Croque Monsieur

Photo: Michael Brewer · CC BY-SA 2.5 · source

Paris café classic: ham and Gruyère on toasted bread, smothered in creamy béchamel and broiled until bubbly and golden.

Ingredients

• 8 slices sourdough or pain de mie
• 9 oz sliced ham
• 9 oz Gruyère, shredded
• 3 tbsp butter
• 1¼ cups milk

From your pantry: 2 tbsp flour, 2 tsp Dijon, nutmeg, salt, pepper.

Instructions

1. Make béchamel: melt 2 tbsp butter, whisk in the flour for 1 minute, then the milk. Simmer until thick, 3 minutes. Season with nutmeg, salt and pepper and stir in a handful of Gruyère.
2. Spread 4 slices of bread with Dijon, top with ham and Gruyère, and close the sandwiches.
3. Toast the sandwiches in the remaining butter until golden on both sides.
4. Move to a sheet pan, spread the tops with béchamel and scatter with the rest of the cheese.
5. Broil 2 to 3 minutes until bubbling and browned.

Tip: Add a fried egg on top and it becomes a croque madame.

Nutrition per serving

Good for

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