Croque Monsieur

Croque Monsieur created by Jonathan Melendez

From Barefoot Contessa

Ready In:
30mins
Serves:
Units:

ingredients

directions

  • Preheat the oven to 400 degrees F.
  • Melt the butter over low heat in a small saucepan and add the flour all at once, stirring with a wooden spoon for 2 minutes. Slowly pour the hot milk into the butter–flour mixture and cook, whisking constantly, until the sauce is thickened. Off the heat add the salt, pepper, nutmeg, 1/2 cup grated Gruyere, and the Parmesan and set aside.
  • To toast the bread, place the slices on 2 baking sheets and bake for 5 minutes. Turn each slice and bake for another 2 minutes, until toasted.
  • Lightly brush half the toasted breads with mustard, add a slice of ham to each, and sprinkle with half the remaining Gruyere. Top with another piece of toasted bread. Slather the tops with the cheese sauce, sprinkle with the remaining Gruyere, and bake the sandwiches for 5 minutes. Turn on the broiler and broil for 3 to 5 minutes, or until the topping is bubbly and lightly browned. Serve hot.
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RECIPE MADE WITH LOVE BY

@cali_love
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@cali_love
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"From Barefoot Contessa"

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  1. Anonymous
    Leave out the salt. Cheese and ham have enough salt. Think thicker bread and wider. Put pan in middle rack of oven when broiling. Otherwise, loved it.
  2. Candras
    12 oz. of cheese is 3 cups, so do we use 12 oz. or 5 cups? Five cups would be 20 oz.
  3. Lori L.
    I noticed that they recipe says to cut the crust off but all the photos appear to have crust? Just curious as to why you made that choice? Besides time saving. I think crustless would be better, only because with a something like this it can be rather hard to cut into the bread even with a dinner knife.c I love creamed chipped beef on toast and of course french toast but they crust are often hard to cut into.
  4. Karen R.
    I have the same question as John V on 3/3/20. If you can't suppress the nutritional info, why can't it be moved to the end? If you want it you can print it and if you don't then don't print that page. There are many times I don't print a recipe because it takes too much time and effort to cut and paste it all. It's always nice to have a recipe on one page while you are cooking.
  5. John V.
    The Food.com "Contact Us" button doesn't work. Any idea how to get through? Wanted to ask if there is any way to shut off Nutrition Information from printing? It eats up twice the amount of paper; would be nice to suppress it!
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