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Croque-monsieur

https://fannyzanotti.com/croque-monsieur/
A golden, bubbling croque-monsieur - sandwich bread slathered with creamy béchamel, layered with soft jambon blanc [ham] and a generous handful of nutty Comté, then gratinéed until the edges crisp and the cheese melts into every corner. Pair a simple salad: crisp lettuce and slender ribbons of endive, tossed in a sharp mustard vinaigrette that bites just enough!
And if you’re after something a little more indulgent, just slip a fried egg on top - the yolk soft and golden - and you’ve got yourself a croque-madame.
Author: Fanny Zanotti
Prep Time20 minutes
Cook Time20 minutes
Makes 4

Ingredients

For the croque-monsieur

  • 4-16 slices jambon blanc [ham] depending on the size of the slices
  • 8 slices sandwich bread
  • 4 tsp Dijon mustard
  • Béchamel sauce see below
  • 200 g Comté cheese grated
  • Salt
  • Black pepper

For the béchamel sauce

  • 5 dl milk
  • 50 g salted butter
  • 50 g plain flour
  • Salt
  • Black-pepper
  • A touch of freshly grated nutmeg

For the salad

  • 1 head crisp lettuce
  • 2 endives

For the vinaigrette

  • 1 tbsp Dijon mustard
  • 1 shallot finely chopped
  • 1 garlic clove finely grated
  • 3 tbsp red wine vinegar
  • 1 dl rapeseed oil
  • 0.5 dl olive oil
  • Salt

Instructions

Make the béchamel:

  • Preheat the oven to 225°C / fan 200°C. Melt the butter in a saucepan over medium heat. Stir in the flour and cook for a minute until smooth. Remove from the heat and whisk in the milk until fully combined. Return the pan to the stove and cook until the sauce thickens, whisking constantly. Season with salt, freshly ground black pepper, and a touch of grated nutmeg. Set aside.
  • Assemble the croque-monsieur:
  • Spread a thin layer of Dijon mustard over half the bread slices. Spoon béchamel on top, spreading it all the way to the edges. Add 1–4 slices of jambon blanc [ham] to each sandwich, depending on the size of the slices. Season lightly with salt and pepper, then top with grated Comté, saving some for later.
  • Spread a little béchamel on the remaining bread slices and place them on top, béchamel-side down, to form sandwiches.

Gratinate:

  • Place the sandwiches on a baking tray lined with parchment paper. Spread with the remaining béchamel over the tops, and sprinkle generously with the grated Comté.
  • Bake for 10-15 minutes, or until golden and bubbling.

Prepare the salad and vinaigrette:

  • In the meantime, combine the chopped shallot and grated garlic with red wine vinegar and a pinch of salt. Let sit for 5 minutes to mellow. Whisk in the Dijon mustard, then gradually add the rapeseed and olive oils, starting with rapeseed. Thin with a splash of water if the vinaigrette feels too thick.
  • Thinly slice the endives and tear the crisp lettuce into pieces. Toss the greens with the vinaigrette just before serving.

To serve:

  • Plate the croque-monsieur hot from the oven with a generous side of salad. Top with a fried egg for a croque-madame.