Description
This recipe for classic croque monsieur sandwiches is perfect for any meal. Cured ham and melty gruyère cheese with a creamy béchamel sauce, all toasted to perfection, making you feel like you are at a French café for a midday treat.
Ingredients
Units
Scale
FOR THE BECHAMEL SAUCE:
- 1/4 cup unsalted sweet cream butter
- 1/4 cup all-purpose flour
- 1 1/2 cups whole milk
- 1 tsp dijon mustard
- 1/8 tsp salt
- 1/8 tsp freshly cracked black pepper
- 1/8 tsp ground nutmeg
FOR THE SANDWICHES
- 8 slices of white sandwich bread
- 8 slices of ham
- 1 cup shredded gruyère cheese
- 1/4 cup shredded parmesan cheese
Instructions
- Start by making the béchamel sauce. Melt the butter in a medium saucepan over medium heat.
- Add in the flour and cook for about 2 minutes, whisking constantly.
- Gradually add in the milk, whisking constantly to break up any lumps.
- Cook for approximately 5 minutes, until the sauce thickens and coats the back of a spoon.
- Season with salt and freshly cracked black pepper.
- Remove from heat and whisk in the dijon mustard and nutmeg.
- Preheat the oven to 425*F and line a baking sheet with parchment paper or a silicone baking mat.
- Lay out 8 slices of the sandwich bread on the prepared baking sheet and coat them with the béchamel sauce all the way to the edges.
- Top 4 of the slices of bread with the cured ham, a handful of the shredded gruyère, and a sprinkle of the parmesan cheese.
- Place the remaining bread slices on top with the béchamel sauce side up, and then top with the remaining gruyère and parmesan cheese.
- Bake for about 5 minutes, until the cheese is melted, and then broil for a few more minutes until the tops are lightly golden and bubbly. Enjoy!
Notes
- Emmental cheese is often used, but it can be hard to find, so gruyère is a great alternative.
- You may also opt for pain de mie for the sturdy white sandwich bread.
- Prep Time: 10
- Cook Time: 20
- Category: Dinner, Lunch, Snack
- Cuisine: French