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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Béchamel Sauce
Sandwiches
For Serving (optional)
Method
Béchamel Sauce
- 1
Warm the milk
Pour the whole milk into a small saucepan and warm it over low heat until steaming but not boiling (about 3–4 minutes). Keep warm while you make the roux.
- 2
Make the roux
In a medium saucepan over medium heat, melt the 3 tbs unsalted butter. Add the 3 tbs all-purpose flour and whisk constantly for 1–2 minutes until the mixture is bubbly and smells slightly toasty but not brown.
- 3
Incorporate milk
Slowly pour the warmed milk into the roux in a thin steady stream while whisking vigorously to prevent lumps. Continue whisking until the sauce thickens and comes to a gentle simmer, about 4–6 minutes.
- 4
Season and finish
Reduce heat to low. Add the grated Gruyère (reserve about 0.25 cup for topping), nutmeg, 1 tsp salt and 0.5 tsp pepper. Whisk until cheese melts and sauce is smooth. Taste and adjust seasoning. Keep the béchamel warm; if it thickens too much, whisk in 1–2 tbs warm milk to reach a spreadable consistency.
Assemble and Cook Sandwiches
- 5
Prepare bread
Lay out 8 slices of bread. Lightly spread one side of each slice with softened butter (this will be the exterior). On the unbuttered side of 4 slices, spread about 1/2 tsp Dijon mustard if using.
- 6
Build sandwiches
On the 4 mustard-spread slices, place 2 slices of ham (or enough to cover), then divide the 8 oz Gruyère evenly on top of the ham. Spoon or spread about 3–4 tbs of the warm béchamel over the cheese on each sandwich (reserve 2–3 tbs of béchamel for the top). Top with the remaining 4 slices of bread, buttered side facing out.
- 7
Pan-fry (optional step for crisp exterior)
Heat a large skillet or griddle over medium heat. Add a small pat of butter or a thin film of oil. Place assembled sandwiches, buttered side down, and cook 2–3 minutes until golden brown, then flip and cook an additional 2 minutes to crisp the other side. You are only browning the exterior — final melt will happen under the broiler.
- 8
Broil with béchamel and cheese
Preheat the oven broiler to high. Transfer sandwiches to a baking sheet lined with foil. Spoon the reserved béchamel over the top of each sandwich (about 2–3 tbs), spreading to cover. Sprinkle the reserved 0.25 cup grated Gruyère evenly over the béchamel on all sandwiches. Broil 2–4 inches from the heat source for 2–4 minutes, watching carefully, until the topping is bubbly and golden brown. Rotate the pan if needed for even browning.
- 9
Rest and serve
Remove from oven and let sandwiches rest 1–2 minutes. Slice each sandwich in half on the diagonal. Serve immediately with mixed greens dressed with vinaigrette and a crack of black pepper, if desired.