Croque Monsieur
The quintessential French café sandwich: sliced ham and Gruyere layered between toasted bread, smothered in a nutmeg-scented bechamel, and broiled until golden and gloriously bubbly.
Ingredients
- 4 slices thick-sliced white bread or pain de mie
- 4 oz sliced deli ham
- 1 cup Gruyere cheese (or Swiss), shredded, shredded
- 2 tsp Dijon mustard
- 2 tbsp unsalted butter (for bechamel)
- 2 tbsp all-purpose flour
- 1 cup whole milk
- pinch ground nutmeg
- 1/2 tsp kosher salt
- 1/4 tsp black pepper, freshly ground
- 2 tsp unsalted butter (for buttering bread), softened
Instructions
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1
Preheat broiler to high. Line a baking sheet with foil.
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2
Make the bechamel: melt 2 tbsp unsalted butter (for bechamel) in a small saucepan over medium heat. Whisk in 2 tbsp all-purpose flour and cook 1 minute. Gradually whisk in 1 cup whole milk and cook until thick, about 3-4 minutes. Season with 1/2 tsp kosher salt, 1/4 tsp freshly ground black pepper, and pinch ground nutmeg. Remove from heat.
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3
Spread 2 tsp softened unsalted butter (for buttering bread) on one side of each of 4 slices thick-sliced white bread or pain de mie. Place buttered-side down on the baking sheet. Toast under the broiler until lightly golden, about 2 minutes.
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4
Flip 2 slices (the bottoms). Spread 2 tsp Dijon mustard on the untoasted sides. Layer with 4 oz sliced deli ham and half of 1 cup Gruyere cheese (or Swiss), shredded. Top with remaining bread, toasted-side down.
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5
Spoon bechamel generously over the sandwich tops. Sprinkle with remaining Gruyere.
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6
Broil 3-5 minutes until sauce is deeply golden and cheese is bubbling. Serve immediately.