Description
A classic French-inspired Croque Marmite that combines a rich Marmite-infused béchamel sauce, melted Gruyère and cheddar cheese, and savory ham layered between toasted white bread slices. Finished under the grill to achieve a golden, bubbling crust and optionally topped with a fried egg, making it a perfect indulgent brunch or lunch option.
Ingredients
Scale
Sauce Ingredients
- 20g salted butter
- 20g plain flour
- 250ml whole milk
- ¼ nutmeg, finely grated
- 1 tsp Marmite (for sauce)
- 2 tbsp Dijon mustard
- 50g Gruyère, grated (for sauce)
- 50g cheddar, grated
Sandwich Ingredients
- 8 thick slices white bread
- 1 tsp Marmite (for spreading)
- Remaining 200g Gruyère, grated (for topping)
- 4 slices ham
Optional Ingredients
- 1 tbsp vegetable oil (for frying eggs)
- 4 eggs
- Salad (vinegary, to serve)
Instructions
- Make the roux: Melt the butter in a pan over medium heat and once foaming, sprinkle in the flour. Stir constantly to form a smooth paste and cook for 1 minute without allowing it to brown.
- Add milk: Gradually pour in the milk a little at a time, stirring continuously until the sauce thickens smoothly without lumps.
- Season sauce: Whisk in grated nutmeg, 1 teaspoon of Marmite, and Dijon mustard. Taste and season with black pepper and a pinch of salt accordingly.
- Add cheese: Remove from heat. Stir in 50g grated Gruyère and all the cheddar until fully melted and the sauce is creamy. Set aside.
- Toast bread: Preheat the grill to high. Place bread slices on a large baking tray and grill for 2-3 minutes until golden on one side, then flip so the untoasted side is facing up.
- Spread and top bread: Spread remaining Marmite evenly on the untoasted side of each bread slice. Sprinkle over the remaining grated Gruyère and grill until cheese melts, a few minutes.
- Assemble sandwiches: Top half the slices with ham, then cover with the other slices to form sandwiches. Generously spread 3-4 tablespoons of béchamel sauce over the top of each sandwich.
- Grill sandwiches: Place sandwiches back under the grill and cook for several minutes until béchamel is golden, bubbly, with some charred spots.
- Fry eggs (optional): Heat vegetable oil in a frying pan over medium heat. Crack in eggs and fry to desired doneness. Drain on kitchen paper.
- Serve: Place fried eggs on top of the hot sandwiches if using. Serve immediately with a fresh vinegary salad for balance.
Notes
- Be careful not to let the roux brown during the béchamel preparation to keep the sauce smooth and white.
- Adjust Marmite quantity to taste, as it has a strong umami flavor.
- Use thick white bread slices for best texture and hold.
- Optional fried eggs add richness and make this a great brunch dish.
- Serve with a crisp, acidic salad to cut through the richness of the cheese and sauce.
