Description
A classic French Croque Monsieur featuring layers of ham and Gruyere cheese on sourdough bread, enriched with a creamy béchamel sauce, pan-fried to golden perfection and baked with a cheesy gratin topping for a rich, indulgent meal.
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
- Preheat Oven: Preheat the oven to 400°F and line a large baking sheet (21×15 inches) with parchment paper.
- Make Roux: Melt 4 tablespoons unsalted butter in a medium to large saucepan over medium heat. Reduce the heat to low, then add 1/4 cup flour. Cook while whisking constantly for 2 minutes to form a roux.
- Add Milk: Remove the pan from heat. Whisk in about a quarter of the milk until smooth and thick, then continue whisking while gradually adding the remaining milk a couple of tablespoons at a time until fully incorporated. Add salt, nutmeg, white pepper, and cayenne pepper; mix well.
- Thicken Sauce: Return the pan to medium heat, bring to a simmer, and whisk for several minutes until the béchamel thickens to the consistency of spreadable butter or pudding. Remove from heat and set aside.
- Spread Béchamel on Bread: Arrange the 8 bread slices on the prepared baking sheet. Spread half of the béchamel thickly over all slices.
- Assemble Sandwiches: Top four slices with half the sliced Gruyere, then add all ham slices folded as needed. Spread Dijon mustard over the ham, then add remaining Gruyere slices. Close sandwiches with the remaining bread slices, béchamel side down.
- Pan Fry: Heat 1 tablespoon olive oil in a cast-iron skillet over medium heat. Add 2 tablespoons butter to melt. In batches, grill each sandwich about 2 minutes per side until golden brown and pressing occasionally for even cooking. The cheese inside will not be fully melted yet. Transfer sandwiches back to the parchment-lined baking sheet.
- Add Topping: Spread the remaining béchamel sauce over the top bread slices of each sandwich (reheat and whisk the béchamel with a splash of milk if it has thickened too much). Sprinkle shredded Gruyere and grated Parmesan evenly over the béchamel.
- Bake and Broil: Bake the sandwiches for 10-12 minutes until the cheese topping melts. Then broil for 2-3 minutes until the tops are golden brown and bubbly.
- Serve: Serve immediately with a fork and knife to enjoy the rich, gooey, and cheesy goodness while hot.
Notes
- Gruyere cheese is the star ingredient for mild, nutty, perfectly melty flavor. Use 9 ounces total: 6 ounces sliced inside sandwiches, 3 ounces shredded on top.
- Use good quality country-style sourdough or pan de mie bread for best texture and flavor.
- If béchamel thickens too much before topping, gently reheat with milk until spreadable.
- Press sandwiches gently while pan-frying to ensure even browning.
- Serve hot as it is rich and messy to eat with hands.
Nutrition
- Serving Size: 1 sandwich
- Calories: 650 kcal
- Sugar: 5 g
- Sodium: 900 mg
- Fat: 40 g
- Saturated Fat: 22 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 110 mg
