French

Croque-monsieur

A Parisian café classic made with buttery pain de mie, jambon de Paris, nutty Gruyère, and a lightly nutmegged béchamel. It is toasted until crisp at the edges and gratinéed until the top is golden and bubbling.

Ingredients

• Pain de mie or good white sandwich bread4 slices
• Jambon de Paris, thinly sliced4 slices
• Gruyère or Comté, finely grated120g
• Unsalted butter35g
• Plain flour15g
• Whole milk180ml
• Dijon mustard2 tsp
• Fine sea saltto taste
• Freshly ground black pepperto taste
• Freshly grated nutmeg1 pinch

Method

1. Heat the oven grill or broiler to high and line a small baking tray with parchment.
2. Make the béchamel by melting 15g butter in a small saucepan over medium heat, then whisk in the flour and cook for 1 minute without browning.
3. Whisk in the milk gradually until smooth, then simmer for 2 to 3 minutes until thick enough to coat a spoon.
4. Season the béchamel with salt, pepper, and a pinch of nutmeg, then remove it from the heat.
5. Lightly butter one side of each bread slice with the remaining butter.
6. Place 2 slices buttered-side down in a skillet over medium heat and spread the top of each with Dijon mustard.
7. Add a thin spoonful of béchamel, 2 slices of ham, and about half of the grated cheese between the two sandwiches.
8. Close with the remaining bread slices, buttered-side up, and cook for 2 to 3 minutes per side until the bread is crisp and golden.
9. Transfer the sandwiches to the prepared tray and spread the remaining béchamel over the tops.
10. Sprinkle with the remaining grated cheese and grill for 3 to 5 minutes until deeply golden, bubbling, and lightly browned in spots.
11. Let the croque-monsieurs rest for 1 minute before serving hot.

Common questions