Croque Monsieur – Bruno Albouze

Gruyère cheese

🥗Healthier: Emmental cheese

💰Cheaper: Cheddar cheese

Emmental is lower in fat, while Cheddar is more widely available.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine is often cheaper.

Rinse chives under water and wrap them in a folded paper towel.

Melt butter in a saucepan and add flour, cooking for 2 minutes on medium heat.

Turn off the heat and let the roux cool.

Bring milk to a boil and add it to the roux, then bring to a boil again while whisking constantly for 2 minutes.

Add a dash of heavy cream or crème fraîche if desired, then turn off the heat and mix in egg yolks.

Stir in Gruyère cheese and Parmesan cheese into the mixture.

Cut fuka bread into 4x4 inch squares and split each in half horizontally.

Spread a thin layer of Dijon mustard on one side of the bread (optional).

Spread the béchamel sauce on both sides of the bread.

Layer with cheese, more béchamel sauce, and uncured ham, then top with more cheese and béchamel sauce.

Close the sandwich and cover the top with more béchamel sauce and a lot of Parmesan cheese.

Pop the sandwich in the oven at 450°F (230°C) for about 12 minutes until bubbling and golden brown.

Preheat a non-stick pan over medium heat for cooking sunny side up eggs.

Cook the eggs gently to avoid toughness, preserving nutrients and ensuring even cooking.

Grill the sandwich for 2 minutes per side if using a panini press or cast iron griddle, aiming for beautiful grill marks and melted cheese.

Let the sandwich rest for a minute before cutting.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens