Croque Monsieur with Greens

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This is a humble, but delicious, sandwich made of simple ingredients; bread, cheese and ham.

Time 25 mins
Servings 4
Difficulty Easy

UNITS

SCALE

INGREDIENTS

SALAD

  • 6 cups Romaine lettuce , chopped
  • 1 cucumber Cucumber , diced
  • 1 cup Grape tomatoes, halved lengthwise

SALAD DRESSING

  • ¼ cup Olive oil , extra virgin
  • 2 tbsp White wine vinegar
  • 1 tsp Honey
  • To taste Salt
  • To taste Black pepper, freshly ground

BECHAMEL SAUCE

  • 4 tbsp Butter
  • ¼ cup All-purpose flour
  • 1 ½ cups Milk, whole
  • 4 tsp Dijon mustard
  • 1 tsp Worchestire sauce
  • tsp Nutmeg, ground
  • To taste Salt
  • To taste Black pepper, freshly ground

SANDWICH

  • 8 slices Bread, thickly sliced
  • 8 slices Ham, sliced
  • 1 ½ cups Gruyere cheese, grated

METHOD

  • In a large bowl, add lettuce, cucumber and tomatoes.
  • In a small bowl, whisk together olive oil, white wine vinegar, honey, salt and black pepper. Set both bowls aside.
  • Preheat oven to 220°C/425°F. Cover a baking sheet with parchment paper.
  • In a medium saucepan, melt butter over medium heat until foamy. Add flour and cook, stirring, until mixture is pale and foamy, about 3 minutes.
  • Gradually add milk, stirring until mixture is smooth. Cook, stirring, until the sauce has thickened, about 4 minutes.
  • Remove from heat and whisk in Dijon mustard, worcestershire sauce and nutmeg. Season with salt and black pepper.
  • Place four slices of bread on prepared baking sheet. Spread slices with half of the béchamel sauce.
  • Top each slice of bread with the ham and half of the Gruyere cheese.
  • Top with remaining four slices of bread and cover each one with remaining béchamel sauce.
  • Top with remaining Gruyere cheese. Bake until cheese is brown and bubbling, about 10 minutes.
  • Toss salad with dressing. Cut sandwich in half. Serve together.

NOTES

  • This sandwich is best when enjoyed with a fork and knife
  • Additionally, you can sprinkle top of sandwiches with herbes de Provence before baking