Croque-monsieur: a little French bistro at home

C r o q u e - m o n s i e u r : a l i t t l e F r e n c h b i s t r o a t h o m e

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A lightly gratinated croque-monsieur cut in half, served with green salad.
© VAVIN

The bread crackles under the knife, the cheese stretches and the ham stays tender. With a green salad alongside, a croque-monsieur turns a simple dinner into a little bistro evening. At VAVIN 酒盒子, we love food that makes you want to sit down and eat without spending the whole evening at the stove.

A good croque starts with the bread

In Taiwan, plain sandwich bread that is not too sweet works well. Choose slices about one centimetre thick: enough to hold the filling without taking over. Emmental works for the cheese; Comté gives a more pronounced flavour.

The lightly gratinated version, for two

For two
Oven210 °C
Oven cooking10–12 min
Pan cooking3–4 min per side

Ingredients for two

  • 4 slices of sandwich bread
  • 2 slices of cooked ham
  • 50 g of grated cheese
  • 1 teaspoon of Dijon mustard, optional

For the béchamel

  • 15 g of butter
  • 15 g of flour
  • 125 ml of milk
  • Pepper, a pinch of nutmeg and a little salt

Method

  1. Make the sauce

    Melt the butter over low heat. Stir in the flour for one to two minutes without letting it colour. Gradually whisk in the milk, then let it thicken at a gentle simmer. Season lightly.

  2. Assemble

    Spread the mustard on two bread slices, then add the ham and a thin layer of béchamel. Close with the remaining bread. Spread the remaining sauce over the tops and add the cheese.

  3. Bake until lightly golden

    Place in an oven preheated to 210 °C for about 10 to 12 minutes. The cheese should be melted and golden; finish briefly under the grill if needed, watching closely.

Close-up of golden bread, ham and melted cheese in a croque-monsieur.
© VAVIN

No oven? Use a frying pan

Leave the tops free of sauce and cheese: put all the filling inside, with only a thin layer of béchamel. Lightly butter the outside faces. Cook over medium-low heat for about three to four minutes per side, covering the pan for part of the cooking time to help the cheese melt. Adjust the heat so the bread does not burn.

And in the glass?

Our suggestion: a dry white with freshness and a little roundness to accompany the cheese and béchamel. The contrast brings each bite into focus without overshadowing the mild ham.

If you prefer red, choose a light style with gentle tannins: a croque does not need a powerful wine to have character. Go easy on the vinegar in the salad dressing to keep the pairing harmonious too.