I vividly remember eating my first croque monsieur. It was at a cafe in Paris during college and it was love at first bite. I couldn’t believe that I had lived so long without it in my life. Since then I never got around to making it at home. I have ordered it out. We also did make them in culinary school, and it brought back all of those memories 10 years later. So this week I decided to try to make my first croque monsieur at home. It was so simple and incredible!
Then I just baked the sandwiches for 10-15 minutes until they became golden and bubbly. There were those gorgeous little brown spots on top when they came out. As soon as I bit in I was back in Paris at that wonderful cafe. It was just as good now as it was back then. I loved all of the smokey flavor couple with the bubbly cheese and toasty bread. Hope you all enjoy this take on the classic too! xoxo
This is an incredible version of classic croque monsieur. Buttery bread, luscious béchamel, smoked ham and smoked gouda make for one incredible sandwich.
- 2 tablespoons butter
- 2 tablespoons flour
- 3/4 cup heavy cream
- 1 tablespoon Dijon mustard
- 1 pinch salt
- 1 pinch garlic powder
- 4 thick slices buttery bread such as brioche or challah
- 4 slices smoked deli ham
- 3/4 cup freshly grated smoked gouda
- 2 pinches herbs de provence
- First, make the béchamel sauce. Combine the butter and flour in a medium sauce pan and heat them up over medium high heat. Whisk them together well until it is a golden paste. Slowly pour in the heavy cream until it is a uniform sauce. Then whisk in the mustard, salt and garlic powder. Let it all cook together while you whisk constantly for 3-4 minutes until it is thick and luscious. Set it aside, then pre-heat the oven to 425. Get out a sheet pan and line it with foil.
- Lay out the 4 slices of bread on the sheet pan and spread 1/4 of the béchamel sauce onto each slice. Nestle two slices of ham into the béchamel sauce on two of the slices. Then take half of the cheese and evenly divide it on top of the ham. Place the other two slices of bread on top with the béchamel side up and evenly divide the remaining cheese on top of that. Finally, sprinkle a pinch of herbs de provence on top of each sandwich. Bake them for 10-15 minutes until golden and bubbly. Serve immediately and enjoy!