Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Classic Croque Monsieur baked with Gruyère, ham, and creamy béchamel Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 47 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 sandwiches
  • Category: Sandwich
  • Method: Baking
  • Cuisine: French

Description

A classic French Croque Monsieur sandwich made with layers of ham and Gruyère cheese, topped with creamy béchamel sauce and baked to golden perfection with a sprinkle of Herbes de Provence. This rich and savory sandwich is perfect for a comforting lunch or brunch.

Ingredients

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

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

  1. Preheat Oven: Preheat your oven to 425°F (218°C) and line a baking sheet with parchment paper to prepare for assembling and baking the sandwiches.
  2. Make Béchamel Sauce – Melt Butter: In a saucepan over medium-low heat, melt the unsalted butter carefully without browning it.
  3. Add Flour: Whisk in the all-purpose flour into the melted butter and cook for 2 to 3 minutes, stirring constantly to form a roux and cook out the flour taste.
  4. Whisk in Milk: Gradually pour in the warm, scalded milk while continuously whisking until the mixture is smooth and free of lumps.
  5. Season and Thicken: Add ground nutmeg, salt, and white pepper to the sauce and continue cooking, whisking frequently, for about 5 minutes until the béchamel thickens to a creamy consistency.
  6. Taste and Adjust: Taste the béchamel sauce and adjust salt or seasoning as needed to your preference.
  7. Toast Bread (Optional): Lightly toast the slices of thick-cut white bread to add structure to the sandwiches, though this step can be skipped if desired.
  8. Spread Sauces on Bread: Spread béchamel sauce on four slices of the bread and Dijon mustard on the other four slices.
  9. Assemble Bottom Layer: Place the béchamel-coated bread slices béchamel-side down onto the prepared baking sheet.
  10. Add Fillings: Layer shredded Gruyère cheese, thinly sliced Black Forest ham, and more Gruyère cheese evenly over the bottom slices.
  11. Top Sandwich: Place the remaining four bread slices on top with the mustard side down to complete the sandwich layering.
  12. Add Final Topping: Spread the sandwiches with the remaining béchamel sauce, then sprinkle additional shredded Gruyère cheese and a teaspoon of Herbes de Provence over the top.
  13. Bake and Broil: Bake the assembled sandwiches in the oven for 5 to 7 minutes until bubbling, then switch to broil for 2 to 3 minutes or until the tops are golden brown and slightly crispy.

Notes

  • Using thick-cut white bread gives the sandwich a hearty texture but feel free to use brioche or sourdough for variation.
  • Scalding the milk before adding to the béchamel helps in achieving a smooth sauce without lumps.
  • Lightly toasting the bread before assembling prevents sogginess but is optional.
  • Watch carefully during the broiling step to prevent burning the cheese.
  • For a Croque Madame, add a fried egg on top after baking.

Find it online: https://slsrecipes.com/classic-croque-monsieur-baked-with-gruyere-ham-and-creamy-bechamel-recipe/