Did it work out?
One click, and we know how the recipe works in a real kitchen.
Cooking
Croque Monsieur: Toasted Ham and Cheese Sandwich
· 2 servings
Toast the bread
Preheat the oven to 180°C (350°F). Arrange the slices of sandwich bread on a baking tray lined with parchment paper and toast them on both sides until golden. Meanwhile, grate the gruyère cheese.
Make the béchamel sauce
Melt the butter in a saucepan over low heat. Add the plain flour and whisk until you get a pale roux. Keep whisking for about 2-3 minutes, until the raw flour taste cooks off.
Thicken the béchamel
Gradually pour in the cold milk, whisking constantly to avoid lumps. Cook over low heat, stirring continuously, until the sauce thickens to a creamy consistency. This should take about 5-7 minutes.
Season the sauce
Remove the finished béchamel from the heat and season with salt, freshly ground black pepper and a pinch of grated nutmeg.
Assemble the sandwiches
Generously spread the béchamel sauce over the bottom slice of toasted bread. Top with slices of ham and sprinkle over some of the grated cheese.
Finish assembling
Lightly spread one side of the top slice of toast with Dijon mustard and the other side with béchamel sauce. Place it béchamel-side down onto the ham and cheese. Sprinkle the top of the toast with the remaining grated cheese.
Bake the croque monsieur
Place the assembled sandwiches on a baking tray and put them into the preheated oven. Bake until the cheese is beautifully melted and golden, which should take about 5-10 minutes.
Serve
Sprinkle the finished croque monsieur with freshly chopped parsley and serve immediately. Enjoy!