When a Michelin star chef makes a sandwich, don’t expect it to be ordinary. This is inspired by Marcus Wareing’s travels in France, and is one of his many new recipes designed for when you’re home alone but still want to treat yourself.
Nutrition Facts
Croque monsieur
Amount Per Serving
Calories 1245
Calories from Fat 702
% Daily Value*
Fat 78g120%
Saturated Fat 41g256%
Cholesterol 195mg65%
Sodium 1920mg83%
Potassium 505mg14%
Carbohydrates 86g29%
Fiber 3g13%
Sugar 9g10%
Protein 52g104%
Vitamin A 1759IU35%
Vitamin C 3mg4%
Calcium 890mg89%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.
Croque monsieur
A Michelin-star-worthy toasted sandwich
Servings: 1
Calories: 1245kcal
Ingredients
- 50 g Gruyère cheese grated
- 2 slices sourdough bread
- 3 - 4 slices prosciutto
- 10 g butter
For the béchamel:
- 100 ml milk
- 1 tsp thyme leaves
- 10 g butter
- 1 tbsp plain flour
- 1/2 tsp Dijon mustard
- 1 tsp wholegrain mustard
- 50 g Cheddar cheese grated
- Sea salt and freshly ground black pepper
Method
- Start by making the béchamel. Put the milk and thyme into a small saucepan. Gently bring to a simmer over low heat. Melt the butter in another small saucepan then add the flour, and a pinch each of salt and pepper. Cook over low heat for about one minute to get rid of the floury taste, but avoid letting it brown. Gradually whisk in half of the hot milk and stir quickly to combine. Add the remaining milk and cook for a further five minutes over low heat, stirring continuously. Remove from the heat, add the mustards and cheese and stir until the cheese has melted.
- Preheat the oven to 200°C/180°C fan/gas 6.
- Place the grated Gruyère on one slice of the sourdough then top with the prosciutto. Finish with the béchamel then top with the other slice of sourdough. Heat a frying pan over medium heat. When hot, add the butter then carefully add the sandwich and toast it for three to five minutes. Gently turn the sandwich over and brown the other side for another three to five minutes.
- Transfer to a piece of baking parchment on a baking tray and bake in the oven for four to five minutes, until the cheese has melted
Nutrition
Calories: 1245kcal | Carbohydrates: 86g | Protein: 52g | Fat: 78g | Saturated Fat: 41g | Cholesterol: 195mg | Sodium: 1920mg | Potassium: 505mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1759IU | Vitamin C: 3mg | Calcium: 890mg | Iron: 6mg
Marcus Everyday by Marcus Wareing, photography by Susan Bell, is published by HarperCollins.
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