The Wine Kitchen, Loudoun County, Croque Monsieur

The croque monsieur is a sophisticated French version of the popular ham and cheese sandwich. The Wine Kitchen's recipe features bread brushed with mornay sauce then grilled, with a thick filling of ham and melted cheese. Great for brunch fare with a glass of sparkling wine.

Servings: 8

Cook Time: 1 1/4 hours

Pair With: A sparkling wine: Champagne, Cava or Prosecco.

Source: Recipe courtesy The Wine Kitchen, Loudoun County, VA; photo by Tama Takahashi


Ingredients For the Mornay Sauce:
3 tablespoons butter
1/2 cup onion, diced
3 tablespoons all-purpose flour
2 cups milk
1 cup heavy cream

Ingredients For the Croque Monsieur:
8 1/2 inch thick slices of brioche, challah, or egg bread
8 slices of ham
8 slices of Gruyère cheese
1 cup Mornay sauce
4 tablespoons butter


Directions For the Mornay Sauce:
Melt the butter in a medium sauce pan over medium heat. Add the onions and cook until translucent, about 5 minutes. Add the flour and cook for 3-5 minutes, stirring constantly, so flour does not burn. Slowly whisk in the cream and milk a little at a time. Bring to a simmer, adjust heat to low and cook, stirring occasionally, about 30 minutes. Season to taste with salt and pepper. Strain the sauce and cool. The sauce can be made in advance and refrigerated for up to one week.

Directions For the  Croque Monsieur:
Preheat the oven to 350 degrees. Lay out the bread slices. Spread a thin layer of Mornay on each. Place two pieces each of ham and gruyere on half the slices, top with the other 4 slices. Spread a thin layer of Mornay on the the top of the sandwiches, turn the sandwiches over and brush Mornay on the other side.

In an oven-proof skillet, over medium heat, add the butter and let melt. Place the sandwiches in the pan and cook until golden brown. Turn over and place in the preheated degree oven. Cook for 5 minutes or until the cheese melts. Remove from the oven and serve with a side salad of your choice.


Visit our Wine Store to find a wine to pair with this recipe.

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