French Croque Monsieur Melt
Paris's brasserie classic — the world's most refined grilled cheese. White Pullman bread fried in butter, spread with béchamel (Mornay sauce with Gruyère), layered with quality ham and more Gruyère, grilled under the broiler until the cheese is bubbling and golden. The béchamel is what separates it from a regular ham and cheese sandwich.
- Total
- 50 min
- Serves
- 4
- Level
- Easy
Prep 20 min · Cook 30 min
Ingredients
Method
Béchamel: melt butter, whisk in flour, cook 1 minute. Add milk gradually, whisking. Simmer 3 minutes until thick. Melt in Gruyère; season with nutmeg, salt and white pepper.
About 5 min
Butter and pan-fry bread slices on one side until golden.
About 14 min
Brush Dijon on the uncooked sides of 4 slices. Layer ham and a pinch of Gruyère. Top with the other bread slices.
About 14 min
Spread béchamel thickly over the top of each sandwich. Heap grated Gruyère on top.
About 14 min
Grill under a hot broiler for 4–5 minutes until the Gruyère is deep golden and bubbling. Eat hot.
About 3 min
Nutrition per serving (estimate)
- Calories
- 580
- Protein
- 28 g
- Carbs
- 42 g
- Fat
- 32 g
- Fibre
- 2 g
- Sugar
- 6 g
- Sodium
- 980 mg
Contains: gluten, dairy
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Recipe by Boon Tools.