A French Classic Worth Melting For

For times when only comfort food will do, consider upping your grilled cheese game with a Croque Monsieur. This popular French bistro sandwich made its literary debut in 1818 in Proust’s In Search of Lost Time. This storied sandwich is still popular today, which is no surprise—the addition of a luxurious bèchamel sauce is what distinguishes it from an ordinary grilled cheese. Considered a mother sauce in French cuisine, béchamel serves as the base for souffléts, pastries, and creamy pasta sauces. Layered with Gruyère or Emmental cheese and ham, it’s dangerously delicious.

Our Rosé of Pinot Noir works well with this dish because the refreshingly bright acidity in this wine cuts through the fat and cream with ease while its mineral and delicate fruit flavors work well with the ham.

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Recipe

INGREDIENTS

For the Béchamel Sauce:

  • 1/4 cup (1/2 stick) unsalted butter
  • 1/4 cup all-purpose flour
  • 1 1/2 cups whole milk
  • 1/4 teaspoon ground nutmeg
  • Salt and pepper to taste

For the Sandwiches:

  • 8 slices country French or brioche bread
  • 2 tablespoons stone-ground mustard
  • 1/2 cup shredded Parmesan cheese
  • 6 ounces Gruyère or Emmental cheese, grated
  • 8 slices Black Forest deli ham
  • 4 poached eggs (optional, for Croque Madame)
  • Chives or fresh parsley for garnish

Instructions

  • Preheat oven to 425°F.
  • Make the béchamel: melt butter in a saucepan over medium-high heat, whisk in flour for 3 minutes to form a roux. Gradually add milk, whisking until thickened (3–4 minutes). Season with salt, pepper, and nutmeg. Set aside.
  • Line a baking sheet with parchment paper. Place bread slices on the sheet.
  • Spread mustard on half the slices (bottom of sandwiches). Spread a thin layer of béchamel on the other half (top of sandwiches).
  • Assemble: place 2 slices of ham on the mustard-coated bread, top with shredded Gruyère. Toast in oven until cheese melts, ~5 minutes.
  • Place béchamel-coated slices on top. Spread additional béchamel over tops, sprinkle with Parmesan and remaining Gruyère.
  • Broil until the top cheese layer is golden.
  • Garnish with chives or parsley, serve with mini gherkins.