Lunches
Croque Monsieur à la Belge
Ingredients
- - 4 slices White sandwich bread, thick-cut (4 slices)
- - 150 g Cooked ham, sliced (5 oz)
- - 120 g Gruyère cheese, grated (1¼ cups)
- - 20 g Unsalted butter (1½ tbsp)
- - 20 g Plain flour (2½ tbsp)
- - 200 ml Whole milk (3/4 cup + 1 tbsp)
- - 1 g Ground nutmeg (1/4 tsp)
- - 10 g Dijon mustard (2 tsp)
Method
- Melt the butter in a saucepan, stir in flour and cook for 1 minute to make a roux.
- Gradually whisk in the milk over medium heat until you have a smooth, thick béchamel. Season with nutmeg and a pinch of salt.
- Spread mustard on two slices of bread, top with ham and half the cheese, then close with the remaining bread.
- Spread béchamel generously over the top of each sandwich and scatter with remaining cheese.
- Place on a baking tray and grill under a hot broiler for 4–5 minutes until golden and bubbling.
- Serve immediately while the cheese is molten.
Introduction: A café-brasserie lunch staple across Belgium, this grilled ham-and-cheese sandwich is bound with a light
béchamel and finished under the grill until bubbling.
Cultural Background: A café-brasserie lunch staple across Belgium, this grilled ham-and-cheese sandwich is bound with a light
béchamel and finished under the grill until bubbling. It appears on almost every brasserie menu in Brussels
and Wallonia, usually served with a small side salad and fries.
Tips: Use day-old bread — it holds up better under the béchamel than very fresh bread. Watch closely under the grill; the cheese can catch quickly.
Variations: Top with a fried egg to make a Croque Madame. Vegetarian version: replace ham with sautéed mushrooms.
Vegetarian/Vegan: A mushroom version is included above as an authentic vegetarian alternative.
Storage: Best eaten fresh; not suitable for storing once assembled and grilled.
Reheating: Reheat leftover assembled sandwich (unbaked) under the grill for 5 minutes.
Nutrition: Per sandwich: approx. 480 kcal, 24g protein, 27g fat, 34g carbohydrate, 6g sugar.
FAQs:
Q: Can I make the béchamel ahead?
A: Yes, it keeps in the fridge for 2 days — press cling film to the surface to stop a skin forming.
Q: What cheese can I use instead of Gruyère?
A: Emmental or a mild Belgian cheese like Passendale both work well.