Chef John Sinopoli brings a modern flare on a French favourite. Perfect for easy weekend brunches, a light midday snack, or simply enjoying an elevated comfort classic, Gare de l’Est’s much-loved Croque Monsieur is back by popular demand!
Serves 2 | Easy Prep | 1 Course
$27.00
Chef John Sinopoli brings a modern flare on a French favourite. Perfect for easy weekend brunches, a light midday snack, or simply enjoying an elevated comfort classic, Gare de l’Est’s much-loved Croque Monsieur is back by popular demand! Featuring housemade Pain-au-Lait, Black Forest Ham, Gruyère Cheese, and Mornay Sauce, this ready-to-make Drop comes with everything you need to recreate Gare de l’Est’s famous Croque Monsieur at home!
Allergens: Dairy, Gluten, Beef
Make sure you’ve got a Medium or Large Frying Pan, a Spatula, a Baking Sheet, and Parchment Paper. It’s also ideal to have a few staples on hand like Butter at Room Temperature. Now, let’s get cooking!
Preheat oven to broiler at 475°F.
Preheat a medium or large frying pan on medium heat.
Butter one side of each Pain-au-Lait slice and place butter-side down on the parchment-lined baking sheet.
Spread a light amount of Dijon Mustard on the other side of two slices of Bread. Place the buttered side of these two slices into your frying pan, with the Mustard side up. Nicely fold your Black Forest Ham and place on top of each slice.
Cut the corner of the bag of Mornay Sauce and squeeze out ¼ of it directly onto the Ham. Repeat for both slices.
Place ⅓ of the shredded Gruyère Cheese on both slices of the Bread. Cover with the other 2 slices of Bread butter side up. Press down on each with a flat spatula and cook for 2-3 minutes.
Flip over and cook the other side for another 2-3 minutes. Top each sandwich with the remaining Mornay Sauce and remaining shredded Gruyère Cheese.
Place the assembled Croque Monsieur onto your parchment lined baking tray and place in the middle rack of the preheated oven and broil until Gruyère Cheese is bubbly, melted, and golden, about 1-2 minutes.
Chef’s Tip: Be sure to keep a close eye on the sandwich at this stage as it can burn very quickly.
Carefully remove from the oven, sprinkle with chopped fine Herb Mix, and serve hot!
That’s it! Bon Appetit!
John is the owner & executive chef of Ascari Hospitality Group, a Toronto-based restaurant and event company with five properties across the city.
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