Vegetarian Croque Monsieur
Indulge in the ultimate comfort food with this Vegetarian Croque Monsieur—a plant-based twist on the classic French bistro favorite! This hearty recipe features a creamy homemade béchamel sauce infused with nutmeg, perfectly golden melted Gruyère cheese, and layers of tender sautéed zucchini and red bell pepper seasoned with fresh thyme. Sandwiched between slices of Dijon mustard-brushed bread and baked to crispy, cheesy perfection, this dish offers a delightful combination of rich, creamy flavors with a touch of roasted vegetable goodness. Ideal for an elevated lunch or a cozy dinner, this vegetarian spin on the traditional croque monsieur is sure to impress. Quick to prepare and boasting gourmet flair, it’s a must-try for anyone seeking a refined yet approachable vegetarian recipe!
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Recipe Information
Ingredients
- 3 tablespoons Unsalted Butter
- 3 tablespoons All-Purpose Flour
- 1 cup Whole Milk
- 0.25 teaspoon Nutmeg
- 0.5 teaspoon Salt
- 0.25 teaspoon Black Pepper
- 1.5 cups Gruyère Cheese, grated
- 8 slices Sandwich Bread Slices
- 2 tablespoons Dijon Mustard
- 1 medium Zucchini, sliced
- 1 medium Red Bell Pepper, thinly sliced
- 2 tablespoons Olive Oil
- 1 teaspoon Fresh Thyme
- 0.25 teaspoon Salt
- 0.25 teaspoon Black Pepper
Instructions
Preheat the oven to 400°F (200°C).
To make the béchamel sauce, melt 2 tablespoons of butter in a saucepan over medium heat.
Add the flour to the melted butter and whisk constantly for about 1 minute until the mixture is smooth.
Gradually add the milk while whisking continuously to prevent lumps, cooking until the sauce thickens, about 3-4 minutes.
Stir in the nutmeg, 0.5 teaspoon salt, and 0.25 teaspoon black pepper.
Remove the sauce from the heat and gently stir in 0.75 cup of grated Gruyère cheese until melted and smooth.
In a skillet, heat olive oil over medium-high heat and sauté the sliced zucchini and red bell pepper for about 5-7 minutes until they are tender and lightly charred.
Add fresh thyme, 0.25 teaspoon salt, and 0.25 teaspoon black pepper, stirring to combine, then remove from heat.
Place the bread slices on a baking sheet. Spread about 1 teaspoon of Dijon mustard on each slice.
Spoon a layer of béchamel sauce over half of the bread slices. Top each with sautéed zucchini and red bell pepper.
Sprinkle some additional Gruyère cheese over the vegetables, then cover with another slice of bread, mustard-side down, to form a sandwich.
Spread the remaining 1 tablespoon of butter over the tops of the sandwiches.
Top each sandwich with a generous amount of béchamel sauce and sprinkle with the remaining Gruyère cheese.
Bake in the preheated oven for about 15 minutes until the cheese is melted and bubbly and the tops are golden brown.
Remove from the oven, let cool for a few minutes, then serve warm.
Nutrition Facts
Calories |
2184 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.0 g | 181% | |
| Saturated Fat | 66.2 g | 331% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 297 mg | 99% | |
| Sodium | 4390 mg | 191% | |
| Total Carbohydrate | 152.3 g | 55% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 41.2 g | ||
| Protein | 90.1 g | 180% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 2164 mg | 166% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 1988 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
