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Martha Stewart Croque Monsieur Recipe

Martha Stewart Croque Monsieur Recipe - Great Meal Recipes

Before we dive into the fabulous world of the Croque Monsieur, let's chat about what pairs well with this exquisite French sandwich. Picture this: a plate of crisp, refreshing salad beside your warm sandwich. A simple green salad with a tangy vinaigrette would cut through the richness perfectly. Want something warm? A hearty tomato soup adds a nostalgic comfort, reminiscent of childhood lunches.
A glass of chilled white wine like a Sauvignon Blanc or a nice sparkling water can elevate your meal, enhancing the flavors of your Croque Monsieur.
Now, let's jump into the rich, cheesy goodness of Martha Stewart's Croque Monsieur recipe.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4
Course: Dinner
Cuisine: French
Calories: 611
Ingredients Method Notes

Ingredients
  

  • 8 slices brioche, cut into ½-inch thick pieces, lightly toasted
  • 6 ounces thinly sliced baked ham
  • 3 tablespoons unsalted butter, plus extra for greasing the baking sheet
  • 1/4 cup all-purpose flour
  • 2 cups whole milk
  • 1 cup Gruyère or Swiss cheese, shredded, plus 8 ounces, paper-thin slices
  • Coarse sea salt
  • Freshly ground white pepper
  • A dash of freshly grated nutmeg
  • 1 tablespoon Dijon mustard
  • 1/2 cup sautéed shallots

Method
 

Step 1: Preheat Your Oven
  1. Start by preheating your oven to 400°F (200°C). The warmth will create a cozy environment for your Croque Monsieur to bake and develop that beautiful golden crust.
Step 2: Prepare the Béchamel Sauce
  1. In a medium saucepan, melt 3 tablespoons of butter over medium heat. Once the butter is frothy, whisk in the flour. Cook this mixture for about 2-3 minutes until it forms a paste. This is known as a roux and is the base for your béchamel sauce. Gradually pour in the milk while whisking continuously to avoid lumps. Keep whisking until the mixture thickens—about 5-7 minutes.
    Once thickened, stir in the shredded Gruyère cheese. Season with a pinch of salt, freshly ground white pepper, and a dash of nutmeg, followed by the tablespoon of Dijon mustard. That’s your luscious béchamel ready to take the lead!
Step 3: Assemble the Sandwiches
  1. Grease a baking sheet with a bit of butter. Lay four slices of toasted brioche on the sheet. Top each slice with a generous layer of ham, followed by a slice of Gruyère cheese. Spread a little of the béchamel sauce on top of the cheese, making sure it's all covered. Place the remaining slices of brioche on top to create a sandwich.
Step 4: Add more Sauce and Cheese
  1. Pour the remaining béchamel sauce over each sandwich, ensuring they are all generously drenched. Sprinkle the remaining Gruyère cheese on top. Feel free to add extra cheese—because more cheese is always better!
Step 5: Bake to Perfection
  1. Bake the sandwiches for about 15-20 minutes in your preheated oven, or until the tops are bubbling and golden brown. Keep an eye on them to prevent burning.
Step 6: Let Rest and Serve
  1. Once done, let them cool slightly. This resting time allows the gooeyness to settle. Cut each sandwich in half, serve hot, and watch your family swoon.

Notes

  • Use Day-Old Bread: Stale bread holds up better when grilled or baked. It prevents sogginess.
  • Experiment with Cheeses: Mix Gruyère with some sharp cheddar for an extra punch.
  • Take Your Time with the Sauce: Don't rush your béchamel sauce. A slow approach makes it smoother.
  • Try Different Meats: Substitute ham with turkey or chicken. Or amp up the flavor with prosciutto!
  • Watch the Oven: Ovens vary. Check for golden-brown perfection a bit early to avoid overcooking.