This is Currant’sversion of an international favorite which is traditionally known as Croque Monsieur (loosely translated from French as ‘Mister Crunch’). It is believed to have originated in Paris in the early 1900’s as a fast snack in cafés and bars. Quickly it became a staple item on brasserie menus in France, America and all around the world.
Treat your friends and family to this delightful yet easily prepared light brunch, lunch or snack. They won’t soon forget and will definitely come back for more.
Ingredients – Makes Four Servings
1 loaf country French bread
6 oz butter
1 lb spiral cut pit ham (¼ to ½ inch slices)
6 oz béchamel sauce
½ lb Gruyere or Swiss cheese (Deli Sliced)
4 Eggs fried or poached (optional)
Method
1. Preheat broiler on high & preheat large cast iron or sauté pan to medium high on stove top
2. Cut French bread to four ½ to ¾ in slices and brown in 4 oz butter in pan to golden brown. Remove browned bread and set aside on baking sheet
3. In same pan, add remaining butter and brown approximately 14 oz ham on both sides. Remove ham and evenly distribute (2-3 slices) on browned bread
4. Ladle 1.5 oz of béchamel sauce over ham and top with gruyere or Swiss cheese
5. Place open faced sandwiches in broiler until cheese is golden brown. Watch carefully as this will happen very quickly
6. Top with fried or poached egg to make a Croque Madame or ‘Mrs. Crunch’ (optional)
7. Toss a mixed green salad with red onions, tomatoes and a light red wine vinaigrette as an accompaniment
8. Serve with a refreshing sauvignon blanc or crisp chardonnay on the patio
For the béchamel sauce
6 tsp. unsalted butter
6 tsp. flour
1 qt. (4 c.) milk
1 onion chopped
1 tsp. salt
Method
1. Scald milk while being careful not to curdle in a sauce pan
2. In a separate saucepan, melt butter, add flour, combine well and whisk until golden brown
3. Gradually stir in the scalded milk
4. Add onion & cook over low heat for about an hour, stirring occasionally
5. Strain through cheesecloth and serve
Enjoy!!!!!!