Croque Monsieur

Ingredients

• 3 tbsp Unsalted butter
• 3 tbsp All-purpose flour
• 1 ½ cups 1% milk
• ¼ tsp Ground nutmeg
• 2 tsp Dijon mustard
• 6 oz Gruyère, grated
• 8 slices Sourdough bread
• 6 oz Lower-sodium deli ham
• ½ tsp Kosher salt
• ¼ tsp Black pepper

Method

1. Béchamel: melt the butter, whisk in the flour, and cook 2 minutes without letting it color. Add the milk in three additions, whisking smooth each time, and simmer 4 minutes until it coats a spoon.
2. Off the heat, add the nutmeg, salt, pepper and a third of the gruyère. Nutmeg in a béchamel is not optional in France.
3. Toast the bread lightly. Spread mustard on four slices, then a thin layer of béchamel, then ham and half the remaining cheese. Close the sandwiches.
4. Set them on a sheet pan. Spoon the rest of the béchamel over the tops and edges, and cover with the last of the cheese.
5. Broil 4-6 inches from the element for 4-5 minutes until bubbling and browned in spots. Watch it constantly.
6. Rest 2 minutes before eating. Molten béchamel is a genuine hazard.

Notes

✨ The restaurant touch

Add a fried egg on top and it becomes a croque madame, which is the better sandwich and nobody argues about it.

🧒 For the kids

Cut into fingers. It is essentially a very serious grilled cheese.

🥡 Leftovers

Eat it hot. Béchamel keeps 3 days and makes an excellent base for a gratin.

Per serving

Computed from USDA FoodData Central values. A planning tool, not medical advice.