Mini Croque Monsieur
Indulge in the delightful world of mini croque monsieur, where crispy bread meets savory ham and gooey cheese! These bite-sized wonders are elevated with a creamy béchamel sauce that adds a rich, decadent touch. Perfect for parties or a cozy night in, these little French sandwiches are sure to impress and satisfy!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- pepper
🥩Meat & Seafood(1)
- ham
🥛Dairy & Eggs(5)
- butter (28 g)
- cheese
- 50g of grated cheese (1.76 oz)
- 2 eggs
- milk (16.9 fl oz)
🫙Pantry Staples(2)
- bread
- 2 tablespoons of flour (30 ml)
🧂Spices & Seasonings(2)
- nutmeg
- salt
👨🍳 Instructions
- 1
Start by taking slices of bread and spreading homemade butter on them.
- 2
Add ham and cheese, then repeat the process.
- 3
Remove the crusts and eat them, then cut the sandwiches into small cubes.
- 4
In a bowl, crack two fresh eggs and add milk, then mix.
- 5
Dip the mini croque monsieur into the egg and milk mixture.
- 6
In a pan, melt butter and toast the croque monsieur on each side until golden brown.
- 7
For the béchamel, melt butter in a pan, add flour, and mix until it resembles a paste.
- 8
Gradually add milk while stirring until the mixture thickens.
- 9
Season with salt, pepper, nutmeg, and finish with grated cheese.
💡 Pro Tips
- ✓Toast your mini croque monsieur cubes at 375°F in the oven for 2-3 minutes per side instead of just pan-frying to ensure even browning on all six surfaces.technique375°F, 2-3 minutes per side
- ✓Make your béchamel with a 1:1 butter to flour ratio by weight and cook the roux for exactly 2 minutes to eliminate raw flour taste without developing color.technique1:1 ratio, 2 minutes
- ✓Add milk to béchamel at 140-160°F (warm but not hot) to prevent the roux from seizing and creating lumps when the temperature differential is too extreme.timing140-160°F
- ✓Use day-old bread because fresh bread contains 35-40% moisture and will become soggy when dipped in egg mixture, while day-old bread at 25% moisture absorbs custard without falling apart.ingredient25% vs 35-40% moisture
- ✓Let egg-dipped cubes rest for 30 seconds before cooking so the custard penetrates 2-3mm into the bread, creating a creamy interior while maintaining structural integrity.timing30 seconds, 2-3mm penetration
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Mini Croque Monsieur
Indulge in the delightful world of mini croque monsieur, where crispy bread meets savory ham and gooey cheese! These bite-sized wonders are elevated with a creamy béchamel sauce that adds a rich, decadent touch. Perfect for parties or a cozy night in, these little French sandwiches are sure to impress and satisfy!
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- pepper
🥩Meat & Seafood(1)
- ham
🥛Dairy & Eggs(5)
- butter (28 g)
- cheese
- 50g of grated cheese (1.76 oz)
- 2 eggs
- milk (16.9 fl oz)
🫙Pantry Staples(2)
- bread
- 2 tablespoons of flour (30 ml)
🧂Spices & Seasonings(2)
- nutmeg
- salt
👨🍳 Instructions
- 1
Start by taking slices of bread and spreading homemade butter on them.
- 2
Add ham and cheese, then repeat the process.
- 3
Remove the crusts and eat them, then cut the sandwiches into small cubes.
- 4
In a bowl, crack two fresh eggs and add milk, then mix.
- 5
Dip the mini croque monsieur into the egg and milk mixture.
- 6
In a pan, melt butter and toast the croque monsieur on each side until golden brown.
- 7
For the béchamel, melt butter in a pan, add flour, and mix until it resembles a paste.
- 8
Gradually add milk while stirring until the mixture thickens.
- 9
Season with salt, pepper, nutmeg, and finish with grated cheese.
💡 Pro Tips
- ✓Toast your mini croque monsieur cubes at 375°F in the oven for 2-3 minutes per side instead of just pan-frying to ensure even browning on all six surfaces.technique375°F, 2-3 minutes per side
- ✓Make your béchamel with a 1:1 butter to flour ratio by weight and cook the roux for exactly 2 minutes to eliminate raw flour taste without developing color.technique1:1 ratio, 2 minutes
- ✓Add milk to béchamel at 140-160°F (warm but not hot) to prevent the roux from seizing and creating lumps when the temperature differential is too extreme.timing140-160°F
- ✓Use day-old bread because fresh bread contains 35-40% moisture and will become soggy when dipped in egg mixture, while day-old bread at 25% moisture absorbs custard without falling apart.ingredient25% vs 35-40% moisture
- ✓Let egg-dipped cubes rest for 30 seconds before cooking so the custard penetrates 2-3mm into the bread, creating a creamy interior while maintaining structural integrity.timing30 seconds, 2-3mm penetration