Croque Monsieur (Béchamel Ham and Cheese Melt)
Croque monsieur is a Parisian café classic built on a smooth béchamel sauce made from a butter-flour roux whisked with warm milk. One slice of white bread is spread with Dijon mustard before being layered with sliced ham and grated Gruyère cheese. The second slice tops the sandwich, which then gets a generous coat of béchamel and more cheese on the upper surface. Baking at 200 degrees Celsius for ten minutes melts the interior filling, and a brief three-minute broil creates a golden, bubbling crust on top. The mustard's pungent sharpness balances the salty richness of ham and cheese, keeping the overall flavor clean.
Adjust Servings
Instructions
- 1
Make a roux with butter and flour, add milk to create thick béchamel.
- 2
Spread mustard on one bread slice, top with ham and half the cheese.
- 3
Top with second slice, spread béchamel over top, sprinkle remaining cheese.
- 4
Bake at 200C for 10 minutes, then broil 3 minutes until golden and bubbly.
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