This easy bistro dish was one of my favorite things to eat when I lived in Paris (next to crepes). I haven’t had one in…lord, 9 years. I bought some grueyere at half off at Kroger a while back and pulled it out of the freezer with the last of the Easter ham to put some together. Croque Monsieur translates essentially to Mr. Crispy, and a crispy, rich sandwich it is indeed, topped with beschamel sauce. Everything is better with beschamel. Hubby declared these a winner. Serves 2.
- 4 slices of thick, crusty bread (I used part of the whole wheat loaf I’d baked the day before)
- 4 oz. thick cut ham
- 4 oz. finely grated grueyere cheese
- dijon mustard (optional)
- Parkay buttery spray
- 1 tablespoons butter
- 1 tablespoons flour
- ½ cups warmed milk
- Salt and ground pepper to taste
- Spritz both sides of the bread with buttery spray and lay face down in a large, oven proof skillet.
- Toast both sides of the bread over medium heat until each side is golden brown.
- Meanwhile, melt the butter in a saucepan over medium.
- Add the flour and cook for a few minutes.
- Slowly whisk in the milk.
- Simmer about 5 minutes.
- Preheat your oven to 350 degrees.
- While that’s simmering, go back to your toasted bread. If you’re using dijon mustard, spread it on now.
- Sprinkle some of the cheese on one side.
- Layer the ham on top.
- Layer more cheese on the ham.
- Top with the other slice of bread.
- Go back to your beschamel. Turn off the head and add in a quarter cup of the cheese.
- Stir until well incorporated. Add salt and pepper if desired.
- Pour over the top of the sandwiches.
- Top THAT with whatever cheese you have left.
- Pop into the oven for 5 minutes.
- At the end, crank it up to broil for 2-3 minutes until the cheese is brown and bubbly.
- Let cool and devour.