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Tuesday Recipe: Croque Monsieur avec Haricots Verts

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Written by April Yorke   
Tuesday, 08 June 2010 14:39

Photo: Michael BrewerUpon my return from France, I decided to whip up a little something I ate while there in order to ease my best friend's suffering as she sat through vacation photos.

Ingredients

  • 2 tablespoons butter
  • 2 tablespoons all purpose flour
  • 1 cup whole milk
  • Pinch of ground nutmeg
  • 1 bay leaf
  • 4 slices firm white sandwich bread
  • 4 ounces thinly sliced Black Forest ham
  • 4 ounces sliced Gruyère cheese
  • 1 tablespoon melted butter
  • 1/4 cup grated Gruyère cheese
  • 2 teaspoons chopped fresh chives

Preparation

Melt 2 tablespoons butter in small saucepan over medium heat. Add flour and stir 1 minute. Gradually whisk in milk. Add nutmeg and bay leaf. Increase heat to medium-high and boil until sauce thickens, whisking constantly, about 2 minutes. Season with salt and pepper.

Preheat broiler. Place 2 bread slices on work surface. Top each with half of ham and sliced Gruyère. Top with remaining bread. Heat heavy large skillet over low heat. Brush sandwiches with 1 tablespoon melted butter. Add to skillet and cook until deep golden brown, about 2 minutes per side. Transfer to small baking sheet. Spoon sauce, then grated cheese over sandwiches. Broil until cheese begins to brown, about 2 minutes.

Recipe Notes:

  • Essentially, Croque Monsieur is a really fancy grilled cheese sandwich. Incidentally, Croque Madame does exist.
  • This recipe makes way, way too much sauce for just two sandwiches. It would probably do four sandwiches rather than two. 
  • I used French bread because I am corny that way.
  • My best friend doesn't like ham, so I omitted it.
  • I did not use Gruyère but a similar semi-soft smoked French cheese from the region I visited. Don't ask me which cheese, as I have already forgotten the name. 
  • Chives? Chives?! Where were chives supposed to go? Whatever, I didn't use chives.
  • Crunchy, cheesy, delicious. What more could you ask for?
  • Haricots verts are green beans. I sautéed them in butter with grated garlic and added a little squeeze of lemon when I served them.
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Last Updated on Tuesday, 08 June 2010 05:56
 

April Yorke is a (Cult)ure Magazine contributor since Wednesday, 07 January 2009.

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