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Croque monsieur pull-apart

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  • Egg free
  • High in dietary fibre
  • High in protein
  • Nut free
  • Peanut free
  • Seafood free
  • Sesame free
  • Shellfish free
  • Soy free

Our croque-monsiuer pull-apart is a mouthwatering twist on the classic French sandwich. Each bite is the perfect balance of flavours and textures.

  • Serves6
  • Cook time40 minutes
  • Prep time30 minutes, + 1 hour 5 mins standing & 5 mins cooling time
croque monsieur pull-apart

Ingredients

  • 2 tsp (7g/1 sachet) instant dried yeast
  • 2 tsp caster sugar
  • 3 1/2 cups (525g) plain flour
  • 1 tsp salt
  • 1 tbs olive oil
  • 2/3 cup (160g) bechamel sauce or cheese pasta sauce
  • 350g thinly sliced leg ham, chopped
  • 1 tbs marmalade or ham glaze
  • 300g Swiss cheese slices
  • 1 1/2 tbs Dijon mustard

Nutritional information

Per Serve: Energy 2673kJ/639 Cals (31%), Protein: 31g (62%), Fat: 23g (33%), Sat Fat: 13g (54%), Carb: 72g (23%), Sugar: 7g (8%), Dietary Fibre: 4g (13%), Sodium: 1375mg (69%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Combine the yeast, sugar and 320ml warm water in a small bowl. Set aside in a warm place for 5 mins or until the mixture is frothy.

  2. Step 2

    Use an electric mixer fitted with a dough hook to combine flour, salt, oil and yeast mixture. Beat on low speed for 5 mins or until dough is smooth and elastic. Transfer to an oiled bowl, turning to coat. Cover and set aside in a warm, draught-free place for 1 hour or until doubled in size.

  3. Step 3

    Preheat oven to 200°C. Grease a 12cm x 22cm (base measurement) loaf pan and line with baking paper, allowing sides to overhang. Turn dough onto a lightly floured surface. Roll out the dough to a 30cm x 50cm rectangle.

  4. Step 4

    Divide the ham into 20 portions. Cut cheese into 20 pieces. Spread bechamel or cheese sauce evenly over dough. Arrange ham over the sauce, arranging in 4 rows of 5 pieces. Top with cheese. Spread mustard over cheese. Use a large sharp knife to cut into 20 rectangles. Form 1 stack by layering 4 rectangles. Repeat to make 5 stacks. Arrange upright in prepared pan. Drizzle with marmalade or glaze. Place on a baking tray.

  5. Step 5

    Bake for 35-40 mins or until golden brown. Set aside in pan for 5 mins to cool. Transfer to a serving platter. Serve warm or at room temperature.

Recipe tip

COOK. STORE. SAVE.
You can transfer leftover bechamel to sealable bags and freeze for up to 3 months. Thaw in the fridge overnight.

Save waste: This pull-apart is perfect for using up leftover Christmas ham. It can be made the night before you need it – simply cool, then cover and place in the fridge. Reheat in the oven at 150°C for 10 mins or until heated through.

Croque monsieur pull-apart

Croque monsieur pull-apart
  • Serves6
  • Cook time40 minutes
  • Prep time30 minutes, + 1 hour 5 mins standing & 5 mins cooling time
Ingredients
  • 2 tsp (7g/1 sachet) instant dried yeast
  • 2 tsp caster sugar
  • 3 1/2 cups (525g) plain flour
  • 1 tsp salt
  • 1 tbs olive oil
  • 2/3 cup (160g) bechamel sauce or cheese pasta sauce
  • 350g thinly sliced leg ham, chopped
  • 1 tbs marmalade or ham glaze
  • 300g Swiss cheese slices
  • 1 1/2 tbs Dijon mustard
    Description

    Our croque-monsiuer pull-apart is a mouthwatering twist on the classic French sandwich. Each bite is the perfect balance of flavours and textures.

    Method
    1. Step 1

      Combine the yeast, sugar and 320ml warm water in a small bowl. Set aside in a warm place for 5 mins or until the mixture is frothy.

    2. Step 2

      Use an electric mixer fitted with a dough hook to combine flour, salt, oil and yeast mixture. Beat on low speed for 5 mins or until dough is smooth and elastic. Transfer to an oiled bowl, turning to coat. Cover and set aside in a warm, draught-free place for 1 hour or until doubled in size.

    3. Step 3

      Preheat oven to 200°C. Grease a 12cm x 22cm (base measurement) loaf pan and line with baking paper, allowing sides to overhang. Turn dough onto a lightly floured surface. Roll out the dough to a 30cm x 50cm rectangle.

    4. Step 4

      Divide the ham into 20 portions. Cut cheese into 20 pieces. Spread bechamel or cheese sauce evenly over dough. Arrange ham over the sauce, arranging in 4 rows of 5 pieces. Top with cheese. Spread mustard over cheese. Use a large sharp knife to cut into 20 rectangles. Form 1 stack by layering 4 rectangles. Repeat to make 5 stacks. Arrange upright in prepared pan. Drizzle with marmalade or glaze. Place on a baking tray.

    5. Step 5

      Bake for 35-40 mins or until golden brown. Set aside in pan for 5 mins to cool. Transfer to a serving platter. Serve warm or at room temperature.