Croque Monsieur

When I was younger, we lived in Belgium while my father was stationed in Europe. The world of French food and culture was quite possibly the most perfect thing I had ever encountered (even now, it’s in my top three cuisines). Croque Monsieur is the French version of the ham-and-cheese melt. Everything about this dish screams cheese and butter and comforty goodness. And that’s about all the convincing I need.

CROQUE MONSIEUR

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  • 4 croissants
  • Dijon mustard
  • 1 tbsp butter
  • 1½ tbsp flour
  • 1 cup milk
  • ½ tsp salt
  • ¼ tsp ground black pepper
  • Pinch of nutmeg
  • 6 oz. Gruyere cheese, shredded
  • ¼ cup shredded parmesan
  • 4 slices thick-cut ham

Preheat oven to 400 degrees F.

Cut croissant in half to form sandwiches and place slices, open side up, on a baking tray. Bake in oven for 4 minutes. Flip over slices and toast for another 2 minutes. When done,  set aside.

In a small saucepan, melt butter over medium-high heat. Add flour and stir to together to form a tan paste. Cook for one minute, stirring constantly. Slowly pour in milk and whisk vigourously until flour is incorporated fully. Stir mixture constantly until it thickens into a cream. Remove from heat and add salt, pepper, nutmeg, Parmesan, and ¼ cup of the shredded Gruyere. Whisk together until sauce is fully mixed.

Spread a thin layer of Dijon on each sandwich bottom. Place a ham slice on each sandwich bottom. Divide half the remaining Gruyere among the sandwiches. Top each with top half of croissant. Spoon cheese sauce over each sandwich. Top each with an equal portion of remaining Gruyere. Bake in oven for 5 minutes, then increase temperature to broil and bake another 3 minutes, or until cheese is bubbly and golden.

Makes 4 sandwiches. Enjoy!

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About Gerard

Fun-loving, well-read foodie.
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