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Open-Faced Croque Monsieur
Course: Main Course
Cuisine: French
Servings: 4 Servings
  • 4 1/2 - 3/4" slices white bakery bread
  • 2-3 tablespoons room temperature unsalted butter for spreading + plus 3 tablespoons more, separated
  • 3 tablespoons all-purpose flour
  • 2 cups whole milk warmed
  • 1 1/2 cup freshly grated Gruyere cheese preferably Boars Head, separated
  • 1/4 cup freshly grated Parmesan cheese
  • 1/2 teaspoon Kosher salt
  • Generous pinch black pepper
  • 10 ounces thick-cut ham torn or cut into large chunks
  • 1/3 - 1/2 cup of whole-grain mustard
  • 2 tablespoons minced chervil Italian flat-leafed parsley
  1. Preheat the oven to 425° and have ready a sheet pan lined with aluminum foil.
  2. Place a medium-sized skillet over medium-low heat. Spread a thin layer of butter evenly across both sides of each slice of bread. Place slices of bread on skillet, taking care not to overcrowd the pan, and allow to toast for 1 1/2 - 2 minutes or until golden brown. Flip and repeat on other side. Set aside on a wire rack until ready to use.
  3. Add 3 tablespoons of butter to the same skillet and allow to melt. Immediately after butter has melted, sprinkle in flour and whisk until a paste has formed, 1-2 minutes. Add milk, one generous splash at a time, and whisk after each addition until the mixture begins to resemble a pudding-like texture. At this point, add the remaining milk in a small stream, whisking all the while. Increase the heat to medium-high, and allow the mixture to rapidly simmer 3-5 minutes, until slightly thickened, stirring often. Remove from the heat and stir in 1 cup of Gruyere cheese, Parmesan cheese, salt and pepper. Set aside until ready to use.
  4. Place each piece of toast across the sheet pan, spacing them at least 1" apart. Spread with a generous smear of whole-grain mustard. Divide ham amongst the toast. Place a generous dollop of cheese sauce on top of the ham and spread to cover. Divide the remaining Gruyere, and sprinkle across the sandwiches.
  5. Bake for 12 minutes, or until the cheese has melted and begins to bubble. Remove from the oven, sprinkle with chervil or parsley, if desired, serve and enjoy.
Recipe Notes

4 Servings