How to make a perfect Croque Monsieur. Taste this recipe on board your next sunwing.ca vacation.
Easy-to-Make Bechemel Sauce
Slightly toast the two brioche slices, then leave them to cool.
Spread the mustard mayo sauce evenly on each slice.
Place the provolone cheese , smoked ham, Swiss cheese and caramelized onions on one slice of brioche.
Place the second slice of brioche on top.
Place 25g of bechamel sauce evenly on top of the brioche slice (tip: Use a brush to place the bechamel sauce evenly on to the brioche slice).
Sprinkle 15gr of shredded gruyere and 5gr of grated parmesan cheese evenly over the bechamel sauce.
Preheat oven to 450°F.
Place the sandwich on a baking sheet lined with wax paper and bake for five minutes (tip: In the last 30 seconds, cook the sandwich on BROIL for extra crispiness and colour).
Mix water and white sauce mix together in a pot.
Bring mixture to a simmer, then add the bay leaf, ground nutmeg and cloves.
Let simmer for five minutes.
Add the Sriracha and grated cheese and simmer until the cheese is melted.
Taste and season accordingly with ground black pepper and salt.
Remove the bay leaf and cloves, then let cool (tip: This sauce is freezable).