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Croque Monsieur

Gruyère Croque Monsieur

  • Author: Cosette's Kitchen
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 4 sandwiches 1x
  • Category: French
  • Method: Baking
  • Cuisine: French

Description

An incredibly delicious and simple French sandwich using Emmi Gruyère cheese.


Scale

Ingredients

  • 8 slices of fresh bakery style bread
  • 2 cups Emmi Gruyère cheese, shredded and divided
  • 48 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

Instructions

Bechamel Sauce

  1. In a heavy bottomed pot, heat your 2 tablespoons of butter on medium-high heat.
  2. Once butter is melted, add in your flour and begin whisking until it bubbles and a thick paste begins to form, about 2 minutes.
  3. Slowly begin pouring in your milk while simultaneously whisking. Continue pouring and whisking until all your milk is incorporated.
  4. 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. 
  5. You’ll know it’s ready when it coats the back of a spoon. 
  6. 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.
  7. Set aside.*

Croque Monsieur Assembly

  1. Heat your oven to broil with rack on upper third of your oven.
  2. Prepare a sheet pan with parchment paper. 
  3. 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.
  4. Remove, flip bread, butter other side and repeat in broiler.
  5. Lower oven temperature to 425 degrees.
  6. 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.
  7. On the top side of your bread, spread another bit of bechamel sauce and more Emmi Gruyère.
  8. Finally finish with a sprinkle of herbes de provence.
  9. Place in oven and bake for 5 minutes, then broil once again for 3-5 minutes until top is golden and bubbly. 
  10. Remove from oven, cut and enjoy immediately.

Notes

  • 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.
  • Add an egg – 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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