Description
This classic French Croque Monsieur recipe features a creamy béchamel sauce, layers of Black Forest ham, and melted Gruyère cheese, all sandwiched between thick-cut white bread. The sandwiches are baked and broiled to golden perfection, creating a rich, savory meal perfect for lunch or a comforting dinner.
Ingredients
Scale
Béchamel 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 prepare for baking the sandwiches.
- Make Béchamel Sauce: Melt the unsalted butter in a saucepan over medium-low heat. Whisk in the all-purpose flour and cook, stirring constantly, for 2 to 3 minutes to form a roux. Gradually add the warm scalded milk while whisking continuously to avoid lumps, creating a smooth sauce.
- Season Béchamel: Add the ground nutmeg, salt, and white pepper to the sauce. Continue cooking for about 5 minutes, whisking frequently, until the sauce thickens to a creamy consistency. Taste and adjust seasoning if needed.
- Prepare Bread: Optionally lightly toast the slices of thick-cut white bread to add texture and prevent sogginess.
- Assemble Sandwiches: Spread four slices of bread evenly with the béchamel sauce and the other four slices with Dijon mustard. Place the béchamel-spread slices béchamel-side down onto the parchment-lined baking sheet.
- Add Fillings: On each bread slice in the baking sheet, layer shredded Gruyère cheese, then the thinly sliced Black Forest ham, followed by more Gruyère cheese for a rich, cheesy filling.
- Top Sandwiches: Place the mustard-spread bread slices on top of the fillings, mustard side down to complete each sandwich.
- Finish with Béchamel and Herbs: Spread the remaining béchamel sauce over the tops of the sandwiches and sprinkle with additional shredded Gruyère cheese and 1 teaspoon of Herbes de Provence for a flavorful crust.
- Bake and Broil: Bake the assembled sandwiches for 5 to 7 minutes until the cheese starts to melt and the sauce bubbles. Then switch to broil and cook for an additional 2 to 3 minutes until the tops are golden brown and slightly crisp. Watch carefully to prevent burning.
Notes
- Lightly toasting the bread is optional but helps prevent sogginess from the béchamel sauce.
- Scalding the milk (heating it until just before boiling) helps prevent lumps in the béchamel.
- Keep a close eye during the broiling step as the cheese can burn quickly.
- Use Gruyère cheese for the authentic nutty flavor, but Emmental or Swiss cheese can be substituted if needed.
- Herbes de Provence adds a subtle aromatic touch that complements the creamy béchamel and ham.
