Southern Croque Monsieur
Prep time: 35 minutes
Cook time: 15 minutes
Yields: 5 sandwiches
Author: Ireland Lindsay
Ingredients:
For the gruyere biscuit:
2 cups all-purpose flour
1 teaspoon white sugar
1 tablespoon baking powder
1 teaspoon kosher salt, I use Dimond kosher
1 teaspoon freshly ground pepper
1 tablespoon herbs de Provence
1/2 coarsely grated gruyere* cheese, more for rolling
3/4 cups of cold butter, diced
1/2 cup heavy cream
2 large eggs, more for egg wash
For the bechamel:
1 1/2 tablespoons of unsalted butter
2 tablespoons all-purpose flour
1/2 teaspoon freshly ground* nutmeg
1/4 teaspoon salt
3/4 cup whole milk
1 tablespoon whole grain mustard, optional
For the sandwich fillings:
5 slices cooked good quality ham
1/2 cup coarsely grated gruyere cheese
FOR THE GRUYERE BISCUIT:
PREHEAT your oven to 400°F and prepare a standard baking sheet with parchment paper, set aside.
INTO the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, baking powder, and seasonings mix to combine. Once combined, add in cheese and mix on low till well distributed.
NEXT, add in the cold cubed butter and mix at low speed until the butter is evenly dispersed and resembles the size of peas, avoid over mixing into a paste as this will alter the texture of your finished product. You want portions of butter throughout as this will create flakey distinctive layers.
INTO a separate small bowl, combine the heavy cream and eggs. Slowly stream the cream/egg mixture into the flour mixture until just combined. The dough will be dry but not overly crumbly, it should pull away from the sides of the bowl.
POUR onto a lightly floured work surface and flatten till 1-inch thick. You will see portions of butter throughout; this will encourage a flakey texture. Sprinkle on a thin layer of cheese and pack down slightly, still making sure to keep the dough 1-inch thick. Using a 3-inch circle cutter, cut evenly into 5 portions.
SPRINKLE more herbs de Provence and bake at 400°F for 15 minutes* rotating the pans halfway through, until the tops are lightly browned, and the insides are fully baked. Once baked, let cool slightly.
TO store the biscuits, put them in an airtight container at room temp. Leave for up to 3 days.
*Note: As they bake, a few portions of butter may escape and melt onto the pan, don’t fret- this is normal. The bake time may take longer depending on your oven and kitchen environment, go off the indicators (golden, crispy, flakey) rather than the timing.
FOR THE BECHAMEL:
INTO a heavy-bottomed saucepan over medium heat melt the butter. Once melted add in flour, nutmeg, and salt and whisk to combine. Continue cooking for a few minutes till slightly browned and the flavors become aromatic.
WHILE constantly whisking, gradually add in milk it will become thick and begin to pull away from the sides of the pan, continue whisking till no chunks remain. Once all of the milk is added whisk until the sauce comes together and resembles thick pudding. Add in mustard (if using) cover and set aside. Congrats, you just made one of the iconic French mother sauces!
TO store, cover and place in the refrigerator for up to 4 days.
TO ASSEMBLE:
PREHEAT oven to 425°F and line a standard baking sheet with parchment.
TAKE a slightly cooled gruyere biscuit and carefully cut in half, take 2 tablespoons of bechamel, and spread evenly onto both halves. Place on ham and coarsely shredded gruyere, then crown your sandwich. Repeat with remaining biscuits.
BAKE for 10 minutes or until crisp and warm. Best eaten warm from the oven, to store place in refrigerator covered and re-warm as needed. Store for up to 2 days.
Note: You can make this vegetarian but adding sautéed mushrooms in place of ham, or a cooked slice of eggplant.
Recipe by @IreBakes
