Mortadella Croque-Monsieur Without Béchamel

French

A mortadella croque-monsieur without béchamel offers the ultimate comfort food: crispy on the outside, meltingly cheesy inside, and ready in just minutes.

Ideal for busy weeknights or relaxed weekend brunches, this no-fuss recipe relies on pantry staples and a quick oven bake for consistently delicious results.

Quick and Delicious Mortadella Croque-Monsieur Recipe

When life gets busy, we often rely on store-bought croque-monsieur, but finding a halal option can be a challenge.

That inspired me to make my own version: a mortadella croque-monsieur without béchamel, simple, quick, and endlessly adaptable.

All it takes is five minutes of prep and less than ten minutes of baking.

I whip up a blend of egg, milk, and cream to lightly soak the bread, creating a moist, tender crumb and a beautifully golden top, without the heaviness of a traditional sauce.

For the filling, I use thin slices of mortadella, a generous handful of grated cheese like Emmental or Gruyère, and a touch of black pepper, staples in my kitchen.

It’s great with a crisp green salad or crunchy pickles, and if you want to add a kick, a smear of mustard does the trick.

You can bake these, use a skillet with a lid, or even pop them in the air fryer, whatever works for you.

This recipe delivers a comforting, flavorful sandwich every time.

Essential Ingredients for Mortadella Croque-Monsieur Without Béchamel

• 4 slices of sandwich bread
• Generous amount of grated cheese (Emmental, Gruyère, or a blend—about 120–150 g)
• 1 egg
• 1 tablespoon of milk
• 1 tablespoon of crème fraîche (or heavy cream)
• Salt, to taste
• Freshly ground black pepper
• Thin slices of mortadella (as much as you like)

Optional: 1 teaspoon of mild mustard for spreading, butter for the bread edges if you love extra crispiness

Easy Steps for Perfect Oven-Baked Mortadella Croque-Monsieur

1. Preheat your oven to 200 °C (400 °F) with fan (convection) setting. Line a baking sheet with parchment paper.
2. Whisk together the egg, milk, and crème fraîche. Season lightly with salt (remember, mortadella and cheese are already salty) and add some freshly ground black pepper.
3. Place two slices of bread on the prepared baking sheet. Brush each slice with about a teaspoon of the egg mixture (just enough to moisten, don’t soak).
4. Sprinkle a generous handful of grated cheese evenly over each slice.
5. Cover the cheese with a layer of mortadella slices.
6. Add another handful of cheese on top of the mortadella.
7. Place the remaining slices of bread on top. Lightly brush the tops with a bit more of the egg mixture, then finish with a thin layer of grated cheese.
8. Bake in the center of the oven for 8-10 minutes, or until the top is golden brown to your liking (soft or extra crispy).
9. Let rest for 2 minutes, slice, and enjoy immediately.

Stovetop Method:

1. Heat a non-stick skillet over medium-low heat.
2. Place the assembled croque-monsieur in the skillet (skip the final layer of cheese on top at this stage).
3. Cover with a lid to help the cheese melt and keep the bread soft.
4. Cook for about 5 to 7 minutes on the first side, until the bottom is nicely golden.
5. Gently flip the croque-monsieur with a spatula, then add the grated cheese on top.
6. Cook the other side for another 5 to 7 minutes, still covered.
7. Keep an eye on it, lower the heat if the bread browns too quickly.
8. Serve hot, with a crispy crust and perfectly melted cheese.

Air Fryer Method:

1. Preheat the air fryer to 180 °C (355 °F).
2. Place the croque-monsieur in the basket, making sure they don’t overlap.
3. Cook for 10 to 12 minutes.
4. Check halfway through: the cheese should melt and the bread should turn golden.
5. Adjust the cooking time slightly depending on your air fryer and your preferred level of crispiness.
6. Serve immediately, hot and crispy, straight from the air fryer.

Tips & Tricks for a Perfect Croque-Monsieur Every Time

Too salty?

• Go very easy on the salt in the egg-milk-cream mixture since the cheese and mortadella are already salty.
• Choose a mild cheese like Emmental, shredded mozzarella, or even a low-salt cheese if you’re sensitive to salt.
• If your mortadella is extra salty, quickly rinse the slices under cold water and pat them dry with paper towels before using.

Filling slipping or not staying in place?

• Before baking, gently press the assembled croques with your palm to help all the layers stick together.
• Always finish assembling with a layer of grated cheese, when it melts, it “glues” everything together and keeps the filling in place.
• For extra cheesy croques, you can even place a small weight (like a clean skillet or ovenproof dish) on top for the first 5 minutes of baking.

Bread too soggy or soft?

• Don’t soak the bread, just brush the egg-milk-cream mixture lightly onto the surface with a brush or spoon.
• Use thick-cut sandwich bread or “toast” bread that holds up better to moisture.
• If you like, you can lightly toast the bread before assembling for even more structure.

Not browned or bubbly enough?

• If the top isn’t golden enough, finish under the broiler/grill for 1-2 minutes at the end of cooking.
• Watch closely, as cheese browns quickly under the grill, don’t walk away!
• For extra gratin, sprinkle a little parmesan on top before baking.

Variations & Substitutions to Personalize Your Croque-Monsieur

– Halal version: Swap classic mortadella for halal beef or turkey mortadella, or use smoked poultry slices for a delicious, crowd-friendly alternative.

– Cheese options: Mix things up with Comté, mild cheddar, raclette, or a blend of mozzarella and parmesan for extra gooey, flavorful results.

– Extra crispy: For golden, crunchy edges, lightly butter the outside of the bread before cooking, this adds a truly indulgent touch!

– Flavor twist: Add a thin layer of mild mustard, pesto, or even tapenade under the mortadella for a boost of flavor and originality.

– Lighter version: To lighten things up, use just milk instead of cream and cut back on the cheese while still keeping your croque soft and tasty.

Storing & Reheating Mortadella Croque-Monsieur

– In the fridge: Store cooked croque-monsieur, well wrapped in plastic, for up to 24 hours. To bring back the crispiness, reheat in the oven at 180 °C (355 °F) for 6-8 minutes.

– In the freezer (assembled but uncooked): You can prep croques ahead and freeze them raw for up to 1 month. Bake directly from frozen, adding 5-7 minutes to the usual cooking time for a perfectly golden, melty sandwich.

Other recipes to try on the go

• Creamy Homemade Guacamole Recipe
• Quick Air Fryer Salmon
• Sweet Potato Hummus : Creamy appetizer