Authentic French Croque-Monsieur

Method13 steps · about 40 min

1. 1

   Step 1: Preheat the oven to 420°F (about 215°C). Line a baking sheet with baking parchment suitable for that oven temperature. Lay six of the twelve bread slices on it as the sandwich bases, reserving the other six for the tops.

   Uses 6 bread slices for the bases, half of the 12-slice supply

2. 2

   Step 2: Spread the six bread bases with butter as needed. Cut each of the six large ready-to-eat ham slices in half if using that option. Lay one ham half on each buttered base, reserving six halves. If using twelve small ham slices instead, use six here and reserve six.

   Uses All six bread bases laid out in step 1 · Butter as needed for spreading the six bread bases · Half the ham supply: six halves of the large slices, OR six small slices

3. 3

   Step 3: Put some of the grated cheese on the six ham-topped bases, reserving enough of the one-and-a-half-cup cheese supply for the final topping. Cover the filling cheese with the remaining six ham halves, or the remaining six small ham slices if you selected that alternative.

   Uses All six prepared ham-topped bases from step 2 · Some grated cheese from the 1½-cup supply; reserve topping cheese · Remaining half of the ham supply: six ham halves OR six small slices

4. 4

   Step 4: Close all six sandwiches with the remaining six bread slices.

   Uses All six filled sandwich bases from step 3 · Remaining 6 bread slices, the other half of the 12-slice supply

5. 5

   Step 5: For the béchamel, measure the 40 g flour, 40 g cubed sauce butter and three-quarter cup milk, and have salt and optional nutmeg ready. Keep the sauce butter separate from the butter already spread on the bread.

6. 6

   Step 6: Melt all 40 g cubed béchamel butter in a saucepan over low to medium heat.

   Uses 40 g butter, cubed, for béchamel

7. 7

   Step 7: Add all 40 g flour to the melted sauce butter.

   Uses All 40 g sauce butter melted in step 6 · 40 g flour for béchamel

8. 8

   Step 8: Stir the flour and butter well over low to medium heat until evenly combined into a smooth roux.

   Uses All flour and sauce butter combined in step 7

9. 9

   Step 9: Add a little of the measured milk (3/4 cup) to the roux and stir until smooth. Repeat with small additions until the full three-quarter cup milk is incorporated, stirring to avoid lumps.

   Uses All actual roux from step 8 · 3/4 cup milk

10. 10

    Step 10: Season the sauce with salt to taste and optional nutmeg.

    Uses All sauce made with the measured milk in step 9 · Salt to taste for béchamel · Nutmeg to taste for béchamel, optional

11. 11

    Step 11: Continue stirring the seasoned béchamel over low to medium heat until it coats the back of a spoon. Remove from the heat.

    Uses All sauce seasoned in step 10

12. 12

    Step 12: Spoon the finished béchamel over the tops of the six closed sandwiches, using enough to coat them and reserving any excess. Add the grated cheese you reserved when filling the sandwiches.

    Uses All six sandwiches closed in step 4 · Finished sauce from step 11, enough to coat the sandwiches · The actual grated cheese reserved from the initial 1½-cup supply in step 3

13. 13

    Step 13: Bake the topped sandwiches in the preheated 420°F (about 215°C) oven for 20 minutes, until the cheese is melted and the sandwiches are hot. Serve the six croque-monsieurs warm, with a separately prepared garden salad or soup if desired.

    Bake the six croque-monsieurs · 20 minUses All six sandwiches topped in step 12 · Ready garden salad, optional serving side · Ready soup, optional alternative serving side