How a Master French Chef Makes Croque Monsieur

Ingredients

• 2 cups Whole Milk (full‑fat for richness)
• 1 sprig Fresh Thyme (adds subtle herb aroma to the milk)
• 4 tablespoons Unsalted Butter (cut into cubes for the roux)
• 4 tablespoons All-Purpose Flour (for the roux, equal weight to butter)
• 2 pinches Salt (season the béchamel lightly)
• 1 pinch Ground Nutmeg (traditional French flavor)
• 1 cup Comté Cheese (grated, adds sharp, nutty flavor)
• 4 slices Raclette Cheese (thin slices, excellent melt)
• 8 slices Pain de Mie (Milk Bread) (about 1.5 cm thick; can substitute with sturdy white sandwich bread)
• 8 slices Jambon de Paris (Paris Ham) (thinly sliced, low‑sugar, trim any fat)
• 1 tablespoon Dijon Mustard (strong, unsweetened; thin layer on one slice of bread)
• 1 teaspoon Honey (adds subtle sweetness to vinaigrette)
• 1 tablespoon White Wine Vinegar (acidic component of vinaigrette)
• 2 tablespoons Olive Oil (extra‑virgin, for vinaigrette)
• 1 tablespoon Water (thins vinaigrette)
• 1 tablespoon Shallot (finely minced, adds tang to salad)
• 1 pinch Freshly Cracked Black Pepper (Sarawak) (for vinaigrette seasoning)
• 2 tablespoons Butter (for pan‑frying) (adds flavor and helps crisp the bread)

Instructions

1. Infuse Milk

   In a saucepan, combine 2 cups whole milk with a sprig of fresh thyme. Warm over medium heat until just steaming, about 3‑4 minutes. Do not boil.

   Time: PT5M

2. Make the Roux

   Melt 4 tbsp unsalted butter in a clean saucepan over medium heat. Add 4 tbsp all‑purpose flour, whisk continuously for 2‑3 minutes until the mixture is lightly fragrant but remains pale (no color).

   Time: PT5M

3. Incorporate Milk

   Remove the saucepan from heat. Slowly whisk the warm milk into the roux in three gradual additions, whisking until smooth after each pour. Return to low heat and cook, stirring, for another 3‑4 minutes until the sauce thickens.

   Time: PT5M

4. Season the Béchamel

   Season the thickened béchamel with 2 pinches salt and a pinch of ground nutmeg. Taste and adjust lightly.

   Time: PT2M

5. Create Mornay Sauce

   Remove the béchamel from heat and let it cool to warm (not piping hot). Stir in 1 cup grated Comté and 4 thin slices of Raclette until fully melted and the sauce is smooth and spoon‑spready.

   Time: PT5M

6. Cool Mornay (Optional but Recommended)

   Transfer the Mornay to a shallow container, cover with plastic wrap touching the surface, and refrigerate for 30 minutes. This makes it easier to spread later.

   Time: PT30M

7. Prepare Mustard‑Honey Vinaigrette

   In a mixing bowl, whisk together 1 tbsp Dijon mustard, 1 tsp honey, 1 tbsp white wine vinegar, 2 tbsp olive oil, 1 tbsp water, 1 pinch salt, and a pinch freshly cracked black pepper. Stir in 1 tbsp finely minced shallot.

   Time: PT5M

8. Slice Bread and Ham

   Cut pain de mie into 1.5 cm thick slices if not pre‑sliced. Trim any visible fat from the ham slices and keep them thin.

   Time: PT4M

9. Assemble Sandwiches

   On one side of each bread slice, spread a very thin layer of Dijon mustard. Place a layer of thin Raclette slices, then a generous layer of ham, and top with the second slice of bread (mustard side inward).

   Time: PT5M

10. Pan‑Fry the Sandwiches

    Heat a heavy skillet over medium‑high heat and add 1 tbsp butter. Place the assembled sandwich in the pan, add a weight (or press with another pan) and cook for about 2‑3 minutes until the bottom is golden. Flip, add a little more butter, and repeat, flipping every minute for a total of ~10 minutes, until the interior is hot and the cheese inside has melted.

    Time: PT10M

    Temperature: Medium‑high

11. Add Mornay and Broil

    Transfer the pan‑fried sandwiches to a baking sheet. Spread a generous spoonful of the chilled Mornay over the top of each sandwich, covering completely. Place under a preheated broiler (or oven at 425°F) for 3‑5 minutes, watching closely, until the sauce is bubbly and lightly browned.

    Time: PT5M

    Temperature: 425°F

12. Serve with Salad

    While the sandwiches finish, toss mixed greens with the prepared vinaigrette. Plate the croque monsieur alongside the dressed salad and enjoy immediately.

    Time: PT2M

Nutrition Facts

Calories

620

Protein

30 g

Carbohydrates

45 g

Fat

30 g

Fiber

2 g