The French word “croque” meaning “to crunch” and “Monsieur” meaning “Mister” has been a common bar and cafe style meal that originated back in 1910. Most of the cafes today in Paris still have them on the menu and are commonly know just as a “Croque”. It’s an addictive sandwich and rightly so due to the buttery crispy crunch bread, hot ham and the golden melted cheese. Some make it without the Bechamel, but for a few extra minutes its well worth the effort.
Layout your four slices of bread.
Grate the cheese if not already grated.
Thinly spread the Dijon mustard to cover the entire slice (only two slices).
Add the smoked ham on the mustard slice (try and curl the ham instead of just laying it out flat).
Use a quarter of the grated cheese and add it on top of the ham.
Place the other plain slice of bread firmly on top to sandwich the ham and cheese.
Melt the butter in an oven proof frying pan on low to medium heat.
Add your sandwiches to the hot melted butter and fry until golden brown underneath. Move them to avoid any sticking unless your pan is non stick. Cook for 3 approx minutes each side.
Once brown on both sides, add the hot Bechamel sauce, let it sit on top, avoid the sauce running down the sides.
Top the sauce with the remainder of the cheese.
Bake in a preheated oven at 160ºC or 320ºF for 15 minutes. (or until cheese is golden brown).
Serve with a nice salad.
Use any type of bread if you cannot get country loaf.
Best to fry on low heat than high heat.
You can substitute the ham for a smoked chicken or turkey.
Traditionally served with a knife and fork.
By Joel Mielle
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