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A croque monsieur sliced into two portions

The perfect croque monsieur

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • More effort
  • Serves 2

Master the croque monsieur with soft sourdough, gruyère, smoked ham and creamy mustard mayo. You'll relish every mouthful of this brunch classic.

Nutrition: Per serving
NutrientUnit
kcal876
fat62g
saturates31g
carbs46g
sugars6g
fibre2g
protein31g
salt3.7g
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Ingredients

For the sandwich

  • 4 slices from a white sourdough or crusty white
  • 20g butter, melted
  • 1 tsp Dijon mustard
  • 100g grated gruyère
  • 4 thin slices of great smoked ham

For the béchamel sauce

  • 125ml milk
  • 125ml cream
  • 1 garlic clove, crushed
  • 2 bay leaves
  • 1 small onion, chopped
  • 20g butter
  • 20g plain flour
  • 1 heaped tsp Dijon mustard
  • fresh nutmeg, grated

For the mustard mayo

  • 1 tsp Dijon mustard
  • 1 tbsp mayonnaise

Method

  • STEP 1

    First, make a perfect béchamel sauce. Put the milk, cream, garlic, bay leaves and onion in a small pan over a medium heat and stir together. Heat until nearly boiling, then turn the heat off and leave for 10 mins to infuse. Pass the liquid through a sieve and discard the bay and onion.

  • STEP 2

    Melt the butter with the flour in another pan and cook over a gentle heat until it smells biscuity. Gradually whisk in the warm milk and bring to a gentle boil, stirring regularly, then add the Dijon mustard, a little grating of fresh nutmeg and some seasoning. It should be a lovely thick creamy sauce with a deep flavour.

  • STEP 3

    Brush the slices of bread with melted butter. Place them on a baking tray and toast one side under a grill, buttered-side up, until golden. Take them out and heat oven to 220C/200C fan/gas 7.

  • STEP 4

    Turn the bread over and spread each slice with a thin layer of Dijon, followed by a layer of the béchamel. Cover the sauce with grated gruyère, and then a slice of ham. Form the slices into two sandwiches, spread a thin layer of the sauce over the top slice and sprinkle more gruyère on top. Put the sandwiches in the oven and bake for 10-15 mins or until golden. Mix the mustard and mayo together and serve alongside.

Goes well with

Recipe from Good Food magazine, August 2017

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Overall rating

A star rating of 4.7 out of 5.20 ratings
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