Croque - Monsieur
Yield: 4
  • ¼ cup (½ stick) unsalted butter
  • ¼ cup all-purpose flour
  • 1½ cups whole milk
  • 2 tbl whole grain mustard
  • 2 tbl dijon mustard
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 8 slices (½”-thick) crusty country-style bread
  • ½ lb ham (or prosciutto, which I prefer but is not traditional...since it is italian)
  • 3 oz. Gruyère, grated (about 1½ cups)
  • 1 tsp herbes de Provence (optional)
  1. Warm milk in a small saucepan or in the microwave.
  2. Melt butter in a medium saucepan over medium heat until completely melted. Add flour and cook, stirring, until mixture is pale and foamy, about 3 minutes.
  3. Gradually add warmed milk, stirring until mixture is smooth.
  4. Cook, stirring, until sauce is thickened, about 5 minutes.
  5. Remove from heat and whisk in mustard and nutmeg; season with salt.
  6. Preheat oven to 425°. Spread béchamel onto half of the bread, place onto a parchment-lined baking sheet, and top with ham and half of cheese. Top with remaining slices of bread, spread more béchamel on top, then sprinkle on remaining cheese and herbes de Provence (if using).
  7. Bake until cheese is brown and bubbling, 10–15 minutes. If not sufficiently brown, place under broiler for a minute (but keep an eye on it!!).
Béchamel can be made 1 day ahead. Let cool; press plastic wrap directly onto surface and chill.
Recipe by Eat Some Wear Some at