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Croque-Végétarien & Croque-Monsieur


6slices good white bread
1tablespoons unsalted butter
1.5tablespoons all-purpose flour
1c warm milk
1/2tsp salt
1/4tsp freshly ground black pepper
Pinch nutmeg
3oz Gruyere, grated
3oz Emmentaler, grated
1/4c freshly grated Parmesan
Dijon mustard
2plum tomatoes, sliced
For Croque-Monsieur
1/4lb jambon de Paris


1.Preheat the oven to 400°.
2.Toast your bread in the oven on a cookie sheet - 5 minutes on the first side, then 2 minutes on the opposite side. Set aside.
3.In a small saucepan set over low heat, melt the butter and then add the flour, stirring constantly with a wooden spoon for ~2 minutes.
4.Slowly pour the warm milk into the pan with the butter/flour mixture and cook, whisking constantly, until the sauce is thickened, about 3 - 5 minutes.
5.Remove from heat and add the salt, pepper, nutmeg and stir.
6.Add in 1/4 c of the Gruyere, 1/4 c of the Emmentaler and all of the Parmesan and stir until cheese has all melted. Set aside.
7.Spread dijon mustard on all of the bread.
8.On half of the bread, lay out tomatoes on a single layer.
9.If desired, add a couple of slices of ham on top of the tomatoes. (croque monsieur)
10.Top the same slices with the remaining Gruyere and Emmentaler, about 1/3 of the total cheese on each.
11.Top each 'loaded' slice with one of the dijon-only pieces of bread.
12.Top each sandwich with about 1/3 of the bechamel (cheese sauce)
13.Bake the sandwiches for 5 minutes.
14.Switch your oven to broiler and broil for 3 to 5 minutes (depending on how close your heating element is to your sandwiches) or until the topping is bubbly and lightly browned.
15.Serve hot.