Récemment, j’ai vu le film It’s Complicated, avec la belle actrice Meryl Streep.  Dans ce film, Meryl jouée une rôle de la cuisiniere, qui a beaucoup d’expérience avec les spécialités français.  Par exemple, elle à fait un croque-monsieur pour sa chum, et quand je voyais ça, j’ai eu un inspiration trés forte d’essayer ce sandwich.

Recently, I saw the movie, It’s Complicated, with the beautiful actress Meryl Streep.  In this movie, she plays the role of a chef, who has much experience in French specialties.  In one scene, she made a croque-monsieur for her date, and when I saw this, I had a huge craving to try this sandwich.

Donc, j’ai donné un chapeau d’internaut.  J’ai trouvé beaucoup des versions de ce sandwich, et il y a quelque recette de végétariens qui utile le jambon-soja.  Cependant, je n’ai trouvais pas une recette parfait, parce-que je n’aime pas jambon-soja.  Je pense que c’était trop processé et anormale.  Finalement, j’ai décidé à inventer un nouveau croque sandwich avec les champignons portabella.

So, I put on my internaut hat.  I found a lot of different versions of this sandwich, and I even found a couple of recipes for vegetarians using soy-ham.  However, I couldn’t find the perfect recipe for me, because I don’t like soy-ham.   I find soy-ham too processed and unnatural…  Finally, I decided to invent my own ”croque” sandwich with portabella mushrooms.

Un croque-monsieur traditionel consiste à quelque tranches de jambon et fromage gruyère entre deux tranche des pain, sous un couche de béchamel et fromage parmesan.  Le sandwich est grillé par les deux côtés, donc faire le <croque>.

A traditional croque-monsieur is made of a couple of slices of ham with gruyère cheese between two slices of bread, topped with a layer of béchemal (white sauce) and parmesan.  The sandwich is grilled on both sides, making it crunchy.  ”Croque” is to crunch in French.  The name of this sandwich is to crunch or bite the mister.

This recipe serves 4


  • 8 thin slices of fresh bread (I used sour dough)
  • 2 large portabello mushrooms, sliced ~1cm thick
  • 4 tbsp pesto (I make my own without a recipe because I don’t eat garlic; if you don’t have your own recipe you can try Jamie Oliver’s pesto recipe.)
  • 2 loose cups of shredded gouda
  • soft butter
  • béchamel sauce (see below)
  • parmesan cheese


Preheat oven to 350F

Make the béchamel sauce first.  Béchamel is a white sauce that is the base of many French and Italian sauces.  Basically you make a roux out of butter and flour, the quantity of which will determine the thickness of the sauce.  Milk is added to the roux.  Traditionally, onion and nutmeg are also included.  Canadian Food Network has a good recipe.  We need a thick sauce for this sandwich, so I used 3 tbsp butter and 4 tbsp flour.  Since I also do not eat onion, I mixed in some parmesan cheese.  When done, set aside and assemble the sandwich.

Assemble 4 sandwiches.  Below are the instructions for one sandwich.

Butter only one side of two slices of bread.  Assemble the sandwich thus on a baking sheet:

TOP 1 slice of bread, butter side up
1/2 cup gouda
slices of portabello
1 tbsp of pesto
Bottom: one slice of bread with butter side down

Bake in the oven until cheese has melted, about 8-10 minutes.  Take the baking sheet out and carefully flip the sandwiches.  Spread 4 or more tablespoons of béchamel on the top side (which was originally the bottom) and grate some parmesan to top.  Put the sheet back in the oven, and bake until the parmesan has browned and the bottom sizzling, about 5-8 minutes.  Cut sandwiches in half and serve immediately.

Pesto sans garlic:

  • 2 handfulls of basil leaves, washed, dried, and plucked
  • 1 handfull of pine nuts
  • 2 tbsp grated parmesan
  • 2.5 tbsp olive oil
  • 1 tsp salt
  • squirt of fresh lemon juice

Blend together in a food processor.  Traditionally, this is done with a mortar and pestle!


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