EFK Tested
EFK Croque Monsieur
A French café ham-and-cheese sandwich with Dijon, nutty Gruyère, and a browned béchamel topping. Crisp bread underneath keeps the rich sauce and cheese from making the sandwich heavy.
From the EFK recipe collection
- Prep
- 20 min
- Cook
- 20 min
- Yield
- 4 sandwiches / 4 servings
Let’s get cooking
Ingredients
Tap an ingredient to check it off while you cook.
Directions
- 1. Melt 2 tablespoons butter in a saucepan over medium heat. Whisk in the flour and cook 1 minute. Slowly whisk in warm milk and simmer until smooth and thickened, 4 to 6 minutes. Season with nutmeg, salt, and pepper.
- 2. Heat the broiler. Spread 4 bread slices with Dijon, then divide the ham and half the Gruyère over them. Top with the remaining bread and butter the outside surfaces.
- 3. Brown the sandwiches in a large skillet over medium heat, 2 to 3 minutes per side. Transfer to a sheet pan.
- 4. Spoon béchamel over each sandwich and top with the remaining Gruyère. Broil 2 to 4 minutes, watching closely, until the sauce bubbles and the cheese is browned.
- 5. Rest 2 minutes and serve hot.
Equipment
BlueStar broiler; small saucepan; de Buyer 12.5-inch carbon-steel skillet; sheet pan; whisk; spatula; Wüsthof IKON Chef's Knife; Asahi Hi-Soft cutting board
Food safety & storage
Heat the ham until steaming hot. Refrigerate leftovers within 2 hours and reheat to 165°F before serving.
View this recipe on the original EFK website ↗