For those of you who don't know what a Croque Monsieur is just an upscale ham and cheese sandwich that may or may not have a gruyere cheese based bechamel that les franรงais, in their infinite wisdom have invented.
Well, the other day I was at Bar Boulud with une amie that was dying to have Le Croque Monsieur. On my end I was dying to try the food of one of the 4 chefs that has a 3 Star Michelin Restaurant in New York. (Please note that Bar Boulud belongs to Daniel Boulud owner of the famous "Daniel" in the UES) Mon amie lived in Paris for two years. Poor thing! she had to eat french food for 24 months. My heart suffers for her!!!
When the waiter brought us our sandwich It was impossible for me to take my eyes off it. It was perfectly broiled, the cheese was melt to perfection, the virginia ham looked delicious... My mouth watered. I cut the perfect bite and I waited for my friend to try her's first. She said: c'est magnifique! really-really good! I entered my perfect bite in my mouth and... DID SHE SAY WHAT????? it was horrible! My Croque Monsieur was cold and flavorless. I was not able to taste the gruyere the bechamel was plain and boring. It was a total loss!!!
I haven't recovered yet from that painful experience. I haven't figured out what was more shocking for me finding a lousy CM at Bar Boulud or that my friend found that crap (pardon my french) "magnifique!"
If you are in the mood for an exquisite CM, please go to Pastis you won't be disappointed.
I tried this recipe from Ina Garten aka Barefoot Contessa, absolutely delicious! The only thing that I've modified from this recipe is that I added a pinch of ground mustard to the bechamel.
Enjoy and Hasta Luego!
Ingredients
- 2 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups hot milk
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- Pinch nutmeg
- 12 ounces Gruyere, grated (5 cups)
- 1/2 cup freshly grated Parmesan
- 16 slices white sandwich bread, crusts removed
- Dijon mustard
- 8 ounces baked Virginia ham, sliced but not paper thin
Directions
Preheat the oven to 400 degrees F.
Melt the butter over low heat in a small saucepan and add the flour all at once, stirring with a wooden spoon for 2 minutes. Slowly pour the hot milk into the butter–flour mixture and cook, whisking constantly, until the sauce is thickened. Off the heat add the salt, pepper, nutmeg, 1/2 cup grated Gruyere, and the Parmesan and set aside.
To toast the bread, place the slices on 2 baking sheets and bake for 5 minutes. Turn each slice and bake for another 2 minutes, until toasted.
Lightly brush half the toasted breads with mustard, add a slice of ham to each, and sprinkle with half the remaining Gruyere. Top with another piece of toasted bread. Slather the tops with the cheesesauce, sprinkle with the remaining Gruyere, and bake the sandwiches for 5 minutes. Turn on the broiler and broil for 3 to 5 minutes, or until the topping is bubbly and lightly browned. Serve hot.
