Some of today’s most-loved foods rely heavily on French technique. Case in point? This sweet and savory version of the Croque Monsieur – a French sandwich trending on restaurant menus. Featuring a rich and creamy béchamel, tart apple filling, salty ham, and melty Gruyere cheese, all sandwiched between two toasty slices of bread, this sandwich will change the brunch game forever.
This recipe is featured in the Everyday French Trend of the Flavor Forecast 23rd Edition. Explore more Flavor Forecast recipes here.
Ingredients
- Gruyere Béchamel
- 5 tablespoons butter
- 1/4 cup flour, all-purpose
- 1 1/2 cups milk cold
- 1/2 cup Gruyere cheese, grated
- 1/4 cup Parmesan cheese, grated
- 1/8 teaspoon salt
- 1/8 teaspoon Nutmeg, Ground
- Apple Filling
- 1 tablespoon butter
- 2 each granny smith apples, or other tart apple, thinly sliced, peeled
- 1 tablespoon sugar
- 1/2 teaspoon Cinnamon, Ground
- Croque Monsieur
- 12 slices bread
- 12 ounces ham, sliced
- 1 cup Gruyere cheese, grated
Nutrition Information
(per serving)
Some of today’s most-loved foods rely heavily on French technique. Case in point? This sweet and savory version of the Croque Monsieur – a French sandwich trending on restaurant menus. Featuring a rich and creamy béchamel, tart apple filling, salty ham, and melty Gruyere cheese, all sandwiched between two toasty slices of bread, this sandwich will change the brunch game forever.
This recipe is featured in the Everyday French Trend of the Flavor Forecast 23rd Edition. Explore more Flavor Forecast recipes here.
Instructions
For the Béchamel:
- Melt butter on low heat in saucepan. Add flour; cook and stir on low heat 5 minutes, without browning. Whisk in milk; bring to boil, stirring to remove any lumps. Stir in Gruyere, Parmesan, salt and nutmeg just until cheese is melted. Remove from heat immediately, set aside.
For the Apple Filling:
- Melt butter on medium heat in large skillet. Add sliced apple, sugar and cinnamon. Cook for 4 to 5 minutes until apple browns slightly. Remove from heat, set aside.
Service:
- Place broiler on LOW. Place oven rack 6-inches from heating element. For each sandwich, toast two slices of bread.
- Spread thin layer of Béchamel on each slice of bread, about 1 tablespoon per slice. Layer 1 slice of bread with ham, Gruyere and a few of the caramelized apples. Top with remaining bread slice, Béchamel side up. Top with more Gruyere. Sprinkle with additional black pepper.
- Broil on HIGH just until cheese is melted and lightly browned. Serve immediately.
