Croque Monsieur Three Ways

A few different takes on this already delicious classic including a Japanese and Philly cheesesteak variation

The croque monsieur is already a legend, but why stop at the classic? Today, I am taking this French staple on a world tour with bold, delicious twists.

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@cookwitheugeneTaking this French staple on a world tour today 🇫🇷👉🇯🇵👉🇺🇸 Full recipe on my Substack 👀 #croquemonsieur #french #recipes #sandwich

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The Classic

Ingredients

• 120g ham slices (preferably smoked)

• 50g gruyere cheese

• 20g parmesan cheese

• 1 tsp Dijon mustard

• 2 slices of thick-cut bread

• 75 ml milk

• 75 ml heavy cream

• 25g unsalted butter

• 25g plain flour

• Pinch of salt & pepper

• Pinch of ground nutmeg

Method

Make the bechamel:

1. Heat the milk and cream in a saucepan over medium heat, do not let it boil.

2. Melt butter in a separate small saucepan over medium heat, then turn the heat down to low. Add flour and cook, stirring almost constantly, for a few minutes.

3. While stirring, add half the milk. Once incorporated into the roux, mix in remaining milk, nutmeg, salt and pepper.

4. Mix for 30 seconds to a minute or until it thickens into a spreadable and soft butter-like consistency.

Assemble the sandwich:

1. Preheat the oven to 300°C/400°F, and line a baking tray with parchment paper.

2. Spread each slice of bread with bechamel, covering the entire surface to the edges.

3. Top each slice with a generous piece of ham, a handful of gruyere, and a sprinkle of parmesan cheese.

4. Bake in the oven for a few minutes until the cheese has melted, and then switch to grill until the cheese on the top develops a golden crust.

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Croque Samurai

Ingredients

• 2 slices of Shokupan bread (or regular thick slices)

• 2 slices of pork

• 100g Gruyère cheese, grated

• 50g Mozzarella, grated

• 4 tbsp Japanese mayonnaise (Kewpie)

• 1 tbsp butter, for toasting

• 20g butter

• 1 tbsp flour

• 150ml milk

• 1 tbsp white miso paste

• 1 tsp soy sauce

Method

Make the miso bechamel:

1. In a small saucepan, melt butter over medium heat.

2. Add flour and whisk for 1 minute until smooth.

3. Gradually pour in milk, constantly whisking until thickened.

4. Stir in miso paste, and soy sauce, then mix until smooth. Remove from heat.

Prepare the katsu-style pork:

1. Take thin pork cutlets or thick slices of ham.

2. Dredge in flour, dip in beaten egg, and coat in panko breadcrumbs.

3. Fry in hot oil (170°C/340°F) until golden and crispy. Drain on paper towels.

Assemble the sandwich:

1. Spread Japanese mayo on one side of each slice of bread.

2. Lay down breaded pork, then spoon some miso bechamel on top.

3. Sprinkle a mix of gruyère and mozzarella over the bechamel.

4. Top with another slice of bread, mayo-side down.

Toast and serve:

1. Heat a pan over medium-low heat and melt butter.

2. Place the sandwich in the pan and press down lightly. Toast for 2-3 minutes per side until golden and crispy.

3. Spoon more bechamel on top, add extra cheese, and broil in the oven for 1-2 minutes until bubbly.

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Croque Philly Cheesesteak

Ingredients

For the sandwich:

• 2 slices thick-cut white bread (Brioche or Sourdough)

• 100g ribeye steak, thinly sliced

• ½ onion, thinly sliced

• ½ green pepper, thinly sliced

• 2 tbsp butter (for toasting)

• 100g Provolone, sliced or grated

• 50g gruyère or mozzarella, grated (optional, for extra melt)

• 1 tbsp oil (for cooking steak)

• Salt & black pepper, to taste

For the bechamel sauce:

• 20g butter

• 1 tbsp flour

• 150ml milk

• ½ tsp garlic powder

• ½ tsp black pepper

• 30g parmesan, grated

Method

Make the bechamel sauce:

1. Melt butter in a small pan over medium heat.

2. Stir in flour and cook for about 1 minute, whisking constantly.

3. Gradually pour in milk, continuing to whisk until smooth and thickened.

4. Stir in Parmesan, garlic powder, and black pepper. Remove from heat.

Cook the steak & veg:

1. Heat oil in a pan over medium-high heat.

2. Add onions and peppers, cooking until softened (about 3 minutes).

3. Push the veggies to the side, then add the thinly sliced ribeye, seasoning with salt and black pepper.

4. Cook for 1-2 minutes per side until just browned, then mix everything. Remove from heat.

Assemble the sandwich:

1. Spread bechamel sauce on one side of each slice of bread.

2. Layer the steak, onions, and peppers on top.

3. Add provolone and gruyere, then top with another slice of bread.

Toast and serve:

1. Melt butter in a pan over medium-low heat.

2. Toast the sandwich for 2-3 minutes per side, pressing lightly with a spatula.

3. Spoon extra bechamel on top, add more cheese, and broil in the oven for 1-2 minutes until bubbly.

4. Cut in half and serve with a side of beef jus for dipping (optional but recommended)

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