Croque Monsieur – Print This Recipe
Yield: 2 portions
butter 1 Tbsp/15 mL
fl our 1 Tbsp/15 mL
milk 1 cup/240 mL
white bread, slices 4 ea
mustard, or as needed 1 Tbsp/15 mL
slices, 1/8-inch thick 4 ea
ham or Cure 81 ham slices (about 4) 4 oz/113 g
butter, soft 3 Tbsp/45 mL
Gruyère 1/4 cup/60 mL
the béchamel in a small saucepan. Melt the butter over medium heat and
stir or whisk in the flour. Cook the flour over medium heat until the raw
smell is gone, about 2 minutes. Whisk the milk into the roux and cook,
stirring, over low heat until the sauce has thickened, about 5 minutes.
Remove from the heat and allow to cool to room temperature.
the broiler and place a rack at the highest position.
coat one side of each bread slice with mustard and place a slice of cheese
on each. Top each piece of cheese with a slice of ham.
the sandwiches and butter the outsides with the softened butter. Cook in a
broiler-safe skillet over medium heat until the bread is well browned on
both sides and the cheese is melting, about 10 minutes.
the béchamel in half and spread on the tops of the sandwiches. Sprinkle
the grated Gruyère evenly over the sauce and place the sandwiches under
the broiler until lightly browned on top, 4 to 5 minutes.
from the broiler and allow to sit for a minute before cutting in half.
Recipe taken from: Guide to Cheese Identification, Classification and Utilization