Ham and Gruyère Croque Monsieur
A classic French toasted sandwich layered with ham, nutty Gruyère, and a creamy, bubbling bechamel sauce.
Recipe Author
Riff Kitchen@riffkitchen
Ham and Gruyère Croque Monsieur
A classic French toasted sandwich layered with ham, nutty Gruyère, and a creamy, bubbling bechamel sauce.
By Riff KitchenOn Riff.kitchen, recipes start from what is already in your fridge. Add what you have, and it plans around whatever goes off first.
- 10 prep · 15 cook
- 25 min
- servings
- 2
- effort
- Medium
Chef's note
This recipe transforms deli ham into an indulgent bistro-style lunch by incorporating a stovetop bechamel.
Method
7 steps · tap one to tick it off
Tips
Add the milk a little at a time. Whisking it into the butter and flour gradually keeps the bechamel smooth. Poured in all at once, it lumps.
Keep the bechamel thick. A thin sauce runs off the bread under the broiler. It should coat a spoon thickly before it goes on the sandwiches.
Stay by the broiler. Broilers vary, and bechamel goes from golden to burnt within a minute. Check after 2 minutes.
Swaps
No sourdough bread? Thick white sandwich bread or brioche. Brioche browns faster, so watch it in the skillet.
No Dijon mustard? Whole grain or yellow mustard.
No whole milk? 2% milk. The sauce is slightly thinner, so simmer it a minute longer.
Storage
Fridge: Best eaten the day it is made. Leftover bechamel keeps 3 to 4 days in a sealed container.
Freezer: Not worth freezing once broiled: the bread turns soggy under the sauce.
Reheat: On a rack in a 190°C oven until crisp and steaming hot (75°C in the center).
Fridge and reheating follow Illinois Extension; freezer times are for quality and follow the University of Nebraska-Lincoln, as on what freezes and what does not.
Made it?
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Ask the chef
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Riff Assistant
Ready to Remix
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Chef's note
This recipe transforms deli ham into an indulgent bistro-style lunch by incorporating a stovetop bechamel.
Instructions
Follow the steps to perfection.
Tips
Add the milk a little at a time. Whisking it into the butter and flour gradually keeps the bechamel smooth. Poured in all at once, it lumps.
Keep the bechamel thick. A thin sauce runs off the bread under the broiler. It should coat a spoon thickly before it goes on the sandwiches.
Stay by the broiler. Broilers vary, and bechamel goes from golden to burnt within a minute. Check after 2 minutes.
Swaps
No sourdough bread? Thick white sandwich bread or brioche. Brioche browns faster, so watch it in the skillet.
No Dijon mustard? Whole grain or yellow mustard.
No whole milk? 2% milk. The sauce is slightly thinner, so simmer it a minute longer.
Storage
Fridge: Best eaten the day it is made. Leftover bechamel keeps 3 to 4 days in a sealed container.
Freezer: Not worth freezing once broiled: the bread turns soggy under the sauce.
Reheat: On a rack in a 190°C oven until crisp and steaming hot (75°C in the center).
Fridge and reheating follow Illinois Extension; freezer times are for quality and follow the University of Nebraska-Lincoln, as on what freezes and what does not.
Made it?
Tap a star to rate it.
Community Reviews 0
No reviews yet. Be the first to try this!
Riff Assistant
Ready to Remix