Description
Croque Monsieur is a classic French hot ham and cheese sandwich, featuring layers of melted Swiss or Gruyere cheese, smoked ham, and a creamy béchamel sauce, all toasted to golden perfection. This indulgent, savory dish combines rich dairy flavors with a crispy bread exterior, perfect for a comforting lunch or brunch.
Ingredients
Scale
Béchamel Sauce:
- 1/2 cup milk
- 1/2 cup cream (pure or heavy/thickened)
- 1 1/2 tbsp / 25g unsalted butter
- 1 1/2 tbsp flour (plain/all-purpose)
- 1/4 tsp salt (kosher/cooking salt)
- 1 pinch white pepper
- 1/8 tsp nutmeg (preferably freshly ground)
Sandwich:
- 4 slices sourdough bread (1.5cm / ⅗” thick)
- 8 slices Swiss or Gruyere cheese (165g / 6 oz, enough for 2 layers per sandwich)
- 120g / 4 oz ham slices (preferably smoked)
- 4 tsp Dijon mustard
- 30g / 2 tbsp unsalted butter
Topping:
- 1/2 cup Gruyere cheese (shredded, packed cup)
- 3 tbsp Parmesan cheese (finely shredded)
Instructions
- Preheat Oven: Preheat your oven to 200°C (390°F), or 180°C (356°F) if using a fan oven, to get ready for the baking and broiling steps.
- Prepare Béchamel Sauce: Warm the milk and cream in a saucepan over medium heat until steaming but not boiling, then set aside.
- Make Roux: In a separate small saucepan, melt 1 1/2 tbsp butter over medium heat, then reduce heat to low. Add flour and cook, stirring constantly for 3 minutes, ensuring the mixture does not brown.
- Add Milk to Roux: Gradually add half of the hot milk to the roux while stirring to combine. Then stir in the remaining milk along with nutmeg, salt, and white pepper.
- Thicken Sauce: Continue stirring for 30 seconds to one minute until the sauce thickens to a spreadable, soft butter-like consistency. Whisk to remove any lumps and remove from heat.
- Assemble Sandwiches – Step 1: Spread half of the béchamel sauce evenly over one side of each of the 4 slices of sourdough bread, mimicking the way you’d butter bread for sandwiches. Keep the remaining béchamel for later.
- Assemble Sandwiches – Step 2: Place 2 slices of Swiss or Gruyere cheese on two of the béchamel-coated bread slices, folding cheese as needed to fit.
- Add Dijon Mustard and Ham: Spread half the Dijon mustard over the cheese-covered bread slices. Then add layers of smoked ham on top, followed by spreading the remaining Dijon mustard over the ham.
- Final Cheese Layer and Close: Add another 2 slices of cheese on top of the ham, folding as needed, then close each sandwich with the remaining bread slices, béchamel side down.
- Pan Fry Sandwiches: Melt 30g butter in a skillet over medium to medium-high heat. Place the sandwiches in the skillet, pressing lightly with a spatula, and cook each side for about 2 minutes until they achieve a deep golden brown color.
- Transfer to Bake Tray: Once both sides are golden and crispy, move the sandwiches onto a baking tray in preparation for baking.
- Add Béchamel Topping: Generously spread the reserved béchamel sauce on the top pieces of bread on each sandwich, then sprinkle with shredded Gruyere and finely shredded Parmesan cheese.
- Bake and Broil: Bake the sandwiches in the preheated oven for 15 minutes. After baking, switch to the grill or broiler setting and broil for an additional 3 minutes until the cheese topping is golden and bubbling.
- Serve: Immediately transfer to warmed plates. Serve with utensils as the sandwiches are rich and messy. For an authentic French bistro experience, add a side of crispy fries and a light salad dressed with French dressing or vinaigrette. Enjoy!
Notes
- Use sourdough bread about 1.5 cm thick for sturdy, crispy sandwiches that hold fillings well.
- Swiss or Gruyere cheese works best for melting and flavor; use smoked ham for a richer taste.
- The Dijon mustard is spread both on the cheese and ham to balance richness with tang.
- Béchamel sauce should be thick enough to spread without running to avoid sogginess.
- Press sandwiches gently during pan frying to ensure golden crust without squashing.
- Broiling at the end gives the perfect golden, bubbly cheese topping.
- Serve immediately as the sandwich is best enjoyed warm and melty.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Pan Frying with Oven Baking and Broiling
- Cuisine: French
Keywords: Croque Monsieur, French sandwich, ham and cheese sandwich, béchamel sauce, Gruyere cheese, toasted sandwich, comfort food
