Croque Monsieur (Spread Style)

A staple item found on pretty much every French bistro menu, the Croque Monsieur is an extra gooey and decadent version of a ham sandwich. We put a Spread spin on it by swapping deli ham for very thinly sliced Italian Prosciutto and using a locally made CT mustard in our Béchamel sauce.

BéchameL Ingredients

  • 1/4 C. Unsalted butter, cubed

  • 1/4 C. All purpose flour

  • 1 1/2 C. Whole milk

  • 1/2 Tsp. Birdy’s Smooth Mustard

  • Pinch of nutmeg

  • Salt and pepper to taste

SANDWICH Ingredients

Instructions

  • Pre-heat oven to 425 degrees.

  • Start by making the Béchamel. Melt butter in a medium saucepan over medium-low heat. Gradually add flour and cook, whisking constantly for about 2-3 minutes. Stop when you’ve achieved a light golden color.

  • Gradually add milk, whisking well until the mixture is smooth and creamy. Stop when the sauce is creamy (consistency should be like yogurt).

  • Season with salt and pepper; then, off heat, whisk in mustard and nutmeg. Set aside while you make the sandwiches. (Note: Sauce can be made up to a week in advance.)

  • Evenly spread a layer of Béchamel on 4 slices of bread (coating to the edges of each slice).

  • Place 4 slices, Béchamel side up, on a baking sheet lined with parchment paper. 

  • Top each with prosciutto, a generous handful of the Gruyère and Emmenthal, and a sprinkle of Parmigiano Reggiano.

  • Place remaining slices of bread on top and spread on another layer of Béchamel; then top with remaining cheese. 

  • Bake for about 5-6 minutes until cheese is melted; then turn oven to broil and broil about 2-4 minutes until the cheese is lightly golden.

  • Serve immediately with a little side of cornichons!

Yields 4 Sandwiches

-Jamie ❤️🧀

SandwichesJamie Tomassettimelting cheese, alpine cheeseComment