Classic Croque Monsieur
Indulge in the ultimate French comfort food with this Classic Croque Monsieur. Featuring layers of savory ham and nutty Gruyère cheese nestled between slices of crisp bread, all enveloped in a rich, creamy béchamel sauce, this sandwich is baked until golden and bubbly for a truly satisfying experience.
En original opskrift af Forkin
- Tid i alt
- 35 min.
- Portioner
- 2
- Sværhedsgrad
- Mellem
- Pr. portion
- 734 kcal
Allergenoplysninger: kan indeholde gluten, mælk, sennep og sulfitter. Kontrollér altid ingrediensernes emballage, hvis du har allergi.
Klargøring
Ingredienser
bread preparation
- 30 gunsalted butter, melted
sandwich
- 4 stk.white sandwich bread, thick slices
- 100 ggruyere cheese, grated
- 4 stk.deli ham
béchamel
- 20 gunsalted butter
- 20 gall-purpose flour
- 250 mlwhole milk, warm
- 1 tsk.dijon mustard
- 1 knivspidsnutmeg, freshly grated
- 0,5 tsk.salt
- 0,25 tsk.black pepper, freshly ground
Udstyr
Baking sheet · Parchment paper · 2× Small saucepan · Whisk · Pastry brush · Grater
Fremgangsmåde
Trin for trin
- 1
Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
Ca. 5 min.
Kokkens note: Lining the baking sheet prevents sticking and makes cleanup much easier.
- 2
Melt 30g of unsalted butter in a small microwave-safe bowl or saucepan.
Ca. 1 min.
- 3
Brush one side of each of the four slices of white sandwich bread generously with the melted butter.
Ca. 2 min.
Kokkens note: Buttering the bread helps it crisp up beautifully in the oven and prevents it from becoming soggy.
- 4
To prepare the béchamel sauce, melt 20g of unsalted butter in a small saucepan over medium heat until it shimmers.
Ca. 1 min.
- 5
Whisk in 20g of all-purpose flour and cook for 1-2 minutes, stirring constantly, until a smooth, pale golden paste (roux) forms and smells slightly nutty.
Ca. 2 min.
Kokkens note: Cooking the flour sufficiently removes its raw taste and ensures a smooth sauce.
- 6
Gradually whisk in 250ml of whole milk, a little at a time, ensuring each addition is fully incorporated before adding more, until the sauce is smooth, thick, and coats the back of a spoon.
Ca. 3 min.
Kokkens note: Adding warm milk helps prevent lumps from forming in your béchamel. If lumps do appear, whisk vigorously or press them against the side of the pan.
- 7
Stir in 1 teaspoon of Dijon mustard, 1 pinch of nutmeg, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper. Remove the béchamel from the heat.
Ca. 1 min.
Kokkens note: Nutmeg is a classic addition to béchamel, enhancing its creamy flavor without overpowering it.
- 8
Spread a thin, even layer of béchamel sauce on the unbuttered side of two of the bread slices.
Ca. 1 min.
- 9
Top each béchamel-coated bread slice with half of the grated Gruyère cheese, followed by two slices of deli ham.
Ca. 1 min.
Kokkens note: Ensure the ham is evenly distributed to get a bite of savory goodness in every part of the sandwich.
- 10
Place the remaining two buttered bread slices on top of the ham and cheese, with the unbuttered side facing down, to form two sandwiches.
Ca. 1 min.
- 11
Generously spread the remaining béchamel sauce over the top of each sandwich, ensuring full coverage and extending to the edges.
Ca. 1 min.
Kokkens note: Don't be shy with the béchamel; it creates a delicious, creamy crust.
- 12
Sprinkle the remaining grated Gruyère cheese evenly over the béchamel-coated sandwiches.
Ca. 1 min.
- 13
Carefully transfer the sandwiches to the prepared baking sheet and bake for 10-15 minutes, or until the cheese is melted, bubbly, and the top is beautifully golden brown.
Ca. 15 min.
Kokkens note: Keep a close eye on the sandwiches during the last few minutes of baking to prevent the cheese from burning.
- 14
Remove from the oven and serve immediately while hot and gooey.
Pr. portion
Næringsindhold
- Kalorier
- 733,7kcal
- Protein
- 36,3g
- Kulhydrat
- 44,6g
- Fedt
- 45,1g
- Kostfibre
- 2,1g
- Sukker
- 9,6g
Beregnet ud fra ingrediensmængderne i opskriften. Værdierne kan variere afhængigt af mærker og udskiftninger.
Bevar den gode smag
For an even more decadent treat, turn this into a Croque Madame by topping each sandwich with a fried egg. Serve alongside a simple green salad with a light vinaigrette to balance the richness. A crisp white wine, like a Sauvignon Blanc, would pair wonderfully with this classic French dish.
Store any leftover Croque Monsieur in an airtight container in the refrigerator.
Reheat in a preheated oven at 180°C (350°F) for 10-15 minutes, or until heated through and the cheese is bubbly again. Avoid microwaving, as it can make the bread soggy.