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Croque Monsieur. The classic French bistro sandwich. Mornay sauce and gruyere cheese lightly broiled takes this "ham and cheese" to another level.
Mornay sauce ingredients:
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2 1/2 tbsp. butter
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2 1/2 tbsp. flour
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2 oz or handful shredded gruyere or emmental cheese
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2 cups warmed milk
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1 egg yolk
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1/4 tsp salt
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1/4 tsp pepper
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pinch each of nutmeg and cayenne easy...both go along way!
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Watch the Tutorial:
Mornay sauce method:
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Melt butter in pot with medium heat
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Slowly add the flour mixing into a roux looks like a bunch of little sandy clumps
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Continue to mix until bubbles form and grittiness cooked out. Reduce heat if necessary so as not to brown
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Slowly but continuously add the milk and whisk or mix until you have a nice smooth paste with no lumps
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Add the egg yolk, spices and cheese. Not kidding pinch of nutmeg, it goes along way!
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Whisk and mix until combined and nice smooth consistency.
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Remove from heat and cover with plastic wrap until completely cool.
Sandwich:
Think... cheese, ham, cheese then sealed internally by the mornay
The mornay should be enough for 4-6 sandwiches
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Pre heat oven to 400F/200C
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Brioche bread best
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Gruyere or emmental slices min 2 per sandwich
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Dash of Dijon mustard
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1/2 cup shredded gruyere or emmental cheese to top
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Place sandwiches on parchment paper lined baking sheet
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Bake for 10 mins
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Switch to Broil till top melted bubbling browned to your liking approx. 5 mins