This delicious French sandwich -casually referred to as a croque – is super popular and can be found on almost every restaurant menu in Paris. It is made with cheese, ham , and a simple béchamel sauce, toasted in the oven. The name of this sandwich is based on the verb croquer (“to crunch”) and the word monsieur (“mister”). The croque monsieur originated in French cafés and bars as a quick snack. The sandwich’s first recorded appearance on a Paris café menu was in 1910. Take a look at its recipe and don’t hesitate to try it!
8 large slices of white bread ("pain de mie")
8 thin slices of Emmental cheese
2 large slices of white Paris ham
50 g butter
1 pinch pepper
4 large button mushrooms
For the béchamel:
20 g butter
20 g flour
25 cl milk
1 pinch pepper
1 pinch nutmeg
Melt butter in a medium saucepan over medium heat. Whisk in flour and cook, stirring constantly, for about 3 minutes. Gradually add milk, stirring well until the mixture is smooth. Cook, stirring, until sauce is thickened. Season with a little bit of salt, pepper, and nutmeg. Set aside while you make the sandwiches, or make the sauce up to 1 week in advance.
Generously spread the bread slices with the soft butter on one side (outside). And spread the other side of béchamel (inside side).
Cut the ham to the size of the bread slices, and finely chop the mushrooms.
Arrange on four slices of bread (bechamel side) a slice of Emmental, mushroom slices, ham, and finish with a slice of Emmental. Cover everything with the other slices of white bread (béchamel below).
Bake them for 10 to 12 minutes in an oven preheated to 200°C / 392°F.