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