Classic Croque Monsieur
Prep time: 15 mins | Cook time: 15 mins | Servings: 2
Ingredients
Béchamel Sauce
- 1 tbsp unsalted butter
- 1 tbsp all-purpose flour
- 3/4 cup warm whole milk
- Pinch of nutmeg
- Salt and freshly ground black pepper to taste
Sandwiches
- 4 thick slices artisan white bread or sourdough
- 2 tbsp softened butter (for toasting bread)
- 1 tbsp Dijon mustard
- 4–6 slices deli ham
- 1 1/2 cups shredded Gruyère or Swiss cheese (divided)
- 1 green onion, thinly sliced (optional garnish)
Instructions
- Make Béchamel Sauce: Melt 1 tbsp butter in a small saucepan over medium heat. Whisk in flour and cook for 1 minute until bubbling. Slowly pour in warm milk while whisking constantly. Cook for 2–3 minutes until thick and smooth. Season with nutmeg, salt, and pepper. Remove from heat.
- Toast Bread: Preheat oven to 400°F (200°C) or set broiler to HIGH. Lightly spread softened butter on both sides of bread slices and place on a baking sheet. Toast in the oven for 3 minutes per side until lightly golden.
- Assemble Sandwiches: Spread Dijon mustard inside each sandwich base. Layer with half of the shredded cheese and slices of ham, then top with the second slice of bread.
- Top & Broil: Spread the warm béchamel sauce generously over the top slice of bread. Sprinkle with the remaining cheese and green onions.
- Bake & Serve: Broil for 4–6 minutes until the top cheese layer is melted, bubbly, and golden-brown with caramelized spots. Let cool for 2 minutes before slicing diagonally.
