Go Back

Croque-Monsieur Braaibroodjie Jaffles Recipe

A French-inspired braaibroodjie filled with smoked ham, grated cheese, and a thick, mustardy béchamel. Made in a jaffle iron on the stovetop or cooked low and slow over a fire.
Print Recipe
Croque-Monsieur Braaibroodjie Jaffles recipe with ham, cheese and bechamel sauce

Ingredients

For the béchamel:

  • 375 ml 1½ cups milk
  • 1 to 2 bay leaves optional
  • 40 grams salted butter
  • 4 Tbsp plain flour ¼ cup
  • 2 tsp Dijon mustard
  • ⅛ tsp freshly grated nutmeg
  • 50 grams strong cheese such as aged Cheddar or Dalewood Fromage Huguenot, grated
  • Salt and white pepper to taste

For the sandwiches:

  • 16 slices of soft white or brown bread
  • Approximately 100 grams softened butter for the outside of the bread
  • Approximately 1 tsp Dijon mustard per sandwich
  • Approximately ¼ cup grated cheese per sandwich
  • Approximately 2½ Tbsp cooled béchamel per sandwich
  • 1 to 2 slices smoked ham per sandwich Gypsy ham works well

Instructions

  • Heat the milk in a small pot with the bay leaves over a gentle heat. Turn off the heat just before it reaches a simmer. Allow the bay leaves to infuse for a few minutes, then remove them.
  • Melt the butter in a separate small to medium pot. Add the flour and stir to form a thick paste. Cook for 1 to 2 minutes.
  • Add the warm milk gradually, a little at a time, whisking between additions until smooth and thick.
  • Stir in the Dijon mustard, nutmeg, and grated cheese. Season with salt and white pepper. Set aside to cool completely. The sauce will thicken further as it cools.
  • To assemble, butter the outside of each slice of bread. On the inside of one slice, spread a thin layer of Dijon mustard, then add the cooled béchamel, followed by the ham and grated cheese. Top with the second slice of bread, buttered side out.
  • Spray your jaffle iron with non-stick cooking spray. Place the sandwich inside and trim any corners of bread that poke out.
  • Cook over a small gas burner on low heat, or over low coals, for a few minutes on each side until golden brown. Check frequently to avoid burning.
  • Serve immediately.

Notes

The béchamel can be made up to two days in advance and stored in the fridge in an airtight container. Stir well before using. A thick béchamel is essential here; if it looks too loose when warm, let it cool further before assembling.
For a croque-madame version, serve with a fried egg on top.
Store any leftover assembled sandwiches in the fridge for up to one day. Reheat in a dry frying pan over medium-low heat, pressing gently, until heated through and crisp again. A sandwich press also works well. Do not microwave as the bread will go soft.
Servings: 4