Croque Monsieur Recipe

Name: La Parisienne French Bakerys Croque Monsieur Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: French
Ingredients: 8 slices pain de mie (or thick-sliced white sandwich bread); 8 slices sliced ham (cooked, preferably Parisian/black forest style); 1.5 cups Gruyère cheese, grated; 3 tbs unsalted butter (softened, for spreading); 3 tbs unsalted butter; 3 tbs all-purpose flour; 2 cups whole milk; 1 tsp Dijon mustard; 1 tsp freshly grated nutmeg; 0.75 tsp salt; 0.25 tsp freshly ground black pepper; 0.5 cups Gruyère cheese (reserve some for gratin topping); 0.5 cups Gruyère cheese, additional (for gratin topping); 1 tbs butter (melted, for brushing top)

Inspired by La Parisienne French Bakery

Time35m

Serves4

Pain de mie filled with ham, béchamel sauce and gratiné

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Ingredients

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Sandwich

8 slices pain de mie (or thick-sliced white sandwich bread)

8 slices sliced ham (cooked, preferably Parisian/black forest style)

1 1/2 cups Gruyère cheese, grated

3 tbs unsalted butter (softened, for spreading)

Béchamel sauce

3 tbs Unsalted butter

3 tbs 00 bread flour

2 cups whole milk

1 tsp Dijon mustard

1 tsp freshly grated nutmeg

3/4 tsp Celtic sea salt

1/4 tsp freshly ground black pepper

1/2 cups Gruyère cheese (reserve some for gratin topping)

Finishing / Gratin

1/2 cups Gruyère cheese, additional (for gratin topping)

1 tbs butter (melted, for brushing top)

Method

Béchamel sauce

Make roux and finish béchamel

In a small saucepan over medium heat, melt 3 tablespoons unsalted butter. Add 3 tablespoons all-purpose flour and whisk continuously for 1–2 minutes until the mixture is pale and bubbling but not browned (this cooks out the raw flour flavor). Gradually add 2 cups warm whole milk in a thin stream while whisking constantly to avoid lumps. Continue to cook, whisking, until the sauce thickens to a smooth, slightly pourable consistency (about 4–6 minutes). Reduce heat to low and whisk in 1 teaspoon Dijon mustard, 1 teaspoon freshly grated nutmeg, 3/4 teaspoon salt and 1/4 teaspoon black pepper. Stir in 1/2 cup grated Gruyère until melted and incorporated. Taste and adjust seasoning. Remove from heat and keep warm.

Sandwich assembly

Prepare bread and ham

Preheat the oven to 425°F (220°C). Lightly butter one side of each of the 8 slices of pain de mie with the softened butter (about 3 tablespoons total). The buttered sides will be the outside of the sandwich for browning. Arrange 4 slices, buttered-side down, on a work surface.

Assemble sandwiches

Divide the remaining béchamel (reserve about 2 tablespoons per sandwich for inside) and spread approximately 2 tablespoons of the béchamel on the unbuttered side of each of the 4 bottom bread slices. Top each with 2 slices of ham (or enough to cover) and about 2 tablespoons of grated Gruyère (from the 1.5 cups). Place the remaining 4 bread slices on top, buttered-side up, to form 4 sandwiches.

Top with béchamel and cheese

Place the sandwiches on a rimmed baking sheet lined with parchment or a lightly greased ovenproof dish. Spoon or spread a generous layer (about 2–3 tablespoons) of remaining béchamel over the top of each sandwich, smoothing to cover the bread surface. Sprinkle each with additional grated Gruyère (use the 1/2 cup reserved for gratin plus any remaining from the sandwich filling) to create a thick cheesy topping. Brush the exposed edges of the bread lightly with 1 tablespoon melted butter for extra color.

Baking / Gratin

Bake until golden and bubbly

Bake in the preheated 425°F (220°C) oven for 6–8 minutes until the cheese topping is bubbling and the tops start to color. For a deeply browned gratin, switch the oven to broil (grill) on high and place the pan under the broiler for 1–2 minutes, watching very closely to avoid burning, until the top is golden brown and slightly crisp. Remove from oven.

Rest and serve

Let the Croque Monsieur rest briefly for 2 minutes to set slightly. Serve whole or halved on a plate. Optionally accompany with a simple green salad lightly dressed in vinaigrette.