Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Bread and Fillings
Mornay Sauce
Method
Preparation of Mornay Sauce
- 1
- 2
Add Milk
Gradually pour in the milk while whisking to avoid lumps. Continue to cook and stir until the sauce thickens, about 5 minutes.
- 3
Incorporate Cheese and Seasoning
Remove from heat and stir in the Gruyère cheese, nutmeg, salt, and black pepper until the cheese is melted and the sauce is smooth. Set aside.
Assembling the Croque Monsieur
- 4
Prepare Bread
Preheat your oven to 400°F (200°C). Lay out 4 slices of sourdough bread on a clean surface.
- 5
Spread Mustard
Spread 1 tablespoon of Dijon mustard on each slice of bread.
- 6
Layer Ham and Cheese
Place a slice of smoked ham on top of the mustard on each of the 4 slices. Then sprinkle a generous amount of Gruyère cheese over the ham.
- 7
Top with Remaining Bread
Top with the remaining 4 slices of bread to form sandwiches.
- 8
Apply Mornay Sauce
Pour the prepared Mornay sauce generously over the top of each sandwich, ensuring they are well covered.
Baking
- 9
Bake the Sandwiches
Place the assembled sandwiches on a baking sheet and bake in the preheated oven for about 10-15 minutes, or until the top is golden and bubbly.
- 10
Serving
Remove from oven, allow to cool slightly, slice in half, and serve warm.