idun Posted January 6, 2021 Share Posted January 6, 2021 I was wondering how any of you made Croque Monsieur.I used a bechamel with lots of emmantael in it. In fact I use a LOT of emmantael cheese in mine.I toast the bread lightly and butter it. Then put a nice good layer of ham on one slice, cover that in bechamel and a little grated emmantael on that. Top layer of toast and cover that in bechamel and then grated emmantael on the top.As it tends to skid, I put cocktail sticks in to keep them in place whilst in the over.And this is the bit that I have most trouble with really. I put a grill on a tray and the croques on that and have my oven on a mix of the oven getting hot and and the grill on partially. They taste lovely, but the underneath is often not as crisp as I want, and I have tried putting the croques straight onto the baking tray and they seem to go soggy.So how do you do yours? Link to comment Share on other sites More sharing options...
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