Croque-Monsieur
“This toasted ham and cheese sandwich, oozing with béchamel and Gruyere, is the epitome of Parisian café indulgence.”
Where it comes from
First served in a Parisian brasserie in 1910, the Croque-Monsieur embodies the French flair for elevating simple ingredients into culinary masterpieces.
On the Palate
How it's made
4 steps · Show ↓28 min active
How it's made
4 steps · Show ↓- 15 min
Preheat your oven to 400°F. Spread butter evenly on one side of each bread slice. Arrange the slices, buttered side down, on a baking sheet.
- 28 min
In a small saucepan, melt butter over medium heat. Stir in wheat flour to form a roux, cooking for about 2 minutes until it turns a pale golden color. Gradually whisk in milk, bringing the mixture to a simmer until it thickens.
- 35 min
Season the béchamel with nutmeg and black pepper, then spread a thin layer over the unbuttered side of each bread slice. Layer ham and a touch more béchamel on half of the slices, then top with the remaining slices, béchamel side down.
- 410 min
Bake in the oven for 10 minutes until the bread is golden and the cheese inside is melted. Serve hot, optionally garnished with a touch of Dijon mustard on the side.
