Croque Monsieur
The Parisian café sandwich — ham and gruyère between buttered bread, smothered in nutmeg béchamel, and broiled until burnished and bubbling.
Ingredients
- country bread (or pain de mie)4 thick slices
- thick-cut ham4 slices
- gruyère cheese1.5 cups, grated
- unsalted butter3 tbsp
- all-purpose flour2 tbsp
- whole milk1 cup, warm
- dijon mustard2 tsp
- freshly grated nutmegpinch
Steps
Make the béchamel.
Melt the butter in a small saucepan, whisk in the flour, cook 1 minute. Slowly whisk in the warm milk and simmer until thick. Off heat, stir in nutmeg and a pinch of salt.
Heat the broiler and toast bread.
Heat the broiler. Toast the bread slices lightly so they hold up to the sauce.
Assemble the sandwiches.
Smear two slices with dijon. Top each with ham, a small handful of gruyère, and a second slice of bread.
Add béchamel and cheese.
Set the sandwiches on a foil-lined sheet. Spoon béchamel generously over the tops and pile on the remaining gruyère.
Broil cheese until golden and bubbling.
Broil 6 inches from the heat until the cheese is deeply golden and bubbling, 4 to 5 minutes. Watch closely.
Nutrition, per serving. 630 calories. Protein 38.5 grams, 24 percent. Carbs 38 grams, 23 percent. Fat 38 grams, 53 percent. Fiber 2 grams, sugar 6 grams, saturated fat 20 grams, sodium 1200 milligrams. Estimated from ingredients.
