Croque Marmite Recipe

If you’ve never tried a Croque Marmite before, you’re seriously missing out—and I’m here to change that with my **Croque Marmite Recipe**. This twist on the classic French croque monsieur adds a rich, savory Marmite punch that transforms each bite into a flavor-packed experience. I absolutely love how the cheesy béchamel topping melds perfectly with that little hit of umami from Marmite, and trust me, you’ll find this sandwich both comforting and surprisingly exciting. Stick with me, and I promise this recipe will become your new go-to for lunch or casual dinners.

this Recipe

Ingredients You’ll Need

Every ingredient in this Croque Marmite Recipe has a reason to be here. The butter and flour build a smooth béchamel base, while the Marmite and mustard layer in depth. Then there’s the cheese blend—Gruyère for that classic nutty bite, and cheddar for a sharp, melty edge. The bread and ham hold it all together just right.

• Salted butter: Helps create a rich and creamy roux that’s the foundation of the sauce.
• Plain flour: Thickens the béchamel sauce perfectly without any lumps.
• Whole milk: For that creamy texture, I always use whole milk; it makes a difference.
• Nutmeg: Just a pinch adds warmth and depth to the béchamel.
• Marmite: The star ingredient! Adds a unique umami flavor that sets this recipe apart.
• Dijon mustard: Cuts through the richness with a slight tang.
• Gruyère cheese: Classic French cheese that melts beautifully and adds nuttiness.
• Cheddar cheese: Sharp and melty, it balances the Gruyère perfectly.
• Thick white bread slices: I prefer thick-cut for sturdiness and that lovely crunch when toasted.
• Ham slices: Adds a salty, meaty layer—choose good-quality ham for best results.
• Vegetable oil: For frying eggs if you decide to add them.
• Eggs (optional): Perfect if you want to jazz things up with a runny yolk on top.
• Salad: A light, vinegary salad cuts through the richness splendidly.

Variations

I love making the Croque Marmite Recipe my own by tweaking a few things depending on mood or what’s in the fridge. Don’t hesitate to experiment—you’ll enjoy discovering your favorite version.

• Vegetarian twist: Swap the ham for sautéed mushrooms or roasted veggies—trust me, it still holds all that comforting goodness.
• Spicy kick: Add a pinch of cayenne to the béchamel to bring in a subtle heat that wakes up your taste buds.
• Gluten-free version: Use gluten-free bread and a suitable flour substitute for the béchamel; it’s easier than you think and just as tasty.
• Egg topping: I usually go for a fried egg with a runny yolk—it adds indulgence and extra protein.

How to Make Croque Marmite Recipe

Step 1: Make the Marmite Béchamel Sauce

Start by melting the butter over medium heat. Once it’s foaming but not browned, sprinkle in the flour and stir constantly to form a smooth paste—this is your roux. Give it about a minute to cook out that raw flour taste. Then, add the milk slowly, a splash at a time, whisking to avoid lumps. You’re aiming for a silky white sauce. I discovered this trick after too many lumpy sauces in the past! Next, whisk in the finely grated nutmeg, 1 teaspoon of Marmite, and the Dijon mustard. Season lightly with black pepper and just a pinch of salt—remember Marmite’s salty enough. Take the sauce off the heat, then whisk in 50g of Gruyère and all the cheddar cheese until fully melted and smooth. That cheesy sauce is pure magic.

Step 2: Toast the Bread and Add Cheese and Marmite

Preheat your grill to high. Pop all your slices of bread under the grill for 2-3 minutes until they’re golden and crisp on one side. Then flip them so the untoasted side faces up. Spread each slice with a generous smear of Marmite—this is where that signature flavor shines. Sprinkle over the remaining Gruyère cheese and grill again until the cheese melts into a gooey blanket. I love how the melted cheese bubbly and golden bits form here—it’s just irresistible.

Step 3: Assemble and Grill the Final Sandwich

Now, lay out half of the cheesy Marmite bread slices. Top each with a slice of ham, then cover with the remaining cheesy bread. Spread 3-4 tablespoons of that luscious béchamel sauce on top of each sandwich. Pop them back under the grill for a few minutes until the béchamel bubbles, takes on golden patches, and looks slightly charred in spots. This finishing touch is what takes the Croque Marmite Recipe to the next level—don’t just take my word for it, try it and see.

Step 4: Optional Egg Topping and Serving

If you’re feeling indulgent, heat 1 tablespoon of vegetable oil in a small frying pan and fry your eggs to your preferred doneness. Drain them on kitchen paper to avoid sogginess, then place on top of your sandwiches. Serve your Croque Marmite with a vinegary salad, like a simple rocket or watercress mix dressed with lemon juice or vinaigrette—the acidity cuts through the richness and refreshes the palate beautifully.

How to Serve Croque Marmite Recipe

Garnishes

I usually sprinkle a few fresh parsley leaves or chives on top for a pop of color and freshness. Sometimes I add a touch of cracked black pepper right before serving. These little touches brighten the plate, making it feel a bit more special.

Side Dishes

One of my favorite combos is a simple green salad with a sharp vinaigrette alongside this rich sandwich. Roasted cherry tomatoes or a tangy coleslaw also pair beautifully and add a refreshing contrast.

Creative Ways to Present

For brunch or dinner parties, I cut the Croque Marmite into bite-sized fingers—easy to pick up and perfect for sharing. Another idea I’ve tried is layering them in mini ramekins to make ‘Croque Marmite Gratins’—it’s a fun, cozy presentation that guests love.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, wrap them tightly in foil or place in an airtight container and keep them in the fridge for up to 2 days. The béchamel can thicken, so reheating gently is key to keeping it delicious.

Freezing

While I don’t usually freeze Croque Marmite because I prefer it fresh and bubbly, you can freeze the assembled sandwiches before grilling. Wrap them well and freeze for up to 1 month. Thaw overnight in the fridge and grill as usual for best results.

Reheating

To reheat leftovers, I recommend warming them under the grill to revive the crispiness on top and bring the cheese back to melty perfection. Avoid microwaving if you want to preserve texture and flavor.

FAQs

Final Thoughts

When I first made this Croque Marmite Recipe, it blew me away how something so simple could carry such rich complexity of flavors. It’s become a household favorite, especially when I want something a bit indulgent but still quick to prepare. Whether you’re sharing it with friends or treating yourself, I’m confident you’ll fall in love with those melty, savory layers—and yeah, the Marmite twist is a game-changer. Give it a shot and let me know how yours turns out—I’m rooting for your sandwich success!

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