Alright, here we go, back at it after a week of house-wide sickness, and then another week trying to get everything back in order and the house clean. Sorry. It’s that whole balance thing where, while I love being a blogger, until I’ve got three kids in school (aka the glory years), I’ve got a lot less time for fun blogging than I’d like some weeks.
But, to start things off again, I’m bringing you my favourite sandwich, the Croque Monsieur. I can hear you “it’s too fancy sounding”, “I don’t like a sandwich when the name doesn’t tell me what’s in it”, relax, this is just a ham and cheese sandwich – a super jacked up, incredibly flavourful, saucy but not messy, incredible sandwich. The French, they know what they’re doing when it comes to food.
Now, I’m whippin it up here the traditional way, albeit with a second layer of bechamel sauce that isn’t typical, but is delicious. There are a lot of well known variations for the Croque Monsieur that you can have some fun with though:
- croque Madame (with a fried egg)
- croque provençal (with tomato)
- croque auvergnat (with blue d’Auvergne cheese)
- croque gagnet (with Gouda cheese and andouille sausage)
- croque norvégien (with smoked salmon instead of ham)
- croque tartiflette (with sliced potatoes and Reblochon cheese)
- croque bolognese / croque Boum-Boum (with Bolognese sauce)
- croque señor (with tomato salsa)
- croque Hawaiian (with a slice of pineapple)
See below the recipe for some step-by-step images building the sandwich. And I meant what I said about it not being messy. It looks like it should be – I mean there is a pile of sauce and cheese right where your hands go. When it broils though, it creates a nice crust on the outside, and is completely manageable to just pick up and eat.
How to Build the Croque Monsieur – Step by Step
Here’s everything you need laid out – the bechamel sauce in the pan, the shredded gruyere, Vermont ham, dijon mustard, and the toasted ciabatta bread.
Spread on the dijon mustard.
Top with two slices of ham, a thin layer of the bechamel sauce (I may have gone a little thick, lol), then a handful of gruyere cheese.
Then, put the top piece of bread on, spread with a decent amount of bechamel sauce, and another handful of the gruyere cheese. Pop it into the oven, then broil it, and you’re good to eat!