Croque Monsieur

Serves 1
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Directions

  1. 1Warm 1 and 3/4 cup of milk and heavy cream, but do not let it boil, then set it aside.
  2. 2Warm 1 and 3/4 cup of milk and heavy cream, but do not let it boil, then set it aside.
  3. 3Warm 1 and 3/4 cup of milk and heavy cream, but do not let it boil, then set it aside.
  4. 4Melt 5 tablespoons of butter.
  5. 5Melt 5 tablespoons of butter.
  6. 6Melt 5 tablespoons of butter.
  7. 7Add 5 tablespoons of flour to the melted butter to make a roux for the béchamel, ensuring it does not brown.
  8. 8Add 5 tablespoons of flour to the melted butter to make a roux for the béchamel, ensuring it does not brown.
  9. 9Add 5 tablespoons of flour to the melted butter to make a roux for the béchamel, ensuring it does not brown.
  10. 10Add half of the milk mixture to the roux, then the other half.
  11. 11Add half of the milk mixture to the roux, then the other half.
  12. 12Add half of the milk mixture to the roux, then the other half.
  13. 13Season the béchamel with a little bit of nutmeg, some salt, and ground white pepper.
  14. 14Season the béchamel with a little bit of nutmeg, some salt, and ground white pepper.
  15. 15Season the béchamel with a little bit of nutmeg, some salt, and ground white pepper.
  16. 16Set the béchamel aside to cool down.
  17. 17Set the béchamel aside to cool down.
  18. 18Set the béchamel aside to cool down.
  19. 19Assemble the sandwiches by spreading béchamel on the bottom part of the sourdough bread.
  20. 20Assemble the sandwiches by spreading béchamel on the bottom part of the sourdough bread.
  21. 21Assemble the sandwiches by spreading béchamel on the bottom part of the sourdough bread.
  22. 22Add Gruyère or Swiss cheese.
  23. 23Add Gruyère or Swiss cheese.
  24. 24Add Gruyère or Swiss cheese.
  25. 25Add ham.
  26. 26Add ham.
  27. 27Add ham.
  28. 28Add more Gruyère.
  29. 29Add more Gruyère.
  30. 30Add more Gruyère.
  31. 31Slather the top side of the bread with béchamel and place it on top of the sandwich.
  32. 32Slather the top side of the bread with béchamel and place it on top of the sandwich.
  33. 33Slather the top side of the bread with béchamel and place it on top of the sandwich.
  34. 34Prepare one sandwich with yellow cheese instead of white cheese if preferred.
  35. 35Prepare one sandwich with yellow cheese instead of white cheese if preferred.
  36. 36Prepare one sandwich with yellow cheese instead of white cheese if preferred.
  37. 37Fry the sandwiches on a flat top with French butter for two to three minutes per side.
  38. 38Fry the sandwiches on a flat top with French butter for two to three minutes per side.
  39. 39Fry the sandwiches on a flat top with French butter for two to three minutes per side.
  40. 40After toasting, remove the sandwiches and place them on a wire rack.
  41. 41After toasting, remove the sandwiches and place them on a wire rack.
  42. 42After toasting, remove the sandwiches and place them on a wire rack.
  43. 43Spread béchamel on top of the toasted sandwiches.
  44. 44Spread béchamel on top of the toasted sandwiches.
  45. 45Spread béchamel on top of the toasted sandwiches.
  46. 46Top with any remaining Gruyère and Parmesan cheese to crust the top.
  47. 47Top with any remaining Gruyère and Parmesan cheese to crust the top.
  48. 48Top with any remaining Gruyère and Parmesan cheese to crust the top.
  49. 49Bake the sandwiches in an oven preheated to 380 degrees Fahrenheit until the cheese is melty, starting with 10 minutes.
  50. 50Bake the sandwiches in an oven preheated to 380 degrees Fahrenheit until the cheese is melty, starting with 10 minutes.
  51. 51Bake the sandwiches in an oven preheated to 380 degrees Fahrenheit until the cheese is melty, starting with 10 minutes.
  52. 52Broil the sandwiches to brown everything until done.
  53. 53Broil the sandwiches to brown everything until done.
  54. 54Broil the sandwiches to brown everything until done.

Ingredients

  • 1.75 cup milk
  • 1.75 cup milk
  • 1.75 cup milk
  • heavy cream
  • heavy cream
  • heavy cream
  • 5 tbsp butter
  • 5 tbsp butter
  • 5 tbsp butter
  • 5 tbsp flour
  • 5 tbsp flour
  • 5 tbsp flour
  • nutmeg
  • nutmeg
  • nutmeg
  • salt
  • salt
  • salt
  • ground white pepper
  • ground white pepper
  • ground white pepper
  • 7 sandwiches sourdough bread
  • 7 sandwiches sourdough bread
  • 7 sandwiches sourdough bread
  • Gruyère
  • Gruyère
  • Gruyère
  • Swiss cheese
  • Swiss cheese
  • Swiss cheese
  • ham
  • ham
  • ham
  • yellow cheese
  • yellow cheese
  • yellow cheese
  • French butter
  • French butter
  • French butter
  • Parmesan cheese
  • Parmesan cheese
  • Parmesan cheese

Equipment

flat topwire rackoven

Tips

  • Do not let the béchamel brown; it should be runny and not lumpy.
  • Bake until the cheese is melty, then broil to brown everything.