Croque Monsieur


Last night’s dinner experiment is one of my favorites. I made croque monsieur and roasted asparagus. It’s really easy. It just sounds fancy. Croque monsieur is essentially a grilled ham and cheese sandwich covered in rich creamy béchamel. My mouth is watering as I talk about it. Oh, I’m ready to have it again… But, before I get to that here’s what I did with the asparagus.

Trim cut ends and wash.
Place in baking dish and lightly drizzle with extra virgin olive oil
Sprinkle with salt, pepper, garlic powder and parsley
Bake at 350 for 10 to 15 minutes

Now, to the Croque monsieur…

First you assemble your sandwiches.

Lightly butter one side of a piece of bread (I used sourdough)
Place one piece of bread butter side down on cookie sheet
Layer with cheese (I used smoked gouda), ham (I used black forest ham), and more cheese. You can also throw a tomato in there if you want.
Top with another piece of bread lightly buttered with the butter side up.
Bake at 350 for 20 minutes or until golden brown and crunchy. (You can also grill them in a skillet on the stove)

While your sandwiches are baking start the béchamel.

Melt 1/4 cup of butter in a large saucepan over medium heat
Once melted, stir in 1/4 cup of flour until smooth.
Slowly whisk in 2 ¼ cups of milk until smooth
Bring to a gentle simmer, then reduce heat to medium-low and continue simmering for 20 minutes
Season with salt, pepper and paprika

Once your sandwiches are done and your béchamel is ready to go, plate the sandwich and cover with béchamel. I topped mine with a little of the shredded smoked gouda.


Published by Brian

Christian, husband, father, Pepperdine alum, marketing account manager and more. Passionate about music, movies, religion, communication, nonprofits and the Lakers.

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