Full Recipe

Croque Monsieur

Croque Monsieur

On Monday I was asked to tell National Radio listeners how to make a Croque Monsieur and realised that I haven’t done it in an email. I describe it as an indulgent French version of a ham and cheese toasted sandwich. Great for breakfast, lunch or with crusts removed and cut into four, as a delicious canapé.

For the best result use good quality sliced white bread. This is often difficult to find in a supermarket so buy a loaf from a bakery and slice it yourself. We use ‘pain de mie’, a white loaf made with milk and butter.

  • Ingredients:
  • 2 slices of bread
  • Small quantity of béchamel sauce
  • 1 slice of ham
  • Dijon mustard
  • Grated Emmental cheese

Method

Lightly butter one side of one slice of bread and place it, buttered side down, on an oven tray.

Spread the side facing up with a thin layer of béchamel sauce and place a slice of ham on the béchamel. Spread a thin layer Dijon mustard on the ham.

Sprinkle with grated French Emmental cheese and put a slice of bread on top. Gently press together. Spread more béchamel on top and sprinkle with more cheese.

Bake in a moderate to hot oven until both sides are golden and the edges are looking crunchy.

Eat at once.