A French bistro classic of a toasted ham and cheese sandwich held together with a creamy béchamel sauce. Perfect for lunch or dinner when served with french fries or a green salad. #sandwich #Frenchrecipes #ham #cheese
- 3–4 finely cut slices of ham (preferably good, preferably French)
- 3–4 sliced bread (preferably crusty, good quality)
- 1–2 tbsp mustard (dijon is best but if you are in a pinch, hot English mustard works just as well)
- 4–6 oz/115-170g of grated cheese ( traditionally gruyere and emmental/swiss are used but if you can’t find good quality gruyere or emmental/swiss then go with another hard cheese like an aged white cheddar)
- 2 tbsp butter
- 1 tbsp flour
- 1 cup/240ml milk (warm)
- a pinch of nutmeg
- Over medium-low heat, melt 2 tbsp on butter in a medium saucepan. Allow the butter to clarify (you’ll know when the butter has clarified when the bubbling has calmed because most of the water has evaporated off).
- Once butter is clarified, stir in 1 tbsp of flour along with a pinch of nutmeg and whisk together.
- Let cook on medium-low heat for 1-2 minutes. You want the roux (flour and butter mixture) to cook but not to brown.
- Slowly add the warm milk a little at a time, whisking it together as you go.
- Once all milk has been poured in, increase heat and continue to whisk until boiling.
- Once at a boil, reduce heat to low and continue to cook for 2-3 minutes stirring occasionally. Season with salt and pepper to taste. If you prefer not to have black specks in your sauce, simply use white pepper instead.
- Remove from heat after 2-3 minutes.
- Spread 1-2 tbsp of béchamel sauce on each slice of bread.
- Top with 1-2 slices of good quality ham.
- Combine pieces of bread together so that you have a béchamel and ham sandwich.
- Spread mustard on the top of the sandwich.
- Spread 1-2 tbsp of béchamel sauce over mustard.
- Top with 2-3 oz of grated cheese.
- Place on a baking tray beneath the broiler or grill and cook until cheese is melted, bubbly and slightly browned.
- Serve with a side salad, frites (french fries) and a spoonful of Dijon on the side. Enjoy!
Turn any croque monsieur into a croque madame by topping with sunny side egg.
- Category: Sandwich, Lunch
- Method: sandwich making
- Cuisine: French
Keywords: Sandwich, Croque Monsieur, Ham, cheese, French recipes