Description
A classic French Croque Monsieur sandwich featuring layers of ham and Gruyere cheese, enveloped in a creamy béchamel sauce, pan-fried to golden perfection and finished under the broiler for a gooey, golden 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 1/2-inch thick slices 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
Instructions
- Preheat and Prepare: Preheat your oven to 400°F. Line a large 21x15 inch baking sheet with parchment paper for the sandwiches.
- Make the Roux: Melt 4 tablespoons of unsalted butter in a medium-large saucepan over medium heat. Reduce heat to low and whisk in 1/4 cup flour. Cook for 2 minutes while whisking constantly to form a roux.
- Add Milk and Seasonings: Remove saucepan from heat. Gradually whisk in about a quarter of the milk until smooth and thick, then add remaining milk a few tablespoons at a time, whisking until smooth each time. Add 1/4 teaspoon salt, 1/8 teaspoon nutmeg, 1/8 teaspoon white pepper, and a pinch of cayenne pepper. Return to simmer, whisking until the béchamel thickens to a spreadable consistency, then remove from heat.
- Spread Béchamel on Bread: Arrange 8 slices of bread on the baking sheet. Generously spread half of the béchamel sauce on all slices, as you would butter toast.
- Assemble Sandwiches: On four of the béchamel-coated bread slices, layer half the Gruyere slices, all of the ham folded to fit, and spread 2 tablespoons Dijon mustard over the ham. Top with remaining Gruyere slices, then close sandwiches with the remaining bread slices, béchamel side down.
- Pan Fry Sandwiches: Heat 1 tablespoon olive oil and 2 tablespoons butter in a cast-iron skillet over medium heat. Grill sandwiches in batches for about 2 minutes per side until golden brown, pressing occasionally with a spatula. Cheese will not be fully melted yet. Transfer sandwiches back to the parchment-lined baking sheet.
- Add Topping: Spread the remaining béchamel sauce over the top slices of each sandwich. If the béchamel has thickened, gently reheat and whisk with a splash of milk until spreadable. Sprinkle shredded Gruyere and grated Parmesan evenly atop the béchamel.
- Bake and Broil: Bake sandwiches in the preheated oven for 10-12 minutes until the cheese is melted. Then broil for 2-3 minutes until the tops are golden and bubbly.
- Serve: Serve immediately with a fork and knife to enjoy the rich, cheesy, gooey goodness.
Notes
- Gruyere Swiss Cheese: Use 9 ounces total - 6 ounces sliced for layering and 3 ounces shredded for topping. It’s mild, nutty, and melts perfectly.
- Choose good quality ham, like Black Forest, for authentic flavor.
- If béchamel thickens too much, reheat gently with milk to make it spreadable again.
- Press sandwiches gently while frying to ensure even grilling and melting.
- This recipe serves 4 sandwiches.
Nutrition
- Serving Size: 1 sandwich
- Calories: 650 kcal
- Sugar: 5 g
- Sodium: 850 mg
- Fat: 42 g
- Saturated Fat: 22 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.5 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 110 mg
