Croque monsieur
The Paris cafe classic: ham and Gruyère on toasted bread with Dijon, blanketed in a quick nutmeg béchamel and more cheese, broiled until bubbling.
- Prep
- 5 min
- Cook
- 12 min
- Serves
- 2
- Per serve
- 570 kcal
Ingredients
Method
Heat the broiler with a rack about 6 inches below it. Lay the bread on a sheet pan and broil until the tops are lightly golden.
Meanwhile, melt the butter in a small saucepan over medium heat, stir in the flour and cook for 30 seconds. Gradually whisk in the milk and simmer, whisking, until thick enough to coat a spoon. Off the heat, stir in the nutmeg, a quarter of the cheese, salt and pepper.
Turn the bread over so the untoasted sides face up. Spread 2 slices thinly with Dijon, then top each with 2 slices of ham and a third of the remaining cheese. Cover with the other bread slices, toasted side up, so the béchamel sits on crisp toast.
Spread the béchamel all over the tops of the sandwiches, right to the edges, and scatter with the rest of the cheese.
Broil until the top is bubbling and spotted deep golden brown. Watch closely, as broilers vary. Let it sit for a minute before cutting so the topping sets.
Tips
- Top each with a fried egg and it becomes a croque madame.
- Gruyère gives the nutty French flavor, but Swiss or a mix of Swiss and cheddar works well.
- Spread the béchamel right to the crusts so the edges get crisp and lacy instead of burning.
