Croque Monsieur (Bistro-Style)
Serves 4
10 mins prep
30 mins cook
40 mins total
This Croque Monsieur is an absolute icon in my book. It relies on 4 elements: thick-cut brioche, a rich nutmeg béchamel, savory ham, and plenty of Gruyère.
Make the Béchamel: Melt butter in a small saucepan over medium-low heat. Whisk in flour and cook for about 4 minutes to remove the flour taste. Slowly whisk in the milk and let the sauce thicken, about 5 minutes. Stir in nutmeg, white pepper, dijon mustard, chives, and salt.
tbsp butter
tbsp flour
cup milk
tsp nutmeg
tsp white pepper
tsp dijon mustard
tbsp chives
salt
Assemble the Sandwiches: Preheat oven to 400°F (205°C). Line a baking sheet with parchment paper. Place 4 slices of brioche bread on the baking sheet and spread the béchamel evenly onto the tops. On top of the béchamel, layer the ham slices and about 1 oz of the shredded Gruyère. On the remaining 4 slices of bread, spread the béchamel on one side and then place them sauce-side up on the sandwiches. Top each one with the remaining cheese and freshly grated Parmigiano Reggiano.
slice brioche bread
slice ham
oz gruyère
oz parmigiano reggiano
Bake and Broil: Bake for 12-15 minutes and then broil for 1-2 minutes until the cheese is bubbling and golden. Serve immediately. All rights reserved.
