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Buvette’s Croque Monsieur
Credit:
Marcus Nilsson
Recipe Summary
prep: 25 mins
total: 32 mins
Yield: Makes 8 sandwiches
Ingredients
Ingredient Checklist
2 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups whole milk, heated
1 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon freshly grated nutmeg
2 cups grated Gruyere cheese
8 slices toasted or grilled country bread
4 teaspoons Dijon mustard
1/4 pound baked ham, such as prosciutto cotto
1/4 teaspoon herbes de Provence
Cornichons
Cook's Notes
To halve the bechamel as Martha likes to do, reduce butter to 1 tablespoon, flour to 1 1/2 tablespoons, and use 1 cup whole milk.
Gallery
Buvette’s Croque Monsieur
Credit:
Marcus Nilsson
Recipe Summary
prep: 25 mins
total: 32 mins
Yield: Makes 8 sandwiches
Gallery
Buvette’s Croque Monsieur
Credit:
Marcus Nilsson
Buvette’s Croque Monsieur
Credit:
Marcus Nilsson
Buvette’s Croque Monsieur
Recipe Summary
prep: 25 mins
total: 32 mins
Yield: Makes 8 sandwiches
Recipe Summary
prep: 25 mins
total: 32 mins
Yield: Makes 8 sandwiches
prep: 25 mins
total: 32 mins
prep:
25 mins
total:
32 mins
Yield: Makes 8 sandwiches
Makes 8 sandwiches
Ingredients
Ingredients
- 2 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk, heated
- 1 teaspoon coarse salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon freshly grated nutmeg
- 2 cups grated Gruyere cheese
- 8 slices toasted or grilled country bread
- 4 teaspoons Dijon mustard
- 1/4 pound baked ham, such as prosciutto cotto
- 1/4 teaspoon herbes de Provence
- Cornichons
Directions
Preheat oven to 400 degrees.
Make the bechamel: Melt butter in a saucepan over medium heat. Add flour, and cook, stirring with a wooden spoon for 2 minutes. Increase heat to medium-high, and slowly add hot milk. Cook, whisking constantly, until thickened, 5 to 6 minutes. Remove pan from heat, and add salt, pepper, nutmeg, and 1/2 cup Gruyere.
Lightly brush 4 slices bread with mustard. Add 1 slice baked ham to each, and sprinkle each with 2 tablespoons Gruyere. Top with 4 more slices toasted bread. Slather tops with bechamel, and sprinkle with remaining Gruyere and 1/4 teaspoon herbes de Provence.
Bake sandwiches until topping is lightly browned, about 12 minutes. Serve hot with cornichons.
Cook's Notes
To halve the bechamel as Martha likes to do, reduce butter to 1 tablespoon, flour to 1 1/2 tablespoons, and use 1 cup whole milk.
Cook’s Notes
To halve the bechamel as Martha likes to do, reduce butter to 1 tablespoon, flour to 1 1/2 tablespoons, and use 1 cup whole milk.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Buvette’s Croque Monsieur
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Buvette’s Croque Monsieur
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
