Croque DeLoach

DeLoach Vineyards

1791 Olivet Road
Santa Rosa, CA 95403

  • RECIPE YEAR: 2016
  • RECIPE BY: Sue Boy
  • YIELD: Serves 10
  • PAIRS WELL WITH: DeLoach Vineyards Estate Pinot Noir

Here's a Sonoma twist on a classic French sandwich. We incorporated three of our best-selling items from our sister epicurean store Atelier in Yountville. Croque Monsieur paired with our Estate Pinot Noir is one of our hedonistic comfort wine and food duos.

  • 2 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 2 cups hot milk
  • 1 teaspoon kosher salt
  • Freshly ground pepper, to taste
  • Pinch of freshly grated nutmeg
  • 3/4 pound Campo de Montalban cheese, grated
  • 1/2 cup grated Parmesan cheese
  • 16 slices sweet French bread
  • 1/4 cup Fallot Dijon mustard
  • 1/2 pound Jambon de Paris ham, sliced


Preheat the oven to 400°F. Pour yourself a glass of wine to sip on while cooking. 

In a saucepan over low heat, melt the butter and add the flour all at once, stirring with a wooden spoon for 2 minutes. Slowly pour in the hot milk and cook, whisking constantly, until the sauce is thickened. Remove from the heat and add the salt, pepper, nutmeg, 1/2 cup of the Campo de Montalban and all of the Parmesan. Set aside. 

Place the bread slices on 2 baking sheets and bake until toasted, about 5 minutes. Turn the slices over and bake for 2 minutes more. 

Lightly brush half of the toasted bread slices with the mustard, then top with a slice of ham and sprinkle with half of the remaining Campo de Montalban. Cover each with a plain toasted bread slice. Slather the tops with the cheese sauce. Sprinkle with the remaining Campo de Montalban and bake for 5 minutes. 

Turn on the broiler and broil until bubbly and light brown, 3 to 5 minutes. Cut the sandwiches into quarters. Serve hot with cool, silky DeLoach Estate Vineyard Pinot Noir.