Croque Monsieur
Toasted french ham and cheese sandwich, made with gruyere, parmesan, ham, and a simple pepper béchamel sauce. Perfect for a weekend brunch.
Ingredients
Béchamel
- 1/4 Cup Unsalted Butter
- 1/4 Cup AP Flour
- 1 1/2 Cups Whole Milk
- 1/4 tsp Dijon Mustard
- Salt and Pepper To taste
- 1 dash Ground Nutmeg
Sandwich
- 8 Slices Sandwich Bread Good Light Rye, for me.
- 8 Slices Ham Good Quality
- 3-4 oz Gruyere Cheese ~ 1+ cup grated
- 3-4 oz Emmental Cheese ~ 1+ cup grated
- 1 oz Parmesan Cheese ~ 1/4 cup grated
Instructions
Béchamel sauce
- Melt butter in a medium saucepan over medium heat.
- Whisk in flour and cook, constantly stirring, for about 3 minutes.
- Gradually add milk, stirring well until the mixture is smooth. Cook, stirring until the sauce is thickened.
- Season with salt and pepper
- Remove from heat and whisk in mustard and nutmeg
Sandwiches
- Preheat oven to 425° F.
- Line a baking tray with parchment paper
- Spread each bread slice with a layer of béchamel, spreading it all the way to the edges.
- Place 4 slices of bread, béchamel side up, on the prepared baking sheet.
- Top each with a piece of ham, a handful of mixed gruyere, and emmental
- Add a sprinkle of parmesan
- Place remaining slices of bread on top, béchamel side up
- Top with remaining gruyere and parmesan cheese.
- Bake at 425 degrees F for about 5-6 minutes, until cheese is melted
- turn the oven to broil and broil until the cheese on top is lightly golden, 2-4 minutes.
Notes
A posh little weekend brunch for those special days.
One can add a sunny-side-up egg to each sandwich after broiling to make a Croque Madame.
Serve with a small serving of green salad, a fruit cup, coffee, or champagne.
Nutrition
Calories: 661kcalCarbohydrates: 37gProtein: 34gFat: 41gSaturated Fat: 22gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 0.5gCholesterol: 117mgSodium: 1449mgPotassium: 455mgFiber: 2gSugar: 8gVitamin A: 898IUVitamin C: 0.01mgCalcium: 633mgIron: 3mg
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