We did have quite a lot of béchamel left over so that's just something to keep in mind. Add a fried egg on top for a croque madame. Start by preparing the béchamel sauce. When bubbles have subsided, add flour and whisk vigorously for 1 minute. Gruyère on the large holes of a box grater and set aside for later. We found delicious country bread from our local bakery that created the perfect canvas for the béchamel sauce, gruyere and ham. While one may feel tres chic while enjoying this traditional dish, it is actually quite easy to prepare. The dish was invented in a Parisian bistro back in 1910 and has become a staple on French menus ever since. Gradually add the milk, stirring until mixture is smooth. all-purpose flour and cook, whisking constantly, until butter and flour are well combined and foaming but still very pale in color, about 2 minutes. Slowly whisk in milk until smooth. This sandwich was PERFECT! salt, ¼ tsp. My boyfriend wanted to make grilled cheese and I was excited to find this recipe. Transfer 4 slices, sauce side up, to a parchment-lined rimmed baking sheet. Turned out so delicious! Whisk in milk and bring to a boil. To revisit this article, visit My Profile, then View saved stories. Preheat oven to 425 F. Cover a baking sheet with parchment paper and set aside. Heat milk in a saucepan over medium heat until hot, about 5 minutes. And it came together pretty quickly and not a lot of cleanup! While French restaurant and country cooking have been thoroughly examined by American home cooks, somewhere between the two styles lies a branch of cuisine that has been almost entirely missed: France's bar and cafe food. Tastes amazing! ), Béchamel time! Bon Appétit may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. However, when you buy something through the retail links below, we earn an affiliate commission. Preheat a two-sided electric griddle on medium-high to high for about 20 minutes, or preheat the oven to 300 degrees and preheat a cast-iron skillet on top of the stove for about 5 minutes. The name comes from the verb croquer meaning "to bite" or "to crunch" and the word monseiur meaning "mister.". Featured in: The bread is brushed with butter, and the sandwich is cooked on a griddle or toasted under a broiler so that the cheese almost liquefies and the bits of ham and cheese hanging out the side fall limp and caramelize. Good croque-monsieurs have a few things in common: a single layer of French ham and Gruyere pressed between two thin slices of bread. Much easier to make than I was expecting from reading the recipe. Dijon mustard. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. This was fantastic. If you're using a skillet, place sandwiches cheese side down and cook on stove top until well browned, then turn and brown again. NYT Cooking is a subscription service of The New York Times. In France, the croque monsieur is traditionally served as a bar snack, but this recipe scales up easily and is a great brunch for a crowd. Yay! Top with remaining slices of bread sauce side up. In a small saucepan, melt remaining the 4 tablespoons butter. To assemble the croque monsieur, place four slices of the bread on the prepared baking sheet. A little different than what he said he wanted, but we decided to give it a go. Use of this site constitutes acceptance of our User Agreement (updated 1/1/20) and Privacy Policy and Cookie Statement (updated 1/1/20) and Your California Privacy Rights. Top with the remaining Gruyere cheese and sprinkle with herbes de Provence, if desired. Using a spoon, spread béchamel over 1 side of each slice of country-style bread, making sure to cover the full surface. Bake until cheese is brown and bubbling, 10 to 15 minutes. To make the béchamel: melt butter in a saucepan; sprinkle in flour, whisking constantly. Very slowly stream in 1¼ cups whole milk, whisking constantly (this has to be done very gradually because if you incorporate the milk into the roux too quickly, it can become very lumpy), until mixture is pale and smooth. It’s important to keep an eye on the béchamel and stir often; otherwise, you can scorch the bottom of the pot and be left with a lumpy sauce with an unpleasant flavor. Restaurant recommendations you trust. Otherwise, this dish is perfection. The sandwich is cooked under a broiler until the cheese is browned and bubbly. Recipes you want to make. Born In A French Cafe, Growing Up In New York. Add the flour and cook, stirring, until mixture is pale and foamy, about 3 minutes. GOOD. Ham and cheese are layered with a decadent bechamel sauce between slices of French bread. SO. Brush the sandwiches on both sides with butter, making sure that the edges are well covered. Remove from heat and stir in ¾ tsp. © 2020 Condé Nast.