An incredibly delicious and simple French sandwich using Emmi Gruyère cheese.
- 8 slices of fresh bakery style bread
- 2 cups Emmi Gruyère cheese, shredded and divided
- 4–8 slices of thinly sliced ham
- 2 tablespoons butter + additional for spreading
- 1 cup whole milk (can use 2%)
- 1/2 teaspoon kosher salt*
- 1/2 teaspoon pepper
- 1 teaspoon dijon mustard
- 1/2 teaspoon herbes de provence + additional for topping
- In a heavy bottomed pot, heat your 2 tablespoons of butter on medium-high heat.
- Once butter is melted, add in your flour and begin whisking until it bubbles and a thick paste begins to form, about 2 minutes.
- Slowly begin pouring in your milk while simultaneously whisking. Continue pouring and whisking until all your milk is incorporated.
- Continue to whisk ensuring mixture doesn’t stick to the bottom of your pot. The sauce will begin to thicken, about 3-5 minutes depending on your stove.
- You’ll know it’s ready when it coats the back of a spoon.
- Remove from heat and add in 1/3 of your shredded Emmi Gruyère , salt, pepper, nutmeg, mustard and herbes de provence. Stir until fully combined and cheese is melted.
- Set aside.*
Croque Monsieur Assembly
- Heat your oven to broil with rack on upper third of your oven.
- Prepare a sheet pan with parchment paper.
- Lay your bread slices and butter one side – place under broil for 2-3 minutes until it begins to brown. Keep a watch on them as all broilers vary in heat.
- Remove, flip bread, butter other side and repeat in broiler.
- Lower oven temperature to 425 degrees.
- Spread some bechamel sauce on one side of your bread, sprinkle Emmi Gruyère, add a slice or two of ham then top with your other slice of bread.
- On the top side of your bread, spread another bit of bechamel sauce and more Emmi Gruyère.
- Finally finish with a sprinkle of herbes de provence.
- Place in oven and bake for 5 minutes, then broil once again for 3-5 minutes until top is golden and bubbly.
- Remove from oven, cut and enjoy immediately.
- Salt – If using table salt, cut in half. Always taste your sauce and undersalt, you can always add more.
- Butter – I use salted butter for this dish but if you use unsalted, you may want to increase your salt slightly.
- Omit the Butter – You can always simply toast the bread before assembling omitting the butter if you choose. I personally love the added hint of salty butter to my sandwich!
- Appetizer – Make bite sized or cut in pieces for a simple party appetizer.
- Yes, add a sunnyside or poached egg to the top of sandwich and you’ve just made a Croque Madame.
- Skip the Béchamel – Short on time? Skip the béchamel and spread a smear of dijon mustard and crème fraîche. Extra Emmi Gruyère for sure!
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