Description
A classic French Croque Monsieur recipe featuring layers of ham and Gruyere cheese sandwiched between slices of country-style sourdough bread, slathered with creamy béchamel sauce, pan-fried to golden perfection, and baked with a cheesy topping for a rich, decadent meal.
Ingredients
Scale
Béchamel Sauce
- 1 ½ cups milk
- 4 tablespoons unsalted butter
- 1/4 cup flour
- 1/4 teaspoon salt
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon white pepper
- Pinch of cayenne pepper (optional)
Sandwich
- 8 slices 1/2-inch thick country-style sourdough bread or pan de mie
- 6 ounces Gruyere cheese, thinly sliced
- 6 ounces ham slices, preferably black forest
- 2 tablespoons Dijon mustard
- 4 tablespoons unsalted butter, divided
- 2 tablespoons olive oil, divided
Topping
- 3 ounces (¾ cup) Gruyere cheese, shredded
- 1/4 cup Parmesan cheese, grated on microplane grater
Instructions
- Prep: Preheat the oven to 400°F. Line a large baking sheet (21×15 inches) with parchment paper for easy cleanup and to prevent sticking.
- Make roux: Melt 4 tablespoons of unsalted butter in a medium to large saucepan over medium heat. Once melted, reduce the heat to low and add 1/4 cup flour. Whisk constantly for 2 minutes to cook out the raw flour taste without browning.
- Add milk: Remove the saucepan from heat. Slowly whisk in about a quarter of the 1 ½ cups milk until smooth and thick. Continue whisking while gradually adding the remaining milk a few tablespoons at a time until fully incorporated. Season with 1/4 teaspoon salt, 1/8 teaspoon nutmeg, 1/8 teaspoon white pepper, and a pinch of cayenne pepper if using.
- Thicken: Return the saucepan to medium heat and bring the mixture to a simmer. Whisk continuously for a few minutes until the béchamel thickens to the consistency of spreadable butter or pudding, ensuring it is not runny. Remove from heat.
- Slather béchamel: Arrange the 8 bread slices evenly on the prepared baking sheet. Spread half of the béchamel sauce thickly over all the bread slices, as you would butter toast, covering each slice completely.
- Assemble sandwiches: Place half of the sliced Gruyere cheese on top of four of the béchamel-covered bread slices. Layer all the ham slices over the cheese, folding if needed to fit. Spread a thick layer of Dijon mustard over the ham, then top with the remaining sliced Gruyere. Close each sandwich with the remaining four bread slices, béchamel side down.
- Pan fry sandwiches: Heat 1 tablespoon olive oil in a cast-iron skillet over medium heat. Once hot, add 2 tablespoons butter and allow it to melt. Working in batches, grill the sandwiches for about 2 minutes per side until they are deeply golden brown, pressing down occasionally with a spatula for even grilling. The cheese may not be fully melted at this stage. Transfer the grilled sandwiches back onto the parchment-lined baking sheet.
- Topping: Spread the remaining béchamel sauce on the top slices of each sandwich. If the béchamel has cooled and thickened too much, gently reheat it with a splash of milk and whisk until spreadable. Sprinkle the shredded Gruyere and grated Parmesan evenly over the béchamel-topped sandwiches.
- Bake and broil: Bake the sandwiches in the preheated oven for 10-12 minutes until the cheese melts thoroughly. Then broil for 2-3 minutes to achieve a golden, bubbly crust on top. Watch carefully to avoid burning.
- Serve: Serve the Croque Monsieur immediately with a fork and knife to enjoy the rich, gooey cheese and béchamel sauce. It is typically too hot and messy to be eaten by hand.
Notes
- Gruyere Cheese: Use a total of 9 ounces—6 ounces sliced for inside the sandwich and 3 ounces shredded for the topping. Buying sliced Gruyere from the deli and a block to shred ensures the best texture.
- Bechamel Sauce: The pinch of cayenne pepper is optional but adds a lovely subtle heat to the sauce.
- Bread: Traditional country-style sourdough or pan de mie provides the perfect structure. Avoid very soft or thin breads that won't hold up well.
- Pan Frying: Press sandwiches gently with a spatula for even browning and to help melt the cheese internally.
- Serving: The Croque Monsieur is best enjoyed hot out of the oven while the cheese is melty and the béchamel is creamy.
Nutrition
- Serving Size: 1 sandwich
- Calories: 650 kcal
- Sugar: 5 g
- Sodium: 950 mg
- Fat: 40 g
- Saturated Fat: 22 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 110 mg
