The Melaniff Family Cookbook

Croque Monsieur

The name is based on the verb croquer ("to crunch") and the word monsieur ("mister"). The sandwich's first recorded appearance on a Parisian café menu was in 1910.

Ingredients

2 T butter

2 T all purpose flour

1 C whole milk

Pinch of ground nutmeg

1 bay leaf


4 slices firm white sandwich bread

4 oz thinly sliced Black Forest ham

4 oz sliced gruyere cheese

1 T melted butter

1/4 C grated gruyere cheese

2 t chopped fresh chives

Procedure

Melt 2 tablespoons butter in small saucepan over medium heat. Add flour and stir 1 minute. Gradually whisk in milk. Add nutmeg and bay leaf. Increase heat to medium-high and boil until sauce thickens, whisking constantly, about 2 minutes. Season with salt and pepper.


Preheat broiler. Place 2 bread slices on work surface. Top each with half of ham and sliced Gruyere. Top with remaining bread. Heat heavy large skillet over low heat. Brush sandwiches with 1 tablespoon melted butter. Add to skillet and cook until deep golden brown, about 2 minutes per side. Transfer to small baking sheet. Spoon sauce, then grated cheese over sandwiches. Broil until cheese begins to brown, about 2 minutes.

Variations

Versions of the sandwich with substitutions or additional ingredients are given names modeled on the original croque monsieur:


  1. croque provençal with tomato

  2. croque auvergnat with bleu d'Auvergne cheese

  3. croque gagnet with gouda cheese and andouille sausage

  4. croque norvégien with smoked salmon instead of ham

  5. croque tartiflette with sliced potatoes and reblochon cheese

  6. croque bolognese with bolognese sauce

  7. croque señor with tomato salsa

  8. croque hawaiian with a slice of pineapple