Croque Monsieur

Croque Monsieur, whose name roughly means "mister crunch," is a beloved Parisian café classic. This hot sandwich layers ham and Gruyère under nutmeg-scented béchamel, then bakes until the top turns golden and crisp.

Serves 4

Estimate for one serving

• 620 cal
• 28.5g protein
• 38g carbs
• 39g fat
• 2g fiber

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Ingredients

• 4 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 1 1/2 cups whole milk
• 1 tsp Dijon mustard
• 1/8 tsp ground nutmeg
• 1/4 tsp kosher salt
• 1/8 tsp freshly ground black pepper
• 2 cups Gruyère cheese, grated
• 8 slices white sandwich bread
• 8 oz deli ham (Black Forest or jambon de Paris)
• 1/4 cup Parmesan cheese, finely grated

Instructions

1. 1Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. 2Make the béchamel: In a small saucepan over medium heat, melt butter.
3. 3Whisk in the flour and cook, stirring constantly, for 1 minute until lightly golden.
4. 4Slowly whisk in the milk. Bring to a gentle simmer and cook 2–3 minutes until thickened.
5. 5Remove from heat and stir in Dijon mustard, nutmeg, salt, pepper, and grated Gruyère until melted. Set aside.
6. 6Assemble the sandwiches: Spread a thin layer of béchamel on one side of each bread slice.
7. 7On four slices (béchamel side up), layer ham, then grated Gruyère. Top with the remaining bread slices, béchamel side down.
8. 8Melt the remaining butter in a large skillet over medium heat.
9. 9Cook the sandwiches 2–3 minutes per side until golden brown.
10. 10Transfer sandwiches to the prepared baking sheet. Spread a generous layer of béchamel over the top of each sandwich.
11. 11Sprinkle evenly with the remaining Gruyère and the Parmesan.
12. 12Bake 5–7 minutes until the cheese is bubbly and beginning to brown.
13. 13For extra browning, switch to broil for the final 1–2 minutes, watching carefully.
14. 14Let rest 1 minute, then slice in half and serve hot.