croque monsieur
Chef Reid is excited to share his recipe for the Croque Monsieur with béchamel. This delicious and hearty breakfast sandwich can easily be made in your own home kitchen. Surprise your family and friends with the perfect Parisian meal!
croque monsieur
(Yields 3 sandwiches)
Béchamel
1 cup Whole Milk
1/8 Yellow Onion
1 Whole Clove
1 Small Bay Leaf
4 tsp Unsalted Butter
1 pinch Nutmeg
1 pinch White Pepper
2 pinch Kosher Salt
1. Bring the whole milk to a simmer over medium high heat
2. Add the onion, clove, and bay leaf. Remove from heat, cover and let sit
3. After 20 minutes, remove the onion, clove, and bay leaf
4. Melt the butter in a heavy bottom saucepan over low heat
5. Once melted, add flour and whisk continuously for 2 minutes
6. Add 1/4 of the milk into the butter and flour mixture and whisk until incorporated
7. Repeat until all milk is added and whisk until smooth
8. Bring the béchamel to a boil for 30 seconds over medium heat while whisking continuously
9. Use immediately, or make ahead of time and cover the surface with plastic wrap. Can be stored in the fridge for up to 2 days.
Croque Monsieur
6 slices Sourdough Bread
3 tbsp Unsalted Butter, melted
6 slices Ham
6 tbsp Béchamel
6 slices Gruyère Cheese
1 tbsp Chives, minced
freshly grated Nutmeg
1. Preheat the oven to 425’F and place a cast iron or oven-safe pan inside.
2. Butter the bottoms of 3 slices of bread
3. Place 2 slices of ham on each piece of buttered bread, butter side down
4. Spread 1 tbsp of béchamel on top of the ham, followed by 1 slice of gruyère cheese
5. Place a non-buttered piece of bread on top, followed by another tbsp of béchamel
6. Top the sandwich with 1 slice of gruyère cheese and place on the preheated pan, butter side down
7. Cook in the oven until cheese on top is melted and slightly browned
8. Remove from the oven and garnish with fresh chives and nutmeg to taste