The Croque Monsieur

There aren’t many sandwiches that I crave quite as much as a croque monsieur. It’s essentially a french ham and cheese sandwich often featuring a luscious béchamel or mornay sauce, ham, Gruyère and Dijon mustard. It’s sister sandwich, the croque madame, which features a fried or poached egg on top of it is also quite delicious. But there is just something about the croque monsieur that I find to be a little bit more desirable.

To me, a croque monsieur is all about the balance of ingredients and, despite all of it’s decadence, it can still be a rather delicate sandwich with a bite that is both crispy and gooey. This is achieved through balance, restraint and keeping top of mind that in this instance, less is more.

From the amount of béchamel and ham we use to how thinly we slice our bread, the aim of this sandwich isn’t to be a heavy and show stopping meal, but rather a reasonable lunch that can actually be whipped up pretty quickly, simply, and with items that are easy to keep on hand. Note: We’re using dill here but you can use your herb of choice or omit the herbs all together.

I really love recipes like this because they lean on 1 or 2 simple techniques (like making a béchamel sauce here) and produce food that really makes you feel like you’ve made something wonderful and complex.

Enjoy these while they’re hot, they’re a treat!

Below is the full recipe and step by step instructions for this, along with recipe mods and a social video where I cook these!

Cheers,

Joey

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