Breads & Bakingcarlsbadcravings4.7
Croque Monsieur Recipe
Meet your new favorite Croque Monsieur—my husband calls it “insanely good!!!” I’ve perfected every detail of this recipe to bring you the ultimate version: think velvety béchamel, triple cheese magic, and buttery, golden sourdough with just the right crunch. See the post for lots of expert tips and variations!
👥 4 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 20 min🔥 Cook: 25 min👤 Jen📖 carlsbadcravings
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- baking sheet
- oven
- saucepan
- whisk
- pan
- skillet
- spatula
- knife
📝 Preparation Steps
1
Prep: Preheat the oven to 400°F. Line a large baking sheet (21x15) with parchment paper.
2
Make roux: Melt four tablespoons of unsalted butter in a medium to large saucepan over medium heat. Reduce the heat to low, then add flour. Cook while whisking constantly for ⏱️ 2 minutes.
unsalted butter4 tablespoonsunsalted butter, (divided)4 tablespoons
3
Add milk: Remove from the heat. While whisking constantly, add about a quarter of the milk and whisk until smooth (it will be thick). Continue to whisk while adding the milk a couple of tablespoons at a time, whisking until smooth between each addition. Add the salt, nutmeg, white pepper, and cayenne.
4
Thicken: Bring to a simmer and continue to whisk for a few minutes until thickened to the consistency of spreadable butter or pudding, not runny at all. Remove from the heat.
5
Slather Béchamel: Add 8 slices of bread to the prepared baking sheet. Spread half of the béchamel thickly over ALL the slices (like you would butter toast- it will be thick).
6
Assemble: Top FOUR pieces of the béchamel bread with half of the Gruyere slices, followed by all of the ham (folding as needed to fit). Spread a thick layer of Dijon over the ham, then top with the remaining slices of Gruyere. Close the sandwiches with the remaining slices of bread, béchamel side down.
7
Pan fry: Heat one tablespoon olive oil in a cast-iron skillet over medium heat. Once hot, add the butter to melt. Working in batches, grill the sandwiches for about ⏱️ 2 minutes per side, until deeply golden brown, pressing down occasionally with a spatula so they grill evenly (the cheese will not be completely melted). Transfer back to the parchment paper-lined baking sheet.
olive oil, (divided)2 tablespoons
8
Topping: Spread the remaining béchamel on the top slices of each sandwich. (Gently reheat and re-whisk the béchamel with a splash of milk if it's become too cold/thick to spread.) Add the shredded Gruyere and grated Parmesan over the béchamel.
9
Bake: Bake for ⏱️ 10-12 minutes, until the cheese is melted, then broil for ⏱️ 2-3 minutes until the top is golden.
10
Serve immediately with a fork and knife to enjoy every gooey bite (its rich, cheesy goodness is too messy and hot to eat with hands).
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