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Croque Monsieur
Croque Monsieur
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A classical French Croque Monsieur sandwich made with ham and cheese, covered with a cheese sauce. It is a typical bistro dish but with this recipe you can make the dish at home. This easy to make sandwich is fun to do together with the kids and is a great recipe to get them involved to help in the kitchen.

Ingredient List for 2 servings:
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8 Toast bread slices
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4 Ham slices
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100 gr Cheese
Button Sauce
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200 ml Milk
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2 teaspoons Butter
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1 tablespoon Flour
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30 gr Grated cheese
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1 pinch Salt
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1 pinch Pepper
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1 pinch Nutmeg powder

Oven temperature:
225 degrees Celsius
Instructions:
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Start by buttering one side of each side of the bread slices.
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Slice the cheese and place evenly half of the cheese on each side of 4 bread slices. Place the ham on top. Place evenly the rest of the cheese on top of the ham slices. Place the rest of the bread slices with the buttered side on top of the cheese.
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Place the bread on a baking paper on a baking sheet.
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Preheat the oven at 225 degrees Celsius.
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In a casserole whip together the milk, butter and the flour while stirring the whole time. When it reaches boiling point lower the heat and let it boil for 3 minutes.
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Add the grated cheese and let it melt and mix well.
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Pour evenly the sauce over the bread slices.
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Place in the oven for 8- 10 minutes. Take out and serve warm.
A selection of recipes from the same country.
This recipe is from France
This is a perfect and easy recipe for home made baguettes. They get soft on the inside and crispy on the outside, like real baguettes from the bakery. The dough need to rest for 10-12 hours before you can cook them.
This is a dish made with camembert cheese, potatoes, onion and bacon and fits perfect on a cold winter day. The original dish tartiflette is made with reblochon cheese instead of camembert cheese. It’s a heavy dish so a green salad and a French baguette is all you need on the side.
Gougère is a French choux dough mixed with gruyère or Comte cheese. The size can be from 3-12 cm., and sometimes it is filled with mushrooms, beef or ham. In the region of Burgundy where they come from they are served cold on the side when tasting wine. This ones are served warm as a starter with a salad and a slice of ham on the side.
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