Open-Faced Croque-Monsieur
Indulge in the comforting layers of ham and oozy Gruyère cheese sandwiched between slices of country-style bread, all generously smothered with a creamy béchamel sauce. Baked to golden perfection, these hot ham and cheese sandwiches are a delightful treat that melds flavors and textures for a satisfying meal.
— Constant Cookbook
Ingredients
- 3 Tbs. unsalted butter
- 6 Tbs. all-purpose flour
- 2 cups hot milk
- Salt and freshly ground pepper, to taste
- Freshly grated nutmeg, to taste
- 1-lb. loaf country-style bread, sliced
- 1/2 lb. sliced ham
- 1/2 lb. grated Gruyère cheese
Instructions
- Position a rack in the lower third of an oven and preheat to 450°F.
- To make the béchamel, in a 2-quart saucepan over low heat, melt the butter. Whisk in the flour until smooth and cook, whisking constantly, until the mixture smells nutty and fragrant, about 1 minute. Slowly add the hot milk, whisking constantly until the mixture is smooth and lump-free. Season with salt, pepper and nutmeg. Increase the heat to medium, bring to a simmer and cook, stirring occasionally, until the sauce is thickened, about 5 minutes. Reduce the heat to low and keep warm.
- To assemble the sandwiches, lightly butter a baking sheet. Place the bread slices on the sheet and layer the ham evenly on the bread. For each sandwich, spread 1 to 2 Tbs. of the béchamel over the ham, or as desired. Sprinkle the cheese evenly over the béchamel. Bake until the cheese melts and evenly browns, and the bread is golden and crisp on the bottom, 12 to 15 minutes. Serve immediately.
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