Croque Monsieur
Rated 5.0 stars by 1 users
You'll need a knife and fork for this decadent hot French bistro sandwich featuring ham, Gruyère, and a rich Mornay sauce.
Ingredients
- 4 (1/2-inch-thick) good-quality firm white sandwich bread slices
- 2 tablespoons unsalted butter, softened, divided
- 1 tablespoon all-purpose flour
- 3/4 cup whole milk
- 4 ounces grated Gruyère cheese (about 1 cup), divided
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 4 slices cooked unsmoked ham (3 ounces total; such as jambon de Paris)
- 1 tablespoon Dijon mustard
Directions
- Preheat oven to broil with rack about 8 inches from heat source. Heat a large nonstick skillet over medium-high. Spread 1 side of bread slices evenly with 1 tablespoon of the butter. Place bread slices, buttered side down, in skillet; cook until toasted and golden, 2 to 4 minutes. Transfer bread to a work surface.
- Melt 1 tablespoon of the butter in a small saucepan over medium until foamy. Whisk in flour; cook, whisking constantly, until light golden, about 1 minute and 30 seconds. Gradually whisk in milk; bring to a simmer over medium, whisking constantly. Reduce heat to low; cook, whisking often, until thickened, about 3 minutes. Remove from heat. Add 1/4 cup of the grated Gruyère and whisk until melted. Stir salt and pepper into Mornay sauce. (If not using immediately, cover surface of sauce directly with plastic wrap for up to 1 hour.)
- Arrange 2 of the bread slices on a work surface, toasted side down. On each slice, spread 2 tablespoons Mornay sauce to evenly cover the surface. Sprinkle each bread slice with 1/4 cup grated Gruyère and top with 2 ham slices. Spread mustard evenly on untoasted sides of remaining 2 bread slices; place, mustard side down, on top of ham-topped bread. Spread remaining Mornay sauce evenly on top of sandwiches, then top with remaining 1/4 cup grated Gruyère.
- Transfer sandwiches to a rimmed baking sheet and broil in preheated oven until cheese has melted and top is bubbly and browning in spots, 5 to 7 minutes.
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