This French toasted cheese ham sandwich recipe is one I want to share with you because it’s an easy and quick recipe and it’s also a quite balanced sandwich. More, the toasted cheesy ham sandwich is one of our French classics. In France, we know it as “croque-monsieur”. We eat it as a snack or as a whole meal when served with a side salad or a mixed salad. We do not use baguette to make it but sandwich loaf!
I use to cook this sandwich on my lazy winter days or when I’m in a hurry. Eat it as soon as it’s baked because it’s much more tasty hot than cold, just as the American hot dog!
The “croque-monsieur” is the sandwich I prefer during cold days among all of the French traditional sandwiches. Though, I also enjoy some others hot sandwiches as omelette and chips in a crispy baguette or foie gras or gizzards we use to garnish some kinds of burgers. You probably know we also make cold sandwiches just as the well known “jambon beurre” which is a baguette sandwich with ham and butter, or the “pan bagna” which is a cold sandwich from South of France. The “pan bagna” consists in a round bread, seasoned with olive oil and garnished with green salad, raw tomatoes, hard-boiled eggs, raw onions, anchovy or tuna. Well, pan bagna is a healthy sandwich we use to eat on hot days, especially at beach!
Well, as it’s winter and it’s cold and I’m on a lazy day, so today is the perfect day to bake a toasted cheese ham sandwich! Before I share this recipe, I just want to let you know that many French people garnish this sandwich just with ham, grated cheese and sandwich loaf but personally,I add some béchamel sauce in order to eat a creamy and runny hot sandwich!
- 4 Slices boiled ham
- 80gr Swiss grated cheese (emmental)
- 8 Slices white bread
- 60gr Butter for bechamel
- 60gr Flour for bechamel
- 40cl Milk for béchamel
- Cook first béchamel sauce
- Melt the butter in a saucepan over low heat
- Once butter is totally melted, add flour. Stir until butter and flour are totally combined
- Then, pour milk little by little, increase heat to high heat. Keep on strongly stirring until all the milk is poured and until the sauce thickens
- Preheat oven to 180°c
- Spread generously bechamel on 4 slices of white bread
- Sprinkle grated cheese and cover with half a slice of ham
- Top ham with béchamel and grated cheese again. This is the base of the sandwich
- Top each garnished slice with another slice of white bread and garnish the same way you did previously
- Bake until cheese is melted and bread and cheese are lightly golden browned (about 15 minutes)
- Serve immediately