Description
Classic French Croque Monsieur sandwiches with layers of ham and Gruyere cheese topped with creamy béchamel sauce, baked to golden perfection for a rich and gooey experience.
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 ounces Gruyere cheese, thinly sliced
- 6 ounces ham slices, preferably Black Forest
- 2 tablespoons Dijon mustard
- 4 tablespoons unsalted butter, divided
- 2 tablespoons olive oil, divided
Topping
- 3 ounces (¾ cup) Gruyere cheese, shredded
- 1/4 cup Parmesan cheese, grated on microplane grater
Instructions
- Prep: Preheat the oven to 400°F. Line a large baking sheet (21×15 inches) with parchment paper to prepare for baking the sandwiches.
- Make roux: Melt 4 tablespoons of unsalted butter in a medium to large saucepan over medium heat. Reduce heat to low, then add 1/4 cup flour and cook while whisking constantly for 2 minutes to form the roux.
- Add milk: Remove saucepan from heat. Slowly whisk in about a quarter of the milk until smooth and thick. Gradually add the remaining milk a few tablespoons at a time, whisking continuously to ensure a smooth texture. Stir in salt, nutmeg, white pepper, and cayenne pepper for seasoning.
- Thicken béchamel: Return to medium heat and bring sauce to a simmer, whisking constantly for a few minutes until thickened like spreadable butter or pudding. Remove from heat once desired thickness is achieved.
- Slather béchamel on bread: Place the 8 slices of bread on the prepared baking sheet. Spread half of the béchamel sauce thickly over all slices, similarly to buttering toast but thicker in consistency.
- Assemble sandwiches: On four slices with béchamel, layer half of the sliced Gruyere cheese, then all the ham slices folded as needed to fit. Spread 2 tablespoons Dijon mustard over the ham, then top with remaining Gruyere slices. Close sandwiches with the remaining bread slices, béchamel side down.
- Pan fry sandwiches: 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 for about 2 minutes per side until a deep golden brown crust forms. Press occasionally with a spatula for even grilling. Cheese inside will not be fully melted at this stage. Transfer sandwiches back to parchment-lined baking sheet.
- Add béchamel topping: Spread the remaining béchamel sauce thickly over the top slices of each sandwich. If the béchamel has cooled and thickened too much, gently reheat and whisk with a splash of milk before spreading. Sprinkle shredded Gruyere and grated Parmesan cheese evenly over the béchamel topping.
- Bake and broil: Bake sandwiches in the preheated oven for 10-12 minutes until the cheese melts. Then broil for 2-3 minutes until the tops are golden and bubbly.
- Serve: Serve Croque Monsieur sandwiches immediately with a fork and knife to enjoy the rich, gooey cheese and ham layers while warm and to avoid messiness.
Notes
- Gruyere cheese is essential for authentic flavor and meltability; use 6 ounces sliced inside sandwiches and 3 ounces shredded for topping.
- You can substitute country-style sourdough bread with pan de mie for a softer texture.
- If the béchamel sauce thickens too much during assembly, reheat gently with a splash of milk until spreadable.
- Use a cast-iron skillet for best pan-frying results to achieve a crispy, golden crust.
- Press sandwiches gently while frying for even grilling and melting.
Nutrition
- Serving Size: 1 sandwich
- Calories: 600 kcal
- Sugar: 5 g
- Sodium: 900 mg
- Fat: 35 g
- Saturated Fat: 20 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 90 mg
