Croque Monsieur: The Ultimate French Grilled Cheese Sandwich

• Milk100ml whole milk
• NutmegPinch of freshly grated nutmeg
• Butter1 tablespoon unsalted butter, softened
• Flour1 tablespoon all-purpose flour
• Black pepperFreshly ground black pepper, to taste
• Bread2 slices pain de mie (sandwich bread)
• Gruyere cheese50g Gruyère cheese, grated
• Ham1 slice high-quality cooked ham (e.g., Jambon de Paris)
• SaltSalt, to taste

How to Make It

• 1

  First, prepare a quick béchamel sauce: melt 1 tablespoon of unsalted butter in a small saucepan over medium heat. Whisk in 1 tablespoon of all-purpose flour and cook for 1 minute, creating a roux. Gradually whisk in 100ml of whole milk until smooth and thickened, about 2-3 minutes. Season with a pinch of nutmeg, salt, and black pepper, then set aside.

• 2

  Butter one side of each of your 2 slices of pain de mie (sandwich bread). Place one slice, butter-side down, on a clean work surface. Spread a thin layer of béchamel sauce on the unbuttered side. Layer with 1 slice of high-quality cooked ham and half of the 50g grated Gruyère cheese.

• 3

  Place the second slice of bread on top, béchamel-side down (so the buttered side is facing up). Press gently. This creates your basic Croque Monsieur. Don't press too hard, or the cheese might squeeze out prematurely.

• 4

  Heat a large non-stick skillet or griddle over medium heat. Place the sandwich in the hot pan, butter-side down. Cook for 3-4 minutes per side, until the bread is golden brown and crispy, and the cheese inside is starting to melt. You'll hear a delightful sizzle and see a lovely color developing.

• 5

  While the sandwich is browning, spread the remaining béchamel sauce generously over the top of the sandwich. Sprinkle the remaining grated Gruyère cheese evenly over the béchamel-coated top.

• 6

  If you want an extra golden, bubbly top, transfer the sandwich to a preheated oven or grill (broiler) for 2-3 minutes, watching carefully, until the cheese is melted, bubbly, and beautifully golden brown. This step is optional but highly recommended for that classic Croque Monsieur finish.

• 7

  Carefully remove the Croque Monsieur from the pan or oven. Let it rest for just a minute before slicing diagonally, if desired. This brief rest allows the cheese to set slightly, making it easier to cut and enjoy.

• 8

  Serve your Croque Monsieur immediately, hot and melty, as a delightful brunch, lunch, or light dinner. A simple side salad often accompanies this classic, cutting through the richness with a fresh crunch.