📝 About This Recipe
Born in the bustling brasseries of early 20th-century Paris, the Croque Monsieur is the world’s most decadent grilled ham and cheese sandwich. This recipe elevates the humble format with a silky, nutmeg-scented Béchamel sauce and a golden crust of nutty Gruyère cheese. It is a harmonious balance of salty ham, creamy sauce, and buttery, toasted sourdough that delivers pure Parisian comfort in every bite.
🥗 Ingredients
The Béchamel Sauce
- 2 tablespoons Unsalted butter (high quality)
- 2 tablespoons All-purpose flour
- 1 cup Whole milk (warmed slightly)
- 1 teaspoon Dijon mustard (adds a sharp tang)
- 1/4 teaspoon Ground nutmeg (freshly grated is best)
- 1/4 teaspoon Kosher salt (to taste)
- 1/8 teaspoon Black pepper (freshly cracked)
The Sandwich Assembly
- 4 thick slices Sourdough bread (preferably day-old)
- 2 tablespoons Unsalted butter (softened for spreading)
- 4-6 slices Parisian-style ham (thinly sliced, high-quality jambon)
- 1.5 cups Gruyère cheese (freshly grated)
- 2 tablespoons Parmesan cheese (finely grated for the crust)
👨🍳 Instructions
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1
Start by making the Béchamel: Melt 2 tablespoons of butter in a small saucepan over medium heat until foamy.
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2
Whisk in the flour and cook for 1-2 minutes, stirring constantly. Do not let the flour brown; you want a pale 'blonde' roux.
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3
Slowly pour in the warm milk while whisking vigorously to prevent lumps. Continue to cook, whisking often, until the sauce thickens enough to coat the back of a spoon (about 5 minutes).
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4
Remove the Béchamel from heat. Stir in the Dijon mustard, nutmeg, salt, pepper, and 2 tablespoons of the grated Gruyère. Set aside to cool slightly.
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5
Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.
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6
Lightly butter both sides of all four bread slices. Place them on a skillet or griddle over medium heat.
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7
Toast the bread for 2 minutes per side until light golden brown. This 'double-toasting' ensures the sandwich doesn't get soggy.
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8
Lay two slices of toast on your prepared baking sheet. Spread a generous tablespoon of Béchamel on each slice.
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9
Layer the ham slices over the Béchamel, folding them to fit perfectly. Top the ham with about 1/4 cup of grated Gruyère.
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10
Place the remaining two slices of bread on top to close the sandwiches.
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11
Spread the remaining Béchamel sauce generously over the top of each sandwich, covering it from edge to edge.
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12
Sprinkle the rest of the Gruyère and the Parmesan over the Béchamel-coated tops.
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13
Bake in the oven for 10-12 minutes until the cheese is melted and bubbling.
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14
Switch the oven to 'Broil' for the final 1-2 minutes to achieve those iconic brown, caramelized spots on the cheese. Watch closely to avoid burning!
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15
Remove from the oven, let rest for 2 minutes, and serve immediately while the cheese is molten.
💡 Chef's Tips
Always grate your own cheese; pre-shredded cheese is coated in potato starch and won't melt as smoothly. Use a sturdy bread like sourdough or brioche to hold up against the heavy sauce and ham. If the Béchamel gets too thick while cooling, whisk in a splash of milk to loosen it before spreading. For a 'Croque Madame' variation, simply top the finished sandwich with a sunny-side-up fried egg. Don't skimp on the nutmeg—it is the secret ingredient that gives the sandwich its authentic French flavor profile.
🍽️ Serving Suggestions
Serve with a simple side of dressed mixed greens and a sharp vinaigrette to cut through the richness. A bowl of classic French Onion soup makes this a truly indulgent bistro-style meal. Pair with a crisp, dry white wine like a Sancerre or a light-bodied Pinot Noir. For a non-alcoholic option, a sparkling apple cider provides a refreshing contrast to the salty ham. Accompany with cornichons (French tart pickles) for a traditional acidic palate cleanser.