CIA Professional Recipes

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CIA Recipes

Croque Monsieur – Print This Recipe

Croque Monsieur

Yield: 2 portions

 

Béchamel Sauce

  • Unsalted butter 1 Tbsp/15 mL
  • All-purpose fl our 1 Tbsp/15 mL
  • Whole milk 1 cup/240 mL

Sandwiches

  • Rustic white bread, slices 4 ea
  • Spicy mustard, or as needed 1 Tbsp/15 mL
  • Gruyère slices, 1/8-inch thick 4 ea
  • Country ham or Cure 81 ham slices (about 4) 4 oz/113 g
  • Unsalted butter, soft 3 Tbsp/45 mL
  • Grated Gruyère 1/4 cup/60 mL

 

  1. Make the béchamel in a small saucepan. Melt the butter over medium heat and stir or whisk in the flour. Cook the flour over medium heat until the raw smell is gone, about 2 minutes. Whisk the milk into the roux and cook, stirring, over low heat until the sauce has thickened, about 5 minutes. Remove from the heat and allow to cool to room temperature.
  2. Preheat the broiler and place a rack at the highest position.
  3. Lightly coat one side of each bread slice with mustard and place a slice of cheese on each. Top each piece of cheese with a slice of ham.
  4. Close the sandwiches and butter the outsides with the softened butter. Cook in a broiler-safe skillet over medium heat until the bread is well browned on both sides and the cheese is melting, about 10 minutes.
  5. Divide the béchamel in half and spread on the tops of the sandwiches. Sprinkle the grated Gruyère evenly over the sauce and place the sandwiches under the broiler until lightly browned on top, 4 to 5 minutes.
  6. Remove from the broiler and allow to sit for a minute before cutting in half.

Recipe taken from: Guide to Cheese Identification, Classification and Utilization