Light Bites
French
FrenchCroque Monsieur
The classic French toasted ham and cheese, taken from a simple grilled sandwich to a proper bechamel-laden bistro version. The tiers climb from sliced bread and value cheese to brioche, Gruyere and a silky mornay sauce.
Nut-free
Ultimate version
Brioche, Gruyere mornay, premium ham and a touch of nutmeg, finished bistro-style.
Per serving£4.75
Total cost£9.50
Time29 min
Ingredients for 2
- 4 slices thick brioche loaf
- 120 g dry-cured ham , such as jambon de Paris
- 150 g Gruyere , grated
- 2 tsp Dijon mustard
- sea salt and white pepper , to taste
- For the mornay
- 30 g butter
- 30 g plain flour
- 300 ml whole milk , warmed
- 1 pinch grated nutmeg
- 1 egg yolk
Method
- Make a roux with the butter and flour, then whisk in the warm milk to a smooth sauce. Simmer 2 minutes, season with nutmeg, salt and white pepper.
- Off the heat, beat in the egg yolk and two thirds of the Gruyere to finish the mornay.
- Lightly toast the brioche, spread two slices with Dijon, then layer the ham and a little mornay and close the sandwiches.
- Spoon a generous layer of mornay over each top and sprinkle with the remaining Gruyere.
- Grill for 4-5 minutes until deeply golden and blistered.
- Rest for a minute so the sauce sets slightly, then serve with a green salad.
Equipment
- heavy saucepan
- whisk
- grill
- baking tray
The three ways, side by side
Budget
Sliced white bread, value cheese and a quick grill, no sauce.
Better
Sourdough, mature cheddar and a proper bechamel under the grill.
Ultimate
Brioche, Gruyere mornay, premium ham and a touch of nutmeg, finished bistro-style.
