Croque Monsieur by Blanchette

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Croque Monsieur

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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

Line a semi deep tray with greaseproof paper
Brush with melted butter
Brush toasted side of bread with butter and place cooked side down in tray.
Coat very liberally with some of the béchamel and scatter over a layer of cheese
Then a layer of ham don’t overlap the ham to much
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
Now brush with melted butter
Coat with a very thin layer of béchamel
Add another layer of grated cheese
Bake at 200 degrees for 20 -30 minutes until nice golden
Let everything rest until 30 minutes
Leave it the fridge for an hour.
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.
Serve it on the plate with a salad and a Mustard dressing.

For the bechamel

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

For mustard dressing

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