Description
This Classic Croque Monsieur with Béchamel Sauce is a French-style sandwich featuring rich and creamy béchamel sauce, shaved ham, nutty Gruyère cheese, Dijon mustard, and aromatic herbes de Provence. The sandwich combines melty cheese both inside and on top, baked until golden and bubbly with a delightful broiled finish for a perfect crust.
Ingredients
Scale
Béchamel Sauce
- 3 tablespoons unsalted butter
- 3 tablespoons flour
- 2 bay leaves
- 1 ½ cups whole milk
- ¾ tablespoon whole-grain mustard
- ¾ tablespoon Dijon mustard
- ½ teaspoon freshly grated nutmeg
- ½ teaspoon kosher salt
Sandwich
- 1 Country-style French bread boule, cut into eight ½-inch thick slices
- ½ pound deli ham, shaved or sliced thin
- 1 ½ cups grated Gruyère cheese
- 1 ½ teaspoons herbes de Provence
Instructions
- Preheat the oven: Set your oven to 400°F (200°C) to prepare for baking the sandwiches later.
- Make the béchamel sauce: In a medium saucepan or skillet over medium heat, melt the butter. Add the flour and stir constantly, cooking until the mixture turns golden and fragrant, about 4-5 minutes. Then add the bay leaves and gradually whisk in the whole milk until the sauce is smooth. Continue cooking, whisking occasionally, until the sauce thickens to a consistency similar to alfredo sauce, about 5 minutes. Remove from heat and stir in the whole-grain mustard, Dijon mustard, freshly grated nutmeg, and kosher salt. Set aside.
- Assemble the sandwiches: Arrange the bread slices on a baking sheet and spread one side of each slice evenly with the béchamel sauce. On four of the slices, layer half of the Gruyère cheese and the sliced ham. Top each with another bread slice, béchamel side up. Spread the remaining Gruyère cheese on top and sprinkle with herbes de Provence.
- Bake the sandwiches: Place the assembled sandwiches in the preheated oven and bake for about 15 minutes, or until the cheese is melted, golden, and bubbly.
- Broil for a crusty finish: Switch the oven to low broil and place the sandwiches under the broiler for about 1 minute to develop a crisp golden crust on top. Watch carefully to avoid burning.
- Cool and serve: Remove the sandwiches from the oven, let them cool for a few minutes, then slice in half and serve warm.
Notes
- Recipe inspired by Buvette in NYC.
- If using ground nutmeg instead of freshly grated, reduce to ¼ teaspoon.
- For extra flavor in the béchamel sauce, finely mince ¼ cup of shallots and cook them in the roux mixture after 4-5 minutes for about 3 minutes until soft.
- Béchamel sauce can be made up to two days in advance; store in the refrigerator with plastic wrap directly on the surface to prevent a skin.
- You can assemble the sandwiches unbaked a day ahead, cover with plastic wrap, and refrigerate without baking until ready.