Spinach Croque-Monsieur

Ingredients

• 200 g Young spinach leaves (Wash and coarsely chop)
• 10 g Butter (About 1 teaspoon)
• 3 tablespoons All-purpose flour (About 24 g)
• 10 cl Whole milk (100 ml)
• 2 tablespoons Mascarpone (About 30 g)
• 100 g Grated cheese (Gruyère or Emmental) (Grate just before use)
• 20 g Walnuts (Coarsely chopped)
• 2 cloves Garlic (Finely grated)
• 1 nutmeg Nutmeg (Grated just before cooking)
• to taste Black pepper
• to taste Salt
• 4 slices Half-wheat multigrain bread (2 slices per croque-monsieur)

Instructions

1. Prepare the spinach

   Wash the young spinach leaves, drain them and coarsely chop.

   Time: PT5M

2. Grate the cheese

   Grate the cheese (Gruyère or Emmental) to obtain about 100 g of grated cheese.

   Time: PT3M

3. Make the roux

   Melt the butter in a saucepan over medium heat, add the flour and whisk for 3 to 4 minutes until the mixture turns slightly golden.

   Time: PT4M

4. Incorporate the milk

   Gradually pour in the milk while whisking continuously. Bring to a simmer then mix again.

   Time: PT3M

5. Thicken the béchamel

   Let the sauce cook for 2 to 3 minutes, stirring until it thickens and coats the back of a spoon.

   Time: PT3M

6. Add aromatics and mascarpone

   Stir in the spinach, grated garlic, coarsely chopped walnuts, pepper, salt and mascarpone. Mix until homogeneous, then remove from heat.

   Time: PT2M

7. Preheat the oven

   Preheat the oven to 220 °C while the sauce rests.

   Time: PT5M

   Temperature: 220°C

8. Assemble the croque-monsieur

   On a slice of bread, spread a generous layer of spinach sauce, sprinkle with grated cheese, then top with a second slice. Repeat for the second croque.

   Time: PT5M

9. Sprinkle with nutmeg

   Grate nutmeg over the top of each assembled sandwich.

   Time: PT1M

10. Bake

    Place the croques on the tray and bake for 10 minutes, or until they are nicely browned and the cheese is melted.

    Time: PT10M

    Temperature: 220°C

11. Rest and serve

    Remove the croques from the oven, let rest for 2 minutes before serving.

    Time: PT2M

Nutrition Facts

Calories

440

Protein

20 g

Carbohydrates

35 g

Fat

25 g

Fiber

4 g

Ingredient Substitutions

• Instead of Young spinach leaves: Frozen spinach
• Instead of Butter: Margarine
• Instead of All-purpose flour: Whole wheat flour
• Instead of Whole milk: Almond milk
• Instead of Mascarpone: Cream cheese
• Instead of Grated cheese (Gruyère or Emmental): Cheddar
• Instead of Walnuts: Hazelnuts
• Instead of Garlic: Garlic powder
• Instead of Nutmeg: Ground nutmeg
• Instead of Black pepper: White pepper
• Instead of Salt: Sea salt
• Instead of Half-wheat multigrain bread: Country bread

Equipment Needed

• Saucepan
• Whisk
• Chef's knife
• Cutting board
• Cheese grater
• Measuring spoons
• Measuring cup
• Baking sheet
• Silicone spatula

Critical Steps — Do Not Skip

• Make the roux without burning it
• Bring the milk to a simmer before thickening the sauce
• Do not overcook the spinach to preserve its colour
• Bake until fully golden

Chef Tips from the Video

• Use a hard‑cheese that melts well for a stringy result.
• Lightly toast the bread slices for 2 minutes before assembling for extra crunch.
• Add a pinch of sweet paprika on top before baking for additional color.

Troubleshooting

Storage

Refrigerator: Spinach sauce: up to 2 days in an airtight container. Assembled uncooked croques: 1 day, covered.

Freezer: Cooked croques: up to 1 month, individually wrapped.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the spinach sauce ahead of time and keep it refrigerated; gently reheat before assembling.
• Assemble the croques and keep them refrigerated before baking to save time on the day.