Description
This classic French Croque Monsieur recipe features layers of ham and cheese sandwiched between slices of bread, topped with a creamy béchamel sauce and baked to golden perfection. The dish combines the nutty flavor of Gruyere cheese with a rich, velvety white sauce, making it an irresistibly indulgent yet simple-to-make sandwich ideal for brunch or a comforting lunch.
Ingredients
Scale
Béchamel Sauce
- ¼ cup unsalted butter (½ stick)
- ¼ cup all-purpose flour
- 1½ cups whole milk
- Salt and freshly ground black pepper, to taste
- ¼ teaspoon Dijon mustard
- Dash of ground nutmeg
Sandwich
- 8 thin slices white sandwich bread
- 5 ounces good quality ham (about 8 slices)
- 6 ounces Gruyere cheese or Emmental cheese, grated (about 2½ cups)
- ¼ cup freshly grated Parmesan cheese
Instructions
- Make the Béchamel Sauce: In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook, stirring constantly, for about 3 minutes to form a roux. Gradually pour in the milk, whisking continuously until the sauce is smooth. Continue to cook, stirring frequently, until the sauce thickens to a creamy consistency. Season with salt and freshly ground black pepper. Remove from heat, then whisk in Dijon mustard and a dash of nutmeg. Set the sauce aside or refrigerate for up to 1 week.
- Preheat Oven: Preheat your oven to 425°F (220°C). Line a baking tray with parchment paper and set it aside for assembling the sandwiches.
- Assemble Bottom Slices: Spread a generous layer of béchamel sauce evenly on each slice of bread, covering to the edges. Place 4 slices of bread béchamel side up on the prepared baking tray. Top each slice with a piece of ham, followed by a handful of grated Gruyere cheese and a sprinkle of Parmesan cheese.
- Top Sandwiches: Place the remaining 4 slices of bread on top of the ham and cheese layers, also béchamel side up. Finally, sprinkle the remaining Gruyere and Parmesan cheese evenly over the top of each sandwich.
- Bake and Broil: Bake the sandwiches in the preheated oven at 425°F for about 5-6 minutes or until the cheese has melted. Then switch the oven to broil and broil the sandwiches for an additional 2-4 minutes, or until the cheese on top is lightly golden and bubbly. Watch carefully to prevent burning.
Notes
- You can prepare the béchamel sauce ahead of time and refrigerate it for up to one week for convenience.
- Use good quality ham and cheese for the best flavor and texture.
- Keep a close eye during the broiling step to avoid burning the cheese topping.
- If you prefer a crispier sandwich, you can toast the bread slightly before assembling.
- Feel free to use Emmental cheese if Gruyere is not available.
