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Classic Croque Monsieur

Toasted ham and Gruyère sandwiches topped with béchamel and baked until bubbly.
Print Recipe
Course Main Course
Cuisine French
Servings 4

Ingredients
  

Béchamel Sauce

  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 cup whole milk warmed
  • ½ teaspoon Dijon mustard
  • Pinch of nutmeg
  • Salt and black pepper to taste

Sandwiches

  • 8 slices brioche or country-style bread
  • 8 ounces sliced ham smoked or honey ham
  • 1½ cups grated Gruyère cheese
  • ¼ cup grated Parmesan cheese
  • Softened butter
  • Dijon mustard optional

Instructions
 

  • Melt the butter in a small saucepan over medium heat. Whisk in the flour and cook for about one minute, just until lightly golden.
  • Slowly whisk in the warm milk until smooth. Add Dijon, nutmeg, salt, and pepper. Cook for 2 to 3 minutes, stirring, until thickened. Remove from heat.
  • Preheat oven to 425°F.
  • Butter one side of each slice of bread. Flip over and spread Dijon on the unbuttered side if using.
  • Spread a spoonful of béchamel on four slices, top with ham and Gruyère, then place remaining bread slices on top, buttered side out.
  • Toast sandwiches in a skillet over medium heat, about 2 to 3 minutes per side, until lightly golden.
  • Transfer to a baking sheet. Spoon more béchamel on top and sprinkle with remaining Gruyère and Parmesan. Bake for 10 to 12 minutes, until bubbly and golden.