This is THE sandwich which will make you believe in sandwiches for dinner. This is not your lunch box sandwich. The French know what they’re doing with this one. The Croque monsieur is grilled ham and cheese with a béchamel and some cheese melted on top. This knife-and-fork sandwich is lovely for dinner and I twisted it up with a croissant for the bread. If you add an egg it becomes a croque madame…though, adding an egg didn’t seem like it’d be stable on the croissant.
Croque Monsieur (for 2)
1/2 cup milk
1/2 cup cream cheese
1 cup gruyere cheese, grated
4 slices ham, rolled & sliced
In a small pot, bring the milk and cream cheese to a simmer to melt. Add salt and pepper and cook for 5-8 minutes then reduce to low heat to thicken.
Slice the croissants and toast on a baking sheet for 5 minutes to gently toast.
Then top the bottom croissant half with most of the cheese, the ham, and a sprinkle of pepper.
Spoon some of the cream sauce on top.
Add another sprinkle of cheese and put the top croissant on and pop back into the oven just to melt the cheese.
Spoon a drizzle of sauce over the top.
Serve (with a fork & knife) and enjoy!
Ohh Monsieur Croque, you’re delightful on a croissant. Using good cheese is important for this guy. I shredded the cheese for prime melting capability and chopped the ham for ease of distributing onto an arch-shaped croissant. The sauce is so much faster and easier than a roux. I liked the cheesy-hint from the cream cheese.