Croque Monsieur
User Reviews
5
Croque Monsieur
Description
This recipe starts with preparing a béchamel sauce by cooking butter and flour into a roux infused with a bay leaf, then gradually whisking in whole milk until thickened to a creamy consistency. The sauce is flavored with whole-grain and Dijon mustards, freshly grated nutmeg, and salt, creating a robust base. It can be made ahead and stored covered to prevent skin formation.
French bread slices are spread on one side with the béchamel sauce. Half the slices get a layer of sliced ham and Gruyère cheese, then topped with the remaining bread slices, béchamel side up. The sandwiches are assembled and then baked in the oven to meld the layers, allowing the cheese to melt and the crust to turn golden brown. Herbes de Provence add a subtle herbal note to the filling.
Croque Monsieur is a classic French hot sandwich where the rich béchamel and melted cheese create a creamy texture contrasted by the savory ham and crisp bread. It is satisfying as a lunch or light dinner. The sandwiches can be assembled a day ahead and refrigerated before baking. Optional additions like shallots can enhance the béchamel flavor for those who want deeper notes.
Ingredients
Bechamel
- 3 tablespoons butter unsalted
- 3 tablespoons flour
- 2 bay leaf
- 1 ½ cups milk whole
- ¾ tablespoon whole-grain mustard
- ¾ tablespoon Dijon mustard
- ½ teaspoon nutmeg freshly grated
- ½ teaspoon kosher salt
For the sandwiches
- 1 French bread cut into eight ½-inch thick slices, country-style boule
- ½ pound ham shaved or sliced thin, deli
- 1 ½ cups gruyere cheese grated
- 1 ½ teaspoons herbes de provence
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
- If using ground nutmeg, reduce to ¼ teaspoon to avoid overpowering.
- Optional: adding ¼ cup minced shallots to the roux before whisking in milk adds flavor; cook until the shallots soften.
- Make the béchamel sauce a couple of days in advance and store covered in the refrigerator to prevent a skin forming.
- You can assemble the unbaked sandwiches a day ahead, cover with plastic wrap, and refrigerate until ready to bake.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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