Description
Classic French Croque Monsieur sandwiches featuring layers of ham and melted Gruyère cheese, all enveloped in a creamy béchamel sauce and baked to golden perfection. This easy-to-make recipe yields a deliciously crispy and creamy toasted sandwich perfect for lunch or a light dinner.
Ingredients
Scale
Sauce (Béchamel)
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups milk, scalded
- ⅛ 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.
- Make Béchamel Sauce: Melt butter in a saucepan over medium-low heat. Whisk in the flour and cook for 2-3 minutes, stirring constantly to eliminate the raw flour taste. Gradually whisk in the warm milk until the sauce is smooth and free of lumps.
- Season the Sauce: Add ground nutmeg, salt, and white pepper to the béchamel. Cook for an additional 5 minutes, whisking frequently, until the sauce thickens to a creamy consistency. Taste and adjust seasoning if necessary.
- Prepare Bread Slices: Optionally, lightly toast the bread slices to add a bit of crunch and prevent sogginess. Then spread 4 slices with the béchamel sauce and the other 4 slices with Dijon mustard.
- Assemble Sandwiches: Place the béchamel-spread sides down on the prepared baking sheet. On each, layer shredded Gruyère cheese, slices of Black Forest ham, and more Gruyère cheese on top.
- Close Sandwiches: Top each sandwich with the remaining bread slices, mustard side down, ensuring all ingredients are sandwiched.
- Top and Bake: Spread the remaining béchamel sauce over the tops of the sandwiches and sprinkle evenly with shredded Gruyère cheese and Herbes de Provence for added flavor.
- Bake and Broil: Bake the sandwiches in the preheated oven for 5-7 minutes until the cheese melts and the sandwich is heated through. Finish by broiling for 2-3 minutes to achieve a golden-brown, bubbly cheese crust. Watch carefully to avoid burning.
Notes
- Lightly toasting the bread prior to assembly helps keep the sandwiches from becoming soggy.
- Use freshly shredded Gruyère cheese for better melt and flavor rather than pre-shredded cheese which may contain additives.
- Adjust seasoning in béchamel to suit your taste; fresh nutmeg adds a classic subtle aroma.
- Broil only at the end to ensure a crisp and golden top without overcooking the sandwich.
- Serve immediately while hot for the best texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Sandwich
- Method: Baking
- Cuisine: French
