Very fancy name for a messy fried ham and cheese sandwich (monsieur) and fried egg, ham, and cheese sandwich (madame). However, there's just something so satisfying about them. This recipe goes above normal croque monsieurs by making a Mornay sauce with cheese rather than a cheese-free béchamel sauce.
If you want homemade bread:
Feel free to use other sourdough bread recipes on this blog!
The original recipe is from: https://www.youtube.com/watch?v=knPte2WY1_s
The recipe is here, and pictures of the process are below:
Ingredients:
Mornay Sauce
1 cup (250 ml) whole milk
1.5 Tbsp unsalted butter
1.5 Tbsp all-purpose flour
1 Tbsp sour cream, crème fraiche or heavy cream
1 egg yolk
2.5 ounces shredded (75g) Emmental or Gruyère cheese or your preferred cheese
1 ounce (25g) Parmesan, shredded
Salt, pepper and nutmeg to taste and a pinch of cayenne/chili pepper.
Sandwich:
8 ½ inch thick slices of bread
8 slices uncured ham
Mornay sauce
Shredded Emmental or Gruyère cheese or your preferred cheese
Shredded Parmesan
Optional: 3 fried eggs for Croque Madame variation
Directions:
Mornay Sauce:
Melt the butter in a saucepan. Mix in the flour and cook, whisking constantly, until the paste cooks and bubbles a bit; about a minute. Add the milk and whisk constantly as the sauce thickens and bring it to a boil and cook for 2 minutes whisking swiftly on medium high heat.
Remove sauce from the heat. Mix in cream, egg yolk and cheeses. Season with salt, pepper and nutmeg to taste and a pinch of cayenne pepper. To cool the mornay, cover it with plastic film in contact to prevent a skin from forming. Itan be refrigerated for up to 4 days.
Making the sandwiches:
Option 1: Position rack in middle of the oven. Preheat oven to 450°F. Toast 6 slices of bread in a toaster and then butter the inside. Spread Mornay sauce on toasted bread. Add a slice of cheese, ham, and a second layer of cheese. Coat the second slice of bread with Mornay, flip over the ham to seal the sandwich. Cover generously each sandwich with more sauce and top with shredded cheeses and bake. Bake croque monsieur for about 10 minutes and finish under the broiler for 5 minutes or until brown and bubbling. Remove from the oven and let rest 5 minutes before serving.
Option 2: Assemble sandwich with bread, Mornay sauce, cheese, ham, cheese, Mornay sauce, and bread. Butter the bread on the outsides. Fry on low heat until a golden color is achieved on each side of the bread (like a grilled cheese). Then top the sandwich generously with Mornay sauce and cheese. With an oven set to broil, broil the sandwich for 5 minutes on an upper shelf in the oven.
For croque madame variation, top the sandwich with a fried egg.
4 servings.
Some of the ingredients for the Mornay sauce.
The luscious Mornay Sauce
Frying the sandwiches, so clearly I chose method 2!
Preparing the sandwiches for the broiler.
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