Here’s the ultimate gluten-free plant-based Croque-Monsieur version of the classic French sandwich… 🎼 C’est si bon… 😋
C’est si bon/ ces petites sensations/ ça vaut mieux qu’un million/ C’est tellement, tellement bon (si bon, si bon)…
Lyrics by André Hornez
[It’s so good/ These little feelings/ That are worth a million/ It’s so, so good (It’s good, it’s good)]
Perfect for those days when you don’t feel like cooking, and making time-consuming dish… What could be more satisfying than a nice sandwich?
This Croque-Monsieur – with its Parisian origins – is the ultimate French toasty (toasted sandwich), typically enjoyed with frites (French fries, so comfort food), or a mixed salad. It can also complement soups, and their creamy versions.
A very satisfying “finger food”, that’s well worth the effort to make it.
Welcome to our plant-based recipes collection, in collaboration with OttimoBlog.com | Here happily edited and translated by Orsola 🤓
Recipe for the ultimate gluten-free plant-based Croque-Monsieur
Our creative takes on a classic, in itself, is a rich sandwich and, with its hearty consistency, it’s also a post-hangover-friendly bite… plenty to be happy about 🤓
For this recipe, we finished the toasty in the oven; could you fry it (or grilled it)? By all means!
[servings: 2 sandwiches | total time: 35 minutes | difficulty: easy]
| Please note that the info and directions provided for the recipe are indicative: the end result may vary from person to person |
Here’s what you’ll need:
Ingredients
- 100 mL béchamel sauce (try our plant-base recipe)
- 4 slices GF sandwich bread (we used the whole-grains type)
- 100 g Pleurotus mushrooms
- 2 tablespoons grated cheese (plant-based)
- salt and pepper to taste (preferably freshly ground)
- sunflower seeds oil to taste (the high oleic type)
Optional condiments:
- Dijon mustard
- silky Mornay sauce (béchamel with cheese)
- make sure both are gluten-free and vegan
About the oil (*) – Unless otherwise specified, we may use
organic and cold-pressed evo oil or sunflower seed oil, (the high-oleic
type for frying).
Directions
- Clean the mushrooms and, one by one, separate the petals just into the right size to stuff the toast.
- At this point sauté them on a medium-hot griddle, where you have heated some oil. Once ready, set them aside.
- 3 to 5 minutes per side should do, unless you prefer them more cooked.
- Season the mushroom at the last moment only!
- Next, heat the béchamel in a small saucepan, just to loosen up the sauce.
- Not too much though, we don’t want to damp the toasty, do we.
- Meanwhile. Preheat the oven (190 °C), by using only the broil (the heat coming from the top rack of the oven), for the final toasting of the croque.
- Afterward, toast the bread over medium-low heat, on the same griddle used for the mushrooms, so the slices toast slowly. Once the side is golden brown, flip it and cover the griddle with a lid… to trap in heat… (A toaster would do too).
- Place all the elements on a large tray, stand-by…
Time to assemble the sandwich!
- On one slice of bread spread some béchamel sauce;
- add a teaspoon of cheese;
- season the mushrooms and place a few pieces on top, with an extra sprinkle of cheese.
- Optional: Before closing the sandwich, I always add a little extra béchamel with a small splash of mustard, I’m love it 😋
- Time to close the croque-monsieur.
- Do the second one as well then, place the assembled sandwich on a baking sheet lined with parchment paper, and broil them.
- Caution: broil under careful watch! It will only take about 1 minute for a nice final browning, the risk of burning everything is high.
You should get a hot · decadent · slightly greasy · crispy toasty… in brief: a super yummy sandwich 🤤
Ecco la ricetta in italiano de Il croque monsieur in versione plant-based
Buon Appetibilis!
More of Easy Recipes
I’m an Italian gluten-free Gourmet Traveler+ and a passionate storyteller, writing in English and Italian. Fluently speaking (eating and dreaming) in Italian, English, French, and Russian. When I’m not writing, I cook and test recipes for special diets, and photograph (also on film). Not necessarily in that order. — / — Sono una viaggiatrice buongustaia (la Gourmet Traveler+) senza glutine, appassionata narratrice di storie. Scrivo in italiano e inglese, parlo (mangio e sogno) fluentemente in italiano, inglese, francese e russo. Quando non scrivo, cucino, testo ricette dolci e salate per diete speciali, fotografo (anche in pellicola). Non necessariamente in quest’ordine.
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