feed me classics
Recipe: croque monsieur
A good croque monsieur (the French version of a ham and cheese toasted sandwich, so to speak) is wonderfully crispy on the outside and deliciously soft on the inside. Made with stretchy melted cheese and a creamy béchamel sauce. A simple dish that stands or falls with the choice of the right basic ingredients. With a fresh green salad and a glass of dry white wine, you have the perfect weekend lunch.
door Lauretta Baarends
How to make the croque monsieur
- Preheat the oven to 180 °C on the grill setting. First, make the béchamel sauce. Melt the butter over low heat in a heavy-bottomed pan. Stir in the flour and cook for 2 to 3 minutes until an even, bubbling mixture forms. Add the milk a little at a time and keep stirring for 4 to 5 minutes until the sauce has thickened. Remove the pan from the heat and whisk in the grated cheese. Season with pepper and salt.
- Spread a thin layer of mustard on four slices of bread. Spoon a generous layer of béchamel sauce onto the slices (set aside 4 tablespoons of the sauce). Place 2 slices of ham on each slice (the best you can get) and sprinkle generously with the grated cheese..
- Place the remaining slices of bread on top. Fry the sandwiches in a little butter over medium heat for 10 to 15 minutes, on both sides, until golden brown and crispy (two sandwiches at a time). The cheese should be piping hot and melted.
- Remove the sandwiches from the pan. Brush the tops with the remaining béchamel sauce and place them on a baking sheet under the grill for a few minutes until the sauce is golden brown.
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