Lunch / Dinner
Croque Monsieur with dijon béchamel
Ooo-la-la! The French really know what they’re doing when it comes to ham and cheese sandwiches.
FOR THE BÉCHAMEL, MELT:
FOR THE SANDWICHES, SPREAD:
Preheat broiler to high with rack 6 inches from element. Line a baking sheet with foil.
For the béchamel, melt 4 Tbsp. butter in a saucepan over medium heat until foamy; whisk in flour and cook roux 1 minute.
Whisk milk into pan in a thin, steady stream until completely combined, then whisk in Dijon and nutmeg; season with salt and pepper. Cook béchamel until slightly thickened, 2–3 minutes.
For the sandwiches, spread both sides of bread slices with 4 Tbsp. butter and season with pepper; broil on prepared baking sheet until golden on both sides, 2–3 minutes per side.
Cover one side of bread slices with 2 Tbsp. béchamel; top each with 1 slice ham, 2 Tbsp. Gruyère, and remaining béchamel. Broil sandwiches until cheese is brown and bubbly, 5–7 minutes.
Stack one open-faced sandwich on top of another to form one double-decker sandwich; repeat with remaining open-faced sandwiches. Garnish sandwiches with parsley.
% Daily Value*
Total Fat 45g 69%
Saturated Fat 24g 120%
Cholesterol 174mg 57%
Sodium 734mg 30%
Carbs 52g 17%
Fiber 4g 16%
*Percent Daily Values are based on a 2,000 calorie diet.