Description
Croque Monsieur is a classic French toasted sandwich that combines savory Black Forest ham, melted Gruyère cheese, and creamy béchamel sauce on thick-cut white bread. This rich and flavorful recipe is baked and broiled to golden perfection, creating a crispy exterior and gooey, indulgent interior, perfect for a comforting lunch or brunch.
Ingredients
Scale
Béchamel Sauce
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups milk, scalded
- â…› teaspoon ground nutmeg
- ¼ teaspoon salt, or to taste
- ¼ teaspoon white pepper
Sandwich
- 8 slices thick-cut white bread
- 1 tablespoon Dijon mustard
- 12 slices Black Forest ham, thinly sliced
- 8 ounces Gruyère cheese, shredded
- 1 teaspoon Herbes de Provence
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 425°F (218°C) and line a baking sheet with parchment paper to prevent sticking and ease cleanup.
- Make the Béchamel Sauce: In a saucepan over medium-low heat, melt 3 tablespoons of unsalted butter. Whisk in 3 tablespoons of all-purpose flour and cook for 2-3 minutes, stirring constantly to form a roux. Gradually whisk in 2 cups of scalded milk until the mixture is smooth. Add ⅛ teaspoon of ground nutmeg, ¼ teaspoon salt (adjust to taste), and ¼ teaspoon white pepper. Continue cooking and whisking frequently for about 5 minutes until the sauce thickens. Taste and adjust seasoning as needed.
- Toast Bread (Optional): Lightly toast the 8 slices of thick-cut white bread to add a bit of structure, which can help prevent them from becoming too soggy during baking.
- Assemble the Sandwiches: Spread béchamel sauce on 4 bread slices and Dijon mustard on the other 4 slices. Place the béchamel-coated slices, sauce side down, on the prepared baking sheet.
- Add Filling: On each béchamel-side bread, layer shredded Gruyère cheese, then place the thinly sliced Black Forest ham, followed by more shredded Gruyère cheese.
- Top the Sandwiches: Place the mustard-coated bread slices on top of each sandwich, mustard side down to complete the layering.
- Finish with Béchamel and Cheese: Spread the remaining béchamel sauce evenly over the top of each sandwich. Sprinkle additional shredded Gruyère cheese and 1 teaspoon of Herbes de Provence evenly on top for extra flavor.
- Bake and Broil: Bake the assembled sandwiches for 5-7 minutes until heated through. Then switch to broil and cook for an additional 2-3 minutes until the tops are golden brown and bubbly. Watch closely to avoid burning.
Notes
- Scalding the milk helps to make a smoother béchamel by tempering the temperature and avoiding lumps.
- Lightly toasting the bread helps maintain crispiness after baking but is optional.
- You can substitute Gruyère with Emmental or Swiss cheese if preferred.
- For a Croque Madame variation, top each sandwich with a fried egg after baking.
- Use fresh herbs instead of Herbes de Provence for a different flavor profile.
