French · Paris
Croque Monsieur
A croque monsieur is a grilled ham and cheese sandwich elevated to an architectural production: brioche or pain de mie, bechamel, Jambon de Paris (cooked ham), Gruyere, more bechamel on top, more Gruyere, and grilled until the top is bubbling, spotted with dark, and exquisitely dangerous to eat. It is served hot, at Parisian cafes from 9am to midnight, and should never be complicated with additional ingredients.
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I
The Market List
The benchmark for each ingredient, and who stocks it near you. Tap a stockist to go straight to the product.
4 slices
pain de mie or white bread
12 mm thick
Your own market
120 g
French ham
thinly sliced, preferably jambon de Paris
Not yet stocked in British Columbia
100 g
Emmental cheese
thinly sliced
Not yet stocked in British Columbia
40 g
unsalted butter
softened
Your own market
20 ml
whole milk
Your own market
5 g
Dijon mustard
Your own market
2 g
fine sea salt
Your own market
1 g
white pepper
Your own market
II
The Method
1
Spread 5 g softened butter on one side of each bread slice; lay 2 slices butter-side down on work surface.
2
Layer ham and cheese on buttered side of first 2 slices, dividing equally; top each with second bread slice, buttered side facing outward (creating butter sandwich with ham and cheese inside).
3
Heat large skillet or panini press over medium-high heat.
4
Place croque monsieurs in skillet; cook 3–4 minutes until underside is deep golden brown and crispy; press down gently with spatula for even contact.
5
Flip carefully; cook 3–4 minutes on second side until golden brown, cheese begins to melt slightly, and bread is crispy.
6
Transfer to cutting board; cut diagonally in half; serve immediately while cheese is still warm and bread remains crispy.
7
Optional: serve with béchamel poured over croque monsieur if preparing à l'Ancienne style.
From the canon — Béchamel is white roux combined with hot milk — one of Escoffier's five mother sauces and the foundation of gratin preparations, sauce Mornay, croque monsieu… Béchamel →
IV
Sensory Tests
◇Where it lives or dies. The moment where croque monsieur lives or dies is the internal temperature — the inside must be fully hot when the top is gratineed. Achieve this by fully cooking the exterior of the sandwich first in a pan before the final grill. A croque with a perfect top and a cold centre is unacceptable. Slice diagonally before serving — the cross-section of bechamel, ham, and melted Gruyere inside the toasted bread should be visible and immediately appetising.
Pillar V
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VI
What to Pour
The pairing
Whisky
From British Columbia
Wine
Without alcohol
GT's Synergy Organic Kombucha — Gingerade
Not yet stocked in British Columbia
Non-alcoholic
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The whole pairingPillar VII
Origin and lineage are part of membership.
Where the dish comes from and how it came to be — on every recipe.
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