Description

This Croque Marmite recipe is a savory twist on the classic French Croque Monsieur, enriched with Marmite and a luscious cheese béchamel sauce. Perfectly toasted bread layers ham and melted Gruyère and cheddar, topped with a golden, bubbling béchamel infused with nutmeg and Marmite for an umami-packed flavor. Optional fried eggs and a fresh vinegary salad accompany this indulgent yet comforting sandwich, making it a delightful meal for lunch or dinner.

Ingredients

Scale

Sauce Ingredients

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 (for sauce)
All cheddar, 50g grated (for sauce)

Sandwich Ingredients

2 tsp Marmite (1 tsp used in sauce, 1 tsp to spread on bread)
250g Gruyère, grated (50g in sauce, remainder for topping)
8 thick slices white bread
4 slices ham

Optional Ingredients

1 tbsp vegetable oil (for frying eggs)
4 eggs
Salad (vinegary, for serving)

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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.
Add milk gradually: Slowly pour the milk a splash at a time, stirring constantly to prevent lumps, until the sauce thickens and becomes smooth.
Season and flavor the sauce: Whisk in finely 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 melted and fully combined. Set the sauce aside.
Toast the bread: Preheat the grill to high. Place the slices of bread on a baking tray and grill for 2-3 minutes until golden on one side. Flip the slices to have the untoasted side facing up.
Assemble base layer: Spread the remaining 1 teaspoon Marmite on the untoasted side of each bread slice. Then sprinkle the remaining grated Gruyère evenly over each slice. Grill for a few more minutes until the cheese melts.
Add ham and close sandwiches: Place a slice of ham on half of the bread slices. Cover with the remaining slices to form sandwiches. Generously spread 3-4 tablespoons of the béchamel sauce over the top of each sandwich.
Finish under the grill: Return the sandwiches to the grill and cook for several minutes until the béchamel topping is golden, bubbling, and has some 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 desired and serve immediately with a fresh vinegary salad for balance.

Notes

You can omit the eggs and salad to make it a simpler sandwich meal.
Use thick white bread for best results as it holds the fillings well without becoming soggy.
Grating fresh nutmeg provides a fragrant and warming flavor to the béchamel sauce, but it can be adjusted to taste.
For a stronger Marmite flavor, you can adjust Marmite quantities slightly but do so cautiously as it is quite salty and potent.
Ensure the grill is preheated well to properly toast and melt the cheese on the bread slices.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Grilling
Cuisine: French-inspired