Croque Monsieur
A classic French grilled cheese sandwich with ham, béchamel sauce, and Gruyère cheese, baked until golden and bubbly.
25m2Servings
Nutrition
720kcal
35gProtein
44gCarbs
45gFat
Ingredients
BÉCHAMEL SAUCE
Butter
1½ tbsp
All-Purpose Flour
1½ tbsp
Whole Milk
1 cup
Nutmeg
freshly grated
⅛ tsp
Black Pepper
freshly ground
¼ tsp
Salt
to taste
SANDWICH
White Bread
4 slices
Deli Ham
4 slices
Gruyere Cheese
4 oz
Butter
for toasting
1 tbsp
Instructions
1Make the Béchamel Sauce
5m
5mMelt Butter
In a small saucepan over medium-low heat, melt 1.5 tablespoons of butter.
Whisk in Flour
Whisk in 1.5 tablespoons of flour and cook for 1-2 minutes, whisking constantly, until lightly golden and smelling nutty. This is your roux.
Add Milk
Gradually whisk in 1 cup of whole milk. Continue whisking until the sauce is smooth and starts to thicken.
Season
Stir in 1/4 teaspoon of nutmeg, 1/4 teaspoon of black pepper, and salt to taste. Cook for another minute until thickened to a coating consistency.
2Assemble the Sandwiches
5m
5mPrepare Bread
Lightly butter one side of each of the 4 slices of white bread.
Layer Ingredients
On the unbuttered side of two bread slices, spread a generous layer of béchamel sauce. Top with 2 slices of deli ham and half of the grated Gruyère cheese. Place the remaining two bread slices, buttered-side up, on top.
Top with Béchamel and Cheese
Spread more béchamel sauce over the top of each sandwich, then sprinkle with the remaining Gruyère cheese.
3Broil the Sandwiches
5m
5mPreheat Broiler
Preheat your broiler to high. Place the sandwiches on a baking sheet lined with parchment paper.
Broil
Place the baking sheet under the broiler for 2-4 minutes, or until the cheese is melted, bubbly, and golden brown. Watch carefully to prevent burning.
4Serve
Slice and Serve
Remove from the broiler, let cool for a minute, then slice in half and serve immediately.
Tips
For an even richer sandwich, consider adding a thin layer of Dijon mustard to the bread before the béchamel.
If you don't have Gruyère, Emmental or even a good quality Swiss cheese can be substituted.
Don't skip the broiling step; it's crucial for achieving that signature golden-brown, crispy top.