Croque Monsieur

I’m going to make a very, very gross assumption and say that all food bloggers talk to their food. I know that I have begged, pleaded, and bartered with food. I’ve showered it with compliments.

Yesterday, I cooed at it. Before I'd even cooked it.

"Look at you all teeny tiny. I could just eat you right up.”

“Who’s the cutest little sandwich ever? You are. That’s right, you are.”

There was more, but what little dignity I have insists that I stop.*

I love food in miniature, but little sandwiches with a formal name are extra cute.

This is going to become my new favorite brunch/cold weather/appetizer dish. They are so easy and everyone is going to love them. To quote my cousin Michael**, “They’re really good, but you cheated. You put melted cheese on anything and it is going to be amazing.”

Touché.

I did make the bread from scratch because I could not find mini brioche. And I didn't want full sized brioche cut into small pieces. I wanted mini brioche. I also didn’t look very hard because I looove making bread. But making the bread is definitely not necessary and as such I will not be sharing the recipe until later this week. Seriously, any good brioche would be amazing.

I haven’t even gotten to the best parts. It can be made in advance and the sandwich is cooked in the oven. The top gets all melty and gooey, and the bottom gets brown and toasty and I wish I still had some left now. Put a fried egg on it, and you have a Croque Madam, and a room full of amazed brunch goers (or Oscar party attendees). They don’t need to know how easy it was.

*Dignity, you win this battle, but you will not win the war.
**His blog (co-written by his brother) is so much smarter than mine. BUT NOT AS TASTY.

Croque Monsieur
Adapted from Daniel Boulud

The bechamel can be made a day in advance and gently reheated. I assembled the sandwiches in the morning and baked them off at night. For brunch, I would assemble them the night before and just wrap them really well in plastic wrap.

Remember, a fried egg never hurt anyone, especially not this sandwich.

Béchamel Sauce

3 tablespoons unsalted butter
1/4 cup all-purpose flour
3 cups whole milk
Salt, pepper, and freshly grated nutmeg to taste

Sandwiches

8 slices brioche, cut 1/3-1/2” thick
12 ounces high quality ham, thickly sliced
10 ounces Gruyère, grated
1 tablespoon butter, melted

In a small saucepan over low heat, melt the butter. Add the flour and whisk to form a smooth roux. Do not let it color. Whisking constantly, slowly pour in the milk and cook, stirring constantly, until thickened (about 10 minutes). Add salt, pepper and nutmeg to taste. (To refrigerate, store with plastic wrap directly on the surface. Gently reheat before using.)

Preheat oven to 400°F. Place bread in a single layer and spread béchamel to the edges of all the pieces of bread (there may be some béchamel leftover). Place ham on 4 of the slices. Top all of the slices with Gruyère so it comes within 1/4” of the edge.

Place the bread with the Gruyère and béchamel (cheese side up) on top of the slices layered with ham.

Line a sheet pan with parchment. Brush with melted butter. Transfer the sandwiches to the buttered parchment, cheese side up. Bake until the cheese is melted and golden brown, 15-20 minutes. If its not browned after 20 minutes, put them under the broiler for 30 seconds- 1 minute.

Comments

[Elizabeth]

Oh my these look delicious. I am hungry for dinner now!

Thanks for sharing.

[Andi of My Beautiful Adventures]

OMG yuuuuuuuum!!!!

[Krista]

Oh girl, this looks so sinfully fantastic!! I love croque monsieur, even on an airplane. It never, ever fails to warm the cockles of my heart. Whatever they are. ;-)

[Deanna]

Krista- they were so good and rich and now I want another one. I can't say I've ever had one on an airplane.

[yummychunklet]

Yum! Cheesey and delicious!

[kyleen]

You made the brioche?!? I'm impressed. I love making my own bread too so I'll be looking forward to the recipe. These croque monsieurs are so adorable. I'd talk to these ;)

[Lorraine @ Not Quite Nigella]

Good for you for making your own brioche but it's good to know that we don't need to too! And yes I definitely talk to food. Sometimes I may even swear at it :P

[Anna @The Littlest Anchovy]

This is one of my most favourite things to eat. Seriously, I am not just saying that. The fact that you made the brioche, well, I just want to reach into the computer and grab one of these!

[Deanna]

Yummychunklet- That sums them up pretty well.

Kyleen- I did. Its actually super easy as long as you have a stand mixer. I'm pretty sure it is impossible to do by hand.

Lorraine- I knew I was forgetting something. I swear at it too.

Anna- They're on my list of favorite foods too. Very, very close to the top.

[Jackie @ Domestic Fits]

I have to admitt, I DO talk to my food sometimes! Mostly things like, "AHHH! SO pretty!" And I love miniature food too, so cute.

[Kelly @ Free Spirit Food]

Wow, this looks delish. I am now inspired!

[Bianca @ Confessions of a Chocoholic]

I love food in miniature too, and anything with melted cheese :) These look PERFECT.

[Em (Wine and Butter)]

Croque Monsiers are the BEST!!! So basically this means we go and eat them at Tartine when you come up ... yes??

[Sara]

I've made the Ina Garten version, and this makes me think I should be making it again. The Ina Garten version seemed to leave me with too much bechamel (though it's really too long ago to remember accurately) and how can I not try a Boulud version)? Gruyere really is one of the best things out there isn't it?

[Deanna]

Jackie- I do it all the time. I try to tone it down when other people are around.

Bianca- everything tastes better in miniature.

Em- Obviously! We will definitely be good food bloggers and eat all of the menu. Bring your husband so he can help.

Sara-I had some leftover bechamel, but I didn't do a full double recipe. I think it depends on how much bechamel you use. I got more generous as I went.

[Jen@I Want a Nap]

Wow! This looks so yummy! I've always talked to my food, even before blogging. How else would it know that it's not supposed to burn or stick in the pan etc unless you tell not to.

[Deanna]

Jen-the worst is when it doesn't listen to you.