This Croque Monsieur recipe with Bayonne Ham features the trademark cheesy bechamel used to coat the bread slices before baking and makes it a grilled cheese sandwich on a whole other level.
Author:Edible San Francisco
Prep Time:5 minutes
Cook Time:25 minutes
Total Time:30 minutes
Yield:4 servings 1x
2 tablespoons unsalted butter
3 tablespoons all-purpose flour
2cups hot milk
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
8ounces Gruyere cheese (although we prefer Tomme de Savoie when we can find it in the U.S.), grated.
1/2cup Parmesan, grated
8 slices sturdy bread such as Pain de Campagne
4 tablespoons Dijon mustard
8 slices Bayonne Ham
Preheat: the oven to 450 degrees F.
Melt butter: over low heat in a small saucepan and add the flour. Stir constantly with a whisk for 2 minutes .
Pour the hot milk: into the pan and whisk constantly, until the sauce has thickened to coat the back of a spoon, about 2 minutes.
Remove the pan from the heat: add salt, pepper, 1/2 cup grated Gruyere, and the Parmesan cheese.
Toast the bread: put the bread slices on a baking sheet and bake for 5 minutes. Flip the slices and bake for 5 minutes, or until starting crisp.
Brush: half the bread slices with mustard and add two slices of ham to each, top with the half the remaining Gruyere and the other slice of toast.
Spread the tops: with the cheese sauce (you will have some leftover), sprinkle with the remaining Gruyere, and bake on the top rack of the oven for 10 minutes or until the sandwiches are lightly browned.
Jambon de Bayonne: The Melt in Your Mouth Charcuterie from Europe | Sourced in France 🇫🇷 | #HamItUp 🍖 | Campaign financed with aid by the EU. 🇪🇺