Barbara BritoBefore we dive into the crunchy, cheesy brilliance of an open-faced croque monsieur, let’s discuss what drinks or sides would make this dish shine alongside its delectable charm. Consider serving it with a crisp green salad, lightly dressed with a balsamic vinaigrette. The freshness of the salad will perfectly cut through the richness of the cheese and ham.
For drinks, a light, fruity white wine like Sauvignon Blanc works wonders. If you prefer something non-alcoholic, iced tea with a hint of lemon is refreshing. Both will complement the salty, savory flavors of the open-faced croque monsieur beautifully.
What is Open-Faced Croque Monsieur?
Simply put, an open-faced croque monsieur is a French sandwich made with ham and cheese, baked until it’s golden and bubbling. The traditional version is made with Gruyère cheese, high-quality ham, and a rich béchamel sauce, all piled onto slices of bread. The beauty of this dish lies in its simplicity and the quality of the ingredients.
But here’s the kicker: when served open-faced, it’s like placing your favorite concert front and center on the stage—every inch of that cheesy goodness is on display. Each ingredient shines, and every layer contributes its unique flavor to the ensemble.
What Makes This Recipe Different From Other Open-Faced Croque Monsieur Recipes?
You might wonder what sets my open-faced croque monsieur apart from the countless versions out there. It’s all about the balance of flavors and textures. First, I use a combination of Gruyère and Parmigiano-Reggiano cheese. The nutty flavor of Gruyère meets the salty, slightly tangy kick of Parmigiano, creating a rich, satisfying flavor profile.
Second, I enrich the béchamel with a splash of whole grain mustard. This gives it a delightful tang that plays well with the savory ham. Lastly, the addition of smoked paprika adds a unique twist—it’s the secret ingredient that elevates this recipe beyond the mundane. So, buckle up for a flavor explosion!
How Does It Taste?
Let’s talk about what eating a bite of this croque monsieur is like. The crunchy texture of the toasted bread meets the creaminess of the béchamel. As your teeth sink into the melty cheese and salty ham, your taste buds will dance with joy. The mustard adds a tangy note that perfectly balances the richness. And let’s not forget the smoked paprika, which provides a warm, subtle smokiness that lingers pleasantly.
Ingredients You’ll Need to Make This Dish
Here’s what you’ll need to create this open-faced delight:
- ¼ cup of freshly grated Parmigiano-Reggiano cheese
- 10 ounces of thick-cut ham, either torn or chopped into sizable chunks
- 2 tablespoons of minced chervil or Italian flat-leaf parsley
- 2-3 tablespoons of unsalted butter, softened for spreading + an additional 3 tablespoons, divided
- 3 tablespoons of all-purpose flour
- 4 ½ – ¾” slices of fresh white bakery bread
- 2 cups of warmed whole milk
- ½ teaspoon of Kosher salt
- Generous pinch of freshly ground black pepper
- ⅓ – ½ cup of whole-grain mustard
- 1 tablespoon of Dijon mustard
- ½ teaspoon of smoked paprika
- 1 ½ cups of freshly shredded Gruyère cheese, preferably from Boar’s Head, divided
Step-by-Step Instructions to Make Open-Faced Croque Monsieur
Step 1: Prepare the Béchamel Sauce
Start by melting 3 tablespoons of unsalted butter in a saucepan over medium heat. Once the butter has melted, whisk in the flour. Stir it continuously for about two minutes—it should look bubbly but not brown. Slowly pour in the warmed whole milk while keeping a steady whisk. Cook until the sauce thickens. Add in the salt, pepper, whole-grain mustard, Dijon mustard, and smoked paprika. Stir frequently until it’s silky and thickened, then set it aside.
Step 2: Toast the Bread
Preheat your oven to 400°F (200°C). While it heats up, spread softened butter on one side of your bread slices. Place them butter-side down on a baking sheet. Toast in the oven for about 5-6 minutes or until golden brown. This will create a lovely crunchy base for your toppings.
Step 3: Assemble the Sandwich
Once your bread is toasted, let’s get assembling! Spoon a generous layer of béchamel sauce over each slice. Be sure to cover every corner; we don’t want any dry bites here.
Step 4: Add the Ham and Cheese
Now, layer the thick-cut ham on top of the béchamel. Don’t hold back—get a good amount on there. Next, take the Gruyère cheese and generously sprinkle it over the ham. Follow this with a sprinkling of Parmigiano-Reggiano cheese. Trust me; you want that cheesy crust!
Step 5: Bake to Perfection
Slide the baking sheet into the oven and let it bake for about 10-12 minutes. You’re looking for that delightful golden-brown crust. If you like it extra crispy, feel free to broil it for a minute or two at the end—but keep a watchful eye!
Tips & Tricks on Making Open-Faced Croque Monsieur
- Use Quality Ingredients: Opt for fresh ham and high-quality cheese. Good ingredients will shine.
- Experiment with Cheese: While Gruyère is traditional, try mixing in a bit of sharp cheddar for extra zing.
- Don’t Skip the Mustard: It adds a necessary tang to balance the richness; don’t skip it!
- Make It Veggie: Swap out the ham for sautéed mushrooms or roasted vegetables for a delightful vegetarian option.
- Serve It Fresh: This dish is best served immediately while the cheese is melty and gooey.
How Do I Store This Dish?
If you end up with leftovers—though that’s a big ‘if’—let the croque monsieur cool completely before storing. Place it in an airtight container and store it in the refrigerator. It will keep for about 2-3 days. To reheat, place it in the oven at 350°F (175°C) until warmed through. You may lose some crunch but it’ll still taste delicious!
What Other Substitutes Can You Use in Open-Faced Croque Monsieur?
- Turkey or Chicken: Swap the ham for turkey or chicken for a leaner option.
- Vegan Cheese: Use a high-quality vegan cheese or nut-based alternative to make it plant-based.
- Whole Wheat Bread: For a healthier option, use whole wheat or a gluten-free bread.
- Spinach or Kale: Add a layer of sautéed greens for extra nutrition.
- Pesto: Spread a bit of pesto on the bread before layering for a herby twist.
Conclusion
And there you have it—a satisfying and delicious open-faced croque monsieur recipe that’s perfect for any occasion. Whether it’s for brunch, a light dinner, or even a fancy picnic, this dish will impress your guests and family alike. With each cheesy, savory bite, you’ll transport yourself to a quaint café in Paris, savoring life one delicious morsel at a time.
So, roll up your sleeves, gather your ingredients, and get ready to indulge in this French delight. Happy cooking!
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Open Faced Croque Monsieur Recipe – Great Meal Recipes
Ingredients
Method
- Start by melting 3 tablespoons of unsalted butter in a saucepan over medium heat. Once the butter has melted, whisk in the flour. Stir it continuously for about two minutes—it should look bubbly but not brown. Slowly pour in the warmed whole milk while keeping a steady whisk. Cook until the sauce thickens. Add in the salt, pepper, whole-grain mustard, Dijon mustard, and smoked paprika. Stir frequently until it’s silky and thickened, then set it aside.
- Preheat your oven to 400°F (200°C). While it heats up, spread softened butter on one side of your bread slices. Place them butter-side down on a baking sheet. Toast in the oven for about 5-6 minutes or until golden brown. This will create a lovely crunchy base for your toppings.
- Once your bread is toasted, let’s get assembling! Spoon a generous layer of béchamel sauce over each slice. Be sure to cover every corner; we don’t want any dry bites here.
- Now, layer the thick-cut ham on top of the béchamel. Don’t hold back—get a good amount on there. Next, take the Gruyère cheese and generously sprinkle it over the ham. Follow this with a sprinkling of Parmigiano-Reggiano cheese. Trust me; you want that cheesy crust!
- Slide the baking sheet into the oven and let it bake for about 10-12 minutes. You’re looking for that delightful golden-brown crust. If you like it extra crispy, feel free to broil it for a minute or two at the end—but keep a watchful eye!
Notes
- Use Quality Ingredients: Opt for fresh ham and high-quality cheese. Good ingredients will shine.
- Experiment with Cheese: While Gruyère is traditional, try mixing in a bit of sharp cheddar for extra zing.
- Don’t Skip the Mustard: It adds a necessary tang to balance the richness; don’t skip it!
- Make It Veggie: Swap out the ham for sautéed mushrooms or roasted vegetables for a delightful vegetarian option.
- Serve It Fresh: This dish is best served immediately while the cheese is melty and gooey.
