A croque-monsieur is a hot ham and cheese grilled sandwich. It originated in France as a fast-food snack served in cafés and bars. The cheese is typically emmental or gruyere and it’s coated in a Mornay or Béchamel sauce. The name is based on the verb croquer (“to crunch or bite”) and the word monsieur (“mister”)—the reason behind the combination of the two words is unknown—and it is commonly shortened to croque. While the origins of the croque-monsieur are unknown, there are many speculations on how it was first created. The croque-monsieur’s first recorded appearance on a Parisian café menu was in 1910. Its earliest mention in literature appears to be in volume two of Proust’s Remembrance of Things Past in 1918. (À la recherche du temps perdu)
The croque madame (also known as the croque-cheval), is served with a fried or poached egg on top. The croque provençal, with fresh tomato slices. The croque auvergnat, with bleu d’Auvergne cheese instead of Gruyère. And you can imagine lots of other “croques”. After all you are the chef !
• 2 tablespoons butter
• 2 tablespoons all purpose flour
• 1 cup whole milk
• Pinch of ground nutmeg
• 4 slices firm white sandwich bread
• 4 ounces thinly sliced ham
• 4 slices of Gruyère cheese
• 1 tablespoon melted butter
• 1/4 cup grated Gruyère cheese
Melt 2 tablespoons butter in a small saucepan over medium heat.
Add flour and stir 1 minute.
Gradually whisk in milk.
Add nutmeg.
Increase heat to medium- high and boil until sauce thickens, whisking constantly, about 2 minutes.
Season with salt and pepper.
Congrats… you have just made a Béchamel sauce. Preheat broiler. Place 2 bread slices on work surface. Top each with half of the ham, a spoonful of sauce and a slice of Gruyère. Top with remaining bread. Heat a heavy frying pan over a low heat. Brush sandwiches with melted butter. Add to the pan and cook until deep golden brown, about 2 minutes per side. Transfer to small baking sheet. Spoon on the rest of the sauce, and then the grated cheese over sandwiches. Broil until cheese begins to brown, about 2 minutes. Yummy.
Jean Doherty is the Chef and Owner of Le Patio Restaurant in Wilton Manors (954) 530-4641
