Croque Monsieur

Traditionally, a croque monsieur is a ham and cheese sandwich that is topped with creamy, melty, cheesy bechamel sauce and baked in the oven. I made two vegetarian versions of this, replacing the traditional ham with Yves meatless ham slices and sauteed mushrooms.

Speaking of the meatless meat, I think it is a great way to still enjoy familiar or popular dishes from around the world without actually consuming meat. It has arguably made becoming a vegetarian easier, for some. Now, on the flipside, having been vegetarian for pretty much my whole life, I must admit, it was very strange to try these soy and gluten products for the first time. Many lifelong vegetarians I know won’t touch the stuff, for the same reason that many other vegetarians do – it too closely resembles real meat. Its all very personal, which is why I made two versions of this sandwich. Both are equally delicious.

**Feel free to click on the red links for photo references**

Recipe makes approx. 2 sandwiches

INGREDIENTS

  • 2 tbsp unsalted butter + extra for buttering bread
  • 1 tbsp all purpose flour
  • 1/2 cup milk
  • 1/2 cup heavy cream
  • 1/3 cup grated gruyere + 4 extra slices
  • 1/3 cup grated parmesan
  • pinch of grated nutmeg
  • 2 cups mushrooms, sliced (I used mixture of button and shiitake) (substitute: meatless ham slices)
  • 2 shallots, minced (for mushroom filling)
  • 1 clove garlic, minced (for mushroom filling)
  • 4 slices of rustic white bread
  • Salt and pepper to taste
  1. Cheese bechamel sauce: In a pot, melt 1 tbsp butter on medium high heat. Add flour and stir together to make a roux/paste. Add milk, cream, nutmeg, salt and pepper and whisk together. Slowly, whisk in parmesan and grated gruyere. Set aside.
  2. Mushroom filling: In a pan on medium high heat, melt 1 tbsp of butter, add shallots, garlic, mushrooms and salt. Saute until golden brown. Set aside.
  3. Butter each side of your bread slices. Toast them on a pan until golden on each side.
  4. Assemble your sandwiches with either the mushroom and/or the veggie ham slices and 2 slices of gruyere per sandwich.
  5. Place in cast iron skillet or baking tray and top each sandwich with the cheese bechamel sauce.
  6. Preheat oven to 400F. Place pan on the top rack of your oven and broil for approx. 7 minutes, or until the tops of the sandwich are browned and bubbling. Garnish with parsley, if desired, and enjoy 🙂

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2 Comments

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  1. sounds and looks yum.

    Liked by 1 person

  2. Rhonda McBallister May 5, 2016 — 10:42 pm

    I made 27 of these sandwiches and I’m really happy with the recipe! My only complaint is that by the time I got through eating the 23rd sandwich, the others were starting to get cold. If you could modify the recipe so that the sandwiches stay hot all the way through eating them, I think it would be an overall more solid recipe.

    Great work! 7/4.

    Liked by 1 person

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