Tomato Croque Monsieur Recipe
Introduction
Tomato Croque Monsieur is a delightful twist on the classic French sandwich, blending a rich tomato béchamel with layers of melted cheese and prosciutto. This recipe creates a savory, comforting dish 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 (add 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
- Step 1: Melt the butter in a saucepan over medium-low heat. Stir in the flour and cook for 2-3 minutes to eliminate the raw flour taste. Add the tomato paste and cook for another 2-3 minutes, stirring frequently.
- Step 2: Slowly whisk in the warmed milk, continuing to cook on medium-low until the sauce thickens, about 5 minutes. Stir in the garlic powder, chopped chives, and salsa macha. Season with salt and white pepper to taste.
- Step 3: Spread half of the tomato béchamel evenly over 4 slices of bread. Sprinkle half of the mozzarella on top of the sauce.
- Step 4: Layer 1-2 slices of prosciutto on each of these 4 slices, then add half of the gruyère cheese. Finish this layer with fresh basil leaves.
- Step 5: Place the remaining 4 slices of bread on top and spread the remaining tomato béchamel over them.
- Step 6: Sprinkle the remaining mozzarella, gruyère, and parmesan cheeses over the sandwiches. Bake in a preheated oven at 400°F for 12-15 minutes. Then broil for 1-2 minutes until the cheese is golden and bubbly.
Tips & Variations
- For a spicier kick, increase the amount of salsa macha or add a pinch of chili flakes to the béchamel sauce.
- Substitute prosciutto with ham or smoked turkey for variety.
- Use fresh basil for a brighter flavor or swap it with arugula for a peppery bite.
- To make it vegetarian, omit the prosciutto and add sautéed mushrooms or roasted red peppers instead.
Storage
Store leftover sandwiches wrapped tightly in the refrigerator for up to 2 days. Reheat in the oven at 350°F for about 10 minutes or until warmed through to maintain crispiness. Avoid microwaving to prevent sogginess.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare the béchamel sauce ahead of time?
Yes, you can make the tomato béchamel sauce a day in advance. Store it in an airtight container in the refrigerator and warm it gently before assembling the sandwiches.
What can I use if I don’t have salsa macha?
If salsa macha isn’t available, a smoky chili oil or a few drops of hot sauce mixed with a pinch of smoked paprika can provide a similar flavor profile.
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Tomato Croque Monsieur Recipe
- Total Time: 35 minutes
- Yield: 4 sandwiches 1x
Description
Tomato Croque Monsieur is a delightful twist on the classic French sandwich, featuring a rich tomato béchamel sauce layered with mozzarella, prosciutto, gruyère, and parmesan cheeses, all baked to golden perfection. This recipe combines savory tomato flavors with creamy cheeses and fresh basil for a comforting yet sophisticated meal.
Ingredients
Tomato Béchamel Sauce
- 2 tbsp butter
- 1 ¼ tbsp flour
- 2.5 tbsp tomato paste
- 1 ¼ cup warmed milk (plus 1/4 cup extra if needed)
- 1 tbsp salsa macha
- ½ tsp garlic powder
- 2 tbsp chives
- Salt to taste
- ¼ tsp white pepper
Sandwich Fillings
- 8 oz gruyère, shredded (or to taste)
- 6 oz mozzarella, grated
- 4 oz parmesan, grated (or to taste)
- Basil leaves, to taste
- 4–8 slices prosciutto
- 8 slices thick bread
Instructions
- Make the roux and tomato base: Melt the butter in a saucepan over medium-low heat. Add the flour and cook for 2-3 minutes, stirring constantly to cook out the raw flour taste. Add the tomato paste and continue cooking for another 2-3 minutes, allowing the tomato flavors to meld.
- Add the milk and seasonings: Slowly whisk in the warmed milk to the roux mixture, stirring continuously to avoid lumps. Simmer on medium-low heat for about 5 minutes until the sauce thickens to a creamy consistency. Stir in garlic powder, chives, salsa macha, salt, and white pepper to taste, then remove from heat.
- Assemble the base layer: Spread half of the tomato béchamel sauce evenly over 4 slices of thick bread. Sprinkle half of the mozzarella cheese over the sauce on each slice.
- Add prosciutto and gruyère: Layer 1-2 slices of prosciutto atop the mozzarella on each bread slice. Sprinkle half of the shredded gruyère over the prosciutto, then add fresh basil leaves to taste.
- Top with second bread slices and sauce: Place the remaining 4 slices of bread on top to form sandwiches. Spread the remaining tomato béchamel sauce on the top sides of these bread slices.
- Add remaining cheese and bake: Generously sprinkle the remaining mozzarella, gruyère, and parmesan cheeses on top of the sandwiches. Place them on a baking sheet and bake in a preheated oven at 400°F (200°C) for 12-15 minutes until the cheese melts and starts to bubble.
- Broil for golden finish: Switch the oven to broil and cook the sandwiches for 1-2 minutes more, watching carefully until the cheese turns golden brown and slightly crispy. Remove from oven, allow to cool briefly, then serve warm.
Notes
- If the tomato béchamel sauce becomes too thick while cooking, gradually add up to 1/4 cup more warm milk to reach the desired consistency.
- Salsa macha adds a smoky, spicy kick; adjust the amount according to your spice tolerance or substitute with another chili paste if desired.
- Using thick bread slices helps hold the sandwich structure and absorb the delicious tomato béchamel without becoming soggy.
- The broiling step is key to getting a beautifully golden cheesy crust—keep an eye on the sandwiches to prevent burning.
- For a vegetarian version, omit the prosciutto or replace with roasted vegetables.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Sandwich
- Method: Baking
- Cuisine: French
Keywords: croque monsieur, tomato béchamel, French sandwich, baked sandwich, gruyère, prosciutto, mozzarella, tomato paste
