Croque Monsieur

Name: Croque Monsieur
Cuisine: french
Ingredients: 2 slices white bread; 2 slices cooked ham; 2 slices Gruyère cheese; 30 g butter, divided; 30 g all‑purpose flour; 250 ml whole milk; 1 tbsp Dijon mustard; 1 tbsp grated Parmesan cheese; Salt and freshly ground black pepper, to taste; 1 egg yolk (optional, for richer béchamel)

Ingredients

2 slices white bread
2 slices cooked ham
2 slices Gruyère cheese
30 g butter, divided
30 g all‑purpose flour
250 ml whole milk
1 tbsp Dijon mustard
1 tbsp grated Parmesan cheese
Salt and freshly ground black pepper, to taste
1 egg yolk (optional, for richer béchamel)

Instructions

11. Preheat the oven to 200 °C (390 °F) and line a baking sheet with parchment paper.
22. Melt 15 g butter in a saucepan, whisk in the flour, and cook for 1 minute to form a roux.
33. Gradually whisk in the milk, simmer gently, and stir until the sauce thickens; season with salt, pepper, and Dijon mustard, then whisk in the egg yolk if using.
44. Spread a thin layer of béchamel on one side of each bread slice; place ham and Gruyère on two slices, then top with the remaining bread, béchamel side down.
55. Place the assembled sandwiches on the baking sheet, spread the tops with the remaining béchamel, and sprinkle with Parmesan.
66. Dot the remaining 15 g butter in small pieces over the cheese topping.
77. Bake for 10‑12 minutes, until the cheese is golden and bubbling; serve hot.

Source: llm-generated