Tomato Croque Monsieur Recipe

Introduction

The Tomato Croque Monsieur is a delightful twist on the classic French sandwich, combining a rich tomato béchamel with layers of melted cheese and savory prosciutto. This recipe offers a comforting, flavorful meal perfect for lunch or a cozy dinner.

Ingredients

• 2 tbsp butter
• 1 ¼ tbsp flour
• 2.5 tbsp tomato paste
• 1 ¼ cup warmed milk (plus up to ¼ cup more if needed)
• 1 tbsp salsa macha
• Basil leaves (to taste)
• 2 tbsp chives
• Salt (to taste)
• ½ tsp garlic powder
• ¼ tsp white pepper
• 8 oz Gruyère, shredded (or to taste)
• 6 oz mozzarella, grated
• 4 oz Parmesan, grated (or to taste)
• 8 slices thick bread
• 4-8 slices prosciutto

Instructions

1. Step 1: Melt the butter in a saucepan over medium-low heat. Stir in the flour and cook for 2-3 minutes, allowing the flour’s raw taste to cook out. Add the tomato paste and cook for another 2-3 minutes, stirring constantly.
2. Step 2: Gradually whisk in the warmed milk. Continue stirring over medium-low heat until the mixture thickens, about 5 minutes. Season with garlic powder, chives, and salsa macha, stirring well to combine.
3. Step 3: Spread half of the tomato béchamel evenly over 4 slices of bread. Sprinkle half of the mozzarella on top of the sauce.
4. Step 4: Layer 1-2 slices of prosciutto over the mozzarella on each slice. Then add half of the Gruyère cheese and scatter basil leaves on top.
5. Step 5: Place the remaining bread slices on top, and spread the rest of the tomato béchamel on these top slices.
6. Step 6: Sprinkle the remaining Gruyère and Parmesan cheeses over the tops of the sandwiches. Bake in a preheated 400°F oven for 12-15 minutes until bubbly. Finish under the broiler for 1-2 minutes or until the cheese is golden and slightly crisp.

Tips & Variations

• For a spicier kick, increase the amount of salsa macha to your taste or add a pinch of crushed red pepper flakes.
• Substitute the prosciutto with ham or turkey for a different flavor profile.
• Use day-old bread for better toasting and a crisper sandwich.
• Freshly grated cheeses melt better and give a creamier texture.

Storage

Store any leftover sandwiches covered in the refrigerator for up to 2 days. Reheat in an oven or toaster oven at 350°F until warmed through and the cheese is melted again. Avoid microwaving to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the béchamel sauce in advance?

Yes, you can make the tomato béchamel up to a day ahead. Store it refrigerated in an airtight container and reheat gently before assembling the sandwiches.

What can I use if I don’t have salsa macha?

If salsa macha is unavailable, you can substitute with a small amount of smoked paprika or chipotle powder for a similar smoky and spicy flavor.

Tomato Croque Monsieur Recipe

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4.5 from 147 reviews

This Tomato Croque Monsieur is a delicious twist on the classic French sandwich, featuring a rich tomato-infused béchamel sauce, layers of melted Gruyère, mozzarella, prosciutto, and fresh basil leaves, all baked to golden perfection. It’s a comforting and savory dish perfect for a hearty lunch or dinner.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 sandwiches 1x
• Category: Sandwich
• Method: Baking
• Cuisine: French

Ingredients

Scale 1x2x3x

Béchamel Sauce

• 2 tbsp butter
• 1 ¼ tbsp flour
• 2.5 tbsp tomato paste
• 1 ¼ cup warmed milk (plus optional ¼ cup for thinning)
• 1 tbsp salsa macha
• Salt to taste
• ½ tsp garlic powder
• ¼ tsp white pepper
• 2 tbsp chives

Sandwich Components

• 8 slices thick bread
• 4–8 slices prosciutto
• 8 oz Gruyère, shredded (or to taste)
• 6 oz mozzarella, grated
• 4 oz Parmesan, grated (or to taste)
• Basil leaves to taste

Instructions

1. Make the roux: Melt the butter in a saucepan over medium-low heat. Add the flour and cook, stirring constantly, for 2-3 minutes to remove the raw flour taste.
2. Add tomato paste: Stir in the tomato paste and cook for another 2-3 minutes to deepen the flavor.
3. Whisk in milk: Gradually pour in the warmed milk while whisking continuously. Cook on medium-low heat for about 5 minutes until the sauce thickens. If too thick, add up to ¼ cup more milk to reach desired consistency.
4. Season the sauce: Add garlic powder, chives, salsa macha, and salt to taste. Stir well and remove from heat once combined.
5. Prepare base layer: Spread half of the tomato béchamel sauce evenly over 4 slices of bread. Sprinkle half the grated mozzarella over the sauce.
6. Add prosciutto and cheese: Place 1-2 slices of prosciutto on top of the mozzarella. Then add half of the shredded Gruyère cheese and scatter fresh basil leaves over it.
7. Top the sandwiches: Place the remaining 4 slices of bread on top of each prepared piece. Spread the remaining tomato béchamel sauce evenly on the top slices.
8. Add final cheese layer: Sprinkle the remaining Gruyère, mozzarella, and grated Parmesan cheese generously over the top of the sandwiches.
9. Bake and broil: Preheat the oven to 400°F (204°C). Bake the assembled sandwiches on a baking sheet for 12-15 minutes until the cheese is melted and bubbly. Then broil for 1-2 minutes until the cheese is golden and slightly crisp.

Notes

• You can adjust the thickness of the béchamel by adding extra milk if needed.
• Salsa macha adds a unique spicy and smoky flavor; feel free to reduce or omit if you prefer a milder taste.
• Using thick bread slices is essential to hold the fillings and sauce without becoming soggy.
• Watch closely during the broil step to prevent burning the cheese.
• Fresh basil adds brightness and can be substituted with fresh spinach or arugula.

Keywords: Croque Monsieur, Tomato béchamel, Gruyère sandwich, French sandwich, baked sandwich, prosciutto sandwich