Croque Monsieur

Ingredients

• 4 thick slices brioche or good Pullman bread
• 150g thinly sliced quality ham
• 120g Gruyère cheese, finely grated
• 2 tablespoons unsalted butter, for the béchamel
• Softened butter, for spreading
• 2 tablespoons all-purpose flour
• 250ml whole milk, warmed
• 1 teaspoon Dijon mustard
• Pinch of freshly grated nutmeg
• Fine salt and white pepper, to taste

Recipe

1. Make the béchamel: melt the butter in a small saucepan over medium heat. Whisk in the flour and cook, stirring, for 1 minute until the mixture smells faintly nutty. Gradually add the warm milk in a thin stream, whisking constantly to prevent lumps. Cook for 2–3 minutes until thick enough to coat the back of a spoon. Season with nutmeg, salt, and white pepper. Remove from heat.

2. Preheat your oven's broiler to high. Lightly butter one side of each bread slice and arrange them butter-side-down on a foil-lined baking sheet.

3. Spread a thin layer of Dijon mustard on two of the bread slices. Layer the ham evenly over the mustard, then top with half the grated Gruyère. Close the sandwiches, pressing gently.

4. Spoon the béchamel generously over the top of each sandwich, spreading it to the edges. Scatter the remaining Gruyère over the sauce.

5. Broil for 3–5 minutes, watching closely, until the cheese is deeply golden and bubbling in spots. Let rest for 2 minutes — the interior will be molten — before serving.