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Croque Monsieur

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4.1 from 59 reviews

This classic French Croque Monsieur is elevated with a rich and creamy béchamel sauce, thinly sliced ham, nutty Gruyère cheese, Dijon mustard, and aromatic herbes de Provence. Melting cheese both inside and on the outside creates a delightful crispy and gooey sandwich perfect for a comforting meal.

Ingredients

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Béchamel Sauce

  • 3 tablespoons unsalted butter
  • 3 tablespoons flour
  • 2 bay leaves
  • 1 ½ cups whole milk
  • ¾ tablespoon whole-grain mustard
  • ¾ tablespoon Dijon mustard
  • ½ teaspoon freshly grated nutmeg
  • ½ teaspoon kosher salt

Sandwiches

  • 1 Country-style French bread boule, cut into eight ½-inch thick slices
  • ½ pound deli ham, shaved or sliced thin
  • 1 ½ cups grated Gruyère cheese
  • 1 ½ teaspoons herbes de Provence

Instructions

  1. Preheat Oven: Preheat your oven to 400°F to prepare for baking the sandwiches.
  2. Make Béchamel Sauce: In a medium saucepan or skillet, melt the butter over medium heat. Stir in the flour and cook for 4-5 minutes until the mixture is golden and fragrant. Add the bay leaves and slowly whisk in the milk until smooth. Continue cooking, whisking occasionally, for about 5 minutes until the sauce thickens to a consistency similar to Alfredo sauce. Remove from heat, discard bay leaves, and whisk in whole-grain mustard, Dijon mustard, nutmeg, and salt. Set aside.
  3. Assemble Sandwiches: Arrange the bread slices on a flat surface. Spread a generous layer of béchamel sauce on one side of each slice. On four slices, evenly distribute half the grated Gruyère and the ham. Top each with the remaining bread slices, béchamel side up. Sprinkle the remaining Gruyère and herbes de Provence on top.
  4. Bake: Place the assembled sandwiches on a baking sheet and bake in the preheated oven for about 15 minutes, or until the cheese is melted and golden.
  5. Broil: Switch the oven to low broil and broil the sandwiches for approximately 1 minute to achieve a bubbly, browned cheese crust on top. Watch carefully to prevent burning.
  6. Serve: Allow the sandwiches to cool slightly before slicing them in half and serving warm.

Notes

  • Recipe inspired by Buvette, a well-known spot in NYC.
  • If using ground nutmeg instead of freshly grated, reduce to ¼ teaspoon.
  • For extra flavor in the béchamel, add ¼ cup minced shallots after cooking the roux for 4-5 minutes; cook until softened, about 3 minutes.
  • The béchamel sauce can be prepared up to two days ahead and stored in the refrigerator; cover directly with plastic wrap to prevent a skin forming.
  • You can assemble the sandwiches a day in advance (unbaked); cover with plastic wrap and refrigerate until ready to bake.

Find it online: https://yumfoodusa.com/croque-monsieur/