Description
Classic French Croque Monsieur sandwich featuring layers of ham and Gruyere cheese with a creamy béchamel sauce, pan-fried to golden perfection and finished under the broiler for a rich, cheesy crust.
Ingredients
Scale
Béchamel Sauce
- 1 ½ cups milk
- 4 tablespoons unsalted butter
- 1/4 cup flour
- 1/4 teaspoon salt
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon white pepper
- Pinch of cayenne pepper (optional)
Sandwich
- 8 slices 1/2-inch thick country-style sourdough bread or pan de mie
- 6 oz Gruyere cheese, thinly sliced
- 6 oz ham slices, preferably Black Forest
- 2 tablespoons Dijon mustard
- 4 tablespoons unsalted butter, divided
- 2 tablespoons olive oil, divided
Topping
- 3 oz (¾ cup) Gruyere cheese, shredded
- 1/4 cup Parmesan cheese, grated on microplane grater
Instructions
- Preheat Oven: Preheat your oven to 400°F and line a large baking sheet (21×15 inches) with parchment paper for easy cleanup.
- Make Roux: Melt 4 tablespoons of unsalted butter in a medium to large saucepan over medium heat. Reduce heat to low and whisk in 1/4 cup flour, cooking constantly for 2 minutes to form a roux without browning.
- Add Milk: Remove pan from heat and gradually whisk in about 1/4 of the milk, stirring until smooth and thick. Continue adding the milk slowly in small portions, whisking until the sauce is smooth each time. Season with salt, nutmeg, white pepper, and cayenne (optional).
- Thicken Béchamel: Return to medium heat and bring the sauce to a simmer, whisking constantly for a few minutes until it thickens to the consistency of spreadable butter or pudding. Remove from heat.
- Spread Béchamel on Bread: Arrange the 8 bread slices on the prepared baking sheet. Generously spread half of the béchamel sauce thickly over all slices, similar to buttering toast.
- Assemble Sandwiches: On 4 slices, layer half the thinly sliced Gruyere followed by all the ham slices, folding as needed to fit. Spread a thick layer of Dijon mustard over the ham, then top with remaining Gruyere slices. Close the sandwiches with remaining bread slices, béchamel side down.
- Pan Fry Sandwiches: Heat 1 tablespoon olive oil in a cast-iron skillet over medium heat. Add 2 tablespoons butter until melted. Grill sandwiches in batches for about 2 minutes per side, pressing occasionally with a spatula until evenly golden brown. The cheese inside won’t be fully melted at this stage. Transfer sandwiches back to the parchment-lined baking sheet.
- Add Topping: Spread the remaining béchamel generously over the top slices of each sandwich. If béchamel has thickened too much, gently reheat and whisk with a splash of milk before spreading. Sprinkle shredded Gruyere and grated Parmesan evenly over the béchamel layer.
- Bake and Broil: Bake the assembled sandwiches for 10-12 minutes until the cheese melts and bubbles. Then broil for 2-3 minutes until the top is beautifully golden and slightly crispy.
- Serve: Serve immediately with a fork and knife to enjoy the gooey, rich, cheesy goodness of this classic Croque Monsieur.
Notes
- Use high-quality Gruyere cheese, as it provides the perfect mild and nutty flavor and melts beautifully. Use sliced Gruyere from the deli for layering and shred fresh Gruyere yourself for the topping.
- A pinch of cayenne in the béchamel sauce adds a subtle kick but is optional.
- You can substitute sourdough with pan de mie or a good quality white sandwich bread for an authentic result.
- Make sure to press the sandwiches while frying so they brown evenly and the cheese starts melting inside before baking.
- Serve immediately, as the sandwich is best enjoyed hot and melty rather than cold.
Nutrition
- Serving Size: 1 sandwich
- Calories: 680 kcal
- Sugar: 5 g
- Sodium: 950 mg
- Fat: 45 g
- Saturated Fat: 25 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.5 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 110 mg
