Croque Monsieur With Mixed Green Salad Recipe

In a small saucepan over medium heat, melt 2 tablespoons butter until foaming but not browned.

Add the minced garlic and sauté 30–45 seconds until fragrant, stirring constantly to prevent burning.

Sprinkle in 2 tablespoons flour and stir with a whisk to form a smooth roux; cook 1–2 minutes to remove raw flour taste, without allowing it to darken.

Slowly pour in 1 cup whole milk in a thin stream while whisking continuously to avoid lumps. Bring to a gentle simmer, whisking until sauce thickens to coat the back of a spoon (about 3–5 minutes).

Whisk in 1 teaspoon salt, 1/2 teaspoon freshly ground black pepper, 1 teaspoon Dijon mustard and a pinch of freshly grated nutmeg. Taste and adjust seasoning. Keep warm over the lowest heat, stirring occasionally.

Preheat oven to 400°F (200°C). Line a baking sheet with parchment or lightly grease.

Lightly toast 8 slices whole grain bread until just golden (use a toaster or oven). This helps prevent sogginess.

Spread a thin layer of the warm creamy garlic sauce on one side of four toasted bread slices (these will be the inside bottoms).

Divide the ham evenly on the four sauce-coated slices (about 2 oz ham per sandwich).

Combine the Asiago and mozzarella shredded cheeses in a bowl and sprinkle about 1/4 cup of the cheese blend over the ham on each sandwich (reserve remaining cheese for the tops).

Spread a thin layer of the creamy garlic sauce on the remaining four toasted bread slices (these will be the tops) then sprinkle the remaining cheese evenly over those sauce-coated tops.

Close sandwiches, sauce-and-cheese sides inward, pressing gently to compact.

Brush the outside of each sandwich lightly with the softened butter (about 1/2 tablespoon per sandwich) and drizzle or brush a little olive oil to help get extra-crispy, golden exterior.

Arrange sandwiches on the prepared baking sheet and bake at 400°F (200°C) for 8–10 minutes, then switch oven to broil (high) and broil 1–3 minutes until the cheese on top is bubbly and deeply golden—watch closely to avoid burning.

Remove from oven and let rest 2 minutes. If desired, cut sandwiches in half on the diagonal and serve immediately.

While sandwiches bake, prepare the dressing: in a small bowl or jar combine 3 tablespoons extra-virgin olive oil, 1 tablespoon red wine vinegar, 1/2 teaspoon Dijon mustard, 1/2 teaspoon honey (optional), 1/2 teaspoon salt and 1/4 teaspoon black pepper. Whisk or shake until emulsified.

In a large bowl combine 6 cups mixed salad greens, 1 cup halved cherry tomatoes, 1/2 cup thinly sliced cucumber and 1/4 cup thinly sliced red onion.

Right before serving, drizzle the dressing over the salad (start with half and add more to taste) and toss gently until evenly coated.

Divide salad among plates to serve alongside the Croque Monsieur.

Place a hot Croque Monsieur on each plate next to a portion of the dressed mixed green salad. Optionally garnish sandwiches with a light dusting of extra grated Asiago and a grind of black pepper.