Imported from Instagram
Croque Monsieur
A classic French ham-and-cheese sandwich made with prosciutto cotto, Dijon mustard, Gruyère, and a small batch of Gruyère béchamel. The sandwich is pan-toasted until crisp, then finished in the oven until bubbling and golden.
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Ingredients
- Butter (For the béchamel and for toasting the sandwich; amounts not stated.)
- All-purpose flour (For the béchamel; amount not stated.)
- Milk (For the béchamel; amount not stated.)
- Salt (To taste; mixed with the pepper and nutmeg for seasoning the béchamel.)
- Black pepper (To taste; mixed with the salt and nutmeg for seasoning the béchamel.)
- Nutmeg (To taste; mixed with the salt and pepper for seasoning the béchamel.)
- Gruyère cheese (Some is stirred into the béchamel and more is grated for the sandwich topping; amounts not stated.)
- Bread (A loaf-style bakery bread; enough for one sandwich. Amount not stated.)
- Dijon mustard (Spread on one side of the bread; amount not stated.)
- Prosciutto cotto (Italian-style cooked ham; use a generous amount. Quantity not stated.)
Steps
- 1
Melt some butter in a saucepan to begin a small batch of béchamel.
- 2
Whisk flour into the melted butter to make a roux. Cook the roux briefly, stirring, just long enough to remove the raw flour taste without taking it too far.
- 3
Pour in the milk while continuing to stir. Keep stirring until the béchamel thickens, which takes about 1 minute according to the source.
- 4
Remove the béchamel from the heat and move it to the back. Stir in the prepared salt, pepper, and nutmeg seasoning.
- 5
Add some Gruyère cheese to the hot béchamel and stir until incorporated, creating the cheese sauce. Let the sauce cool briefly.
- 6
Lay out the bread. Spread Dijon mustard over one side, taking it all the way to the edges.
- 7
Spread the cooled béchamel cheese sauce over the bread.
- 8
Load the sandwich with prosciutto cotto, using a generous amount.
- 9
Add grated Gruyère cheese to the sandwich. The source specifically avoids repeatedly layering béchamel and Gruyère inside the sandwich so that it is not excessively rich.
- 10
Heat a frying pan and add a piece of butter. Place the sandwich in the pan and toast it gradually until the first side develops a nice color.
- 11
Turn the sandwich over. Toast the second side, which will color faster as the pan becomes hotter. Check it after about 10–20 seconds more, aiming for a crisp bottom that can support the béchamel topping.
- 12
Transfer the toasted sandwich to parchment. Spread béchamel cheese sauce over the top and finish with some Gruyère cheese.
- 13
Place the sandwich in a 400°F oven until it looks finished to your liking and the topping is melted and browned. If desired, use the broiler to speed up the browning.
- 14
Serve hot. Do not skip the Dijon mustard; it balances the richness of the sandwich.
Notes
The source does not provide ingredient quantities, exact oven time, or a precise browning endpoint. It mentions that broiling can speed up the final browning. The creator's version uses less béchamel than versions that alternate layers of béchamel and Gruyère.
Nutrition per serving
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