Croque Monsieur
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5.0
18 reviews
Excellent
Croque Monsieur
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With a rich and creamy béchamel sauce, shaved ham, nutty Gruyère, Dijon mustard, and herbes de Provence, this croque monsieur is a French-style upgrade that delivers melty cheese on the inside AND outside of the sandwich.
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Ingredients
Bechamel
- 3 tablespoons unsalted butter
- 3 tablespoons flour
- 2 bay leaves
- 1 ½ cups whole milk
- ¾ tablespoon whole-grain mustard
- ¾ tablespoon Dijon mustard
- ½ teaspoon freshly grated nutmeg
- ½ teaspoon kosher salt
For the sandwiches
- 1 Country-style French bread boule , cut into eight ½-inch thick slices
- ½ pound deli ham , shaved or sliced thin
- 1 ½ cups grated gruyere
- 1 ½ teaspoons herbes de provence
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Instructions
- Preheat the oven to 400°F.
- First, make the bèchamel sauce. Melt the butter in a medium saucepan or skillet over medium heat. Add the flour and stir together until combined. Continue stirring until the mixture becomes golden and fragrant, about 4-5 minutes. Add the bay leaf and gradually whisk in the milk until smooth, then cook, whisking occasionally, for about 5 minutes, or until the sauce is thick. (The consistency of the sauce should be akin to the consistency of alfredo sauce.) Remove from heat and whisk in the mustards, nutmeg, and salt. The bèchamel can be made a couple of days in advance, stored in the refrigerator (just cover the top directly with plastic wrap so a skin doesn’t form).
- Arrange the bread slices and spread one side of each with béchamel (divide the sauce evenly among the 8 slices). Top 4 of the slices of bread with half of the Gruyére and some slices of ham (divide among each). Then, top each with the remaining slices of bread (with the béchamel side up), the remainder of the Gruyére, and the herbes de Provence. Bake for about 15 minutes, or until the cheese is golden and bubbly. Then place under the broiler (on low), for about 1 minute. Let cool for a few minutes before slicing in half and serving.
Notes
- Recipe inspired by Buvette, in NYC.
- Buvette
- If using ground nutmeg, use ¼ teaspoon instead of ½ teaspoon
- If you want to add even more flavor to your bèchamel sauce, shallots are a tasty addition. If adding, mince ¼ cup of shallot and add to the roux mixture after you've cooked it for 4-5 minutes. Stir and cook until the shallots soften and release moisture; about 3 minutes.
- The bèchamel sauce can be made a couple of days in advance, and stored in the refrigerator (just cover the top directly with plastic wrap so a skin doesn’t form).
- You can assemble these sandwiches (unbaked) a day in advance. Cover them with plastic wrap and store them in the refrigerator.
Nutrition Information
Show Details
Calories
771kcal
(39%)
Carbohydrates
61g
(20%)
Protein
42g
(84%)
Fat
40g
(62%)
Saturated Fat
20g
(100%)
Polyunsaturated Fat
3g
Monounsaturated Fat
13g
Trans Fat
0.3g
Cholesterol
123mg
(41%)
Sodium
2017mg
(84%)
Potassium
477mg
(14%)
Fiber
3g
(12%)
Sugar
9g
(18%)
Vitamin A
898IU
(18%)
Vitamin C
0.2mg
(0%)
Calcium
683mg
(68%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 771 kcal
% Daily Value*
| Calories | 771kcal | 39% |
| Carbohydrates | 61g | 20% |
| Protein | 42g | 84% |
| Fat | 40g | 62% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 123mg | 41% |
| Sodium | 2017mg | 84% |
| Potassium | 477mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 9g | 18% |
| Vitamin A | 898IU | 18% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 683mg | 68% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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