Tag Archives: gruyere

Croque Monsieur Sandwich

2 Apr

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…



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
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