Croque Monsieur (French Ham and Cheese Sandwich)
Sourdough sandwiches layered with ham, Swiss or Gruyère, Dijon mustard and thick béchamel, then pan-fried and baked under a cheesy topping.
By Cookin' Kitchen
- Total: 30 minutes
- Servings: 2 servings
Recipe
Croque Monsieur (French Ham and Cheese Sandwich)
Sourdough sandwiches layered with ham, Swiss or Gruyère, Dijon mustard and thick béchamel, then pan-fried and baked under a cheesy topping.
Cookin' · https://cookin.club/recipes/croque-monsieur-french-ham-and-cheese-sandwich
- Prep
- 15 minutes
- Cook
- 15 minutes
- Total
- 30 minutes
- Servings
- 2
Ingredients
For 2 servings
Béchamel
Sandwiches
Topping
Equipment
- Oven
- Saucepan
- Small saucepan
- Skillet
- Spatula
- Baking tray
Instructions
Prepare the oven
Step 1: Preheat the oven to 200°C/390°F (180°C fan).
Make the béchamel
Step 2: Place the milk and cream in a saucepan over medium heat. Heat until steaming, but do not let it boil. Set aside.
Step 3: Melt the butter in a separate small saucepan over medium heat, then turn the heat to low. Add the flour and cook, stirring almost constantly, for 3 minutes. Do not let it brown.
Step 4: While stirring, add half the hot milk and cream mixture. Once it is incorporated into the roux, stir in the remaining mixture, nutmeg, salt and pepper.
Step 5: Mix for 30 seconds to 1 minute, or until the sauce thickens to a spreadable, soft butter-like consistency. If there are lumps, whisk until smooth. Remove from the heat; the sauce can cool.
Assemble the sandwiches
Step 6: Spread half the béchamel over all 4 slices of bread, as you would butter bread for a sandwich. Reserve the remaining béchamel for the topping.
Step 7: Top two slices of bread with 2 slices of Gruyère or Swiss cheese each, folding the cheese as needed to fit. Spread half the Dijon mustard over the cheese.
Step 8: Add the ham, then spread it with the remaining Dijon mustard.
Step 9: Top each sandwich with 2 more slices of cheese, folding as needed, then close the sandwiches with the other bread slices.
Pan-fry
Step 10: Melt the butter in a skillet over medium to medium-high heat. Add the sandwiches and cook for 2 minutes, pressing down lightly with a spatula, until deeply golden brown.
Step 11: Turn the sandwiches and cook the other side until golden brown. Transfer them to a baking tray.
Top and bake
Step 12: Spread the reserved béchamel thickly over the top of each sandwich. Sprinkle with Gruyère, then Parmesan.
Step 13: Bake for 15 minutes, then switch to the grill/broiler for 3 minutes, until the top is golden and bubbling.
Serve
Step 14: Transfer the sandwiches immediately to warmed serving plates. Serve with knives and forks, as they are too messy to eat by hand. For a traditional French bistro-style meal, add fries and leafy greens lightly dressed with French dressing or a basic vinaigrette.
Notes
Bread and cheese options
Choose a sturdy bread with a substantial crumb rather than a soft, delicate sandwich loaf. Sourdough without an overly thick or chewy crust is one option; ciabatta or pane di casa also work. If using soft bread, toast it before assembling. Comté, Emmental or another good melting cheese can stand in for the Swiss or Gruyère; the recipe advises against mozzarella.
Make ahead
Assemble the sandwiches, wrap them tightly and freeze for 2 to 3 months. Thaw before cooking.
Nutrition per serving
- Calories
- 1,440 kcal
- Fat
- 94 g
- Saturated fat
- 54 g
- Carbohydrates
- 83 g
- Sugar
- 7 g
- Fiber
- 4 g
- Protein
- 67 g
- Sodium
- 2,392 mg
- Cholesterol
- 302 mg
Estimated values; they will vary with the exact ingredients and brands you use.
About this recipe
Croque Monsieur layers ham, melting Swiss or Gruyère, Dijon mustard and thick béchamel between slices of sourdough. The sandwiches are pan-fried, topped with more béchamel and cheese, then baked until golden and bubbling.
Serve hot with a side of fries and leafy greens lightly dressed with French dressing or a basic vinaigrette.
Comments
No comments yet. Made this recipe? Tell us how it turned out.
Leave a comment