Recipes page

Search Recipe by:


Eye Cheese - Swiss Style

Croque Monsieur from the New Norcia Bakery & Cafe

This delicious version of the famous Croque Monsieur comes from the New Norcia Bakery and Café in Mt Hawthorn, Western Australia – one of Perth’s foodie treasures! The wood-fired oven bakery has been part of the monastery of New Norcia since 1886 and produces authentic artisan breads with a chewy golden crust and smoky, toasted flavour – excellent partners for cheese.

 Owner Kingsley Sullivan says “The literal translation of this famous French toasted ham and cheese sandwich is “crunchy Mister”.  The crunchy comes from using a strong-textured, rustic sourdough bread that delivers real crunch when it is toasted.  Enjoy it as a supper or a lunch dish served with a lemon and olive oil dressed fresh green salad accompanied by a good Western Australian Semillon/ Sauvignon Blanc. Bon Appétit!”


  • 550ml milk
  • 1 bay leaf
  • 5 black peppercorns
  • 120g butter
  • 130g plain flour
  • 100ml white wine
  • 100g dijon mustard
  • 8 slices good quality leg ham
  • 200g thinly sliced or grated Heidi Farm Gruyere cheese
  • 8 slices New Norcia San Franciscan Sourdough
  • extra butter, for spreading
  • salt and pepper, to season


Boil milk then infuse with bay leaves and peppercorns for 15 minutes. Melt butter over a low flame then add flour, stirring until the flour cooks out. Gradually add wine, stirring continuously. Strain milk in gradually to make a béchamel sauce. Stir in mustard. Allow to stand until cool.

Lay out slices of bread in pairs. Spread béchamel sauce generously on one slice of each pair of bread. Cover with a quarter of the gruyere cheese and top with two slices of leg ham. Repeat with remaining sandwiches.  Season to taste.

Cover with other slice of bread and then butter the outside of the sandwiches on both sides.  The sandwiches can be made to this stage and refrigerated for toasting later.

Place Croque Monsieur into a pre-heated sandwich maker and cook until the bread is well browned and crunchy and the cheese and bechamel sauce is runny.  If using a frypan cook on one side, then flip over and cook the reverse until the sandwich is done.

Serve piping hot.

Croque Monsieur from the New Norcia Bakery & Cafe

Preparation time:
10 minutes

Cooking time:
5 minutes


Products used:
Heidi Farm Gruyere cheese

Print this recipe