The classic recipe is extremely simple, bread, a little butter, ham and cheese inside, butter and cheese on top and heated in a pan or oven. But from the classic and old croque-monsieur started in a lot of directions, today it is one of the most varied and loved by the French, we find it made with all kinds of breads, cheeses, vegetarian, in the sweet-salty version or why not the sweet version with bananas and powdered sugar.
Today I will present you the improved classic version with which you are guaranteed to have the most fragrant and good croque-monsieur ever tasted.
The preparation is extremely simple and fast. Preheat the oven to 200 degrees.
Put the slices of bread directly on the baking tray, brush with melted butter the parts that will be on the outside to be crispy and flavorful. Spread the 2 slices with sour cream, add salt and pepper and a nutmeg. Put the ham on one of the slices, put the grated cheese on top of it and then close the sandwich, making the second slice topped with the cream spread. Add grated cheese on top with a lot of generosity and put it in the oven for a few minutes until the cheese melts.
It is served hot, with salad, with french fries, with what your heart desires, it's like a cure for the soul and mind, a magic sandwich, don't stop thinking and test the recipe :).
This Croque Provencal recipe includes tomatoes, Raclette cheese, and herbed mayonnaise. An extra layer of richness is added by spreading a bit of homemade Béchamel sauce over the finished sandwich and brings a little Provencal sunshine to the table.
This apple and sage Croque Monsieur is a delicious variation on the original French recipe. It features sweet-tart apples, herb mayonnaise, melted cheese, and hot ham sandwiched between two buttery, crisp pieces of bread. Almost a dessert version of the classic Croque.
Melt butter in a medium saucepan over medium heat until foamy. Add flour and cook, stirring, until mixture is pale and foamy, about 3 minutes. Gradually add milk, stirring until mixture is smooth. Cook, stirring, until sauce is thick and somewhat elastic, about 4 minutes. Remove from heat and whisk in mustard and nutmeg season with salt.
DO AHEAD: Béchamel can be made 1 day ahead. Let cool press plastic wrap directly onto surface and chill.
Preheat oven to 425 °. Spread bread slices with béchamel, dividing evenly and extending all the way to the edges. Place 4 slices of bread, béchamel side up, on a parchment-lined baking sheet top with ham and half of cheese. Top with remaining slices of bread, béchamel side up, then top with remaining cheese and sprinkle with herbs from Provence. Bake until cheese is brown and bubbling, 10–15 minutes.
DO AHEAD: Sandwiches can be made (but not baked) 1 day ahead. Cover chill.
How would you rate Croque-Monsieur?
I LOVE this sandwich at the restaurants in Paris. I think this needs way more cheese and less mustard. Maybe throw it under the broiler for a minute at the end to make sure the cheese is bubbly and hot.
This was absolutely fantastic! Super easy recipe! I used grated Gouda & amp Swiss cheese mix & amp used a multi grain bread that I was able to slice into nice thick slices and a smoked deli ham. Will definitely be doing this again!
This is a very easy and wonderful recipe. It is difficult to find Paris ham around Atlanta, but I found a good substitute that was yummy. Applegate Organic Uncured Slow Cooked Ham. My husband loved these sandwiches and I paired them with a potato leek soup. So delicious on a rainy night in Georgia.
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A classic bistro in an improved version, with béchamel sauce and melting Gruyère.
- 1 tablespoon butter
- 1 tablespoon flour
- 1/2 cup milk
- 1 pinch of ground nutmeg
- 2 tablespoons Dijon mustard
- 8 slices of 1/2-inch (1 cm) thick loaf of bread
- 4 slices of gruyere
- 4 thin slices of ham
- 2 tablespoons melted butter
- 1 teaspoon vegetable oil
- 1 cup grated gruyere
- salt and pepper from the mill
Nutritional values Per serving
- Fibers 7 g
- Sodium 944 mg
- Protein 31 g
- 560 calories
- Total fat 30 g
- Cholesterol 84 mg
- Saturated fat 15 g
- Total carbohydrates 43 g
1. In a small saucepan, melt butter & aggravate over medium heat. & Agrave l & rsquoaide d & rsquoun whip, add the flour and cook, whisking without stopping, for 1 minute. Add the milk while whisking and bring & agrave & eacutebullition. Reduce heat and simmer, whisking, for about 3 minutes or until the sauce has passed. Add the nutmeg and stir. Salt, pepper and serve.
2. Spread the mustard on 4 slices of bread. Garnish each with 1 slice of gruy & egravere and ham, and cover with the rest of the slices of bread. Brush the bottom of the melted butter sandwiches. Heat a large baking sheet over medium-high heat and brush with oil. Add the sandwiches and cook for about 3 minutes on each side or until the dough is golden.
3. Pour the served camel over the sandwiches into the pan (do not allow it to flow onto the sandwich covers). Sprinkle with gruy & egravere r & acircp & eacute. Bake under the preheated grill in the oven for 2 minutes for 4 minutes or until the cheese has melted and is golden brown.
Tips & Warnings Crunch sir
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A Brief History of the Croque Monsieur, France's Cheese Toastie
You can find a Croque Monsieur on most French bistro or cafe menus it’s the French version of toasted cheese. Usually served with chips or salad, it forms a staple of the French fast food cuisine and it is delicious. Here’s our brief run-down on everything you need to know about it.
The title Croque Monsieur comes from “croquer”, to bite and “monsieur” meaning mister. It’s literally a gentleman’s sandwich. It first appears in literature in a work by Proust, In Search of Lost Time in 1918, but it had featured on menus in Paris as early as 1910.
It is made of simple ingredients found in any French home bread, cheese and ham. The bread is usually a more sweet version of normal bread, a bit like brioche (“thousand bread“). Sometimes it can be dipped in egg before being grilled, although many households make it just using normal sliced bread. It must always be white bread - so be warned, the dish is not particularly healthy or low on fat!
The cheese is normally Gruyère or Emmental although often Comte is used (which is more of a ubiquitous French cheese and forms the staple of many French fridges). The cheese is normally placed on top as well as inside and the sandwich is then baked or fried so that the cheese melts and the bread becomes a little crusty.
Sometimes, restaurants add a bechamel sauce to give added flavor. Bechamel forms the basis of many French sauces. Made of milk, fat and flour, it is mixed together and poured over the top.
Sometimes, an egg is added on top, forming a “Croque Madame ”. The name is supposed to relate to a woman’s hat and became common in the 1960s. A “Croque Mademoiselle ” is a much rarer vegetarian version, minus the ham, and with cucumber and chives.
The same dish can be found in many other countries. In England, it’s a toast or Welsh Rarebit. In the Netherlands, it’s a toast, in the US, they call it the Monte Christ, and in Catalonia, it’s known as a bikini. It’s delicious, whatever the name.
Michel Roux’s Authentic Croque Monsieur Recipe
A croque monsieur is essentially a toasted ham and cheese sandwich but we promise you, when you make it the master chef & # 8217s way it is no ordinary toasted sandwich. Authentic, fabulous, simple to make this is a real French croque monsieur that will taste so French you & # 8217ll want to make it again and again!
Chef Michel Roux Jr shares this fabulous croque monsieur recipe with us from his new book The French Kitchen.
Michel says: “I’m often asked to explain what makes a recipe a classic. The simple answer is that it is a dish that has stood the test of time. A classic can be anything from a pan of sautéed potatoes, redolent with garlic and herbs, to the most extravagant fish or meat dishes or beautiful pastries.
Properly made with béchamel sauce, this classic French hot sandwich is a delight but it is all too easy to find disappointing versions. Try preparing your own to enjoy the croque in its full glory. & # 8221
8 slices of good sourdough bread
2 tbsp unsalted butter
1 tbsp plain flour
freshly grated nutmeg
280g grated cheese (a mixture of Emmental, Gruyère and Cheddar is good)
160g good-quality, sliced ham
Lightly toast the bread on both sides, then butter one side of each slice. To make the béchamel sauce, melt the remaining butter in a small pan, stir in the flour to make a roux, then whisk in the milk. Keep whisking it well to avoid lumps and bring the sauce to the boil. Season with salt, pepper and nutmeg and cook for 3–4 minutes, then remove from the heat.
Preheat the oven to 200 ° C / Fan 180 ° C / Gas 6. Spread a little mustard on the buttered side of a piece of toast. Add a generous amount of béchamel, followed by grated cheese and a slice of ham. Spread some more béchamel on the dry side of another piece of toast and place on top of the ham, pressing a little to stick it down. Spread a little more béchamel on top of the sandwich and sprinkle with grated cheese. Make all the sandwiches in the same way.
Put the sandwiches on a baking tray and bake them in the preheated oven for 6–8 minutes until crisp and golden. Serve at eleven.
Recipe from THE FRENCH KITCHEN by Michel Roux Jr, © Michel Roux Jr.
Read our review of the deliciously written The French Kitchen by Michel Roux Jr
- 8 thick slices of loaf of bread
- 8 slices of cooked ham (your favorite)
- 200 g of grated cheese
- To make bechamel sauce:
- 60 g butter
- 80 g wheat flour
- 500 ml. of milk
- Freshly ground salt and black pepper (to taste)
- Optional, a touch of nutmeg
Today he plays another recipe from French cuisine: the “Croque-Monsieur” sandwich, a delicious sandwich well known and typical of the neighboring country. In France you can find it on the menu of all bars, cafes and "bistros", being a perfect snack for an aperitif, snack time or a simple dinner. Maybe with him vip club sandwich be one of the most famous sandwiches on the blog, little by little we will prepare the best and most varied so you can choose your favorite.
Historical references place his first stellar appearance in a Parisian café back in 1910. In Marcel Proust's novel “In the shade of the girls in bloom", The author refers to theCroque-monsieur”Recounting that he would taste it with some creamy eggs. Since then, its popularity has risen to the point where it is currently an elaboration present in all corners of the country.
Being a well-known preparation has many variations, depending on the bread or accessories you want to add. We will find wholemeal or seed breads, different types of cheese, various sauces, and even differ in the way they are prepared: some are baked and others grilled. So we can talk about the “Croque-madame”Carrying a fried egg on top of the sandwich, reminiscent of the headdresses of French ladies of the early twentieth century. The “Mr. and Mrs. CroqueIn addition to the fried egg, it has some meat, which could be chicken, turkey or pork. For non-carnivores there is also a version with smoked salmon.
It is a snack that you will love when using bechamel sauce and cheese in its preparation, has a great creaminess and is very juicy. Very warm and freshly made, from the first time I made it at home I included it among my favorites for snack time, snack or dinner.
Preparation of the “Croque-Monsieur” sandwich
- To do this I chose a few slices of bread mold, special sandwich, but you can also use slices of a rich artisan bread, such as the great Pan de Cea de Galicia. What you must try is that they are consistent and support all the ingredients that we are going to add to it. As for the cheese, the typical one used in France is the "gruyère", although it admits others such as Emmental or Cheddar, perhaps easier to find.
- Before assembling the "Croque-Monsieur" we need to prepare one bechamel sauce, which you can do following the recipe we already have on the blog.
- Once ready, let it cool for about 5 minutes so that it has consistency and is more manageable when assembling the sandwich.
- We place a slice as a base. We generously spread it with the bechamel, spreading it evenly over the slice of bread. Add grated cheese on top covering the whole bechamel. We place a slice of cooked ham the same size as the bread. We spread the other slice of bread on the inside and place it on the ham, so that the bechamel is in contact with it.
- We press the sandwich with our hand so that all the ingredients settle. On top we spread bechamel sauce again and finish with a good amount of cheese. After au gratin this layer will look like when we prepare a lasagna.
- Preheat the oven to 200 ° C for 10 min. We place the sandwiches in the central tray and bake for 10 minutes at 200º C. After this time, we give a final touch of 5 minutes in the grill function so that the top layer melts. These times may vary slightly up or down depending on the hardness of the bread or your oven. The important thing is to achieve a creamy point so that the bechamel acquires a creamy texture and the cheese melts. But be careful not to overdo it and burn the bread.
I can assure you that this sandwich is a real treat, and if you have kids at home it will be an impressive success, they love everything about cheese and bechamel.
I encourage you to visit more recipes for tapas, snacks and skewers perfect for an unforgettable evening with yours. Perfect for a light dinner, a party or because yes, a delicious way to share food with friends and people you love.
By Alfonso López
I started Recetasderechupete.com in 2009. In these years I have written recipes and books, recorded videos, given face-to-face courses and classes in hospitality schools. Y cooking for my family and friends it is still my great passion. On this website I want to share with you all my experience, so that you can enjoy the kitchen as much as I and all your dishes come out full.
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