Irish Croque Monsieur with Ballymaloe Steak Sauce
- Cooking Time: 25 minutes
- Serves: 2
- Allergens: Dairy, gluten
Fun fact about Le Croque Monsieur? In literature, it first appeared in Proust’s ‘In Search of Lost Time’, published in 1918, but had featured on Parisienne menus as early as 1910. And you will not be judged if you pop a fried egg on top, but remember the name changes to a Croque Madame, as the fried egg suggests a lady’s hat! Our Irish Croque Monsieur is packed full of melted cheese, salty ham and Ballymaloe Steak Sauce, which brings sweetness and stickiness in equal measure. C’est magnifique!
- 4 large thick slices sourdough bread
- 100g ham (shredded or sliced)
- 100g Irish Cheddar (grated)
- 25g butter
- 25g plain flour
- 250ml milk
- 2 tsp Dijon mustard
- Ballymaloe Steak Sauce
- Contains Dairy
- Contains Gluten
- Not suitable for Vegans/Vegetarians
- Preheat your grill, then melt the butter in a small pan over a low heat.
- Once the butter has melted, beat in the flour & turn the heat up to medium. Cook for 2 minutes while continuously stirring.
- Slowly & gradually add your milk to the butter & flour mixture. Beat to combine and remove lumps after each addition of milk. Continue this process until all the milk has been added.
- Remove from the heat and stir in a generous dessertspoon of Ballymaloe Steak Sauce and most of the grated Cheddar. Stir to combine fully and season well.
- Toast your bread, then smear 2 slices with Dijon mustard, top with one quarter of your cheese sauce per sandwich, cover in shredded ham, sprinkle on a little more cheese, then pop the lid of the sandwich on.
- Fully cover the top of each sandwich in cheesy sauce, making sure it goes all the way to the edges. Finally, sprinkle any remaining cheese over the top,
- Toast under a pre-heated grill until golden-brown and bubbling, which should take around 3-4 minutes.
- Pop on a plate, cut in half and serve with a portion of Ballymaloe Steak Sauce on the side for dipping.