Croque Monsieur, revisited by chef Renato Carioni

This ham and cheese sandwich looks likes a Brazilian tostex but, the French version has incorporated some special touches that make all the difference and give it a great taste. Here’s the recipe for this classic French snack – the Croque Monsieur – revisited by chef Renato Carioni from the Così restaurant.

  • 4 personnes


  • 8 slices sandwich bread
  • 200g cooked ham
  • ½ litre milk
  • 150g flour
  • 150g butter
  • ½ onion
  • Salt and pepper


  • Finely slice the onion.
  • Melt the butter in a small saucepan. Once it has completely melted, add the onion and fry gently until it turns translucent.
  • Add the flour and mix well for 3 minutes. This mix is called a roux and it generally serves to thicken the sauces.
  • In another saucepan, heat the milk. Then add it to the roux and mix it in using a whisk (or a spoon) until it thickens (around 20 minutes).
  • Take half the cheese and cut it into slices. The other half will be grated and used for the top of the sandwiches.
  • Place a slice of bread in an oven-proof dish and add the bechamel sauce. Prepare the sandwich, alternating between a slice of ham and a slice of cheese, topping off with final slice of bread. Spread the bechamel sauce over the top of each sandwich and add the grated Emmental.
  • Place them in the oven for 15 minutes until golden brown.
  • Serve with a side of green salad.