Not Just Any Sandwich: Croque Monsieur

After living in Paris for a short time, one of the most common questions I get asked is, “So, how was the food?”  This is often asked rhetorically, as it is a well known fact that the French know how to eat very well.  Indeed, my meals in France were delicious – rich, hearty, and thoughtfully prepared.  And the truth is, while I miss the flavorful beef bourguignon, the slow-cooked cassoulets, or even the streetside crepes, what I consistently long for and crave, is le Croque Monsieur sandwich.

Yes, I’ve heard it before: “It’s just a fancy grilled ham and cheese sandwich, right?” Well, not quite. What makes this sandwich so special is the béchamel sauce, which consists of a flour-butter roux, hot milk, nutmeg, and cheese.  The sauce is poured over the toasted sandwich, then topped with grated Gruyere cheese.  Then the magic happens - the sandwich bakes for 5 minutes, during which the sauce soaks into the top layer of bread, creating an undescribable texture that is creamy and satisfying.

I used Ina Garten’s recipe as my guide for the béchamel sauce and cooking method.  I modified her recipe to serve 4 people (one sandwich per person). Also, her recipe suggests taking the crust off of the bread, but it’s perfectly fine to leave the crust on.  And, save your fancy bread for another dish – cheap, grocery store white bread makes a surprisingly authentic croque monsieur.

Take the recipe’s measurements lightly; the amount of cheese, ham, and mustard to use can be based on your preference.  However, it’s best to stick to the recipe for the béchamel sauce. If you find that the sauce isn’t thick enough after stirring in the hot milk for a few minutes, a little more flour can always be added.  To avoid clumping, make sure to mix the flour into some melted butter, then add and stir into your sauce.  Remember that the sauce will thicken once it’s removed from the heat.

To go along with my French café theme, I served my croque monsieur with cornichon (tiny gherkins) and Dijon mustard.  For my fellow Francophiles, consider enjoying this sandwich with a glass of kir or champagne. 
 
Croque Monsieur
Adapted from Ina Garten’s recipe in her book Barefoot in Paris

Makes 4 sandwiches

2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup milk
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Pinch of nutmeg
3 cups Gruyere cheese, grated
8 slices white sandwich bread
Dijon mustard
1/2 lb Black Forest ham, sliced

1.  Preheat oven to 400 degrees F.

2. Melt butter in a small saucepan over low heat.  Once melted, add all of the flour and immediately stir with a wooden spoon.  After 2 minutes, the butter and flour will form a paste-like consistency. 

3.  Microwave the cup of milk for about 1 -2 minutes, or until bubbly.  Add the milk to the flour and butter mixture.  Whisk until the sauce is slightly thickened.  Remove from heat and add salt, pepper, nutmeg, 1/4 cup Gruyere, and all of the Parmesan. 

4.  Lay the bread slices flat on a cookie sheet.  Bake for 5 minutes on one side, then turn each slice and bake for 2 minutes.  Remove cookie sheet from oven and let cool for a few minutes.

5.  Spread mustard on half of the bread slices.  Add ham and half of the leftover Gruyere.  Add the sandwich top and pour the cheese sauce over the sandwiches.  Sprinkle the last of the Gruyere and bake for 5 minutes.  Then, broil the sandwiches for 3 minutes, or until the cheese on top turns a light golden color.  Serve hot.