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Classic French Croque Monsieur with Paris Ham, Béchamel, and Gruyère
Iconic Parisian bistro hot sandwich: toasted buttery brioche layered with jambon de Paris, blanketed with nutmeg-scented velvety béchamel, and broiled with golden bubbly Gruyère cheese.
Prep
15 min
Cook
15 min
Total
30 min
Oven
200°C (180°C vent.)
Ingredients
servings
2
- Thick slices of country loaf or brioche bread4 pc
- Cooked ham (Jambon de Paris)4 pc
- Grated Gruyère or Comté cheese150 g
- Unsalted butter40 g
- All-purpose flour1 tbsp
- Whole milk, warmed180 ml
- Dijon mustard1 tsp
- Freshly grated nutmeg¼ tsp
- Fine salt½ tsp
Preparation Steps
1
For béchamel, melt 20g butter, whisk in flour for 1 min, then whisk in warm milk. Simmer 3 mins until thick; season with salt, nutmeg, and 30g grated Gruyère.
5 min timer
2
Lightly butter and toast bread slices. Spread inside surfaces with Dijon and a little béchamel, layer ham slices and grated Gruyère, and close sandwiches.
5 min timer
3
Place sandwiches on baking sheet, generously spread remaining béchamel over the top, and crown with remaining Gruyère. Bake at 200°C for 10-12 mins, broiling 2 mins until bubbly and bronzed.
12 min timer
Cooking Journal
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Nutrition Facts
per servingCalories
590
Protein
34g
Carbohydrates
38g
Fat
33g
Allergens
GlutenMilkMustard
*estimated values per serving
Provenance & Public Domain Audit
Source: French Culinary Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA) & Classic French Culinary Archive)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
