French · Miscellaneous
Croque Monsieur
French grilled ham and cheese sandwich topped with béchamel sauce
The Method
Instructions
Alright, let's start by making the béchamel sauce , which is going to add that creamy, dreamy touch to our Croque Monsieur. Begin by melting half of your butter in a saucepan over medium heat. Once it's all melted and starting to bubble gently, sprinkle in the flour. Give it a good stir using a whisk or wooden spoon, and cook this mixture for about 2 minutes . This step is key because it cooks out the raw flour taste and helps the sauce thicken beautifully later on.
Next, slowly pour in your milk bit by bit, while stirring constantly . This prevents any lumps from forming and gives you a smooth, velvety sauce. Keep stirring and gently cooking the mixture until it thickens up enough to coat the back of a spoon. Now is the perfect time to season it with a pinch of nutmeg, a little salt, and some fresh ground pepper. Give it a final stir, then remove the sauce from the heat. It should be luscious and creamy, ready to add that extra indulgence later.
While the béchamel is resting, take your bread slices and spread softened butter on one side of each piece. This will be the outer side of your sandwich and will help it crisp up to a lovely golden brown. Now, lay out four slices of bread on your work surface, butter side down. Spread a thin, even layer of Dijon mustard on each slice , it adds a nice tangy kick that cuts through the richness.
On top of the mustard, layer your ham slices generously, then sprinkle half of your cheese evenly over the ham. I like to use Gruyère here because it melts beautifully and has that wonderful nutty flavor. Now, place the remaining bread slices on top, making sure the buttered side is facing up. This way, the outside of the sandwich will get perfectly crispy when cooked.
Heat up your griddle or a large pan over medium heat . Once it's hot, carefully place your sandwiches in the pan. Let them cook slowly, about 3 to 5 minutes on each side, until the bread turns a gorgeous golden brown and the cheese inside starts melting into gooey goodness. You'll want to watch them closely and flip gently so they don't break apart.
After both sides are beautifully toasted, transfer the sandwiches to a baking sheet or an oven safe dish. Spread a good spoonful of your béchamel sauce over the top of each sandwich , this is where things get really special. Sprinkle the remaining Gruyère over the béchamel, making sure to cover it nicely for that perfect cheesy crust.
Pop the sandwiches under a preheated broiler for about 2 to 3 minutes . Keep your eyes on them because you want the sauce to bubble and turn a lovely golden brown without burning. Once they look all bubbly and irresistible, take them out of the oven.
Serve your Croque Monsieur hot and fresh, ideally with a crisp green salad on the side to balance out all that richness. Trust me, every bite is pure comfort and a little taste of Paris at home!
Next, slowly pour in your milk bit by bit, while stirring constantly . This prevents any lumps from forming and gives you a smooth, velvety sauce. Keep stirring and gently cooking the mixture until it thickens up enough to coat the back of a spoon. Now is the perfect time to season it with a pinch of nutmeg, a little salt, and some fresh ground pepper. Give it a final stir, then remove the sauce from the heat. It should be luscious and creamy, ready to add that extra indulgence later.
While the béchamel is resting, take your bread slices and spread softened butter on one side of each piece. This will be the outer side of your sandwich and will help it crisp up to a lovely golden brown. Now, lay out four slices of bread on your work surface, butter side down. Spread a thin, even layer of Dijon mustard on each slice , it adds a nice tangy kick that cuts through the richness.
On top of the mustard, layer your ham slices generously, then sprinkle half of your cheese evenly over the ham. I like to use Gruyère here because it melts beautifully and has that wonderful nutty flavor. Now, place the remaining bread slices on top, making sure the buttered side is facing up. This way, the outside of the sandwich will get perfectly crispy when cooked.
Heat up your griddle or a large pan over medium heat . Once it's hot, carefully place your sandwiches in the pan. Let them cook slowly, about 3 to 5 minutes on each side, until the bread turns a gorgeous golden brown and the cheese inside starts melting into gooey goodness. You'll want to watch them closely and flip gently so they don't break apart.
After both sides are beautifully toasted, transfer the sandwiches to a baking sheet or an oven safe dish. Spread a good spoonful of your béchamel sauce over the top of each sandwich , this is where things get really special. Sprinkle the remaining Gruyère over the béchamel, making sure to cover it nicely for that perfect cheesy crust.
Pop the sandwiches under a preheated broiler for about 2 to 3 minutes . Keep your eyes on them because you want the sauce to bubble and turn a lovely golden brown without burning. Once they look all bubbly and irresistible, take them out of the oven.
Serve your Croque Monsieur hot and fresh, ideally with a crisp green salad on the side to balance out all that richness. Trust me, every bite is pure comfort and a little taste of Paris at home!
Pairs Well With
