A delightful take on the classic Croque Monsieur, featuring a creamy béchamel sauce, savory ham, and melted cheese, all baked to perfection.
Preheat your oven to 200°C (400°F).
Preheating ensures even cooking and the perfect texture.
In a saucepan, melt the butter over low heat. Add the flour and stir continuously for 2 minutes.
Stirring constantly prevents lumps from forming.
Gradually add the milk to the roux, whisking constantly until the mixture thickens.
Warm the milk slightly before adding for a smoother sauce.
Remove the saucepan from heat and stir in salt, pepper, nutmeg, Gruyere, and Parmesan cheese.
Adding cheese off the heat prevents it from becoming stringy.
Place the bread slices on a baking sheet and toast them in the oven for 5 minutes per side.
Toasting the bread adds a delightful crunch to the sandwich.
Spread mustard on half of the toasted bread slices, then layer with ham and Gruyere cheese.
Use a generous amount of mustard for a tangy kick.
Top with the remaining bread slices, spread béchamel sauce on top, and sprinkle with Gruyere cheese.
Ensure the sauce covers the bread edges for an even bake.
Bake the sandwiches for 5 minutes, then broil for 3-5 minutes until bubbly and golden.
Keep an eye on the broiler to avoid burning.
Serve the sandwiches hot and enjoy!
Pair with a fresh salad for a complete meal.
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