Cheesy Croque Monsieur Sandwich Recipe

Ingredients

• 1 1/2 cups milk
• 4 tablespoons unsalted butter
• 1/4 cup flour
• 1/4 teaspoon salt
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon white pepper
• Pinch of cayenne pepper (optional)
• 8 1/2-inch thick slices country-style sourdough bread or pan de mie
• 6 oz. Gruyere cheese, thinly sliced
• 6 oz. ham slices, preferably Black Forest
• 2 tablespoons Dijon mustard
• 4 tablespoons unsalted butter, divided
• 2 tablespoons olive oil, divided
• 3 oz. (3/4 cup) Gruyere cheese, shredded
• 1/4 cup Parmesan cheese, grated

Instructions

1. 1

   Preheat and Prepare: Preheat your oven to 400°F. Line a large 21x15 inch baking sheet with parchment paper for the sandwiches.

2. 2

   Make the Roux: Melt 4 tablespoons of unsalted butter in a medium-large saucepan over medium heat. Reduce heat to low and whisk in 1/4 cup flour. Cook for 2 minutes while whisking constantly to form a roux.

3. 3

   Add Milk and Seasonings: Remove saucepan from heat. Gradually whisk in about a quarter of the milk until smooth and thick, then add remaining milk a few tablespoons at a time, whisking until smooth each time. Add 1/4 teaspoon salt, 1/8 teaspoon nutmeg, 1/8 teaspoon white pepper, and a pinch of cayenne pepper. Return to simmer, whisking until the béchamel thickens to a spreadable consistency, then remove from heat.

4. 4

   Spread Béchamel on Bread: Arrange 8 slices of bread on the baking sheet. Generously spread half of the béchamel sauce on all slices, as you would butter toast.

5. 5

   Assemble Sandwiches: On four of the béchamel-coated bread slices, layer half the Gruyere slices, all of the ham folded to fit, and spread 2 tablespoons Dijon mustard over the ham. Top with remaining Gruyere slices, then close sandwiches with the remaining bread slices, béchamel side down.

6. 6

   Pan Fry Sandwiches: Heat 1 tablespoon olive oil and 2 tablespoons butter in a cast-iron skillet over medium heat. Grill sandwiches in batches for about 2 minutes per side until golden brown, pressing occasionally with a spatula. Cheese will not be fully melted yet. Transfer sandwiches back to the parchment-lined baking sheet.

7. 7

   Add Topping: Spread the remaining béchamel sauce over the top slices of each sandwich. If the béchamel has thickened, gently reheat and whisk with a splash of milk until spreadable. Sprinkle shredded Gruyere and grated Parmesan evenly atop the béchamel.

8. 8

   Bake and Broil: Bake sandwiches in the preheated oven for 10-12 minutes until the cheese is melted. Then broil for 2-3 minutes until the tops are golden and bubbly.

9. 9

   --- id="instruction-step-9">Serve ---

10. 10

    Serve immediately with a fork and knife to enjoy the rich, cheesy, gooey goodness.