Crispy, Gooey, and Irresistible: Discover the Secrets to the Perfect Croque Monsieur!
Today, I’m gonna show you how to make the most scrumptious breakfast sandwich you’ll ever taste – the Croque Monsieur! A recipe that’s going to elevate your breakfast game to a whole new level.
Now, this classic French dish has been around since the early 1900s and has been a favorite among Parisians and foodies alike. The name “Croque Monsieur” roughly translates to “Mister Crunch” in English, and let me tell you, this sandwich certainly lives up to its name!
Our Croque Monsieur recipe is the perfect way to start your day with a smile. We’re going to be using some high-quality ingredients like crusty bread, savory ham, creamy mornay sauce, and, of course, the pièce de résistance – gooey, melted Gruyère cheese. This heavenly combination will transport you straight to a Parisian bistro, right in the comfort of your own home. Trust me, folks, this sandwich is pure magic on a plate.
So, get your taste buds ready, ’cause we’re about to cook up a storm with this Croque Monsieur Recipe!
Croque Monsieur Recipe - The best Ham & Cheese Sandwich ever!
Hello there friends, Croque Monsieur Recipe today! The best ham and cheese sandwich recipe you will ever have! This sandwich takes a little bit of time to prepare but it is well worth it! You have to try this Croque Monsieur Recipe at least once!
4slicesof Sandwich Bread crust removed and lightly toasted
¼poundsBaked Ham sliced very thinly
Mornay Sauce (makes enough for at least 4 Sandwiches)
2ounces4 tablespoons Sweet Butter
1ounce5 tablespoons All-Purpose Flour
2cupsHot Milk
1 ½cupabout 5 ounces Gruyere or Swiss Cheese grated
1cupParmesan Reggiano grated
2ouncesBrie Cheeseoptional
2ouncesCream
3Egg Yolks
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Recipe Instructions
For the Mornay Sauce:
In a saucepan, heat the butter and when melted add the flour mix well and add the milk and whisk well until very smooth. Salt and pepper to taste.
Add the cheeses and cook the sauce for 10 minutes. Add the cream and quickly mix in the egg yolks. Cover the sauce with plastic wrap and refrigerate for a few hours to let the sauce solidify.
Preheat the Oven to 450F / 230C
Place one slice of the lightly toasted bread on a cookie sheet and add a little mornay sauce. Add the ham slices on top of the sauce, add more mornay sauce and add a little more gruyere. Add another slice of bread on top and squeeze the sandwich. Add a couple tablespoons of the mornay sauce on the top of the sandwich. And bake in the oven until golden brown.
For a Croque Madame just place a cooked sunny side egg on top.
Equipment - You can find the items below at our online store!
Chef Jean-Pierre, born in Aix-en-Provence, France, honed his culinary skills at a young age, mastering the art of charcuterie by the age of twelve. Determined to become a chef, he began his formal apprenticeship at L'Oustau de Baumaniere in Provence, one of the world’s best restaurants with a 3-star Michelin rating.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.8 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
The Best Scrambled Eggs Recipe Looking for the best scrambled eggs recipe? Want to make the perfect scrambled eggs! There are a few cool tricks I will share that…
This recipe looks fantastic. I can’t wait for the opportunity to make it.
My husband and I both love your channel. We watch you a LOT. This year happens to be our 50th wedding anniversary. Last week while we were enjoying our anniversary week, I decided to make some of your recipes. I ended up make several. I made Marry Me Chicken since it seemed to be appropriate for a wedding anniversary. It was delicious!!!
Then I made Steak Diane with Pommes Anna. My husband actually made the Pommes Anna. It was all delicious. The ribeyes were the best I’ve ever done.
Then I made your Chicken a la King. Again a major hit. I also made the Steak and Eggs with Country Potatoes and a big pot of spaghetti in meat sauce with a side of your garlic bread. Those Country Potatoes are killer. And my non-bread-eating husband actually ate several pieces.
I love your recipes and I want to thank you for helping make our 50th Anniversary a great one.
You have taught me so very much about being in the kitchen, all things that have made me a much better cook. Your tips are incredible.
So please ignore all those jealous nay-sayers out there and keep talking and cooking. You are awesome and I love Jack’s comments.
God Bless you and your family and of course,
BON APPETITE.
Dean Fenton
on December 6, 2023 at 11:49 am
How about some more complicated recipes? Why not try some Charcuterie recipes? What the Chef does is great! I enjoy the programs!! Thanks Dean
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Loved this turned out so good
This recipe looks fantastic. I can’t wait for the opportunity to make it.
My husband and I both love your channel. We watch you a LOT. This year happens to be our 50th wedding anniversary. Last week while we were enjoying our anniversary week, I decided to make some of your recipes. I ended up make several. I made Marry Me Chicken since it seemed to be appropriate for a wedding anniversary. It was delicious!!!
Then I made Steak Diane with Pommes Anna. My husband actually made the Pommes Anna. It was all delicious. The ribeyes were the best I’ve ever done.
Then I made your Chicken a la King. Again a major hit. I also made the Steak and Eggs with Country Potatoes and a big pot of spaghetti in meat sauce with a side of your garlic bread. Those Country Potatoes are killer. And my non-bread-eating husband actually ate several pieces.
I love your recipes and I want to thank you for helping make our 50th Anniversary a great one.
You have taught me so very much about being in the kitchen, all things that have made me a much better cook. Your tips are incredible.
So please ignore all those jealous nay-sayers out there and keep talking and cooking. You are awesome and I love Jack’s comments.
God Bless you and your family and of course,
BON APPETITE.
How about some more complicated recipes? Why not try some Charcuterie recipes? What the Chef does is great! I enjoy the programs!! Thanks Dean