Step-by-Step Instructions:
1. Make the Béchamel Sauce:
In a small saucepan, melt the butter over medium heat.
Stir in the flour and cook for about 1 minute until the mixture is lightly golden.
Gradually add the milk while stirring constantly to avoid lumps.
Let the sauce simmer until thickened.
Stir in the Dijon mustard, nutmeg, salt, and pepper. Set aside.
2. Assemble the Sandwiches:
Preheat the oven to 200°C (400°F).
Spread a layer of béchamel sauce on each bread slice.
Place a slice of ham and a generous amount of grated Gruyère on four of the bread slices.
Top with the remaining bread slices, sauce-side up.
Spread more béchamel sauce on top and sprinkle with the remaining Gruyère cheese.
3. Bake:
Place the sandwiches on a baking sheet lined with parchment paper.
Bake in the preheated oven for 10-15 minutes until the cheese is golden brown and the bread is crispy.
4. Serve:
Serve the Croque Monsieur hot, ideally with a fresh green salad or cornichons. Enjoy!
Chef’s Tips:
Extra Crunch: Lightly toast the bread before assembling for an even crunchier result.
Add Flavor: For a Croque Madame, top with a fried egg for a delicious variation.
Cheese Substitute: Try Emmental or Swiss cheese if Gruyère is unavailable.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Calories: ~450 per serving
Recipe Notes:
1. Bread choice – Use a bread with decent heft and structure, not something very soft and delicate like basic square loaf bread, otherwise it won’t hold up to the considerable weight of the fillings!
A sourdough that doesn’t have a very thick or too-chewy crust is ideal (I used Bowan Island sourdough from Harris Farms, in case you are interested!). Otherwise a ciabatta, pane di casa or other stone baked bread will work a treat.
If you only have a soft bread (like said standard sandwich bread), toast it first before assembling, that will help keep it intact. Also consider using two slices of bread (glued with an extra sprinkle of cheese) to form one!
2. Cheese choices – Comte and Emmental are popular choices in France. Here in Sydney they can be harder to come by and rather expensive! Gruyere and Swiss cheese are ideal alternatives – excellent flavour, excellent melting qualities.
While these are the most traditional cheeses for Croque Monsieur you could absolutely make this with any good melting cheese (cheddar, Colby, tasty, Monterey Jack etc) and it will still be insanely good. Give mozzarella a miss in this one, as while it melts well it tends to be quite bland in grilled cheeses.
3. Make ahead – These can be assembled ahead, then tightly wrapped in cling wrap and frozen for 2 to 3 months. Thaw before cooking per recipe.
4. Nutrition per sandwich. (I was scared to do this calculation. It is a lot but I think these values are somewhat exaggerated. Still, diet food this definitely ain’t! Wear loose pants while eating!!😂)
