Mini Lost Croque-Monsieur

Ingredients

• 12 White sandwich bread (Slices; remove the crusts and cut the sandwiches into four pieces)
• 4 tbsp Butter for spreading and browning (Some for spreading on the bread and some for the pan)
• 120 g Ham (Thinly sliced)
• 120 g Sliced cheese (For filling the sandwiches)
• 2 Eggs (For soaking the mini sandwiches)
• 0.5 cup Milk for soaking (Mixed with the eggs; approximate amount, not specified in the description)
• 2 tbsp Butter for the béchamel (Amount indicated in the source)
• 2 tbsp All-purpose flour (Amount indicated in the source)
• 500 ml Milk for the béchamel (Amount indicated in the source)
• 50 g Grated cheese (Added at the end of making the béchamel)
• Salt (To taste, for the egg mixture and béchamel)
• Black pepper (To taste)
• Nutmeg (To taste, for the béchamel)

Steps

1. 1

   Prepare the sandwiches: spread butter over the bread slices. Place ham and cheese between the slices to form the croque-monsieur sandwiches.

2. 2

   Remove the crusts from the bread with a knife. Cut each sandwich into four cubes or small triangles, depending on the shape of the bread.

3. 3

   In a shallow dish, crack the eggs and add the milk. Season with a little salt and whisk until homogeneous.

4. 4

   Heat a skillet over medium heat and melt a little butter. Do not let it burn; it should be foamy and lightly coat the bottom.

5. 5

   Dip each mini croque-monsieur in the egg-and-milk mixture, briefly coating all sides without allowing the bread to become too soggy.

6. 6

   Place the mini sandwiches in the hot skillet. Toast them on each side, turning them carefully, until golden and crisp on the outside and the cheese has melted. Work in batches so the skillet is not overcrowded.

7. 7

   While the sandwiches are browning, prepare the béchamel. Melt the 2 tbsp of butter in a saucepan over medium-low heat.

8. 8

   Add the 2 tbsp of flour and whisk continuously for 1–2 minutes, until a smooth, lightly cooked paste forms without taking on any color.

9. 9

   Gradually pour in the 500 ml of milk while whisking to prevent lumps. Cook over low heat, stirring, until the sauce thickens and coats the back of a spoon, approximately 5–8 minutes.

10. 10

    Season the béchamel with salt, pepper, and nutmeg to taste. Add the 50 g of grated cheese and stir until completely melted and the sauce is creamy.

11. 11

    Serve the freshly browned mini croque-monsieur with the cheese béchamel. Eat them hot, while the outside is crisp and the inside remains melted.

Notes

The original description does not specify quantities for the bread, ham, filling cheese, egg mixture, or cooking butter; those amounts were estimated for 12 pieces. The recipe uses humor in the audio, so “hamster milk” was interpreted as regular milk. The béchamel can be prepared in advance and reheated over low heat, adding a splash of milk if it becomes too thick.

Nutrition per serving

• snack
• breakfast
• French cuisine
• skillet
• browned
• cheese
• with ham
• comfort food