From recipetineats.com

Croque Monsieur (French hot ham and cheese sandwich)

2 servings · 15 min prep · 15 min cook

Ingredients

For the béchamel

• 1/2 cup milk
• 1/2 cup cream (pure or heavy/thickened)
• 1 1/2 tbsp unsalted butter
• 1 1/2 tbsp flour (plain/all-purpose)
• 1/4 tsp salt (kosher/cooking salt)
• 1 pinch white pepper
• 1/8 tsp nutmeg (preferably freshly ground)

For the sandwiches

• 4 slices sourdough bread (1.5cm/⅗" thick)
• 8 slices Swiss or gruyere cheese (165g/6 oz, enough for 2 layers per sandwich)
• 4 oz ham slices (preferably smoked)
• 4 tsp Dijon mustard
• 2 tbsp unsalted butter
• 1/2 cup gruyere cheese (shredded, packed cup)
• 3 tbsp parmesan (finely shredded)

Steps

1. Preheat oven to 200°C/390°F (180°C fan).
2. Heat ½ cup milk and ½ cup cream in a saucepan over medium heat. Heat until steaming, but do not let it boil. Set aside.
3. Melt 1 ½ tbsp butter in a separate small saucepan over medium heat, then turn the heat down to low. Add 1 ½ tbsp flour and cook, stirring almost constantly, for 3 minutes. Do not let it brown.
4. While stirring, add half the hot ½ cup milk. Once incorporated into the roux, mix in remaining milk, ⅛ tsp nutmeg, ¼ tsp salt and 1 pinch white pepper.
5. Mix for 30 seconds to a minute or until it thickens into a spreadable and soft 1 ½ tbsp butter-like consistency (ie. not runny). If you have lumps, whisk until gone. Remove from heat (it is OK if it cools).
6. Spread half the béchamel over 4 slicesices of the bread, as though you are buttering them to make normal sandwiches. Reserve half the béchamel for topping.
7. Top two pieces of 4 slices bread with 2 4 oz slices of gruyere or 8 slices Swiss cheese each (fold as needed to make them fit). Then spread the cheese with half the 4 tsp Dijon mustard.
8. Top with 4 oz ham slices, then spread ham with remaining 4 tsp Dijon mustard.
9. Top each of the two 4 oz slices with 2 more slices of ½ cup cheese, then close sandwiches with the other slices.
10. Melt 2 tbsp butter in a skillet over medium to medium-high heat. Place sandwiches in the skillet, and cook for 2 minutes, pressing down lightly with an egg flip or spatula, until a deep golden brown.

    2 min

11. Turn and cook the other side until golden brown. Transfer to a baking tray.
12. Slather remaining béchamel thickly on the upper pieces of 4 slices bread. Sprinkle with ½ cup gruyere and then 3 tbsp parmesan.
13. Bake for 15 minutes, then switch to the grill/broiler for 3 minutes and grill until the top is golden and bubbling.

    18 min

14. Immediately transfer to warmed serving plates, with knives and fork for serving (it is too messy to eat with hands.) For a traditional French bistro experience, add a side of fries and leafy greens lightly dressed in French dressing or a basic vinaigrette. Devour and weep with joy!

Nutrition

Per serving

kcal

1440

protein

67 g

carbs

83 g

fat

94 g

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