetop with a small saucepan over medium-low heat, make the bechamel sauce by melting the butter, then whisk in the flour, nutmeg and salt until it becomes a loose paste. Continue whisking for 1 minute to fully cook the flour. While continuously whisking, slowly pour in the milk. Continue to whisk until the mixture thickens to a sauce that can leave a path along the back side of a spoon when you drag your finger through it. Remove the saucepan from the heat and whisk in the mustard. Set the bechamel to the side. You’ll need to re-whisk it prior to using it if a skin forms. No need to remove the skin, just whisk it back into the sauce
- Lightly butter BOTH sides of each piece of bread. In a large oven-proof skillet, on the stovetop using medium-low heat, lightly brown each side of the bread. Once both sides are browned, turn off the heat to assemble the Croques
- Layering: Spread a thin layer of bechamel sauce on ONE side of each piece of bread. Add the ham on top of the bechamel, followed by the grated cheese (about 1/2 cup grated on each). Finally, very carefully divide and spoon the remaining bechamel on top of the cheese. Use a butter knife or small spatula to evenly spread it over the cheese. Transfer the skillet to the oven
- Broil the Croques until the bechamel begins to bubble and brown. Check on it every minute (it can go from delectable to burnt in a matter of seconds, so keep an eye on it)
- While the Croques are in the oven, if you choose to make a Croque Madame, now is the time to fry (or poach!) your eggs to your liking
- Remove the Croques from the oven (Remember to use your potholders! It’s so tempting to just grab a pot handle from muscle memory.) Slice and serve “as is” for the Croque Monsieur or top them with an egg for the Croque Madame, and voila!
Greg Nelson Cooks 