Croque monsieur
Croque monsieur is a hot French sandwich with ham, Gruyère cheese, and a thick béchamel sauce. Toasted bread is first fried on a skillet, then the top is baked with the sauce and cheese until it has a golden, bubbling crust.
How to make it
Prepared 0 of 6 steps
Prepare the bread and filling
Take 8 reasonably thick slices of toast bread, about 1.5 cm thick each. Slice the ham thinly and grate the Gruyère cheese coarsely; half will be used for the filling and the other half for the baked top.
Make the flour base
In a small saucepan, melt 25 g of butter. Add the flour and stir for 2 minutes on low heat without letting it darken. The base should be smooth with no dry lumps.
Cook the thick béchamel sauce
Gradually pour in the milk, whisking with a wire whisk after each addition until smooth. Cook for 3–4 minutes until a spreadable sauce forms, then add salt, pepper, and nutmeg. Remove from heat and let it cool slightly.
Assemble the sandwiches
Spread mustard, ham, and half the cheese on 4 slices of bread. Spread a little béchamel on the inner side of the remaining slices and close them up. Save the rest of the béchamel for the top; do not use all the sauce inside.
Toast the bread
Fry the sandwiches in the remaining 20 g butter in batches for about 2 minutes per side, pressing gently with a spatula. Transfer to a baking tray. Heat the oven to 200 °C to finish heating and melt the cheese.
Bake the top
Spread the remaining béchamel and cheese on top. Bake for 10–12 minutes, then broil for 1–2 minutes if needed to crisp up the crust, watching carefully. Serve hot without eggs, salad, or additional sauces.
Little hint
The béchamel needs to be thick enough to stay on the bread without dripping off onto the baking tray. For a good sandwich, choose a dense bread: very thin and soft toast won't hold up under the weight of the sauce, ham, and melted cheese.
Frequently asked questions
What should I watch out for when cooking?
The béchamel needs to be thick enough to stay on the bread without dripping off onto the baking tray. For a good sandwich, choose a dense bread: very thin and soft toast won't hold up under the weight of the sauce, ham, and melted cheese.
How should I prepare the ingredients?
Take 8 reasonably thick slices of toast bread, about 1.5 cm thick each. Slice the ham thinly and grate the Gruyère cheese coarsely; half will be used for the filling and the other half for the baked top.
