Grilled ham and cheese: nothing to scoff at. Baked ham and cheese with velvety béchamel oozing out all over the place: mind-altering.
Ingredients
Makes 4 Servings
béchamel
¼
¼
1½
2
½
assembly
8
6
3
1
Preparation
béchamel
Step 1
Melt butter in a medium saucepan over medium heat until foamy. Add flour and cook, stirring, until mixture is pale and foamy, about 3 minutes. Gradually add milk, stirring until mixture is smooth. Cook, stirring, until sauce is thick and somewhat elastic, about 4 minutes. Remove from heat and whisk in mustard and nutmeg; season with salt.
Step 2
DO AHEAD: Béchamel can be made 1 day ahead. Let cool; press plastic wrap directly onto surface and chill.
assembly
Step 3
Preheat oven to 425°. Spread bread slices with béchamel, dividing evenly and extending all the way to the edges. Place 4 slices of bread, béchamel side up, on a parchment-lined baking sheet; top with ham and half of cheese. Top with remaining slices of bread, béchamel side up, then top with remaining cheese and sprinkle with herbes de Provence. Bake until cheese is brown and bubbling, 10–15 minutes.
Step 4
DO AHEAD: Sandwiches can be made (but not baked) 1 day ahead. Cover; chill.
Nutrition Per Serving
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Reviews (277)
Back to TopDelish delish delish!!! I’d agree that the amount of béchamel that results is probably excessive, but you can always use it to riff on eggs benedict or just sneak a spoonful to snack on while everything is getting toasty in the oven! My first time eating and making croque-monsieur, and it didn’t disappoint!
Anonymous
California
1/8/2022
Whoever created this recipe is of the opinion that the main ingredient in a Croque Monsieur is the bechamel. Each of the four sandwiches would have had about 5 tablespoons of it, had I used it all. Cut the bechamel ingredients in half if you only want a generous tablespoon on each bread slice. Also, double the cheese. The 3 ounces listed here doesn't even cover the bechamel! The herbs were a nice touch.
Patty Russell
Orange County, CA
12/19/2021
Makes a fantatic quick lunch. Almost too filling. I made it with ordinary seeded batch and was surprised how nice it was, it crisped up round the edges and th sauce on top was bubbly, brown and unctious. Jolly good.
Anonymous
U.K
9/30/2021
Very easy recipe and flavors are wonderful. The bechamel with brown mustard keeps this a step above being a regular “ham and cheese”! I subbed in provolone slices for the gruyere (going with what was on hand), and added a little bit of shredded Parmesan to the bechamel for an added zip. Topped it all off with dried thyme from my garden.
David
Washington, DC
6/6/2021
I LOVE this sandwich at the restaurants in Paris. I think this needs way more cheese and less mustard. Maybe throw it under the broiler for a minute at the end to make sure the cheese is bubbly and hot.
Anonymous
Albany, NY
5/10/2021
This was absolutely fantastic! Super easy recipe! I used grated Gouda & Swiss cheese mix & used a multi grain bread that I was able to slice into nice thick slices and a smoked deli ham. Will definitely be making this again!
KMP
Pennsylvania
11/5/2020
This is a very easy and wonderful recipe. It is difficult to find Paris ham around Atlanta, but I found a good substitute that was yummy. Applegate Organic Uncured Slow Cooked Ham. My husband loved these sandwiches and I paired them with a potato leek soup. So delicious on a rainy night in Georgia.
Anonymous
Atlanta, Georgia
1/12/2020