Description
A classic French sandwich with a twist, Croque Marmite combines rich béchamel sauce infused with Marmite and Dijon mustard, melty gruyère and cheddar cheeses, and savory ham, all toasted to golden perfection under the grill. Optionally topped with a fried egg and served with a crisp salad, this hearty recipe is perfect for a comforting lunch or dinner.
Ingredients
Scale
Sauce
- 20g salted butter
- 20g plain flour
- 250ml whole milk
- ¼ nutmeg, finely grated
- 2 tsp Marmite
- 2 tbsp Dijon mustard
- 250g gruyère, grated (divided into 50g and remaining)
- 50g cheddar, grated
Sandwich
- 8 thick slices of white bread
- 4 slices of ham
- 1 tbsp vegetable oil
- 4 eggs (optional)
- Salad to serve
Instructions
- Make the béchamel sauce: Melt the butter in a pan over medium heat until foaming. Scatter in the flour and stir continuously to form a paste. Cook for 1 minute to remove the raw flour taste.
- Add the milk: Gradually pour in the milk a splash at a time, stirring constantly, until the sauce is smooth and thickened.
- Season and flavor the sauce: Whisk in the grated nutmeg, 1 teaspoon of Marmite, and Dijon mustard. Season with black pepper and a pinch of salt. Remove from the heat.
- Add cheese: Whisk in 50g of the grated gruyère and all of the cheddar until melted and fully combined. Set the béchamel sauce aside.
- Grill the bread: Preheat the grill to high. Arrange the bread slices on a baking tray and grill for 2–3 minutes until golden. Remove and flip the slices to grill the untoasted side.
- Assemble base layers: Spread each bread slice with a smear of Marmite and sprinkle with the remaining grated gruyère. Grill again until the cheese melts.
- Add ham and close sandwiches: Top half of the slices with ham and cover with the remaining bread slices. Spread 3–4 tablespoons of the béchamel sauce on top of each closed sandwich.
- Final grill: Return the sandwiches to the grill for a few minutes until the béchamel is golden, bubbling, and slightly charred in spots.
- Optional egg topping: Heat vegetable oil in a small frying pan over medium heat. Crack in eggs and cook to your preferred doneness. Drain on kitchen paper, then place on top of each sandwich.
- Serve: Serve the Croque Marmite immediately with a fresh, vinegary salad on the side for balance.
Notes
- Using the grill allows you to prepare multiple croques at once, perfect for serving a crowd.
- You can customize the amount of Marmite depending on your taste preference for its salty, umami flavor.
- Optional fried eggs add extra protein and richness but can be omitted for a simpler sandwich.
- For a lighter version, use less cheese or substitute with lower-fat varieties.
- Pair with a fresh salad dressed in a light vinaigrette to cut through the richness of the sandwich.
Nutrition
- Serving Size: 1 sandwich
- Calories: 673
- Sugar: 6g
- Sodium: 400mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 13g
- Trans Fat: 0.5g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 150mg
