French Sandwich 'Croque Monsieur'
⏳ Time
45 minutes
🥕 Ingredients
14
🍽️ Servings
2
Description
P.S. The proportions for the sauce are given for 4 servings.
Ingredients
- Sourdough Bread - 2 slices
- Butter - 2.1 oz
- Prosciutto - 1 slice
- Emmental cheese - to taste
- Onion - 1 head
- Ground clove - 4 pieces
- Milk - 20 fl oz
- Bay leaf - 1 piece
- Wheat Flour - 1.6 oz
- Nutmeg - a pinch
- Cheshire Cheese - 2.6 oz
- Dijon Mustard - 1 teaspoon
- Egg white - 2 pieces
- 10% cream - 4 tablespoons
Step by Step guide
Step 1
Take 2 slices of wheat bread, then generously spread one slice with Mornay sauce, heaping it up, and top with prosciutto, which our Italian friends call prosciutto crudo, and in French — jambon cuit. Spread Mornay sauce on top again.
Step 2
Place the second toast on top. And — a crucial moment — spread Mornay sauce again.
Step 3
Then grate the Emmental, but Gruyère can also be used.
Step 4
Put it in a frying pan over high heat with butter. Sauté lightly, then place in a convection oven at 180°C. After ten minutes, take it out and serve.
Step 5
For the Mornay sauce: stick the cloves into the onion, place it in a pot with milk and the bay leaf. Bring to a slight boil and simmer for 4-5 minutes. Allow to cool and infuse.
Step 6
In another pot over low heat, melt the butter. Add the flour and cook over low heat for 30-40 seconds, stirring with a wooden spoon, until the sauce turns light yellow.
Step 7
Remove from heat. Strain the cooled milk into the sauce and whisk vigorously until smooth.
Step 8
Return the pot to medium heat and continue whisking for 4-5 minutes until the sauce thickens and begins to boil. Reduce the heat and simmer at a bubbling boil for 20-25 minutes. When the sauce becomes smooth and glossy, season and add freshly grated nutmeg.
Step 9
Add 75 g of grated cheese and 1 teaspoon of Dijon mustard without heating.
Step 10
Stir in 2 yolks mixed with 4 tablespoons of heavy cream.
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