Jerome at 20:08, 3 April 2025

2025-04-03T20:08:31Z

← Older revision		Revision as of 20:08, 3 April 2025
Line 9:		Line 9:
	1/4 cup all-purpose flour		1/4 cup all-purpose flour

	1/4 tsp. kosher salt, plus more to		1/4 tsp. kosher salt, plus more to taste

	~~taste~~		1/4 tsp. ground black pepper, plus more for sprinkling

	1/4 tsp. ground black pepper, plus

	more for sprinkling

	Pinch ground nutmeg		Pinch ground nutmeg

	2 cups warm milk		2 cups warm milk


	== For The Sandwiches ==		== For The Sandwiches ==
Line 35:		Line 30:

	1 Tbsp. chopped fresh chives, for sprinkling		1 Tbsp. chopped fresh chives, for sprinkling


	= Directions =		= Directions =

	~~'''1'''~~

	Preheat the oven to 375°F .		Preheat the oven to 375°F .

	~~'''2'''~~

	For the béchamel sauce: In a medium saucepan,		For the béchamel sauce: In a medium saucepan,

Jerome at 20:06, 3 April 2025

2025-04-03T20:06:48Z

← Older revision		Revision as of 20:06, 3 April 2025
Line 1:		Line 1:
	~~Ingre~~		__NOTOC__
			__NOEDITSECTION__
			=Ingredients=

	~~dients~~		== For The Bechame Sauce ==

	~~FOR THE BÉCHAME~~

	~~SAUCE:~~

	L

	4 Tbsp. salted butter		4 Tbsp. salted butter
Line 26:		Line 22:


	~~'''FOR THE'''~~		== For The Sandwiches ==

	~~'''SANDWICHES:'''~~

	~~6 Tbsp. salted butter, at room~~

	~~temperature~~

	~~12 slices hearty white sandwich~~		6 Tbsp. salted butter, at room temperature

	bread		12 slices hearty white sandwich bread

	2 Tbsp. dijon mustard		2 Tbsp. dijon mustard

	3/4 lb. ham, sliced (at least 12		3/4 lb. ham, sliced (at least 12 slices)

	slices)

	~~1 lb. gruyère cheese, shredded~~

	and divided		1 lb. gruyère cheese, shredded and divided

	1 Tbsp. chopped fresh chives, for sprinkling		1 Tbsp. chopped fresh chives, for sprinkling


	~~'''~~Directions~~'''~~		= Directions =

	'''1'''		'''1'''

Jerome: Created page with "Ingre dients FOR THE BÉCHAME SAUCE: L 4 Tbsp. salted butter 1/4 cup all-purpose flour 1/4 tsp. kosher salt, plus more to taste 1/4 tsp. ground black pepper, plus more for sprinkling Pinch ground nutmeg 2 cups warm milk '''FOR THE''' '''SANDWICHES:''' 6 Tbsp. salted butter, at room temperature 12 slices hearty white sandwich bread 2 Tbsp. dijon mustard 3/4 lb. ham, sliced (at least 12 slices) 1 lb. gruyère cheese, shredded and divided 1 Tbsp. ch..."

2025-03-22T15:10:15Z

Created page with "Ingre dients FOR THE BÉCHAME SAUCE: L 4 Tbsp. salted butter 1/4 cup all-purpose flour 1/4 tsp. kosher salt, plus more to taste 1/4 tsp. ground black pepper, plus more for sprinkling Pinch ground nutmeg 2 cups warm milk '''FOR THE''' '''SANDWICHES:''' 6 Tbsp. salted butter, at room temperature 12 slices hearty white sandwich bread 2 Tbsp. dijon mustard 3/4 lb. ham, sliced (at least 12 slices) 1 lb. gruyère cheese, shredded and divided 1 Tbsp. ch..."

New page

Ingre

dients

FOR THE BÉCHAME

SAUCE:

L

4 Tbsp. salted butter

1/4 cup all-purpose flour

1/4 tsp. kosher salt, plus more to

taste

1/4 tsp. ground black pepper, plus

more for sprinkling

Pinch ground nutmeg

2 cups warm milk

'''FOR THE'''

'''SANDWICHES:'''

6 Tbsp. salted butter, at room

temperature

12 slices hearty white sandwich

bread

2 Tbsp. dijon mustard

3/4 lb. ham, sliced (at least 12

slices)

1 lb. gruyère cheese, shredded

and divided

1 Tbsp. chopped fresh chives, for sprinkling

'''Directions'''

'''1'''

Preheat the oven to 375°F .

'''2'''

For the béchamel sauce: In a medium saucepan,

heat the butter over medium heat until melted

and the foaming subsides. (Do not let it

brown.) Whisk in the flour, salt, pepper, and

nutmeg until well combined. Cook, whisking

constantly, until the raw flour smell disappears,

1 to 2 minutes. Slowly stream in the warm milk,

whisking constantly until no lumps remain.

Continue whisking over medium heat and

occasionally scraping the bottom and sides of

the saucepan with a rubber spatula until the

sauce thickens to a pudding-like texture, 4 to 5

minutes. Pour the sauce into a medium bowl

and place a piece of plastic wrap directly on the

surface so it does not form a skin

3

For the sandwiches: Evenly spread about 1/2

tablespoon of butter on 1 side of each slice of

bread. Place 6 slices, butter-side down, on a

rimmed baking sheet. Evenly spread about 1

teaspoon of dijon mustard on each slice of bread

on the baking sheet. Place 2 folded slices of ham

on top of the mustard. Sprinkle the ham with

about ½ cup (2 ounces) of the cheese. Spread

about 1 tablespoon of béchamel sauce on the

unbuttered side of the remaining 6 slices of

bread. Place the bread, béchamel-side down, on

top of the cheese.

Bake the sandwiches on the center rack of the

oven until the bread is lightly golden and the

cheese is starting to melt, 6 to 8 minutes.

Remove the baking sheet from the oven and

carefully flip the sandwiches. Bake the other

side until lightly golden, about 6 minutes.

Remove the baking sheet and increase the oven

temperature to broil.

Spoon about 3 tablespoons of béchamel sauce

on each of the sandwiches, spreading to

completely cover the top slice of bread. Sprinkle

about 2 tablespoons (½ ounce) of the remaining

cheese on each sandwich, topping the béchamel.

Broil the sandwiches on the center rack of the

oven, watching carefully and rotating the baking

sheet as needed, until the cheese is bubbling

and beginning to brown, 1 to 4 minutes.

Sprinkle the sandwiches with fresh chives and

pepper, and serve hot.

Tip: Warming the milk before adding it to the sauce will help reduce the

amount of lumps, which means less whisking and less stress!

Croque Monsieur - Revision history

Jerome at 20:08, 3 April 2025

Jerome at 20:06, 3 April 2025