Croque Monsieur: Bechamel, Gruyere Melt, and Crisp Broiled Finish

Overview

This video guides viewers through making a classic Croque Monsieur, emphasizing structural integrity and a perfect balance of ham, Gruyere, and bechamel. It highlights crucial techniques like toasting bread, preparing a lump-free bechamel, and strategic layering for a crisp, molten sandwich.

Ingredients

• 8 slices sturdy sandwich bread
• 4 slices ham
• 8 ounces grated Gruyere
• 2 tablespoons butter
• 2 tablespoons flour
• 1 cup whole milk
• 1 teaspoon Dijon mustard optional
• Salt
• Pepper
• A pinch of nutmeg

Instructions

1. Lightly toast 8 slices of sturdy sandwich bread under the broiler for 1 to 2 minutes per side.
2. Prepare the bechamel sauce: Melt 2 tablespoons butter, then whisk in 2 tablespoons flour to create a roux.
3. Remove the roux from the heat and whisk in 1 cup cold whole milk until smooth, ensuring no lumps form.
4. Return the sauce to the burner, stirring constantly until it thickens to a medium consistency that coats the back of a spoon.
5. Remove the bechamel from heat and season with salt, pepper, 1 teaspoon Dijon mustard (optional), and a pinch of nutmeg.
6. Assemble the croques: Spread bechamel on one side of a toasted bread slice, then add a layer of Gruyere.
7. Place a slice of flavorful ham (such as Black Forest or Jambon de Paris) over the Gruyere.
8. Add another thin layer of bechamel over the ham, followed by more Gruyere.
9. Place another slice of toasted bread on top.
10. Spread the remaining bechamel on the top slice of bread and pile high with the rest of the Gruyere, ensuring it extends to the edges.
11. Position the croques on a rack 4-6 inches from the broiler.
12. Broil very carefully, rotating halfway through, until the Gruyere is bubbly, molten, and deeply golden, watching for seconds to prevent burning.
13. Remove from broiler and let the croque rest for 1 minute before cutting with a sharp serrated knife and serving immediately.

In this video

• The croque monsieur's success hinges on structural integrity, with sturdy bread, binding bechamel, and a delectable Gruyere crust.
• Lightly toasting the bread before assembly is crucial to prevent sogginess from the bechamel and ensure even browning.
• Adding just a pinch of nutmeg elevates the bechamel sauce with a whisper of warmth.
• A smooth, medium consistency for the bechamel is crucial; it should coat the back of a spoon and yield readily when a finger is run through it.
• For a foolproof, lump-free bechamel, whisk cold milk into the roux off the heat before returning it to the burner to thicken.
• Layering begins with bechamel on toasted bread, followed by Gruyere, creating a moisture barrier and melding with the ham.
• Using a flavorful ham, such as Black Forest or Jambon de Paris, significantly enhances the sandwich's taste.
• After the second ham layer, the remaining bechamel and then the rest of the Gruyere should be piled high, extending to the edges, to prevent burning and create an even crust.
• Broiling requires careful attention, positioning the rack 4-6 inches from the heat, and rotating the croques halfway through for even browning.
• Allowing the croque to rest for 1 minute after broiling prevents total sauce spillage, ensuring a cleaner, more structurally sound bite.

Frequently asked questions

How do you prevent a Croque Monsieur from getting soggy?

Prevent sogginess by lightly toasting the bread before assembly, which creates a barrier against the bechamel.

What is the key to a lump-free bechamel sauce?

For a smooth bechamel, whisk cold milk into the roux off the heat before returning it to the burner and stirring constantly until thickened.

What type of ham is best for Croque Monsieur?

Use a flavorful ham like Black Forest or Jambon de Paris to enhance the sandwich's taste, and consider doubling the ham layer for richness.

What is the correct layering order for a Croque Monsieur?

Layer bechamel first on toasted bread, then Gruyere, followed by ham, another thin layer of bechamel, more ham (optional double layer), and finally the remaining bechamel and Gruyere on top.

How do you broil Croque Monsieur for the best crust?

Position the rack 4-6 inches from the broiler, watch very carefully for seconds, rotate halfway through for even browning, and ensure Gruyere extends to the edges to prevent scorching.