The traditional croque monsieur is so decadent, as most hot bar snacks originating from French cafés. Crispy white bread, filled with oozing molten cheese and smooth bechamel sauce.
- 6 tablespoons unsalted vegan butter, divided
- 2 tablespoons flour
- 1 cup plant milk
- 1 bay leaf
- 1/2 teaspoon kosher salt, plus more for seasoning
- 1/4 cup vegan parmesan
- 8 slices thick sourdough bread
- 8 Plantcraft herbed deli slices (or about 3/4 pound Plantcraft pâté)
- 3 cups vegan cheese, grated, divided
Preheat the broiler.
Make the bechamel sauce. In a small saucepan, melt 2 tablespoons of butter over medium heat. Whisk in the flour and cook, stirring until the flour gently bubbles up, 2 to 3 minutes. Do not allow it to brown. Gradually add the plant milk while whisking, then add bay leaf and let it cook, stirring from time to time, until the mixture thickens, 8 to 10 minutes. Remove the bay leaf and stir in the Parmesan.
Arrange 4 slices of the bread on a flat surface. Top each with with vegan deli slices or spread pâté evenly. Mix together half of the vegan cheese and the bechamel sauce. Taste for seasoning. Spread a little of the sauce on top of the deli slice and top each with another slice of bread.
Heat a large cast iron skillet and, when hot, add half of the remaining vegan butter. Add 2 of the sandwiches and brown on one side, 2 minutes. Turn on the other side and brown 2 more minutes. Transfer to a baking sheet and repeat with the remaining vegan butter and sandwiches.
Spread the remaining bechamel on top of the sandwiches and top with the other half of the vegan cheese.Place the sandwiches under the broiler and broil until the top becomes golden brown, 1 to 2 minutes. Serve immediately.