French café owners invented Croque Monsieur in 1910 because they needed something fancy enough to justify champagne prices.
Mini Croque Monsieur
Indulge in a delightful spin on the traditional croque monsieur with these Mini Croque Monsieurs! Layered with savory ham, gooey cheese, and a velvety béchamel sauce, these bite-sized treats are perfect for any gathering. Easy to whip up and impossible to resist, they’re sure to be the star of your appetizer spread!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥩Meat & Seafood(1)
- ham
🥛Dairy & Eggs(5)
- butter
- 2 tablespoons of butter (28 g)
- cheese
- 50g of grated cheese (1.76 oz)
- 500ml of milk (16.9 fl oz)
🫙Pantry Staples(2)
- bread
- 2 tablespoons of flour (30 ml)
👨🍳 Instructions
- 1
Take slices of bread and spread homemade butter on them.
- 2
Add ham and cheese, then repeat the process.
- 3
Remove the crusts and cut the sandwich into quarters.
- 4
In a bowl, crack 2 fresh eggs and add milk, then mix.
- 5
Dip the mini croque monsieur in the egg mixture.
- 6
In a pan, melt butter in a circular motion and toast the mini croque monsieur on each side until golden brown.
- 7
For the béchamel, melt butter, add flour, then gradually add milk while stirring until it thickens.
- 8
Season with salt, pepper, and nutmeg, then add grated cheese and mix well.
💡 Pro Tips
- ✓Heat your pan to 325°F before adding the dipped croque monsieur to ensure the egg coating sets immediately without burning while the interior heats through.technique325°F
- ✓Make your béchamel with a 1:1 butter-to-flour ratio by weight, cooking the roux for exactly 2 minutes to eliminate raw flour taste without browning.technique1:1 ratio, 2 minutes
- ✓Add milk to béchamel at 140°F (warm but not hot) to prevent the sauce from seizing and creating lumps when it hits the hot roux.ingredient140°F
- ✓Use day-old bread that's lost 15-20% of its moisture content - it absorbs the egg mixture better without becoming soggy and falling apart.ingredient15-20% moisture loss
- ✓Let the assembled sandwiches rest for 10 minutes before cutting to allow the cheese to set slightly, preventing filling from oozing out during dipping.timing10 minutes
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
French café owners invented Croque Monsieur in 1910 because they needed something fancy enough to justify champagne prices.
Mini Croque Monsieur
Indulge in a delightful spin on the traditional croque monsieur with these Mini Croque Monsieurs! Layered with savory ham, gooey cheese, and a velvety béchamel sauce, these bite-sized treats are perfect for any gathering. Easy to whip up and impossible to resist, they’re sure to be the star of your appetizer spread!
📝 Ingredients
Serves 4🥩Meat & Seafood(1)
- ham
🥛Dairy & Eggs(5)
- butter
- 2 tablespoons of butter (28 g)
- cheese
- 50g of grated cheese (1.76 oz)
- 500ml of milk (16.9 fl oz)
🫙Pantry Staples(2)
- bread
- 2 tablespoons of flour (30 ml)
👨🍳 Instructions
- 1
Take slices of bread and spread homemade butter on them.
- 2
Add ham and cheese, then repeat the process.
- 3
Remove the crusts and cut the sandwich into quarters.
- 4
In a bowl, crack 2 fresh eggs and add milk, then mix.
- 5
Dip the mini croque monsieur in the egg mixture.
- 6
In a pan, melt butter in a circular motion and toast the mini croque monsieur on each side until golden brown.
- 7
For the béchamel, melt butter, add flour, then gradually add milk while stirring until it thickens.
- 8
Season with salt, pepper, and nutmeg, then add grated cheese and mix well.
💡 Pro Tips
- ✓Heat your pan to 325°F before adding the dipped croque monsieur to ensure the egg coating sets immediately without burning while the interior heats through.technique325°F
- ✓Make your béchamel with a 1:1 butter-to-flour ratio by weight, cooking the roux for exactly 2 minutes to eliminate raw flour taste without browning.technique1:1 ratio, 2 minutes
- ✓Add milk to béchamel at 140°F (warm but not hot) to prevent the sauce from seizing and creating lumps when it hits the hot roux.ingredient140°F
- ✓Use day-old bread that's lost 15-20% of its moisture content - it absorbs the egg mixture better without becoming soggy and falling apart.ingredient15-20% moisture loss
- ✓Let the assembled sandwiches rest for 10 minutes before cutting to allow the cheese to set slightly, preventing filling from oozing out during dipping.timing10 minutes