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Croque Monsieur

 Ah, Croque Monsieur. I cannot make you the way most recipes call for you to be made since the mister doesn’t eat pork. So, I opted to make a version with smoked turkey instead of ham. I also added some sauteed Vidalia onions…and voila…the perfect, quick and easy and filling dinner.  And to make ourselves feel even more French we ate this sandwich with a fork and knife…because the French would never, ever eat with their hands. 😉


Ham-Free Croque Monsieur

(adapted from Ina Garten’s Recipe)



  • 2 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 2 cups hot milk
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • Pinch nutmeg
  • 12 ounces Gruyere, grated (5 cups)
  • 1/2 cup freshly grated Parmesan
  • 16 slices white sandwich bread, crusts removed
  • Dijon mustard
  • 1/4 of a Vidalia onion,thinly sliced
  • 8 ounces sliced smoked turkey breast


  1. Preheat the oven to 400 degrees F.
  2. Melt the butter over low heat in a small saucepan and add the flour all at once, stirring with a wooden spoon for 2 minutes. Slowly pour the hot milk into the butter–flour mixture and cook, whisking constantly, until the sauce is thickened. Off the heat add the salt, pepper, nutmeg, 1/2 cup grated Gruyere, and the Parmesan and set aside.
  3. To toast the bread, place the slices on 2 baking sheets and bake for 5 minutes. Turn each slice and bake for another 2 minutes, until toasted.
  4. Saute Vidallia onion in butter or oil until it just starts to brown.
  5. Lightly brush half the toasted breads with mustard, add a slice or 2 of turkey to each, and sprinkle with half the remaining Gruyere. Top with another piece of toasted bread. Slather the tops with the cheese sauce, sprinkle with the remaining Gruyere, and bake the sandwiches for 5 minutes. Turn on the broiler and broil for 3 to 5 minutes, or until the topping is bubbly and lightly browned.
  6. Serve hot.

This recipe was selected by Kathy of All Food Considered.


Comments on: "Croque Monsieur" (2)

  1. I bet the sautéed Vidalia onions were amazing with this! I made mine pork-free, too, and it was delicious.

  2. whatsonmyplate said:

    onions? good call! adding that to my list…

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