Croque Monsieur

1. 1
   prep

   Preheat the oven and gather ingredients.

   Preheat the oven to 425°F (220°C). Shred the Gruyère, slice the ham if needed, and measure out all remaining ingredients.

   TIPShred your own cheese from a block — pre-shredded cheese contains anti-caking agents that prevent smooth melting.
2. 2
   saute · ~8 min

   Make the béchamel sauce.

   1.Melt 2 tablespoons of butter in a small saucepan over medium heat.

   2.Whisk in the flour and cook, stirring constantly, for 1 minute until bubbly and pale golden (do not let it brown).

   3.Slowly pour in the warm milk while whisking vigorously to avoid lumps.

   4.Bring to a gentle simmer and cook, whisking often, until the sauce thickens enough to coat the back of a spoon (3–4 minutes).

   5.Remove from heat and stir in half of the shredded Gruyère, the salt, pepper, and nutmeg. Whisk until smooth.

   TIPWarm the milk before adding — cold milk takes longer to thicken and is more prone to clumping.
3. 3
   prep

   Assemble the sandwiches.

   1.Lay out 4 slices of bread on a clean work surface.

   2.Spread ½ teaspoon of Dijon mustard on each slice.

   3.Layer each with 2 slices of ham, then a small handful of the remaining shredded Gruyère.

   4.Top with the remaining 4 slices of bread to create 4 sandwiches.

   TIPPress down gently on each sandwich so the filling makes good contact with the bread.
4. 4
   fry · ~6 min

   Toast the sandwiches on the stovetop.

   1.Melt the remaining 1 tablespoon of butter in a large skillet over medium heat.

   2.Place the sandwiches in the skillet and cook until the bottoms are golden brown and crisp, about 2–3 minutes.

   3.Flip carefully and toast the other side until golden, another 2–3 minutes.

   TIPUse a spatula and a gentle hand — the sandwiches are still cold inside and can slide apart.
5. 5
   assemble

   Top with béchamel and finish in the oven.

   1.Transfer the toasted sandwiches to a baking sheet lined with parchment paper.

   2.Divide the béchamel sauce evenly over the top of each sandwich, spreading it all the way to the edges.

   3.Sprinkle any remaining Gruyère on top of the sauce.

   TIPSpreading the sauce to the edges prevents the uncovered bread from burning under the broiler.
6. 6
   bake · ~10 min

   Bake until bubbly and golden.

   Place the baking sheet on the middle rack and bake for 6–8 minutes. Switch the oven to broil for the final 1–2 minutes, watching closely, until the cheese is bubbly and beautifully browned in spots.

   TIPDon't walk away during broiling — the cheese can go from perfectly golden to burnt in under 30 seconds.
7. 7
   serve · ~2 min

   Rest briefly and serve hot.

   Let the sandwiches rest on the baking sheet for 2 minutes before serving. Serve whole or sliced in half with a small green salad alongside.

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