With a rich and creamy béchamel sauce, shaved ham, nutty Gruyère, Dijon mustard, and herbes de Provence, this croque monsieur is a French-style upgrade that delivers melty cheese on the inside AND outside of the sandwich.
Course Sandwich
Cuisine French
Keyword Croque Monsieur
Prep Time 5 minutesminutes
Cook Time 25 minutesminutes
Total Time 30 minutesminutes
Servings 4
Calories 771kcal
Ingredients
Bechamel
3tablespoonsunsalted butter
3tablespoonsflour
2bay leaves
1 ½cupswhole milk
¾tablespoonwhole-grain mustard
¾tablespoonDijon mustard
½teaspoonfreshly grated nutmeg
½teaspoonkosher salt
For the sandwiches
1Country-style French bread boule, cut into eight ½-inch thick slices
½pounddeli ham, shaved or sliced thin
1 ½cupsgrated Gruyere
1 ½teaspoonsherbes de Provence
Instructions
Preheat the oven to 400°F.
First, make the bèchamel sauce. Melt the butter in a medium saucepan or skillet over medium heat. Add the flour and stir together until combined. Continue stirring until the mixture becomes golden and fragrant, about 4-5 minutes. Add the bay leaf and gradually whisk in the milk until smooth, then cook, whisking occasionally, for about 5 minutes, or until the sauce is thick. (The consistency of the sauce should be akin to the consistency of alfredo sauce.) Remove from heat and whisk in the mustards, nutmeg, and salt. The bèchamel can be made a couple of days in advance, stored in the refrigerator (just cover the top directly with plastic wrap so a skin doesn’t form).
Arrange the bread slices and spread one side of each with béchamel (divide the sauce evenly among the 8 slices). Top 4 of the slices of bread with half of the Gruyére and some slices of ham (divide among each). Then, top each with the remaining slices of bread (with the béchamel side up), the remainder of the Gruyére, and the herbes de Provence. Bake for about 15 minutes, or until the cheese is golden and bubbly. Then place under the broiler (on low), for about 1 minute. Let cool for a few minutes before slicing in half and serving.
If using ground nutmeg, use ¼ teaspoon instead of ½ teaspoon
If you want to add even more flavor to your bèchamel sauce, shallots are a tasty addition. If adding, mince ¼ cup of shallot and add to the roux mixture after you've cooked it for 4-5 minutes. Stir and cook until the shallots soften and release moisture; about 3 minutes.
The bèchamel sauce can be made a couple of days in advance, and stored in the refrigerator (just cover the top directly with plastic wrap so a skin doesn’t form).
You can assemble these sandwiches (unbaked) a day in advance. Cover them with plastic wrap and store them in the refrigerator.