Description
Classic French Croque Monsieur sandwiches made with layers of ham, Gruyère cheese, and creamy béchamel sauce, baked to golden perfection for a deliciously rich and comforting meal perfect for lunch or dinner.
Ingredients
Scale
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 and Prep: Preheat your oven to 425°F (218°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Make Béchamel Sauce: In a saucepan over medium-low heat, melt the butter. Whisk in the flour and cook for 2-3 minutes, stirring constantly to form a roux without browning. Gradually whisk in the warm scalded milk until smooth and free of lumps.
- Season and Thicken Sauce: Add the ground nutmeg, salt, and white pepper to the sauce. Continue cooking, whisking frequently, for about 5 minutes until the béchamel thickens to a creamy consistency. Taste and adjust the seasoning if needed.
- Prepare Bread: Optionally, lightly toast the slices of thick-cut white bread to add a slight firmness that helps hold the sandwich together during baking.
- Assemble Sandwiches: Spread béchamel sauce over four of the bread slices. Spread Dijon mustard on the remaining four slices. Place the béchamel-covered slices béchamel-side down on the baking sheet. Evenly distribute half of the shredded Gruyère cheese, followed by the Black Forest ham slices and then the remaining Gruyère cheese on top.
- Top Sandwiches: Place the mustard-spread bread slices on top of each sandwich, mustard side down. Spread the remaining béchamel sauce over the tops of the sandwiches, then sprinkle with additional Gruyère cheese and the Herbes de Provence for extra flavor.
- Bake and Broil: Bake the assembled sandwiches in the preheated oven for 5-7 minutes until the cheese begins to melt and the sandwiches start to brown. Then broil for 2-3 minutes or until the tops are golden and bubbly, ensuring the perfect crispy finish.
Notes
- Lightly toasting the bread before assembling helps prevent sogginess but is optional.
- Béchamel sauce can be made ahead and kept warm; just reheat gently before assembling the sandwiches.
- Broiling duration may vary—watch closely to avoid burning the cheese on top.
- Gruyère can be substituted with Emmental or Swiss cheese for a different but still authentic flavor.
- Herbes de Provence adds a nice herbal touch but can be omitted if unavailable.
