Croque Monsieur Sandwich

I am fascinated by France – their language, their cuisine, their joie de vivre…  I wish we can learn more to enjoy the pleasure French people derive from the simple things in life.

Every since I leartned about Croque Monsieur sandwiches, I’ve been wanting to eat one…  but I knew I had to make it at home because they’re typically a grilled ham and cheese sandwich topped with a cheesy béchamel sauce and more melted gruyere cheese. Hmmmm.  Need I say more?

So here is my karma-free version for all of you…

CROQUE MONSIEUR SANDWICH

2 slices 100% whole wheat country bread

2 slices aged Swiss cheese

2 slices of soy-protein smoked ham – I buy mine frozen at NYC’s Chinatown, but you substitute with any veggie cold-cut of your preference

Dijon mustard

Bechamel Sauce, recipe follows

About ½ cup Shredded gruyere cheese

1. Using a slicing mandolin, slice the ham.  In a small skillet, brown the ham slices a bit.  This will warm them up and cook them a little.  Set aside.
2. Make the béchamel.
3. Toast bread slices.  Assemble sandwiches by spreading some Dijon mustard on the inside of the bread slices.  Place swiss cheese, ham, a bit of the shredded gruyere cheese on one side and top with the remaining slice.
4. Place sandwich in a baking sheet.  Pour a ladleful of the béchamel sauce on top of the sandwich and sprinkle additional shredded gruyere cheese.
5. Broil in oven for about 4-5 minutes until the cheese has melted and turned a bit golden brown.

Béchamel Sauce

I know this is not the traditional way a béchamel is made, but this is easy, it works and it works better for me than the traditional method.  For some reason, I always end up with a flourly taste when I do the traditional version…  OK?

1 cup plain soy milk – make sure it’s not the vanilla kind…

3 tbs cornstarch

Salt and Pepper to taste

A dash of ground nutmeg

About ½ cup gruyere cheese

1. In a medium saucepan, heat most of the soymilk. Leave a little bit of soymilk aside to mix with the cornstarch.  Add the remaining milk/cornstarch to the warmed soymilk and let it boil slowly to thicken.
2. Season with salt, pepper and nutmeg.
3. Remove from heat and add gruyere cheese.  Set aside

Tags: bechamel sauce, cheese, gruyere, vegetarian ham