Grilled Ham and Blue Cheese Sandwich Croque Monsieur
Elevate your sandwich game with this indulgent Grilled Ham and Blue Cheese Sandwich Croque Monsieur, a decadent twist on the French classic. Featuring layers of smoky, thinly-sliced ham and gooey Gruyère cheese, this recipe takes it up a notch with a velvety, tangy blue cheese béchamel sauce. Each sandwich is first pan-grilled to golden perfection, then finished under the broiler with a creamy cheese topping that’s irresistibly bubbly and crisp. Perfect for a gourmet lunch or a cozy dinner, this quick and easy recipe combines bold flavors and satisfying textures into every bite. Whether you're a fan of classic French cuisine or simply looking to impress with a grilled cheese upgrade, this recipe is sure to delight. Serve with a leafy green salad or a bowl of hearty soup for a truly comforting meal!
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Recipe Information
Ingredients
- 2 tablespoons Unsalted butter
- 1 tablespoon All-purpose flour
- 0.75 cup Whole milk
- 1 teaspoon Dijon mustard
- 0.25 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 0.125 teaspoon Freshly grated nutmeg
- 0.33 cup Crumbled blue cheese
- 0.5 cup Gruyère cheese, shredded
- 4 slices Thick-cut sandwich bread
- 4 slices Thinly sliced ham
- 2 teaspoons Olive oil
Instructions
In a small saucepan over medium heat, melt the butter. Once melted, whisk in the flour and cook for 1 minute to form a roux.
Slowly whisk in the milk, ensuring there are no lumps. Cook for 2-3 minutes, stirring continuously, until the mixture thickens.
Add the Dijon mustard, salt, pepper, and nutmeg to the béchamel sauce. Stir well to combine.
Remove the saucepan from heat and mix in the crumbled blue cheese. Stir until the cheese is fully melted and incorporated into the sauce. Set aside to cool slightly.
Preheat a large skillet or griddle over medium heat.
Lay out the bread slices. Spread a thin layer of the blue cheese béchamel on each slice. Reserve some of the béchamel for topping.
On two slices of bread, layer the ham and a portion of the shredded Gruyère cheese. Top with the remaining bread slices, béchamel side down, to form two sandwiches.
Brush the outsides of each sandwich with olive oil to help with browning.
Place the sandwiches on the hot skillet. Cook for 2-3 minutes per side, pressing gently with a spatula, until the bread is golden brown and crispy.
Preheat your broiler. Transfer the grilled sandwiches to a baking sheet lined with parchment paper.
Spread the remaining béchamel sauce on top of each sandwich and sprinkle the remaining Gruyère cheese over the sauce.
Broil the sandwiches for 3-4 minutes, until the cheese topping is bubbly and lightly golden.
Remove from the oven, let cool for a minute or two, and serve immediately.
Nutrition Facts
Calories |
738 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.2 g | 53% | |
| Saturated Fat | 20.9 g | 104% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 115 mg | 38% | |
| Sodium | 1928 mg | 84% | |
| Total Carbohydrate | 53.8 g | 20% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 12.0 g | ||
| Protein | 38.1 g | 76% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 572 mg | 44% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 530 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
