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Alton Brown Croque Monsieur Recipe

Alton Brown Croque Monsieur Recipe - Great Meal Recipes

Let me take you on a culinary journey to France, where every bite tells a story. Today, we’re whipping up a delightful Croque Monsieur, following Alton Brown's foolproof recipe. 
This is more than just a sandwich; it’s a celebration of flavors, textures, and creativity in the kitchen. Whether you’re hosting brunch or just treating yourself, this classic dish promises satisfaction. And trust me, the first bite will have you proclaiming, “Ooh la la!”
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Breakfast
Cuisine: American
Calories: 1004
Ingredients Method Notes

Ingredients
  

Béchamel Sauce:
  • 1 ounce all-purpose flour
  • 2 tablespoons unsalted butter 1/4 stick
  • 1/4 teaspoon freshly grated nutmeg
  • 1/2 teaspoon coarse kosher salt
  • 1/2 teaspoon white pepper
  • 8 ounces whole milk
  • 2 teaspoons fresh thyme leaves
  • 1/4 teaspoon cayenne pepper
  • 1 tablespoon cream cheese
Sandwiches:
  • 8 ounces 8 thinly sliced Black Forest ham, cut into 1-inch wide strips
  • 1/4 cup baby spinach
  • Nonstick cooking spray, for greasing the pan
  • 1 tablespoon whole-grain mustard
  • 8 ounces grated Gruyère cheese
  • 4 large eggs
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons herbes de Provence
  • 1/4 cup caramelized onions
  • Coarse kosher salt and freshly cracked black pepper
  • 1/2 inch-thick Four slices of sourdough bread

Method
 

Step 1: Prepare the Béchamel Sauce
  1. Start by melting the butter in a medium saucepan over medium heat. Once it’s melted, whisk in the flour and cook for about two minutes. This forms your roux and gives a nutty flavor to the sauce. Gradually add the milk, whisking constantly to prevent lumps. Keep stirring until the mixture thickens, which should take around 5 to 7 minutes.
    Next, add in the nutmeg, salt, white pepper, thyme, cayenne, and cream cheese. Stir until the cream cheese is fully incorporated. Set the béchamel aside.
Step 2: Assemble the Filling
  1. In a bowl, mix the ham with the spinach, caramelized onions, and a pinch of salt and black pepper. This mixture will become the delicious filling for your sandwich.
Step 3: Prepare the Bread
  1. Spray one side of each slice of sourdough bread with nonstick cooking spray. Turn them over and spread a layer of whole-grain mustard on the ungreased side.
Step 4: Layer the Ingredients
  1. On the mustard side, pile on the ham and spinach mixture. Sprinkle an even layer of Gruyère cheese over the filling. Close the sandwich with another slice of bread, mustard side down.
Step 5: Cook the Sandwiches
  1. Heat olive oil in a skillet over medium heat. Carefully place one sandwich in the skillet, cooking until golden brown on one side—approximately 3 to 4 minutes. Use a spatula to flip the sandwich and cook the other side until it’s also golden.
Step 6: Top with Béchamel
  1. Preheat your oven to broil. Once both sides of the sandwich are golden brown, place them on a baking sheet. Spoon a generous amount of béchamel sauce over each sandwich and sprinkle a little extra grated cheese on top.
Step 7: Broil
  1. Broil the sandwiches for about 2-3 minutes, or until the béchamel is bubbling and golden. Then, pull them from the oven, and allow them to cool for a minute before slicing.

Notes

  • Use fresh ingredients: Fresh thyme and quality cheese elevate your sandwich.
  • Keep an eye on the sandwiches: When broiling, stay vigilant. They can go from perfect to charred in a heartbeat.
  • Double the sauce: If you love béchamel, consider making a little extra for dipping!
  • Don’t overload your sandwich: Keep a balance between filling and sauce. Too much filling can make sandwiches hard to manage.
  • Let them rest: Letting the sandwiches rest for a minute before cutting helps keep the filling intact.