Grilled Croque Monsieur

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20 min
40 min
Grilled Croque Monsieur

A gourmet grilled sandwich an attitude.

Original recipe by Hannah Lewry in collaboration with Woolworths.


For the béchamel sauce:

3 cups milk

- ½ onion

- 4 fresh thyme sprigs, plus extra for serving

- 1 bay leaf

- 10 peppercorns

- 30 g butter

- 30 g flour

- Sea salt and freshly ground black pepper, to taste

For the sandwich:

1 loaf farmhouse-style bread, thickly sliced

- 200 g Gruberg cheese, thickly sliced

- 3 Tsp olive oil

- 200 g Royal Ashton cheese, thickly sliced

- 8 slices gypsy ham


1.  To make the béchamel sauce, scald the milk in a saucepan along with the onion, thyme, bay leaf and peppercorns for 3–5 minutes until it starts to simmer. Remove from the heat, strain and set aside.

2.  In a clean saucepan, combine the butter and flour, and cook for 2 minutes, then add the  flavoured milk, a splash at a time, whisking continually. Once the sauce has thickened enough to coat the back of a spoon, remove it from the heat and season.

3.  Place a griddle pan over a high heat, brush the bread with olive oil, then chargrill the bread for 1 minute on each side.

4.  Preheat the oven grill. Layer slices of both cheeses and the ham over half of the slices of bread, place on a baking tray and grill. Once the cheese bubbles, remove the tray from the oven and spoon approximately 1 T béchamel sauce over each slice. Season and sprinkle over the thyme, then grill again until golden brown and bubbling.

5.  Top each slice with the remaining toast and serve immediately.


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