Description
Croque Marmite is a delicious twist on the classic French croque monsieur, featuring a savory Marmite-infused béchamel sauce, layers of melted Gruyère and cheddar cheeses, slices of ham, and optionally topped with a fried egg. This recipe combines creamy, cheesy, and umami-rich flavors to create a comforting and indulgent grilled sandwich that’s perfect for lunch or a casual dinner.
Ingredients
Scale
For the Béchamel Sauce
- 20g salted butter
- 20g plain flour
- 250ml whole milk
- ¼ nutmeg, finely grated
- 1 tsp Marmite (for sauce)
- 2 tbsp Dijon mustard
- 50g Gruyère, grated (to mix in sauce)
- 50g cheddar, grated
For the Sandwiches
- 8 thick slices white bread
- 1 tsp Marmite (to spread on bread)
- 150g Gruyère, grated (remaining amount for topping)
- 4 slices ham
Optional
- 1 tbsp vegetable oil (for frying eggs)
- 4 eggs
- Salad (vinegary, to serve)
Instructions
- Make the béchamel sauce: Melt the butter in a pan over medium heat until foaming. Sprinkle in the flour and stir constantly to form a smooth paste. Cook for 1 minute to remove the raw flour taste, ensuring no lumps form.
- Add milk gradually: Pour in the milk a splash at a time, stirring continuously until the sauce becomes smooth and thickened, without any lumps.
- Season and flavor the sauce: Whisk in grated nutmeg, 1 teaspoon of Marmite, and Dijon mustard. Season with black pepper and a pinch of salt according to taste.
- Add cheeses: Remove the pan from heat and stir in 50g of grated Gruyère and all the cheddar until fully melted and combined. Set the sauce aside.
- Toast the bread: Preheat the grill to high. Place the bread slices on a baking tray under the grill and toast for 2-3 minutes until golden. Flip the slices over so the untoasted side is facing up.
- Assemble base layer: Spread each untoasted side of the bread with a smear of the remaining 1 teaspoon Marmite, then sprinkle the remaining grated Gruyère on top. Place under the grill for a few minutes until the cheese melts.
- Add ham and close sandwiches: Top half of the slices with ham and cover with the other bread slices. Spread 3-4 tablespoons of the béchamel sauce generously over the top of each closed sandwich.
- Finish under the grill: Return the sandwiches to the grill for several minutes until the béchamel topping is golden, bubbling, and has a few charred spots.
- Cook eggs if using: Heat vegetable oil in a small frying pan over medium heat. Crack in the eggs and fry to your preferred doneness. Drain on kitchen paper.
- Serve: Place fried eggs on top of the sandwiches if using, and serve immediately with a fresh vinegary salad for balance.
Notes
- The Marmite adds a deep umami flavor, but it can be adjusted to taste or omitted if preferred.
- You can substitute the Gruyère and cheddar with other melty cheeses like Emmental or Comté for variation.
- Frying eggs is optional but adds a lovely richness to the sandwich.
- Serve with a vinegary salad to cut through the richness of the cheese and béchamel.
- Ensure the béchamel sauce does not thicken too much before spreading; it should be pourable but thick enough to cling.
