Croque Monsieur Recipe
bistro ham, béchamel, Comté cheese, served with a green salad and cornichons
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Ingredients
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For the Croque Monsieur
For the Béchamel Sauce
For Serving
Method
Prepare the Béchamel Sauce
- 1
Make the Roux
In a medium saucepan, melt 2 tablespoons of unsalted butter over medium heat. Once melted, whisk in the flour and cook for about 1 minute, stirring constantly to avoid browning.
- 2
Add the Milk
Gradually whisk in the milk, ensuring there are no lumps. Continue cooking, whisking frequently, until the sauce thickens and coats the back of a spoon, about 5-7 minutes.
- 3
Season the Sauce
Stir in the grated nutmeg, salt, and black pepper. Remove from heat and set aside.
Assemble the Croque Monsieur
- 4
Butter the Bread
Spread butter on one side of each slice of bread. The buttered side will be on the outside of the sandwich.
- 5
Layer Ingredients
On the unbuttered side of four slices, layer the bistro ham, a generous spoonful of béchamel sauce, and shredded Comté cheese. Top with the other four slices of bread, buttered side out.
Cook the Sandwiches
- 6
- 7
Melt the Cheese
Once both sides are golden and the cheese is melting, remove the sandwiches from the heat and place them on a cutting board.
Serve
- 8
Slice and Plate
Cut each sandwich in half diagonally, and serve with a side of mixed green salad and cornichons.