Croque Monsieur

By laurenzembron

A lighter version of the classic béchamel-smothered Parisian ham & cheese sandwich.

Ingredients

• 2 slices lightly toasted whole wheat bread
• 2 tsp country Dijon mustard (or more/less, to taste)
• 4 thin slices Black Forest ham
• 1/4 cup freshly grated Gruyère cheese, divided use
• 1/2 Tbsp butter
• 1/2 Tbsp all-purpose flour
• 1/2 cup 1% low fat milk, preferably organic
• tiny pinch freshly grated nutmeg
• Kosher salt and freshly ground black pepper, to taste

Details

Servings 1
Preparation time 10mins
Cooking time 15mins

Preparation

Step 1

Preheat oven to 450°F.
Spread mustard onto one slice of toasted bread. Top with the ham and 3 Tbsp of the grated cheese.
Melt butter in a small saucepan set over medium heat. Whisk in the flour for about 30 seconds. While continuing to whisk, pour in the milk and cook (whisking slowly but constantly) until thickened (coats the back of a spoon) and just starts to bubble, about 2-3 minutes. Remove from heat and whisk in remaining 1 Tbsp grated cheese until fully melted. Stir in nutmeg, salt, and pepper.
Spread about 1-2 Tbsp of the béchamel sauce over the remaining toasted slice of bread, and place face down onto the ham and cheese topped bread.
Place sandwich on a baking sheet lined with foil and spoon the remaining béchamel sauce over the top.
Bake for 5 minutes. Serve hot with a fork and knife.

To make a Croque Madame:

Serve a Croque Monsieur topped with a poached or fried egg!