Barefoot Bloggers: Croque Monsieur

by Melissa on May 1, 2009

Prior the second April recipe pick for the Barefoot Bloggers, I had no idea what a Croque Monsieur was. A kind of soup? Fish? Dessert maybe? I quickly learned that Croque Monsieur is simply a French  term for a fancy ham and cheese sandwich.

Honestly, I don’t like ham, so it was a fancy grilled cheese for me. My husband does like ham though and he thought these sandwiches were fantastic. Next time you are looking for an over the top indulgent ham and cheese sandwich, I would highly recommend this recipe!

Thank you to Kathy over at All Food Considered for a great recipe pick! Click here to learn more about the Barefoot Bloggers.


Croque Monsieur

  • 2 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 2 cups hot milk
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • Pinch nutmeg
  • 12 ounces Gruyere, grated (5 cups) (I used a combination of gruyere, cheddar and mozzarella)
  • 1/2 cup freshly grated Parmesan
  • 16 slices white sandwich bread, crusts removed ( I used wheat Italian Bread, but I sliced it a bit to thick)
  • Dijon mustard
  • 8 ounces baked Virginia ham, sliced but not paper thin (I used Black Forest turkey ham)

Preheat the oven to 400 degrees F.

Melt the butter over low heat in a small saucepan and add the flour all at once, stirring with a wooden spoon for 2 minutes. Slowly pour the hot milk into the butter–flour mixture and cook, whisking constantly, until the sauce is thickened. Off the heat add the salt, pepper, nutmeg, 1/2 cup grated Gruyere, and the Parmesan and set aside.

To toast the bread, place the slices on 2 baking sheets and bake for 5 minutes. Turn each slice and bake for another 2 minutes, until toasted.

Lightly brush half the toasted breads with mustard, add a slice of ham to each, and sprinkle with half the remaining Gruyere. Top with another piece of toasted bread. Slather the tops with the cheese sauce, sprinkle with the remaining Gruyere, and bake the sandwiches for 5 minutes. Turn on the broiler and broil for 3 to 5 minutes, or until the topping is bubbly and lightly browned. Serve hot.

Source: Barefoot in Paris.

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