Croque Monsieur
A baked ham and cheese sandwich built around a nutmeg-scented béchamel, not just mayonnaise — a genuine Parisian bistro classic.
Meat
⚠ Contains: Gluten, Dairy. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 8 slices thick-cut brioche or pain de mie
- 4 tbsp butter, plus more for the bread
- 4 tbsp flour
- 2 cups whole milk
- Pinch of ground nutmeg
- 8 slices good ham
- 1 1/2 cups grated Gruyère
- Salt and white pepper, to taste
Steps
- Melt the butter in a saucepan, whisk in the flour, and cook for about 4 minutes to remove the raw flour taste, without browning it.
- Gradually whisk in the milk and cook, whisking, until the béchamel thickens, about 5 minutes. Season with nutmeg, salt, and white pepper.
- Lightly butter one side of each bread slice. Spread béchamel on the unbuttered side of half the slices, then layer with ham and a portion of the Gruyère.
- Spread a little more béchamel on the unbuttered side of the remaining slices and close the sandwiches, buttered sides facing out.
- Spread a thin layer of béchamel on top of each sandwich and sprinkle with the remaining Gruyère.
- Bake at 400°F (200°C) for 6-8 minutes, until the cheese is melted and golden, then serve hot.