Crispy Ham and Cheese Sandwich — Croque Monsieur
The Parisian café classic, ham and Gruyère between crusts of brioche, coated in a nutmeg béchamel and baked golden and bubbling.
French
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Grate 160g Gruyère and 40g Comté. Chop 2 tsp parsley. Whisk 2 tsp olive oil, 1 tsp lemon juice, and salt flakes for salad dressing. Spread softened butter on one side of each brioche slice and Dijon mustard on the other side of one slice per sandwich (repeat for both sandwiches).
Build 1
Melt 40g butter in a medium pan over medium heat, whisk in 40g flour, cook 1 minute without browning. Gradually whisk in 400ml warm milk until smooth, simmer 3 minutes until thick enough to coat a spoon.
Build 2
Off heat, stir nutmeg, salt, white pepper, and 40g Gruyère into béchamel until melted and glossy. Set aside.
Bake
Layer 2 brioche slices butter-side down on a parchment-lined baking sheet. Top each with 40g Gruyère, folded ham, 20g Gruyère. Close each with second slice, butter-side out. Divide remaining béchamel between the two sandwiches, spooning over tops, then scatter remaining Gruyère and Comté over both. Bake at 200°C for 14 to 16 minutes until deep golden and sauce bubbles.
Sweat
While sandwiches bake, toss 160g salad leaves with prepared dressing until lightly coated.
Rest and plate
Rest croque 2 minutes, scatter parsley over tops. Plate each sandwich with 4 cornichons and dressed salad leaves alongside. Serve immediately.
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