Sándwich Croque-Monsieur

Sándwich Croque-Monsieur

We can assure you that this sandwich is a real treat, and if you have children at home you will have an amazing dinner, because they will love the flavour of cheese and be camel.

  • Ingredients for Sándwich Croque-Monsieur
  • 8 slices of mold bread
  • 8 slices of cooked ham (your favorite)
  • 200 g. Grated cheese “gruyère”
    • To make the bechamel sauce:
      • 0 g. Butter
      • 80 g. Wheat flour
      • 500 ml. Milk
      • Salt and freshly ground black pepper (to taste)
      • Optional, a touch of nutmeg

Preparation of the sandwich “Croque-Monsieur”

To do this I have chosen slices of thick loaf of bread, special sandwich, but you can also use slices of a rich artisan bread, such as the great Pan de Cea de Galicia. What you should strive for is that they be consistent and bear all the ingredients that we are going to add to it. As for cheese, the typical one used in France is the “gruyère”, although it admits others like Emmental or Cheddar, perhaps easier to find.
Before preparing the “Croque-Monsieur” we need to prepare a béchamel sauce, which you can do following the recipe we already have in the blog. Once ready we let it temper for about 5 minutes so that it is consistent and more manageable when assembling the sandwich.
We put a slice as a base. Spread it generously with the béchamel evenly dividing it by the slice of bread. We add over grated cheese covering all the béchamel. We put a slice of cooked ham of equal size to the bread. Spread the other slice of bread on the inside and place it on the ham, so that the bechamel is in contact with it.
Press the sandwich with your hand to set all the ingredients. On the top, we add a béchamel sauce and top with a good amount of cheese. After the gratin this layer will be like when we prepare a lasagna.
Preheat oven to 200 ° C for 10 min. Place the sandwiches in the center tray and bake 10 minutes at 200º C. After this time, we give a final touch of 5 minutes in the grill function so that the top layer is melted. These times can vary slightly up or down depending on the hardness of the bread or your oven. The important thing is to achieve a point of creaminess so that it acquires a creamy texture the béchamel and melts the cheese. But stay tuned so you do not overdo it and burn the bread.

Sándwich Croque-Monsieur

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