The title “Croque Monsieur” comes from “croquer”, to bite and “monsieur” meaning mister. It’s literally a gentleman’s sandwich and has been featured on menus in Paris since 1910. Quite literally, it is a French take on a Kiwi favourite – the Cheese Toastie.
Sometimes, an egg is added on top, forming a “Croque Madame”. The name is supposed to relate to a woman’s hat and became common in the 1960s. We’ve added instructions for this too.
Keep reading for the full recipe below – using the Volare San Francisco Sourdough – and enjoy this decadent toasted sandwich.
Ingredients (makes 2 sandwiches)
- 20g butter
- 20g plain flour
- 200ml milk, warm
- 1 heaped tsp dijon mustard
- 1/2 cup grated cheese
Sandwiches (Croque Monsieur)
- 4 slices of Volare San Fran sourdough
- 20g butter, melted
- 100g sliced gruyere or swiss cheese, extra for top
- 100g sliced smoked champagne ham
Optional Topping (Croque Madame)
- 2 eggs
- To start, make the béchamel sauce. Bring a small sauce pan to a medium heat, add first measure of butter. Once melted add flour, whisk together for 30 seconds. Add milk a little at a time, mixing and bring together as you go. Add mustard and grated cheese. Stir well. Set aside.
- Heat oven grill to 180 degrees c. Brush the slices of sourdough with melted butter. Place them on a baking tray. Toast one side under a grill, buttered-side up, until golden. Remove from oven.
- Preheat the oven to 200 degrees c. Turn slices over on tray. Spread each slice with béchamel sauce, followed by ham and cheese slices on two slices, putting the other two on to make sandwiches. Spread a little more béchamel on top of sandwiches and with more sliced cheese.
- Place in oven for 5-10 minutes until cheese is melted.
- If making a Croque Madam, fry an egg per sandwich and add on top.
- Serve immediately. Enjoy.