Classic Bistro Sandwich Croque Monsieur and Madame
This is a classic French bistro dish and a favourite of David’s, an old recipe dating to the early years of the twentieth century. Perhaps Proust had a Croque Monsieur before he nibbled that now-legendary madeleine. David tends to order this flavourful sandwich whenever he sees it on a menu.
Croque Monsieur and Madame
- 3 tablespoons Unsalted Butter
- 3 tablespoon Flour
- 2 cups whole milk
- To taste Salt and Pepper
- A pinch of Nutmeg freshly-grated
- A couple dabs Softened butter for spreading
- 8 slices Pain de Mie *recipe link below
- 2 tablespoons Dijion Mustard
- 4 1/4 ounce Baked Ham
- 2 1/2 cups Gruyère cheese grated
- 4 Eggs optional
- Melt the butter in a saucepan over medium heat.
- Add the flour and cook, stirring, for 2 minutes.
- Add all the milk at once, and whisk constantly until very thick. Season with salt, pepper and nutmeg. Set aside.
- Spread 4 slices of pain de mie each with 1/2 tablespoon Dijon mustard, then sprinkle each with 1/2 cup of grated Gruyère cheese, and top with a slice of ham.
- Place the remaining slices of pain de mie on top. Butter tops and bottoms of the sandwich and cook slowly on a flat griddle until lightly golden on both sides.
- Preheat the broiler, and place rack 4-5 inches from the heat. Place sandwiches on a cookie sheet – or in gratin dishes for serving - and spoon about 1/2 cup of the béchamel sauce on top of each sandwich, letting it run down the sides.
- Sprinkle the 4 sandwiches with the remaining 1/2 cup Gruyère cheese.
- Slide the sandwiches under the broiler and remove when golden brown on top. Serve immediately. Steamed asparagus or a salad makes a nice side.