The croque-monsieur is one of the tastiest sandwiches you can come across in the field of cuisine. It is made with ham, béchamel sauce, aged cheese, sandwich bread and pepper. This Serrano ham Croque-monsieur recipe uses Comté or Gruyère cheese from France. In most cases, croque-monsieur’s are made with cooked (baked) ham. We did not have any at home, but since we had Spanish Serrano it felt like a good idea to give it a try.
My recipes aim to be quick, so my goal here is to provide a method to make a delicious and tasty croque-monsieur with the most simplicity and efficiency.
The time consuming part about the recipe is the preparation of béchamel. Once you’re done with this, the rest is a breeze.
The preparation time I am putting in includes the time to make the sauce, even if I am posting the details to make it in a separate post.
Croque-monsieur’s use mountain cheeses like Comté or Gruyère, or Emmental. You can use mozzarella cheese if you have nothing else, but it will miss the aged cheese taste. There is a notion that the dish originates from the mountain regions, but it seems like it actually started in restaurants and cafés… in Paris.
Serrano ham Croque-monsieur
- 16 oz Béchamel sauce Ref: separate recipe.
- 12 slices whole grain sandwich bread
- 6 slices Serran ham
- 2 cups Gruyère Grated. You can also use Comté, Emmental or Beaufort.
- 2 tbsp ground pepper
- Place 12 bread slices on a large metal plate. Use parchment or aluminum paper to protect the plate.
- Broil on one side for 2 minutes, then take out and flip each slice.
- Add a layer of béchamel sauce.
- Place the Serrano ham.
- Put a small amount of cheese on top of the ham.
- Cover with the remaining halves.
- Add another layer of béchamel and cheese, then place in the oven for 5-10 more minutes.
- Serve immediately.