Traditional Croque-monsieur
Ingredients
- 8 pcWhite bread (slices)
- 4 pcHam (slices)
- 150 gComté cheese (grated)
- 40 gUnsalted butter
- 40 gWheat flour
- 400 mlWhole milk
- 1 pinchNutmeg (grated)
- 2 pinchGray sea salt
- 1 pinchBlack pepper ground
- 8 pcThick sandwich bread (slices)
Method
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.
- 1
In a saucepan, melt the butter. Pour in the flour all at once and whisk without browning. The mixture should foam slightly.
- 2
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
Remove from heat. Add salt, pepper, and nutmeg. Stir in a handful of grated Comte to bind the sauce and give it body.
- 4
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
Place under the oven grill. Watch closely: the crust should be golden and the cheese should form brown bubbles on the edges.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Eat immediately to keep the crispness. Does not freeze well.
