Traditional recipes

Pear croque monsieur recipe

Pear croque monsieur recipe

  • Recipes
  • Dish type
  • Bread
  • Leftover bread

I just love this sandwich. It might be too much for some people, and you can certainly use less sauce and less cheese.

Washington, United States

1 person made this

IngredientsServes: 1

  • 2 slices of good bread (day old bread is fine)
  • 150ml milk
  • 1 tablespoon butter, plus more for sandwich
  • 1 tablespoon flour
  • Salt, pepper and nutmeg to taste
  • 125g grated Gruyère cheese
  • Dijon mustard
  • 1/2 firm pear, sliced

MethodPrep:10min ›Cook:20min ›Ready in:30min

  1. Preheat oven to 220 C / Gas 7.
  2. Toast the bread slices either in a toaster or in the hot oven for a couple of minutes. Set aside.
  3. Warm up milk in the microwave for 45 seconds. Set aside.
  4. Melt butter in a pan over medium heat and add the flour. Stir it constantly until the flour gains a nice golden colour. Slowly add the warm milk, stirring with a wooden spoon until all milk is incorporated. Continue to stir (switch to a whisk if you feel that the sauce might have lumps) over medium-low heat until the sauce thickens and the spoon leaves a trace on the bottom of the pan. Remove from heat, season with salt, pepper and a pinch of nutmeg. Add 1/3 of the cheese and stir until the cheese melts into the sauce. Set the sauce aside.
  5. Spread butter on one half of the bread and mustard on the other. Place sliced pears on top of the slice with mustard and season with sat. Cover it with some more cheese. Close the sandwich with the buttered slice and place it in the pan with the sauce. Move the sandwich around and turn it upside down a well, to cover it all with the sauce, being careful that the sandwich doesn't open or fall apart.
  6. Transfer sandwich to a baking tray (line it with parchment for easy clean-up) and bake it in the preheated oven for about 6-7 minutes. Keep an eye on the sandwich to make sure it's not burning too fast. If the top isn't golden brown by the end of that time, turn on the grill for about 2-3 minutes. The sandwich should be bubbly and the cheese melted with some brown spots.
  7. Remove from the oven, transfer to a plate and let it rest for 5 minutes before you dig in! Enjoy it!

See it on my blog

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Pink Bites

Chocolate eggs are a big Easter tradition in Brazil, and they are not so easy to find here,  so I have been making my own for the past two years. Typically you would wrap them in some sort of pretty cellophane or foil and decorate it with ribbons. It makes for a great Easter gift.

This is barely a recipe as there really isn’t much to it but melted chocolate that’s cooled in a egg mold. I found the plastic molds online.

I chose bittersweet chocolate that does not contain any dairy, but a combination of bittersweet and milk chocolate works well too.

Chocolate Easter Egg Recipe

this recipe makes one large full egg or two small ones

1/2 lb. (500g) good quality chocolate*

Melt chocolate in the microwave or on a double boiler, whatever method works best for you.

Spread a thin layer of melted chocolate in the molds, just enough to cover it. Place molds in the fridge for about 10 minutes.

After that time, remove from fridge and apply another layer of chocolate. repeat this process until all the chocolate is gone, or until you reach the desired thickness for the eggs.

If you want the parts to melt together, heat a knife or metal spatula quickly under an open flame and pass it around the edges. Immediately join the parts, they should stick together.

* A note on chocolate: If you are using coverture chocolate, you can use it right away, but if using regular chocolate, it’s a good idea to temper it before putting it in the molds. There are several ways to temper chocolate and a wide range of articles and video tutorials online, so I won’t get too much into it here.

This year, I made two variations for Easter: Trail mix and goji berries eggs

Trail Mix Chocolate Egg

Make a plain chocolate egg as described above and let it firm up. Once firmed, fill the cavity of the eggs with a trail mix of choice:  dried fruits, mixed nuts, seeds, candied ginger, pretzels, etc.

Put  the two parts together and warp it with foil.

Keep refrigerated until ready to enjoy.

Goji Berry Chocolate Egg

Make a plain chocolate egg as described above, but sprinkle some chopped goji berries during the second layer while the chocolate is still soft. On the third layer, use the leftover chocolate to cover most of the berries that might be sticking out.

Close the two parts and warp in foil. Keep refrigerated until ready to enjoy.

You can use any other kind dried fruits you want. I like the contrast of the tart goji berries with the chocolate.

Happy Easter!

Cook’s Country Croque Monsieur (Ep 1306)

We were looking for a truly impressive version of this French bistro favorite—one with crisp, buttered bread salty-sweet ham a creamy white sauce and plenty of nutty Gruyère cheese. We chose to amp up the béchamel sauce called for in traditional recipes by adding some Gruyère and Parmesan cheeses. To ensure that the sandwiches were ready to eat at the same time, we assembled all four of them on a baking sheet, layering in the cheese sauce and Black Forest ham before topping them all with more sauce and cheese. A trip under the oven’s broiler was all that was needed to meld the sandwich ingredients together, creating a bubbly-browned top in the process.

For the best results, be sure to use a good-quality Gruyère here.


  • 8 slices hearty white sandwich bread
  • 4 tablespoons unsalted butter, melted
  • 12 ounces thinly sliced Black Forest deli ham
  • ¼ cup grated Parmesan cheese
  • 4 ounces Gruyère cheese, shredded (1 cup)
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 cup whole milk
  • 4 ounces Gruyère cheese, shredded (1 cup)
  • ¼ cup grated Parmesan cheese
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • Pinch ground nutmeg


1. FOR THE SANDWICHES: Adjust oven rack 6 inches from broiler element and heat oven to 375 degrees. Line rimmed baking sheet with aluminum foil and spray with vegetable oil spray.

2. Brush bread on both sides with melted butter and place on prepared sheet. Bake until light golden brown on top, about 10 minutes. Remove sheet from oven and flip slices. Return to oven and bake until golden brown on second side, about 3 minutes. Reserve 4 slices for sandwich tops evenly space remaining 4 slices on sheet.

3. FOR THE MORNAY SAUCE: Melt butter in small saucepan over medium heat. Whisk in flour and cook for 1 minute. Slowly whisk in milk and bring to boil. Once boiling, remove from heat and quickly whisk in Gruyère, Parmesan, salt, pepper, and nutmeg until smooth.

4. Spread 1 tablespoon Mornay on each slice of toast on sheet. Then, folding ham slices over themselves multiple times so they bunch up, divide ham evenly among slices of toast. Spread 2 tablespoons Mornay on 1 side of each reserved slice of toast and place slices Mornay side down on top of ham.

5. Spread 2 tablespoons Mornay evenly over top of each sandwich, making sure to completely cover toast, including edges (exposed edges can burn under broiler). Sprinkle sandwiches with Parmesan, followed by Gruyère.

6. Bake until cheese on top of sandwiches is melted, about 5 minutes. Turn on broiler and broil until cheese bubbles across tops of sandwiches and edges are spotty brown, about 5 minutes. Serve.

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La Buvette’s Really Buttery Croque Monsieur

Since 2013, Camille Fourmont’s tiny natural wine shop and bar in Paris’s 11th arrondissement has been a beloved haven of stylish simplicity. Her new book combines favorite recipes with musings on wine and hospitality. This sandwich is her preferred late-night bite but also makes a perfect informal lunch or dinner entrée.

  • 8 tablespoons salted butter, melted
  • 8 thin slices pain de mie or other white sandwich bread
  • 6 ounces Comté or tomme cheese, sliced thin
  • 4 ounces ham, sliced thin

Brush both sides of each piece of bread with butter, making sure to use all. Divide cheese and ham among 4 slices of bread, alternating cheese-ham-cheese so ham is in middle. Top with remaining bread.

Heat griddle or skillet over medium heat. In batches, cook sandwiches until bread is evenly browned and the cheese is completely melted, gently flipping the sandwiches for even cooking. If bread is getting dark but cheese hasn’t melted, turn heat to low and continue cooking. Serve hot. Serves 4.

“[Zangs] makes very dry, natural ciders as concentrated and complex as the wines we serve at the bae,” Fourmont writes in La Buvette. “His bottles made a case in Paris that serious wine drinkers should also drink cider.” It pairs especially well with a croque monsieur in part because cider and cheese go beautifully together, but it’s also a lower-alcohol option if you’re having
the sandwich for brunch or lunch.

Since this sandwich is all about embracing its buttery richness, why not pair it with a buttery Chardonnay? This wine, a Wine Enthusiast Best Buy, also features flavors of ripe pear that go perfectly with both the ham and the melted cheese.

Recipe Summary

  • 4 tablespoons unsalted butter
  • 6 ripe but still firm Forelle or large Seckel pears, 2 chopped into 1/4-inch pieces, and 4 cut crosswise into 1/4-inch slices
  • 1 teaspoon sugar
  • 1 tablespoon balsamic vinegar
  • 24 very thin slices white sandwich bread, crusts removed
  • 1/4 cup plus 2 tablespoons coarse whole-grain mustard
  • 8 ounces thinly sliced ham, preferably Black Forrest
  • 8 ounces thinly sliced Gruyere cheese

In a medium skillet over medium heat, melt 1 tablespoon of butter. Add chopped pears and cook, stirring, until just tender, 1 to 2 minutes. Increase heat to medium-high. Sprinkle pears with sugar and continue cooking until golden brown and caramelized, 5 to 7 minutes more. Add vinegar and swirl pan until liquid is absorbed. Remove from heat and transfer pears to a plate set aside.

Melt 1 tablespoon butter in the same skillet over medium heat. Add pear slices, in batches if necessary, and cook until lightly browned, about 3 to 4 minutes per side. Remove from heat and set aside.

Spread the remaining 2 tablespoons butter over one side of each slice of bread. Lay buttered-side down on work surface and spread opposite side generously with mustard. Slice bread in half diagonally. Top half of the diagonal slices with 1 slice of pear, 2 slices of ham, and 2 slices cheese top with remaining diagonal slices.

Heat a clean medium skillet over medium heat working in batches, cook 5 to 6 sandwiches at a time, turning once, until cheese is melted and sandwiches are golden brown, about 1 1/2 minutes per side. Cut each sandwich in half to make two dozen hors d'oeuvres, if desired. Garnish each sandwich with 1/2 to 1 teaspoon reserved chopped pear mixture serve immediately.

Croque Monsieur

Melt the butter in a saucepan, then add the flour and stir until the well combined.
Pour in the milk then add the mustard. Whisk until smooth then simmer for 3 minutes.
Whisk in the egg yolk and season with nutmeg, salt and pepper.
Place 4 slices of bread on a baking tray, each topped with a slice of ham*.
Pour over the béchamel sauce and distribute the Gruyère cheese among the four slices, then top with the remaining slices of bread.
Heat a little butter in a frying pan and fry each sandwich on both sides until golden brown, adding more butter as required.
Slice each sandwich diagonally in half and serve immediately.
*Cook's tip: Woolworths sells a delicious range of Halaal cold meats, including tongue and pressed beef, that can easily subsitute the ham in this recipe

Recipe by: Abigail Donnelly View all recipes

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

Mini Croque Monsieurs

These can be left to soak up the sauce before being reheated in the oven later on in the evening.

Preparation time: 20 minutes

Cooking time: 60 minutes

Ingredients Add to Shopping List

For the Sauce


1. Preheat the oven to 140°C/ gas mark 1.

2. First make the sauce by whisking the crème fraîche with the egg. Stir in the grated Gruyère and season with a pinch of grated nutmeg and ground white pepper.

3. Cut the bread into 24 slices in total. Lightly toast one side of the bread and lightly butter the other side. Spread generously with mustard, then top with a slice of ham, a slice of Gruyère and a spoonful of the sauce. Top the sandwich with another slice of bread, toasted side up. Repeat for all 12 sandwiches.

4. Line one or two baking trays with non-stick baking paper. Using a sharp knife, cut each sandwich into 3cm-wide fingers. Arrange the fingers on the lined trays, then pour over the remaining sauce and top with grated Emmental.

5. Bake in the oven for 30 minutes if you want the croques to still be quite moist or all the way up to 1 hour 30 minutes for a crisp croque with a concentrated flavour.

6. Serve on a large wooden board or platter and garnish with fresh thyme sprigs.

TIP: You could swap the baked ham in these mini croque monsieurs for serrano ham or serve plates of garlic-coated salami, chorizo pamplona and pepper-coated salami on the side.

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• 2 Tbsp olive oil
• 4 pork chops, fat removed
• 1 onion, chopped
• 2 cloves garlic, crushed
• 250g small potatoes, sliced
• 2 pears, peeled, cored
• Juice of ½ lemon
• 100g cooked butter beans
• 2 stalks thyme
• ½ cup green olives
• 100ml cream
• Parsley and thyme leaves to garnish

1. Preheat oven to 170C.

2. Heat 1 Tbsp oil in a frying pan. Brown pork chops on both sides. Set aside. Add onion and garlic to pan and brown for 3 or 4 minutes.

3. Add remaining oil along with potatoes and toss until lightly browned.

4. Toss pears in lemon juice. Into an oven proof dish place potatoes, beans, pears, thyme, olives and pork chops.

5. Deglaze pan with cream then pour over pork. Cover with tinfoil. Place in oven and bake for 30 minutes, then remove tinfoil and bake for a further 30 minutes.

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The weekend before last at the end of the day on Sunday Terry Lister gave us a tray of ripe figs knowing how much Mike and I love figs. We couldn’t possibly eat them at once and, rather than waste them, I decided to make some jam. Because the figs were quite sweet already and [&hellip]

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