Croque Monsieur
Serves: 4
  • Mornay Sauce:
  • 2 tablespoons flour
  • 2 tablespoons butter
  • 1-1/2 cups milk
  • ⅓ cup grated Parmesan cheese
  • ⅛ teaspoon nutmeg
  • Kosher salt
  • Fresh ground black pepper
  • 8 thin slices Artisan-style bread
  • ½ cup Dijon mustard
  • 2 cups (8 ounces) grated Gruyere cheese
  • 8 ounces thinly sliced Black Forest ham
  • ¼ cup (1/2 cube) softened butter
  1. For the Mornay Sauce, melt butter in a saucepan over medium heat; whisk in flour then slowly whisk in milk and bring to a simmer. Cook until slightly thickened, about 1-2 minutes. Remove from heat and stir in Parmesan cheese, nutmeg and season with salt and pepper; set aside.
  2. For the sandwiches, spread mustard on one side of four slices of bread; layer ham slices over Dijon then sprinkle each with ⅓ cup grated gruyere (reserve remaining cheese for tops of sandwiches); top with remaining four slices of bread.
  3. Lightly butter each sandwich. HEat a large skillet over medium heat; add sandwiches and cook until browned and cheese is melted, turning once.
  4. Preheat the broiler.
  5. Transfer sandwiches to a baking sheet; top each sandwich with sauce, spreading evenly all the way to the edge of the sandwich; sprinkle remaining gruyere cheese over the sauce. Broil until tops of sandwiches are bubbling and lightly browned.
Recipe by A Year at the Table at