Indulge in a cheesy, golden croque monsieur with apple shallot jam for a sweet and savoury twist on a French classic.
A cozy winter luncheon
There is perhaps no greater comfort food than a warm grilled cheese sandwich. For the French, this translates into the decadent and indulgent croque monsieur. Soft white bread is layered with salty ham and nutty Gruyère cheese and topped with rich béchamel sauce. The béchamel is then topped with even more cheese and broiled until molten and golden brown. For a delicious twist, a slowly caramelized apple and shallot jam adds sweet and tangy notes to this rich and savoury sandwich. This classic French bistro favourite is the ideal lunch on a cold winter day.
Ingredients
Bread: Croque monsieur is traditionally made with pain de mie, a French white sandwich bread. While white bread is clearly the classic choice for this sandwich, I love using a tangy sourdough instead.
Ham: I like to use thinly sliced baked ham in this recipe but you can certainly use deli ham slices instead if you prefer.
Cheese: Gruyère is the cheese most commonly used in a croque monsieur. Its nutty slightly sweet flavour pairs beautifully with the salty ham and creamy béchamel sauce. It also melts exceptionally well, making the perfect golden crust on top. Comté or Emmental both make excellent substitutes for this traditional Swiss Alpine cheese.
Shallots: The natural sweetness and delicate flavour of shallots make them a great choice for this sweet and tangy jam. Another option would be sweet, or Vidalia, onions.
Apples: Fresh diced apple, slowly caramelized into the shallots add sweetness, while a splash of apple cider vinegar adds the acidity needed to balance the sweet, caramelized jam. I used Granny Smith apples, although you can use your favourite apple instead.
How to Make Croque Monsieur with Apple Shallot Jam
Make the jam
Peel and finely dice the shallots. Place a large, heavy bottomed saucepan over medium low heat. Add the butter and olive oil to the pan. Add the diced shallots to the plan along with a sprinkle of kosher salt. Sauté the shallots, stirring regularly, for about 15 minutes until they are tender and look translucent.
Add the diced apples along with the brown sugar, 3 tbsp of the apple cider vinegar, and 1 tsp kosher salt, stirring to combine. Continue cooking, stirring regularly, until the shallots are dark brown and deeply caramelized. Keep an eye on the shallots to make sure they don’t burn on the bottom of the pan. If the shallots begin to stick, add a splash of water to loosen them. Do this as needed until the shallots are meltingly tender.
When the shallots are caramelized add the remaining tablespoon of apple cider vinegar along with the grainy mustard. Cook for another few minutes then taste to check the seasoning. Remove from the heat and let cool. The apple shallot jam can be stored in the fridge.
Make the béchamel sauce
To make the béchamel sauce, melt the butter in a medium saucepan over medium high heat. Add the flour, whisking until smooth to make a roux. Slowly add the milk to the roux in batches, whisking constantly to prevent lumping. Heat the béchamel sauce until it thickens and bubbles, then turn down the heat. Add the Dijon mustard, salt, nutmeg, and pepper and whisk to combine.
Assemble the sandwich
Preheat the oven to 400°F. To assemble the sandwiches, arrange half the bread bread slices on a parchment lined baking sheet. Spread 2 heaping tablespoons of the apple shallot jam on the bread slices. Top with the ham and half of the shredded Gruyère cheese. Spread a heaping tablespoon of the béchamel on each of the remaining slices of bread. Flip the bread over so that the side with the béchamel is inside the sandwich. Press down gently to secure the sandwich. Top each sandwich with a thick layer of béchamel followed by the remaining Gruyère cheese.
Serve the Croque Monsieur with Apple Shallot Jam
Bake the croque monsieur for about 15 minutes until the sandwiches are heated through and the cheese is melted inside. Turn the oven to broil and set on high. Broil the sandwich for about 2 to 3 minutes until golden brown and bubbling. Top with chopped fresh chives if desired and enjoy!
