Ingredients
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Bechamel Sauce
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1 Tbsp butter
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1 Tbsp all purpose flour
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3/4 cup milk
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pinch nutmeg
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Sandwich
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6 slices French bread
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6 slices deli ham
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6 oz shredded Gruyere cheeseEquivalent to one small block
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1 tsp dijon mustardoptional
Directions
London Re-creation #2
Welcome back to my series in which I re-create dishes I ate while traveling in London, and give a brief history of the dish! A croque monsieur is a decadent French sandwich made with layers of thinly sliced ham, melty Gruyère cheese, and a rich béchamel sauce nestled between slices of buttery, toasted bread. Baked to golden, bubbly perfection, it’s a crisp, creamy, and irresistibly savory indulgence.
I have enjoyed croque monsieurs for years after I made one in a high school cooking class and got hooked. I have never seen one for sale in Montana, and I was really surprised to see what a staple they are in London – sold in every bakery and even at cafes in museums. I did notice that the sandwiches did not seem to include bechamel sauce, which I found disappointing. Béchamel is a French mother sauce (hello cafes, why aren’t we using French technique?) and, in my opinion, is what sets a croque monsieur apart from a grilled cheese sandwich.
The croque monsieur is a classic French bistro sandwich that first appeared on a cafe menu around 1910. The name translates to “crunch” (croque) and “mister” (monsieur), roughly meaning “Mr. Crunch.” It is traditionally made with ham and cheese (Emmental or Gruyère cheese, to be specific) between slices of white bread with bechamel sauce for extra richness, then baked. Common variations include the croque madame, which has a fried egg on top, or added ingredients like mustard, tomatoes, or different cheeses. While in London, I had a caprese variation that included pesto, tomato, and mozzarella.
French cuisine has influenced English cooking as early as the Norman Conquest in 1066. French-speaking elites introduced refined techniques, sauces, and banquets to medieval England. French culinary traditions gained prestige in aristocratic circles throughout the 16-1700s, but the peasant palette remained unaffected. By the 1800s, French food had become synonymous with sophistication, and the 1900s made French training and technique the gold standard in high-end kitchens. French cooking remains influential, from casual bistros to elite restaurants. While not as widespread as Indian food, French cafe culture has a strong foothold in London.
Steps
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1
Done
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Prepare all ingredients and preheat oven to 375F. If gruyere cheese is unavailable, Swiss cheese works just as well. |
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2
Done
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Bechamel SauceMelt the butter in a small saucepan over medium heat. Add the flour and cook until bubbling and smelling nutty. Pour in the milk a little bit at a time, whisking well so there are no lumps. Continue to cook until thickened slightly (increase heat if necessary). Stir in a dash of nutmeg. |
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3
Done
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SandwichesButter one side of each slice of bread. Place 3 slices butter-side down on a baking sheet. If using mustard, spread a small amount on each slice. Add two slices of ham on each piece of bread. |
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4
Done
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Sprinkle a generous amount of cheese on each sandwich (3 Tbsp - 1/4 cup). Drizzle bechamel sauce on top of each, 1-2 Tbsp. |
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5
Done
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Add the top slices of bread, butter side up. Spoon more bechamel sauce on top of each sandwich. Top with more cheese. |
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6
Done
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Bake for about 15 minutes until melted and starting to brown. Optionally, broil for a few extra minutes. Allow to cool slightly, Enjoy! |
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7
Done
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Original vs. Re-creationI didn't take a picture of the croque monsiuer we had most often from the little bakery right down the road from our hotel, but the first image is from a restaurant, and the second is my caprese croque. Usually they were served on white sandwich bread. |
