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Croque Monsieur
French
Main
1.5 hours
Pork
Medium
Serves
6 to 8

One of our signature, you can eat the croque monsieur for breakfast, lunch and dinner. 

At home I always  prepare a big batch and freeze half of it. When I have a last minute  call, friends coming for a quick drink or even a coffee, it’s the best snacks. Even the kids they asking for a croque after the park. To make one gastro tray or a large Lasagna tray

Recipe courtesy of
Ingredients
  • 2 Loaves of white sliced bread, crusts removed, toasted on one side!
  • Mustard béchamel
  • Smoked cooked ham approx. 400g 
  • 1 packet of melted butter
  • 600g grated cheddar or emental or cheddar

For the Mustard béchamel

  • 1 litre milk
  • 250 ml double cream
  • 1 chopped onion
  • Thyme
  • Bay leaves
  • 4 clove garlic smashed

Roux:

  • 200 grams butter
  • 150g flour
  • salt and pepper to taste

Mustard dressing

  • 2 spoons Dijon mustard
  • 2 spoons Mayo
Method
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Method

For the Croque Monsieur

  1. Line a semi deep tray with greaseproof paper
  2. Brush with melted butter
  3. Brush toasted side of bread with butter and place cooked side down in tray.
  4. Coat very liberally with some of the béchamel and scatter over a layer of cheese 
  5. Then a layer of ham don’t overlap the ham to much
  6. Now take the remaining toast and spread a layer of béchamel over the none toasted side and place on top of the ham and cheese toasted side up
  7. Now brush with melted butter
  8. Coat with a very thin layer of béchamel
  9. Add another layer of grated cheese
  10.  Bake at 200 degrees for  20 -30 minutes until nice golden
  11. Let everything rest until 30 minutes 
  12. Leave it the fridge for an hour. 
  13. Cut a portion of croquet monsieur and fry it into hot pan with olive oil, turn the croquet monsieur on each side and put the pan in hot oven for  5 minutes. 
  14. Serve it on the plate with a salad and a Mustard dressing. 

For the bechamel

  1. Infuse milk and cream with herbs and onion.
  2. Cook out roux 
  3. Pass milk mix 
  4. Add bit by bit to roux
  5. Cook out for at least 15 mins on a low heat
  6. For croque monsieur add about 4 kitchen spoons of Dijon mustard to béchamel to make very mustardy!

For mustard dressing

  1. 2 spoon of mayo for 2 spoon of Dijon Mustard, add more mustard if you want it stronger

The Pass was created to help the many people now struggling to feed themselves and their families as a result of the Coronavirus pandemic. If you like or use this recipe, please consider making a small donation to Hospitality Action to help those whose livelihoods have all but disappeared.

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