Although I adore a classic croque monsieur, I sometimes prefer to mix things up by using different cheeses and adding other flavorings – I basically live life on the edge. This version with leeks feels cozy and seasonal, and a little luxurious, too. If I have guests visiting, I'll prepare the leek and sauce mixture in advance, then fill the sandwiches just before cooking and serve them with a sharp green salad.
Leek and Comté Croques
Prep 10 min
Cook 40 minutes
Serves four
Two leeks (approximately 300 grams), cleaned and thinly cut
Two garlic cloves, peeled and finely sliced
60g unsalted butter, plus extra for buttering
Salt and pepper
60 grams of all-purpose flour
300 milliliters of whole milk
1 heaped tsp English mustard
100 grams of comté cheese, finely grated
60g mature cheddar, finely grated
Eight slices of bread
Place the cut leeks, butter and garlic in a medium saucepan on a moderate-low flame, season well, then saute, stirring occasionally, for 15 to 20 minutes, until the leeks have cooked down and become caramelized.
Meanwhile, preheat the oven to 240°C (220°C fan)/475°F/gas mark 9. Stir the flour into the leek mix and cook for about a minute, until it forms a nutty paste. Pour in the milk, turn up the heat a little and stir vigorously until the sauce is smooth. Continue mixing for a minute, until the sauce becomes thicker, then take off the heat. Whisk in the mustard and most of the grated comté and cheddar, and put to one side.
Toast the bread (in batches, if need be), then butter one side of each slice. Lay four slices of toast buttered side down on a parchment-covered tray. Spread each one with a generous amount of the leek bechamel, then cover with a another bread slice, this time butter-side up. Finish each sandwich with a coating of the leftover leek sauce, then sprinkle with the remaining grated cheese. Bake for 10 to 14 minutes, until the croques are golden, bubbling and oozy.
Enjoy immediately, with a seasoned salad on the side, if you like.
