Croque Monsieur is not a simple toast sandwich, but the ultimate Sandwich!!! It’s easy to cook it and ideal for brunch or dinner with a green salad!
And the best gluten-free Croque Monsieur is made with the most delicious bread for me Schär’s Pane Casereccio.
While for the best béchamel I’ll tell you my secret: I add baking powder along with the flour and thats gives a little more volume and becomes lighter. I also show you the easiest method and at the same time successful version of my béchamel. You will love it!!! And the best flour for béchamel is Schär’s Mix it Farina.
Tip: Check off the ingredients you have used in the recipe or note the ingredients you have and add the rest to you shopping list to buy them. - Attention: All ingredients must be checked that are Gluten-Free and without traces of gluten.
Abbreviations: g=grams • kg= kilograms • cup=250 ml • tsp= teaspoon=5 ml • tbsp= tablespoon=3 tsp=15 ml • ml= millilitre= (1ml=0.034 fl oz / 1fl oz=29.6 ml) • l=litre/liter=1000ml
Preheat the oven to 220°C / 430°F.
Put all the ingredients for the béchamel in a saucepan. Just as we take them from our refrigerator or counter top.
Place the pot on the stove over medium to high heat and stir constantly with the whisk until it thickens and becomes creamy.
Remove from the heat and set aside.
In a bowl, mix the mustard, olive oil and oregano well.
Toast the bread a little in a toaster.
Alternatively, put a little butter in a pan and cook it on both sides for a while.
Grease with a little butter the base of a fireproof pan. If you have toasted the bread in the pan with butter, then you do not need to put extra butter in the pan.
Place the 2 slices of Pane Casereccio gluten-free bread on a fireproof baking sheet.
Smear the slices with the mustard mix and place 2 slices of cold meat and a slice of cheese on each slice of bread.
Spread half of the béchamel cream and sprinkle with half of the grated gruyere cheese.
Place the other two slices of bread on top and spread with the rest of the béchamel. Sprinkle with the rest of the gruyere and finish by putting the butter on top.
Bake for about 10 minutes in a preheated oven at 220°C / 430°F, until the cheese melts and makes an amazing crust.
Ingredients
Directions
Preheat the oven to 220°C / 430°F.
Put all the ingredients for the béchamel in a saucepan. Just as we take them from our refrigerator or counter top.
Place the pot on the stove over medium to high heat and stir constantly with the whisk until it thickens and becomes creamy.
Remove from the heat and set aside.
In a bowl, mix the mustard, olive oil and oregano well.
Toast the bread a little in a toaster.
Alternatively, put a little butter in a pan and cook it on both sides for a while.
Grease with a little butter the base of a fireproof pan. If you have toasted the bread in the pan with butter, then you do not need to put extra butter in the pan.
Place the 2 slices of Pane Casereccio gluten-free bread on a fireproof baking sheet.
Smear the slices with the mustard mix and place 2 slices of cold meat and a slice of cheese on each slice of bread.
Spread half of the béchamel cream and sprinkle with half of the grated gruyere cheese.
Place the other two slices of bread on top and spread with the rest of the béchamel. Sprinkle with the rest of the gruyere and finish by putting the butter on top.
Bake for about 10 minutes in a preheated oven at 220°C / 430°F, until the cheese melts and makes an amazing crust.
- For spreading the bread, if you want, use dijon mustard only.
- For more flavor you can spread each slice with a spoonful of cow’s butter. It will give more flavor but also more calories. And as the French say, there are 3 ingredients for a good recipe: butter, butter & butter
Good Luck and Bon Appétit!!!
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