Classic Croque Monsieur

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.

   Ongeveer 5 min

   Tip van de kok: Lining the baking sheet prevents sticking and makes cleanup much easier.

2. 2

   Melt 30g of unsalted butter in a small microwave-safe bowl or saucepan.

   Ongeveer 1 min

3. 3

   Brush one side of each of the four slices of white sandwich bread generously with the melted butter.

   Ongeveer 2 min

   Tip van de kok: Buttering the bread helps it crisp up beautifully in the oven and prevents it from becoming soggy.

4. 4

   To prepare the béchamel sauce, melt 20g of unsalted butter in a small saucepan over medium heat until it shimmers.

   Ongeveer 1 min

5. 5

   Whisk in 20g of all-purpose flour and cook for 1-2 minutes, stirring constantly, until a smooth, pale golden paste (roux) forms and smells slightly nutty.

   Ongeveer 2 min

   Tip van de kok: Cooking the flour sufficiently removes its raw taste and ensures a smooth sauce.

6. 6

   Gradually whisk in 250ml of whole milk, a little at a time, ensuring each addition is fully incorporated before adding more, until the sauce is smooth, thick, and coats the back of a spoon.

   Ongeveer 3 min

   Tip van de kok: Adding warm milk helps prevent lumps from forming in your béchamel. If lumps do appear, whisk vigorously or press them against the side of the pan.

7. 7

   Stir in 1 teaspoon of Dijon mustard, 1 pinch of nutmeg, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper. Remove the béchamel from the heat.

   Ongeveer 1 min

   Tip van de kok: Nutmeg is a classic addition to béchamel, enhancing its creamy flavor without overpowering it.

8. 8

   Spread a thin, even layer of béchamel sauce on the unbuttered side of two of the bread slices.

   Ongeveer 1 min

9. 9

   Top each béchamel-coated bread slice with half of the grated Gruyère cheese, followed by two slices of deli ham.

   Ongeveer 1 min

   Tip van de kok: Ensure the ham is evenly distributed to get a bite of savory goodness in every part of the sandwich.

10. 10

    Place the remaining two buttered bread slices on top of the ham and cheese, with the unbuttered side facing down, to form two sandwiches.

    Ongeveer 1 min

11. 11

    Generously spread the remaining béchamel sauce over the top of each sandwich, ensuring full coverage and extending to the edges.

    Ongeveer 1 min

    Tip van de kok: Don't be shy with the béchamel; it creates a delicious, creamy crust.

12. 12

    Sprinkle the remaining grated Gruyère cheese evenly over the béchamel-coated sandwiches.

    Ongeveer 1 min

13. 13

    Carefully transfer the sandwiches to the prepared baking sheet and bake for 10-15 minutes, or until the cheese is melted, bubbly, and the top is beautifully golden brown.

    Ongeveer 15 min

    Tip van de kok: Keep a close eye on the sandwiches during the last few minutes of baking to prevent the cheese from burning.

14. 14

    Remove from the oven and serve immediately while hot and gooey.