A classic croque-monsieur, golden and crispy, filled with cooked ham, melted Emmental, and a thin layer of béchamel. Comforting, simple, and generous, just like in a good French brasserie.
Ingredients
- 8 slices white sandwich bread
- 4 slices high-quality cooked ham
- 160 g grated Emmental cheese
- 40 g unsalted butter
- 25 g all-purpose flour (T45)
- 300 ml whole milk
- 2 tsp Dijon mustard
- 1 pinch ground nutmeg
- to taste fine salt
- to taste ground black pepper
- 300 g homemade béchamel sauce
Method
- Prepare the béchamel in a saucepan with the butter, flour, and milk, then cook gently until it becomes smooth, thick enough to coat a spoon, and lightly flavored with nutmeg.
- Turn the oven to broil or high heat, and let the baking sheet heat up while assembling the sandwiches.
- Spread a very thin layer of Dijon mustard on the inside of the bread, just enough to add flavor without overpowering.
- Place the cooked ham on half of the slices, add a little grated Emmental, and close with the remaining slices.
- Lightly butter the outside of the bread so it browns well and gets crispy during cooking.
- Place the sandwiches on a baking sheet, spread a generous layer of béchamel on top, and sprinkle with grated Emmental.
- Bake until the bread is hot, the edges are crispy, and the cheese is thoroughly melted.
- Place under the broiler, watching carefully, until the surface is golden, bubbling, and appetizing.
- Let rest briefly before serving, so the filling holds together while remaining deliciously melted.
Nutrition
Per serving
- Energy
- 614.7 kcal
- Protein
- 29.49 g
- Carbohydrate
- 51.87 g
- Fat
- 31.85 g
- Fibre
- 1.83 g
- Calcium
- 636.38 mg
- Iron
- 1.86 mg
- Magnesium
- 59.2 mg
