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Croque Marmite Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 132 reviews
  • Author: Emily
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Category: Sandwich
  • Method: Grilling
  • Cuisine: French

Description

Croque Marmite is a deliciously indulgent French-inspired toasted sandwich featuring layers of ham, melted Gruyère and cheddar cheese, and a savory Marmite-infused béchamel sauce. Grilled to golden perfection and optionally topped with a fried egg, this rich and comforting dish is perfect for a hearty lunch or casual dinner, served alongside a tangy salad.

Ingredients

Units Scale

Béchamel Sauce

  • 20g salted butter
  • 20g plain flour
  • 250ml whole milk
  • 1/4 nutmeg, finely grated
  • 2 tsp Marmite (divided, 1 tsp in sauce, 1 tsp to spread)
  • 2 tbsp Dijon mustard
  • 250g Gruyère, grated (divided, 50g in sauce, rest for topping)
  • 50g cheddar, grated

Sandwich

  • 8 thick slices white bread
  • 4 slices ham

For Cooking

  • 1 tbsp vegetable oil (for frying eggs, optional)
  • 4 eggs (optional)

To Serve

  • Salad (vinegary, optional)

Instructions

  1. Make the béchamel sauce: Melt the butter in a pan over medium heat; once foaming, sprinkle in the flour and stir to form a paste. Cook for 1 minute, stirring constantly to avoid lumps.
  2. Add milk gradually: Pour in the milk a splash at a time, stirring continuously until the sauce is smooth and thickened.
  3. Season and flavor the sauce: Whisk in the grated nutmeg, 1 teaspoon of Marmite, and Dijon mustard. Season with black pepper and a pinch of salt to taste.
  4. Add cheeses: Remove the pan from heat and stir in 50g of Gruyère and all the cheddar until melted and fully combined. Set aside.
  5. Toast the bread: Preheat the grill to high. Place the bread slices on a large baking tray under the grill for 2-3 minutes until golden. Flip them over so the untoasted side is facing up.
  6. Assemble base layer: Spread each untoasted side of bread with a smear of the remaining Marmite, then sprinkle over the remaining grated Gruyère. Grill for a few minutes until the cheese melts.
  7. Add ham and close sandwiches: Top half of the slices with ham, then cover with the other bread slices. Spread 3-4 tablespoons of the béchamel sauce generously over the top of the closed sandwiches.
  8. Finish under the grill: Return the sandwiches to the grill for several minutes until the béchamel is golden, bubbling, and has a few charred spots.
  9. Cook eggs if using: Heat vegetable oil in a small frying pan over medium heat. Crack in eggs and fry to your preferred doneness. Drain on kitchen paper.
  10. Serve: Place fried eggs on top of the sandwiches (optional). Serve immediately with a fresh vinegary salad on the side for balance.

Notes

  • Using the grill allows you to make several croques at once, perfect for feeding a crowd.
  • For a vegetarian option, omit the ham and consider adding grilled vegetables.
  • The Marmite adds a unique umami depth; adjust the quantity per your taste preference.
  • Ensure the béchamel sauce is thick enough to coat the sandwiches well without running off.
  • Serve immediately for the best texture, as the cheese and béchamel are at their peak when hot.

Nutrition

  • Serving Size: 1 sandwich
  • Calories: 673
  • Sugar: 6g
  • Sodium: 400mg
  • Fat: 35g
  • Saturated Fat: 20g
  • Unsaturated Fat: 13g
  • Trans Fat: 0.5g
  • Carbohydrates: 50g
  • Fiber: 3g
  • Protein: 38g
  • Cholesterol: 125mg

Find it online: https://emilyquickdinners.com/croque-marmite-recipe/