Oh hey everyone! Happy Thanksgiving, if it’s still Thursday where you live! And if it’s not then happy day-after-Thanksgiving, or as I like to call it, happy leftovers day.
As I’m in Australia, I didn’t celebrate a full on Turkey Day feast this year (I just went bonkers on the sides) so I have no giant leftover sandwich for you today. What I do have is another kind of sandwich…a Mister Crunchy.
This sandwich is awesome if you have any leftover cheese or ham. And with different varieties of ham or cheese, you really can ring the changes with this baby – blue cheese, cured ham, manchego, you name it. But it’s also awesome for brunch, lunch, dinner or a decadent late night snack at any time when a celebration feels in order.
There is something so elegant about this sandwich, and not just that it’s French. It also appeared in a movie alongside Meryl Streep, so you know this sandwich has its shit together.
There are a few stipulations I feel I must tell you about, if you want to make a really terrific Croque Monsieur. Firstly, good quality bread is important. It can be white or sourdough or whatever you like, but supermarket bread will not cut it. Secondly, the cheese must be grated. Sliced cheese will simply never melt as beautifully as grated cheese.
Thirdly, the sandwich must be fried until absolutely crisp, and it must be done in butter. And finally, the sandwich should be browned in a hot oven, not under a grill. The grill will broil the cheese sauce, but leave the sandwich soggy, whereas the oven brings the whole thing bubblingly together. And there you have it.
- 4 slices white bread (sourdough is lovely)
- 4 tsp dijon mustard
- 5oz (150g) gruyere cheese
- 4 thin slices smoked ham
- 2 tbsp butter
- 2 tsp flour
- ½ cup (125ml) milk
- Preheat the oven to 400F/200C
- Assemble the sandwiches. Spread each slice of bread with a tsp of mustard. Cover two slices of the bread with ham, and divide half of the cheese over the ham (reserve the remaining half of the cheese).
- Place one tablespoon of butter into a large frying pan and fry the sandwiches until golden and crunchy on both sides.
- While the sandwiches fry, make the sauce by melting the remaining tablespoon of flour with the butter in a small saucepan. Slowly whisk in the milk until all incorporated with no lumps. Turn off the heat, add the remaining cheese and stir until the cheese is melted.
- Finally, place the two sandwiches on a lined tray, divide the cheese sauce over the two sandwiches and bake in the oven until golden brown and bubbling. Serve!