French
Croque Monsieur
Parisian grilled ham and Gruyère sandwich finished with Dijon béchamel and a bubbling browned cheese cap.
4 servings · 25 minutes prep · 20 minutes cook
Ingredients
Main
- 8 oz Paris ham, thinly sliced
- 8 slices pain de mie or firm white sandwich bread
- 4 tbsp unsalted butter, softened
- 8 oz Gruyere, grated
- 2 tbsp all-purpose flour
- 1 cup whole milk, hot
- 1/2 tsp Dijon mustard
- 1/4 tsp kosher salt
- 1/8 tsp white pepper
- 1/8 tsp nutmeg
Directions
Method
- Melt 2 tbsp of the unsalted butter, whisk in the all-purpose flour, and cook for 1 minute without browning. Gradually whisk in the hot whole milk and cook until the bechamel is smooth, thick, and spoon-coating, 3-4 minutes.
- Stir in the Dijon mustard, kosher salt, white pepper, nutmeg, and 2 oz of the Gruyere. The sauce should be thick enough to spread.
- Butter the bread lightly. Build sandwiches with the French ham, 4 oz of the gruyere cheese, and a thin layer of bechamel, keeping sauce away from the outer edges so the bread can crisp.
- Toast the sandwiches in a skillet until golden and warmed through, 2-3 minutes per side.
- Spread the remaining bechamel on top, add the remaining gruyere cheese, and broil until bubbling and browned, 2-4 minutes. Serve before the bread softens.
