Croque Monsieur

Melty Greyère cheese, smoky cured ham, creamy béchamel sauce over buttery bread, toasted to perfection.
Move over grilled cheese, and hello Croque Monsieur




Béchamel sauce

  1. In a small saucepan on low heat, melt butter.
  2. Add flour and cook, stirring constantly with a whisk until smooth, about 2 minutes.
  3. Slowly add milk while stirring continuously and cook until the mixture thickens enough to coat the back of a spoon, about 2 minutes.
  4. Remove from heat and season with nutmeg, salt and pepper.
  5. Stir in Parmigiano and 2 tbsp of grated Gruyère.
  6. Set béchamel sauce aside.


  1. Evenly butter slices of bread on both sides. Toast both sides in saute pan over a low heat until just golden brown.
  2. Spread a light coating of mustard and béchamel sauce.
  3. Top with ham slices, tomato slices and ½ cup Gruyère cheese.
  4. Sprinkle evenly with the remaining Gruyère cheese.
  5. Bake for 5 minutes at 350 degrees until the cheese is bubbly and lightly browned, about 10 minutes.