Croque Monsieur

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Ingredients for


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  • butter
  • flour
  • full cream milk
  • cave-aged Emmental AOP, coarsely grated or finely shaved
  • bread (brown, farmhouse, not toast), cut in 1 cm thick slices
  • grainy mustard or Dijon mustard
  • farmer's ham (cooked)
  • salt
  • nutmeg, finely grated
Star of the dish
Emmentaler AOP cave-aged

The 1 cm thick bread slices should be a minimum of 9 × 6 cm in size and spread all over with a creamy Bechamel sauce before adding the topping.

The Bechamel can be prepared the day before: melt the butter, add the four and stir, mix well. Add the milk bit by bit, stir again and cook. Continue stirring until the sauce thickens. Cook over a low heat for 4-5 minutes. Season with nutmeg and salt.

It is essential to buy the Emmentaler AOP as one piece, then it keeps its flavour and does not dry out. Preheat the oven to 210 °C. Spread the bread slices on one side, first with mustard then with a thin layer of Bechamel. Sprinkle 40 g Emmentaler AOP on top. Place 4 slices, with the sauce on top, on a baking tray lined with greaseproof paper. Cover with the ham and half the Emmentaler AOP. Cover with the remaining bread slices (sauce facing underneath). Sprinkle with the rest of the Emmentaler AOP. Bake in the centre of the oven for 10–15 minutes.

Tips: For 1 portion: prepare the Croque Monsieur in a frying pan. Heat a cast iron frying pan. Melt clarified butter or cooking butter. Fry the sandwich over a medium heat, turning from time to time, for 10-12 minutes.

Croque Madame: this version is served with a poached egg or a fried egg.

«Enjoy your meal»
Bildschirmfoto 2022-03-23 um 11.47.57
«Finely sliced Emmentaler AOP Cave-aged is best eaten in a “Caveman” cheeseburger: with a light spelt bun and a slice of tomato, some fried onions and a spoonful of crème fraîche.»
Monika Bösch, Cheese Sommelière, GenussImpuls GmbH


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