Description
Croque Monsieur is a classic French grilled ham and cheese sandwich enriched with a creamy béchamel sauce and topped with melted Gruyere and Parmesan cheese. This elegant yet simple comfort food is baked to perfection for a golden, bubbly crust and makes a perfect lunch or light dinner for four.
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
- Prepare 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 aside or refrigerate up to 1 week.
- Preheat and prepare baking tray: Preheat your oven to 425°F (220°C). Line a baking tray with parchment paper and set it aside.
- Assemble the base layer of sandwiches: 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 with a slice of ham, then a handful of grated Gruyere cheese and a sprinkle of Parmesan cheese.
- Add the top layers: 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 the sandwiches: Bake the sandwiches in the preheated oven for about 5-6 minutes until the cheese has melted. Then switch the oven to broil and broil for an additional 2-4 minutes, or until the cheese on top is lightly golden and bubbly. Watch closely to prevent burning.
Notes
- For best results, use good quality ham and freshly grated cheeses.
- You can prepare the béchamel sauce a day ahead and refrigerate it.
- Watch the sandwiches carefully during broiling to avoid burning the cheese.
- Substitute Gruyere with Emmental if preferred for a milder flavor.
- This recipe can be doubled easily for larger groups.
