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A Vegetarian Croque Madame/ Croque Monsieur Provençal (French Toasted Tomato & Cheese Sandwich With/ Without Egg)

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Ingredients
  

For the Mornay (cheese) sauce:

  • 1 tbsp butter
  • 1 tbsp all-purpose flour
  • 1/2 cup milk
  • 1/2 tsp Dijon mustard or whole grain
  • 1/2 tsp nutmeg
  • to taste salt pepper and

For the Croque sandwiches:

  • 1 tbsp butter for pan - frying
  • 4 bread slices of French , (cut 1/2" thick)(with or without the crust, as preferred)
  • 1 tbsp butter
  • 2 tsps Dijon mustard or whole grain
  • 6 to 8 tomato thin slices
  • to taste Salt pepper and
  • 1/2 cup cheese grated Gruyxe8re
  • 2 eggs cooked sunny - side up or over easy (omit for Croque Monsieur)
  • chives Finely chopped for garnishing (optional)

Instructions
 

  • Make the Mornay sauce first. Melt the 1 tbsp of butter in a small pan. Add the flour and stir well with a whisk so that the you have a smooth paste. Take the [pan off the heat and add the milk. Keep whisking till smooth. Add the pepper and nutmeg and mix.
  • Put the pan back on the stove over medium heat, and let it cook while stirring frequently until it thickens to the consistency of a thick tomato sauce. If the sauce is too thick, add a little milk and whisk. Take it off the heat and add the grated cheese. Whisk well till the cheese melts and the sauce is smooth. Check for salt and adjust to taste.
  • Now assemble the Croque sandwich. Put the 1 tbsp of butter in a griddle and let it melt. Place the 4 bread slices in it, and let the bread crisp up till golden brown and crunchy. Remove and let it cool slightly.
  • Spread the other 1 tbsp of butter over the untoasted side of 2 slices of bread, and the mustard on the other untoasted sides of the other 2 slices of bread.
  • Place3 or 4 tomato slices on the buttered bread slices and season with salt and pepper. (Remember that the Gruyxe8re is salty) Top this with the grated cheese.
  • Place the open sandwiches under the grill till the cheese had just melted (on medium-high). Cover them with the mustarded slices of bread. Pour a little of the Mornay sauce over the sandwich and put them back under the grill on medium to high till the sauce is golden brown and bubbling.
  • Serve immediately while still hot. This is the Croque MonsieurProvenxe7al . For the Croque Madame Provenxe7al, place a fried egg on top of the Mornay sauce covered sandwich and garnish with chives, if using.

Notes

Mornay sauce recipe adapted from The Little Paris Kitchen: 120 Simple but Classic French Recipes by Rachel Khoo.