Bistro-Style Croque Monsieur
Ingredients: Milk, Thyme, Butter, Flour, Salt · 40 min cook time · 850kcal · ₩22,550
Ingredients
300ml Milk, 2sprigs Thyme, 50g Butter, 50g Flour, 4pinches Salt, 1pinch Nutmeg, 100g Comte cheese, 4slices Pain de mie (milk bread), 20g Mustard, 100g Ham, 100g Raclette cheese, 10g Honey, 15ml Vinegar, 1pinch Black pepper, 30ml Olive oil, 1piece Shallot, 100g Salad greens
Instructions
1. Warm full-fat milk with a touch of thyme to infuse aromatics.
2. Melt equal parts butter and flour in a pan to create a roux, cooking off for 2-3 minutes without getting color.
3. Gradually incorporate the warm milk in stages into the roux, whisking continuously to create a smooth béchamel sauce.
4. Season the béchamel with salt and a touch of nutmeg.
5. Add grated comte cheese into the béchamel to transform it into a Mornay sauce.
6. Cover the Mornay sauce with plastic wrap touching the surface and refrigerate for half an hour.
7. Slice the pain de mie bread to about 1.5 cm thickness.
8. Prepare the vinaigrette by mixing mustard, salt, pepper, vinegar, honey, olive oil, and raw shallots.
9. Assemble the sandwich by applying a thin layer of mustard on bread, layering raclette cheese and ham.
10. Cook the sandwich in a hot pan with a drizzle of oil and butter, using a weight, and flipping regularly until golden brown and melted.
11. Top the cooked sandwich with cold Mornay sauce and place it in the oven to broil until perfectly charred and bubbly.
12. Toss the salad greens with the prepared vinaigrette and serve alongside the croque monsieur.
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