Description
Croque Marmite is a delightful twist on the classic French croque monsieur, featuring a rich béchamel sauce infused with Marmite and Dijon mustard, layered with ham and a blend of Gruyère and cheddar cheeses, then grilled to golden perfection. Optional fried eggs and a tangy salad complement this indulgent, savory sandwich perfect for an elevated lunch or brunch.
Ingredients
Scale
Béchamel Sauce
- 20g salted butter
- 20g plain flour
- 250ml whole milk
- ¼ nutmeg, finely grated
- 2 tsp Marmite (divided: 1 tsp in sauce, 1 tsp to spread)
- 2 tbsp Dijon mustard
- 50g Gruyère, grated (for sauce)
- 50g cheddar, grated
Sandwich
- 250g Gruyère, grated (for topping)
- 8 thick slices white bread
- 4 slices ham
To Serve (Optional)
- 1 tbsp vegetable oil (for frying eggs)
- 4 eggs
- Salad (vinegary)
Instructions
- Make the béchamel sauce: Melt the butter in a pan over medium heat until foaming. Sprinkle in the flour and stir continuously to form a smooth paste. Cook for 1 minute to remove the raw flour taste, stirring constantly to avoid lumps.
- Add milk gradually: Pour in the milk a little at a time, stirring continuously to maintain a smooth consistency. Continue until the sauce thickens and becomes creamy.
- Season and flavor the sauce: Whisk in the finely grated nutmeg, 1 teaspoon of Marmite, and Dijon mustard. Season with black pepper and a pinch of salt to taste, stirring well to combine all flavors.
- Add cheeses: Remove the pan from heat and immediately stir in 50g of Gruyère and all the grated cheddar until melted and fully combined. Set the béchamel sauce aside.
- Toast the bread: Preheat the grill to high. Arrange the bread slices on a baking tray and grill for 2-3 minutes until the top side is golden. Flip the slices over so the untoasted side is facing up.
- Assemble base layer: Spread the remaining 1 teaspoon of Marmite on the untoasted side of each bread slice. Then sprinkle the remaining grated Gruyère evenly over the Marmite-spread slices. Grill these slices for a few minutes until the cheese melts.
- Add ham and close sandwiches: Place one slice of ham on half of the grilled and cheese-topped bread slices. Cover with the remaining bread slices to form sandwiches. Generously spread 3-4 tablespoons of the béchamel sauce over the top of each closed sandwich.
- Finish under the grill: Return the assembled sandwiches to the grill for several minutes until the béchamel sauce turns golden, bubbles, and develops a few charred spots, indicating a perfect crust.
- Cook eggs if using: Heat vegetable oil in a small frying pan over medium heat. Crack in the eggs and fry them to your preferred doneness. Once cooked, drain the eggs on kitchen paper to remove excess oil.
- Serve: Place the fried eggs on top of the hot croque Marmite sandwiches (optional). Serve immediately alongside a fresh, vinegary salad to balance the richness of the dish.
Notes
- The Marmite adds a unique umami flavor; adjust the quantity to taste if desired.
- For a vegetarian version, omit the ham or replace it with grilled vegetables or a plant-based alternative.
- Use thick slices of white bread for the best texture and structural integrity.
- Frying the eggs is optional but adds richness and creaminess to the final dish.
- Serve immediately to enjoy the contrasting textures of gooey cheese, crispy bread, and creamy béchamel.
