Traditional Croque-monsieur

Buttered bread toasted until golden, encasing a melty center of ham and béchamel. The cheese topping forms a bubbling amber crust that cracks with every bite.

• Prep time: 15 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 961
• Protein: 39 g
• Carbs: 119 g
• Fat: 35 g

Ingredients

• 8 piece White bread ( slices )
• 4 piece Ham ( slices )
• 150 g Comté cheese ( grated )
• 40 g Minimum butter sweet
• 40 g Wheat flour
• 400 ml Whole milk
• 1 pinch Nutmeg ( grated )
• 2 pinch Gray sea salt
• 1 pinch Black pepper ground
• 8 piece Thick sandwich bread ( slices )

Instructions

1. Make the roux

   In a saucepan, melt the butter. Pour in the flour all at once and whisk without browning. The mixture should foam slightly.

2. Make the bechamel

   Gradually pour the milk over the roux. Whisk vigorously over medium heat. The sauce is ready when it coats the back of a spoon and becomes glossy.

3. Season and bind

   Remove from heat. Add salt, pepper, and nutmeg. Stir in a handful of grated Comte to bind the sauce and give it body.

4. Assemble the croques

   Generously spread the slices of thick sandwich bread with bechamel. Place the ham, then a layer of cheese. Close the sandwiches. Top with more bechamel and the remaining cheese.

5. Grill in the oven

   Place under the oven grill. Watch closely: the crust should be golden and the cheese should form brown bubbles on the edges.

Chef's tips

• Do not let the roux brown; it must stay white for a clear béchamel.
• Butter the outside of the bread slices for uniform coloring and perfect crispness.
• The béchamel must be thick so it doesn't soak the bread.

Storage

Eat immediately to keep the crispness. Does not freeze well.