Croque Monsieur Grilled Cheese (Printable Version)
Ham, Gruyère, and béchamel elevate this golden-crisp French-style sandwich to true comfort food decadence.
# The Ingredients You'll Need:
→ Béchamel Sauce
01 - 1 tablespoon unsalted butter
02 - 1 tablespoon all-purpose flour
03 - 1/2 cup whole milk
04 - 1/4 teaspoon Dijon mustard
05 - Pinch ground nutmeg
06 - Salt and freshly ground black pepper to taste
→ Sandwich Assembly
07 - 4 slices white sandwich bread
08 - 2 teaspoons unsalted butter, softened
09 - 4 slices cooked ham
10 - 1 cup Gruyère cheese, grated
11 - 2 tablespoons Parmesan cheese, grated (optional for topping)
# Step-by-Step Instructions:
01 - Melt butter in a small saucepan over medium heat. Whisk in flour and cook for 1 minute until bubbling but not browned. Gradually add milk, whisking continuously until thickened, approximately 2–3 minutes. Incorporate Dijon mustard, nutmeg, salt, and pepper. Remove from heat and keep warm.
02 - Arrange bread slices on your work surface. Spread a thin layer of béchamel sauce on two slices. Top each with two slices of ham and half the Gruyère cheese. Cover with remaining bread slices to close.
03 - Evenly spread softened butter on the outsides of each sandwich.
04 - Heat a large skillet or nonstick pan over medium heat. Cook sandwiches for 3–4 minutes per side, pressing lightly, until golden brown and crisp.
05 - If desired, preheat broiler. Transfer sandwiches to a baking sheet, top with additional béchamel sauce, sprinkle with Parmesan and reserved Gruyère, then broil for 1–2 minutes until bubbly and browned.
06 - Cut sandwiches diagonally and serve immediately.
# Additional Tips::
01 -
- Easy to whip up with basic kitchen staples
- Perfectly gooey and crisp with luscious cheese pull
- Versatile with vegetarian or turkey swaps
- Feels fancy yet cooks up in under thirty minutes
02 -
- High in protein and calcium thanks to the cheese and milk
- Can be made ahead and reheated without losing crispness
- Traditionally topped with a fried egg for a Croque Madame
03 -
- Use day old bread if possible for a sandwich that stays crisp and holds up to filling
- Do not rush the béchamel whisk slowly to get rid of lumps and to build a creamy texture
- If making several sandwiches keep cooked ones warm in a low oven while you finish the batch