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Croque Monsieur Recipe

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4.8 from 5 reviews

Croque Monsieur is a classic French grilled ham and cheese sandwich featuring layers of savory ham, melted Gruyère cheese, and creamy béchamel sauce, baked to golden perfection and finished under the broiler for a bubbly, golden crust.

Ingredients

Béchamel Sauce:

  • ¼ cup unsalted butter (½ stick)
  • ¼ cup all-purpose flour
  • 1 ½ cups whole milk
  • Salt to taste
  • Freshly ground black pepper to taste
  • ¼ teaspoon Dijon mustard
  • Dash of ground nutmeg

Sandwiches:

  • 8 slices white sandwich bread
  • 5 ounces quality ham (about 8 slices)
  • 6 ounces Gruyère or Emmental cheese, grated (about 2 ½ cups)
  • ¼ cup freshly grated Parmesan cheese

Instructions

  1. Prepare the Béchamel Sauce: In a medium saucepan, melt the unsalted butter over medium heat. Whisk in the all-purpose flour and cook, stirring constantly, for about 3 minutes to form a roux. Gradually whisk in the whole milk, ensuring the mixture is smooth. Continue cooking and stirring until the sauce thickens. Season the béchamel with salt, freshly ground black pepper, Dijon mustard, and a dash of ground nutmeg. Remove from heat and set aside. This sauce can be made up to one week ahead and refrigerated.
  2. Assemble the Sandwiches: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper. Spread each slice of white sandwich bread generously with the prepared béchamel sauce, covering the edges. Arrange 4 slices of bread on the baking sheet, béchamel side up. Top each slice with ham, followed by a handful of grated Gruyère cheese, and then a sprinkle of Parmesan cheese. Place the remaining 4 slices of bread on top, also béchamel side up. Finally, sprinkle the tops with the remaining Gruyère and Parmesan cheese.
  3. Bake and Broil: Bake the assembled sandwiches in the preheated oven for 6 minutes or until the cheese has melted. Then switch the oven to broil and cook the sandwiches for an additional 4 minutes, or until the top is bubbly, browned, and golden. Remove from the oven and serve hot for the best flavor and texture.

Notes

  • Use day-old bread for better texture and to prevent sogginess.
  • Gruyère can be substituted with Emmental or Swiss cheese for a similar taste.
  • You can add a thin layer of Dijon mustard on the bread before the béchamel for extra flavor.
  • For a Croque Madame variation, top the sandwich with a fried egg after baking.
  • The béchamel sauce can be prepared ahead and refrigerated, making assembly faster.

Find it online: https://freshfromkitchen.com/croque-monsieur-recipe/