Croque Monsieur Recipe
Make Croque Monsieur Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Sandwiches
Béchamel (Mornay) Sauce
Method
Béchamel (Mornay) Sauce
- 1
Make the roux
Place 3 tbs unsalted butter in a small saucepan over medium heat. When butter is melted and bubbling (but not browned), add 3 tbs all-purpose flour. Whisk constantly for 1 to 2 minutes until the raw flour smell is gone and the mixture becomes pale and frothy—do not let it brown.
- 2
Add milk and season
Slowly pour in the 2 cups warm milk in a thin steady stream while whisking vigorously to avoid lumps. Continue to whisk and bring the mixture to a gentle simmer over medium-low heat. Cook 3 to 5 minutes until the sauce thickens enough to coat the back of a spoon.
- 3
Finish sauce
Remove from heat. Stir in 1 cup grated Gruyère until melted and smooth. Season with 1 tsp salt, 1 tsp freshly ground black pepper, and a pinch of freshly grated nutmeg. Taste and adjust seasoning. Keep the béchamel warm; if it thickens too much, whisk in 1–2 tbs warm milk to loosen slightly.
Assemble and cook sandwiches
- 4
Prep bread
Preheat the oven to 425°F (220°C). Lightly butter one side of each of the 8 slices of bread with the softened 3 tbs unsalted butter. The buttered side will be the exterior of the sandwich.
- 5
Build sandwiches
Place 4 unbuttered-side-up slices of bread on a work surface. Spread about 1/2 tbs Dijon mustard evenly on each of these 4 slices. Top each with 2 slices of ham (fold if needed) and then sprinkle about 1/4 cup grated Gruyère over the ham. Close sandwiches with the remaining 4 slices, buttered side facing out.
- 6
Top with béchamel and cheese
Place the assembled sandwiches on a baking sheet lined with parchment or a lightly oiled ovenproof dish. Spoon a generous 1/4 to 1/3 cup béchamel sauce over the top of each sandwich, spreading to cover the surface and drip slightly down the sides. Sprinkle a generous 2 to 3 tbs (about 2 to 3 tbsp) of the remaining grated Gruyère over the béchamel on each sandwich for a golden crust.
- 7
Bake and finish under broiler
Bake in the preheated 425°F (220°C) oven for 6 to 8 minutes to heat through and set the sauce. Then switch the oven to broil (or move sandwiches to the top rack) and broil for 1 to 3 minutes until the cheese topping is bubbling and deeply golden—watch closely to prevent burning. Alternatively, pan-fry in a skillet first to brown both sides (2–3 minutes per side) and finish under broiler for the topping.
- 8
Rest and serve
Remove from oven and let sandwiches rest 1 to 2 minutes. Serve hot. Optionally, garnish with a small sprinkle of extra grated nutmeg or chopped fresh parsley. Serve with a simple green salad or cornichons.