Description
This classic Croque Monsieur recipe features toasted country-style sourdough bread layered with savory Black Forest ham, nutty Gruyere cheese, and a rich béchamel sauce. The sandwiches are pan-fried to golden perfection, then baked with a cheesy topping for a crispy, melty finish. Perfect for a decadent lunch or dinner.
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 oz Gruyere cheese, thinly sliced
- 6 oz Black Forest ham slices
- 2 tablespoons Dijon mustard
- 4 tablespoons unsalted butter, divided
- 2 tablespoons olive oil, divided
Topping
- 3 oz (¾ cup) shredded Gruyere cheese
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat Oven: Preheat the oven to 400°F and line a large baking sheet (21×15 inches) with parchment paper for baking the sandwiches later.
- Make Roux: Melt 4 tablespoons of unsalted butter in a medium to large saucepan over medium heat. Once melted, reduce heat to low and whisk in 1/4 cup flour. Cook while whisking constantly for 2 minutes to form a roux.
- Add Milk: Remove the pan from heat. Gradually add about 1/4 of the milk, whisking until smooth and thick. Continue adding milk in small increments, whisking until fully incorporated and smooth. Add salt, nutmeg, white pepper, and cayenne pepper (if using).
- Thicken Sauce: Return to medium heat and bring mixture to a simmer while whisking constantly. Cook until béchamel thickens to a spreadable butter or pudding consistency. Remove from heat.
- Prepare Bread: Place 8 slices of bread on the baking sheet. Spread half of the béchamel sauce thickly over all slices like buttering toast.
- Assemble Sandwiches: On four slices, layer half the Gruyere slices, then all of the ham slices folded as needed. Spread Dijon mustard over the ham, then top with remaining Gruyere slices. Close sandwiches with remaining bread slices, béchamel side down.
- Pan Fry Sandwiches: Heat 1 tablespoon olive oil in a cast-iron skillet over medium heat. Add 2 tablespoons butter to melt. Grill sandwiches in batches for about 2 minutes per side until golden brown, pressing occasionally with a spatula. The cheese will not be fully melted at this stage. Transfer sandwiches back to the parchment-lined baking sheet.
- Add Topping: Spread remaining béchamel on top slices of each sandwich. If béchamel is thickened too much, gently reheat and whisk with a splash of milk to loosen. Sprinkle shredded Gruyere and grated Parmesan evenly over the béchamel.
- Bake and Broil: Bake sandwiches at 400°F for 10-12 minutes until cheese melts. Then broil for 2-3 minutes until the top is golden and bubbly. Watch carefully to avoid burning.
- Serve: Serve immediately with a fork and knife to enjoy the rich, gooey, and messy goodness of this classic French sandwich.
Notes
- Gruyere cheese is essential for the authentic flavor and melty texture; use 6 oz sliced and 3 oz shredded.
- If needed, substitute Black Forest ham with another good-quality cooked ham.
- Bechamel sauce can be made ahead and gently reheated before spreading.
- Press sandwiches gently while pan-frying to ensure even browning and warm cheese.
- Broiling enhances the cheese crust; watch carefully to prevent burning.
- Use sturdy country-style sourdough or pan de mie bread for best texture.
Nutrition
- Serving Size: 1 sandwich
- Calories: 650 kcal
- Sugar: 4 g
- Sodium: 900 mg
- Fat: 40 g
- Saturated Fat: 22 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 115 mg
