Croque monsieur with Le Gruyère AOP
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The croque monsieur is France's answer to a toastie. Filled with ham, melted Le Gruyère AOP cheese, fiery Dijon mayonnaise and topped with a gooey layer of deliciously creamy béchamel sauce, it's probably the best kind of toastie there is! Turn it into a croque madame by adding a fried egg on top.
First published in 2019
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Ingredients
Metric
Imperial
Croque monsieuer
Béchamel sauce
- 20g of flour
- 20g of butter
- 150ml of milk
- 1 tsp Dijon mustard
- nutmeg
- salt
Dijon mayonnaise
- 60g of mayonnaise
- 1 tsp Dijon mustard
SAVE RECIPE
Method
1
Begin by making a thick béchamel sauce. Melt the butter in a saucepan and stir in the flour. Cook and stir for a minute or so to cook out the floury taste, then stir in the milk bit by bit, ensuring any lumps are whisked out before adding more milk
2
Once all the milk has been added and you have a smooth, thick sauce, stir in the Dijon mustard then taste and add nutmeg and salt until you're happy with the flavour. Remove from the heat and set aside
3
Make the Dijon mayonnaise by stirring the mustard and mayonnaise together. Set aside
4
Now it is time to assemble the sandwiches. Begin with a layer of Dijon mayonnaise, followed by a slice of ham and then slices of Gruyère cheese. Close the sandwich and spread the top of the lid with some béchamel sauce
5
Place the sandwiches on a tray and under the grill for a few minutes until the béchamel has started to colour and the cheese is nice and melted
6
Serve immediately with an extra dab of Dijon mayonnaise on the side
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