French · Free
Croque Monsieur
A decadent grilled ham and cheese sandwich layered with creamy bechamel and gruyere, baked until bubbling and golden. It is the ultimate French cafe indulgence, crisp outside and molten within.
****+
Prep 15 min · Cook 15 min
Method
Preheat the oven to 400 deg F and line a baking sheet with parchment paper.
Melt the butter in a small saucepan over medium heat, then whisk in the flour and cook for 1 to 2 minutes, stirring constantly, to form a smooth paste called a roux.
Pour in the warm milk in a slow stream while whisking continuously so no lumps form, then cook for 3 to 4 minutes until the sauce thickens enough to coat the back of a spoon.
Whisk the nutmeg, salt, and pepper into the bechamel, then stir in a small handful of the grated Gruyere until melted and remove from the heat.
Lay the four bread slices on the baking sheet and spread a thin layer of Dijon mustard on two of them.
Divide the ham over the mustard-coated slices, then sprinkle with about a third of the remaining Gruyere.
Close each sandwich with a plain bread slice, then spread a generous layer of the warm bechamel over the tops.
Scatter the rest of the Gruyere evenly over the bechamel so the whole top will melt into a golden crust.
Bake for 10 to 12 minutes until the cheese is melted and beginning to brown at the edges.
Switch the oven to broil and cook 1 to 2 minutes more until the tops are bubbling and deeply golden, watching closely so they do not burn.
Let the sandwiches cool for 2 minutes so the molten cheese sets slightly, then serve hot.
Chef's tips
- Warm the milk before adding it to the roux; cold milk makes the sauce lumpy and slow to thicken.
- For a Croque Madame, top each finished sandwich with a fried egg just before serving.
- Use a sturdy bread that will not go soggy under the sauce, such as a country white or brioche loaf.
Cooking times vary by equipment -- cook to temperature and to taste.
