Croque Monsieur | French | Vegan
Hello my lovelies! I hope you are all doing well, I know I most certainly am as I started off my day with a very lovely cheesy breakfast! First time I had a Croque Monsieur I had it with bolognese sauce in it and it was very filling and such an interesting experience.
I truly enjoyed myself and wanted to make the more traditional one with cheese, cheese and more cheese.
What you need for the bechamel sauce:
25g vegan butter
1 1/4 dl (0,5 cup) vegan milk (unsweetened)
1 1/4 dl (0,5 cup) vegan heavy cream
3 tbsp flour
A pinch of salt, nutmeg and white pepper
What you need for the sandwich:
4 slices of sourdough bread
8 slices of vegan cheese (use one that melts easily)
4 slices of vegan smoky ham free slices
4 tsp Dijon mustard
2 tbsp vegan butter
What you need for the topping:
1 1/4 dl (0,5 cup) vegan mozzarella
3 tbsp vegan parmesan
Begin with preheating oven to 200°C (390°F)
In a pot over medium high heat add the vegan butter and flour, stir for a minute then add the vegan cream, vegan milk, nutmeg, white pepper and salt. Stir while it's being brought to heat on medium high. The bechamel sauce will thicken and once it has set it aside.
Now we are going to assemble the sandwich and first thing we will spread bechamel sauce on a slice of sourdough bread. Be generous. Add two slices of cheese on top and spread Dijon mustard on the cheese.
Next add 2 slices of vegan ham and once again spread Dijon mustard on top and another layer of cheese.
Spread bechamel sauce on another slice of sourdough bread and use that to close the sandwich the bechamel sauce side should be facing the layer of cheese.
Rinse and repeat for the second sandwich.
Now bring a pan up to medium high heat and add a splash of vegan butter in. We are going to sear the sandwich on both sides.
Once it has a lovely colour move the sandwich to a baking tray and spread the remaining bechamel sauce on top and sprinkle vegan mozzarella and vegan parmesan.
Pop into the middle of the oven and bake the sandwich for 15 minutes and then swap to grill and leave it for a couple of minutes to get a lovely golden colour.