lunch · everyday
Croque monsieur
The French café sandwich: good ham and Gruyère between slices of pain de mie spread with Dijon, topped with silky béchamel and more cheese, and baked until golden and bubbling.
- Time
- 35min
- Steps
- 5
Ingredients
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Allergens
Contains milk and wheat.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
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Equipment
You'll need: Oven.
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Method
-
1
Béchamel: cook the butter and flour 2 minutes, whisk in the milk and simmer until thick. Season with nutmeg, salt and pepper.
-
2
Heat the oven to 220°C (425°F). Lightly butter the outside of the bread.
-
3
Spread the inside of 4 slices with mustard and a little béchamel, add ham and half the cheese, and close the sandwiches.
-
4
Toast in a pan until golden on both sides.
-
5
Spread the tops with béchamel, cover with the remaining cheese and bake or broil until bubbling and browned.
