Chef Jean-Pierre's Croque Monsieur & Croque Madame

Ingredients

• 2 oz Unsalted butter (for the roux)
• 1 oz All-purpose flour (for the roux)
• 2 cup Whole milk (heated for faster incorporation)
• 4 oz Heavy cream (divided; add as needed for consistency)
• 1 cup Gruyère cheese (grated; divided for sauce and topping)
• 0.25 cup Parmigiano-Reggiano (grated)
• 2 oz Brie cheese (rind removed, for the sauce)
• 2 Egg yolks (for the sauce richness and color)
• Salt (to taste)
• Black pepper (to taste (Chef prefers over white pepper))
• 4 slice Pain de Mie (crusts removed, lightly toasted)
• 6 slice Bourbon ham (or high-quality deli ham)
• 1 Egg (for Croque Madame variation)
• Nutmeg (a pinch for the fried egg)
• Cayenne pepper (a kiss (pinch) for the fried egg)

Steps

1. 1

   In a saucepan over medium heat, melt 2 ounces of butter. Add 1 ounce of flour and whisk together to create a soft roux. Cook for a minute or two to remove the raw flour taste.

2. 2

   Gradually whisk in 2 cups of hot milk. Continue whisking until the sauce begins to thicken and is smooth. If it appears lumpy, keep whisking vigorously.

3. 3

   Reduce heat to very low. Stir in the Gruyère cheese, Parmigiano-Reggiano, and Brie. Season with salt and black pepper to taste.

4. 4

   Add a couple of ounces of heavy cream to reach your desired consistency. The sauce should be thick but pourable.

5. 5

   Quickly whisk in 2 egg yolks. Stir immediately and constantly to prevent the eggs from scrambling. This will add richness and help the sauce brown in the oven.

6. 6

   Transfer the Mornay sauce to a bowl. Press plastic wrap directly onto the surface of the sauce to prevent a skin from forming. Refrigerate until completely cold and set.

7. 7

   Preheat your oven to 450°F (230°C).

8. 8

   Prepare the bread by removing the crusts from the Pain de Mie slices. Lightly toast the slices in a toaster or under a broiler until light golden brown to prevent sogginess.

9. 9

   Spread a thin layer of the chilled Mornay sauce onto two slices of bread. Do not use too much inside or the sandwich will slide apart.

10. 10

    Fold the ham slices into neat rectangular packages that fit the bread perfectly. Place the ham on the sauce-covered bread.

11. 11

    Add a sprinkle of extra grated Gruyère over the ham. Spread a tiny bit more sauce on the second slice of bread and place it on top, pressing down firmly to compact the sandwich.

12. 12

    Generously spread the top of the sandwich with more Mornay sauce, allowing it to spill over the edges. Top with a final layer of grated Gruyère.

13. 13

    Place the sandwiches on a baking sheet and bake at 450°F for 15 to 30 minutes, depending on your oven, until the cheese is bubbly and deep golden brown.

14. 14

    For a Croque Madame: While the sandwich bakes, fry an egg in a non-stick pan (Chef uses a greased cookie cutter for a perfect shape). Season with salt, pepper, a pinch of nutmeg, and a kiss of cayenne. Cook slowly until the white is set but the yolk is still runny.

15. 15

    Remove sandwiches from the oven and let them cool for a few minutes. Top one with the fried egg to make it a Croque Madame. Serve with a fork and knife.

Notes

The Mornay sauce recipe makes enough for about 10 sandwiches or can be used for macaroni and cheese; you may wish to halve it. It is vital to chill the sauce before assembly so it doesn't slide. Use plastic wrap directly on the sauce surface to prevent skin formation.

Nutrition per serving

• Main Course
• Sandwich
• French
• Baking
• Brunch
• Cheese
• Ham