Description
A classic French Croque Monsieur sandwich featuring layers of ham, melted Gruyere cheese, and creamy béchamel sauce, pan-fried then baked to golden perfection for a rich and gooey delight.
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 slices 1/2-inch thick 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 Oven: Preheat the oven to 400°F and line a large baking sheet (21x15 inches) with parchment paper for easy cleanup.
- Make Roux: Melt 4 tablespoons unsalted butter in a medium-large saucepan over medium heat. Reduce heat to low, then add 1/4 cup flour. Whisk constantly and cook for 2 minutes to form a roux.
- Add Milk: Remove the saucepan from heat. Gradually whisk in about 1/4 of the milk until smooth and thick, then continue adding the milk in small increments, whisking thoroughly between additions to avoid lumps. Stir in salt, nutmeg, white pepper, and cayenne pepper.
- Thicken Sauce: Return to low heat and bring to a simmer while whisking continuously. Cook until the béchamel thickens to a spreadable consistency like butter or pudding. Remove from heat.
- Spread Béchamel: Arrange 8 bread slices on the baking sheet and spread half of the béchamel thickly over all slices like buttering toast.
- Assemble Sandwiches: On four of the béchamel-covered bread slices, layer half the sliced Gruyere, then all ham slices, spread Dijon mustard over the ham, and top with remaining Gruyere slices. Close sandwiches with the remaining bread slices, béchamel side down.
- Pan Fry: Heat 1 tablespoon olive oil in a cast-iron skillet over medium heat. Add 2 tablespoons butter and let melt. Working in batches, grill sandwiches about 2 minutes per side until deeply golden brown, pressing occasionally to ensure even grilling. The cheese inside won’t be fully melted yet. Transfer grilled sandwiches back to the prepared baking sheet.
- Add Topping: Spread the remaining béchamel over the top slice of each sandwich. If béchamel has thickened too much, gently reheat and whisk in a splash of milk to spread easily. Sprinkle shredded Gruyere and grated Parmesan over the béchamel.
- Bake and Broil: Bake sandwiches for 10-12 minutes until cheese melts. Then broil for 2-3 minutes until the topping is bubbling and golden brown.
- Serve: Serve immediately with a fork and knife to enjoy the rich, gooey, and messy French classic at its best.
Notes
- Gruyere cheese is essential for its mild, nutty flavor and meltability—use 9 ounces total: 6 oz sliced for inside and 3 oz shredded for topping.
- You can substitute pan de mie for sourdough if preferred for softer bread.
- Optional cayenne pepper adds a subtle spicy kick to the béchamel.
- Use a cast-iron skillet for even heat during pan frying.
- Reheat béchamel gently with a splash of milk if it thickens too much before spreading.
- Serve with a side salad to balance the richness of the sandwich.
Nutrition
- Serving Size: 1 sandwich
- Calories: 650 kcal
- Sugar: 5 g
- Sodium: 900 mg
- Fat: 40 g
- Saturated Fat: 25 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 110 mg
