Croque-monsieur Montréal Style
A sandwich is a sandwich you might say but depending on which country you visit, each has their own favorites. For example if you land in Cuba, you’ll have to taste their Medianoche or the famous Tripleta in Puerto Rico. When going to Italian bars, don’t be surprised to see Tramezzino served while enjoying a fine glass of “vino rosso” 🍷. In Asia, there’s the popular Báng mì from Vietnam, Katsu in Japan or Rou jia mo in China. What about New Orleans with its famous Po’ Boy sandwich.
I can go on and on but if we focus on one specific country such as France, there are a few famous ones 🥪 you’ll find like Croque-monsieur or Croque–madame and Jambon beurre. There’s also a Club Foody twist on one of them… my Croque-monsieur Montréal Style!
What’s different from the original one? Not much except I add one more deli meat; Montréal smoked meat… yeah baby! Also, some chefs use butter 🧈… I use Béchamel Sauce – inside and outside (you’ll understand when watching the video). I know, I know! It’s not conventional and that’s why I said that I put a spin on this classic.
This Croque-monsieur Montréal Style is so flavorful and with the added ingredients, it makes this sandwich taste even better. When the weather is pretty warm and you don’t feel like cooking a complicated meal, this is the perfect recipe for you. I like to serve it with a nice salad 🥗 and drizzle on some lovely homemade vinaigrette.
This summer, don’t compromise on taste and try this Croque-monsieur Montréal Style sandwich. As simple as it may sound, you’ll be pleasantly surprised by its flavor and understand why this is a popular item at most of the French Bistro’s in Paris, Québec or… at Club Foody – now I have to open up a resto 🙄!
Bon Appétit!🍽
Check out these other delicious sandwich recipes…😀
– Mexican Chicken Sub
– Tuna Melt
– Hawawshi
– Calzone
– Easy Chicken Quesadillas
– Arepas with Beef Brisket
– Nacho Cheese Sandwich
– Curry Chicken Salad Sandwich
– Pimento Cheese Sandwich
and for even more sandwich recipes 🥪, click on this link…Recipe Category • Sandwiches
Don’t forget to subscribe to our YouTube channel 📽 by clicking on this link… Club Foody YouTube
Croque-monsieur Montréal Style
Hover to scale
Ingredients
BÉCHAMEL SAUCE
SANDWICHES
- 2 cups Gruyère cheese (substitute Comté, Emmental or Swiss cheese), grated and divided
- 3 tbsp. milk
- 1/16 tsp. freshly grated nutmeg, or to taste
- 1 small pinch ground Himalayan pink salt
- 1/16 tsp. freshly ground black pepper, or more to taste (I always use mixed peppercorns)
- 8 slices bread such as Artisan see Recipe
- 8 large thin slices Black Forest ham
- 8 large thin slices Montréal Smoked Meat
Directions
BÉCHAMEL SAUCE
- In a small saucepan over medium heat, add butter. When melted, add flour and whisk for a few minutes to cook out the raw taste.
- Add 2 tbsp. cold milk, and whisk constantly until the mixture gets thick.
- Continue adding 1 tbsp. cold milk at a time, whisking between each addition, until the consistency of the sauce gets creamy but not too thin so it's spreadable.
- Transfer the sauce to a small bowl. Cover with plastic wrap making sure it touches the surface to prevent skin formation. Let it cool before transferring it to the refrigerator; chill for at least 20 minutes.
SANDWICHES
- Preheat oven to 375ºF .
- Line a baking sheet with foil; set aside.
- In a small bowl, combine grated Gruyère, milk, nutmeg, salt and pepper; stir and set aside.
- Spread a thin layer of cold béchamel on each slice of bread, keeping some to spread on 4 slices later.
- Place two slices of smoked meat on 4 slices of bread before adding ½ the cheese mixture. Place ham on top of the cheese mixture before adding the top slice.
- Press down and spread the remaining béchamel sauce on top of those 4 slices. Add the remaining cheese and place the sandwiches on the prepared baking sheet.
- Transfer to the preheated oven and bake for 10 minutes.
- Turn on the broiler and leave them there until the cheese is golden brown, about 3 minutes.
- Remove from the heat, slice and serve immediately.
Don't forget to rate and comment on this recipe!
