Croque Monsieur

Matured cheese, impeccably toasted sandwich bread, dripping with gouda, sometimes garnished with truffles... The criteria for a good croque-monsieur and/or a good croque-madame are numerous. With sandwich or country bread, topped with Emmental, Gruyère or even Gouda, butter or béchamel, the croque-monsieur or croque-madame (with a fried egg) is the favorite hot sandwich of the French. In the Marais and in Paris-Centre, the Marais Mood has gone in search of this basic dish emblematic of Parisian bistros. Crispy on the outside and soft on the inside, it's classically crafted and would trap anyone. 

The beloved French toasted sandwiches have been delighting taste buds since the early 1900s in Paris. These sandwiches may have started as a simple combination of bread, ham, cheese, and egg, but over time they've evolved to include a range of exciting ingredients. However, one component that's often overlooked and underappreciated is the bechamel sauce - a tragedy in the world of sandwiches! But fear not! My toasted sandwich will help you make the ultimate croque monsieur and croque madame. Take your toasted sandwich game to the next level. Learn how to make a bechamel sauce for your croque and also how to customize the sauce to your liking. Want to add a touch of spice? Go for it! Feeling fancy? Add some mushrooms or other ingredients to the mix!

INGREDIENTS

To make the béchamel sauce, you will need

20 g / 1 tbsp of butter

20 g /3 tbsp of flour

250 ml /1 cup of full cream milk (whole milk)

Salt and pepper for seasoning

A pinch of grated nutmeg

A pinch of cayenne pepper

1 bay leaf

Half an onion

2 tbsp grated cheese

For the croque monsieur, you will need

2 slices of toasted white bread (1.5 cm / 3/4 inch thick)

1 tbsp of plain butter (to spread on the bread)

2 tbsp of béchamel (one on each slice)

1 or 2 slice of good quality leg ham

cheese you prefer, grated

Method

To make the béchamel sauce, melt the butter over low heat in a medium-sized saucepan. Add the flour all at once to create a roux and stir with a wooden spoon until combined into a paste. Cook for 2 minutes, then remove from heat and set aside to cool. Meanwhile, in another medium-sized saucepan, combine the milk, onion half, bay leaf, salt, pepper, nutmeg, and cayenne pepper. Slowly bring to a light boil, stirring occasionally. Once the milk is warm, strain half of it over the cold roux and whisk to fully blend with the roux before adding the rest of the milk. Return the saucepan to medium heat and continue stirring constantly until the sauce comes to a boil. Once the sauce begins to bubble, let it cook for 2 minutes, stirring a little faster to prevent bits from sticking to the bottom. Taste and adjust the seasoning to your liking, then remove from heat. Add the cheese to the sauce and incorporate until melted. Toast the bread slices and then coat each slice with butter. Spread a spoonful of béchamel sauce evenly over two slices of toast, followed by a layer of ham and then cheese. For the croque monsieur, close the sandwich and spread a layer of béchamel sauce on top, followed by a sprinkle of cheese. For the croque madame, spread some béchamel sauce on the underside of the second slice of toast and then close the sandwich. Place the sandwiches in the oven and bake for 15 minutes.