Description
Croque Monsieur is a classic French grilled ham and cheese sandwich topped with a creamy béchamel sauce and baked to golden perfection. This recipe features thick-cut white bread layered with Dijon mustard, tender Black Forest ham, and gooey Gruyère cheese, finished with a flavorful Herbes de Provence topping for an irresistible, elegant comfort food.
Ingredients
Scale
For the Béchamel Sauce
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups milk, scalded
- ⅛ teaspoon ground nutmeg
- ¼ teaspoon salt, or to taste
- ¼ teaspoon white pepper
For the Sandwich
- 8 slices thick-cut white bread
- 1 tablespoon Dijon mustard
- 12 slices Black Forest ham, thinly sliced
- 8 ounces Gruyère cheese, shredded
- 1 teaspoon Herbes de Provence
Instructions
- Preheat and Prep: Preheat the oven to 425°F (218°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Make Béchamel Sauce: Melt the butter in a medium saucepan over medium-low heat. Whisk in the flour and cook for 2-3 minutes, stirring constantly to form a roux without browning it. Gradually whisk in the warm scalded milk until the sauce is smooth and free of lumps. Add the ground nutmeg, salt, and white pepper. Continue cooking and whisking frequently for about 5 minutes, until the sauce thickens to a creamy consistency. Taste and adjust seasoning as needed.
- Lightly Toast Bread: Optionally, lightly toast the slices of thick-cut white bread to add firmness and prevent sogginess from the sauce.
- Assemble Sandwiches: Spread béchamel sauce evenly on 4 of the bread slices and Dijon mustard on the remaining 4 slices. Place the béchamel-coated slices béchamel-side down on the prepared baking sheet. Add a layer of shredded Gruyère cheese, then the thinly sliced Black Forest ham, followed by another layer of Gruyère cheese on top.
- Top Sandwiches: Place the remaining bread slices on top with the mustard side down, creating a sandwich with sauce and mustard on opposing sides.
- Add Final Toppings: Spread the remaining béchamel sauce on top of each sandwich, then sprinkle with extra shredded Gruyère cheese and Herbes de Provence for added flavor and a beautiful finishing touch.
- Bake and Broil: Bake the sandwiches in the preheated oven for 5-7 minutes until the cheese is melted and bubbly. Then switch to the broil setting and broil for an additional 2-3 minutes, watching carefully so the tops turn golden brown and slightly crisp without burning.
- Serve: Remove from oven and let cool slightly before serving this classic French Croque Monsieur warm, perfect for a comforting lunch or brunch.
Notes
- Lightly toasting the bread helps keep the sandwich from becoming soggy during baking but is optional.
- Scalding the milk (warming it almost to boiling) before adding it to the roux ensures a smooth béchamel sauce without lumps.
- If you prefer, use Emmental cheese instead of Gruyère for a milder flavor.
- Herbes de Provence adds a lovely aromatic note but can be omitted or substituted with dried thyme or oregano.
- For a Croque Madame variation, top with a fried egg before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Sandwich
- Method: Baking
- Cuisine: French
