Rachael Rays Croque Monsieur
Rachael Ray’s Croque Monsieur puts a modern twist on a classic French bistro staple, combining layers of perfectly toasted bread, savory ham, and rich, melty Gruyère cheese. This elevated grilled cheese masterpiece features a luxurious homemade béchamel sauce, infused with Dijon mustard and a hint of nutmeg for added depth of flavor. Crisped to golden perfection in a skillet and finished under the broiler with bubbling cheese on top, this indulgent sandwich is perfect for brunch, lunch, or an ultimate comfort-food dinner. Quick to prepare in just 35 minutes, it’s a decadent yet approachable recipe that transforms simple pantry staples into a gourmet delight.
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Recipe Information
Ingredients
- 2 tablespoons Unsalted butter
- 2 tablespoons All-purpose flour
- 1 cup Whole milk
- 1 teaspoon Dijon mustard
- 1.5 cups Grated Gruyère cheese
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 0.125 teaspoon Nutmeg (optional)
- 8 slices White sandwich bread
- 4 ounces Thinly sliced ham
- 2 tablespoons Unsalted butter, softened
Instructions
In a medium saucepan over medium heat, melt 2 tablespoons of butter.
Add the flour and whisk continuously for 1-2 minutes until the mixture forms a smooth paste, but do not let it brown.
Gradually whisk in the milk, ensuring there are no lumps, and cook for 3-4 minutes until the mixture thickens.
Stir in the Dijon mustard, 1 cup of grated Gruyère cheese, salt, black pepper, and nutmeg (if using). Mix until the cheese is melted and smooth, then remove from heat and set aside.
Preheat the broiler on your oven.
Lay out 4 slices of bread on a clean surface. Spread a small amount of the béchamel sauce on each slice.
Top each slice with 1 ounce (or to preference) of thinly sliced ham.
Sprinkle a small handful of the remaining Gruyère cheese on top of the ham, then cover each with the remaining slices of bread to create sandwiches.
Spread the softened butter on the outsides of each sandwich.
Heat a large skillet or griddle over medium heat. Add the sandwiches and cook for 2-3 minutes per side, or until golden brown and crispy.
Place the sandwiches on a baking sheet and spoon the remaining béchamel sauce over the top of each sandwich.
Sprinkle the remaining Gruyère cheese across the top of the sandwiches.
Broil in the oven for 2-3 minutes, or until the tops are bubbly and golden brown. Keep a close eye to prevent burning.
Remove from the oven, let cool for 1-2 minutes, and serve immediately.
Nutrition Facts
Calories |
2116 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.5 g | 162% | |
| Saturated Fat | 73.6 g | 368% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 398 mg | 133% | |
| Sodium | 5274 mg | 229% | |
| Total Carbohydrate | 134.5 g | 49% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 30.5 g | ||
| Protein | 94.8 g | 190% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 2063 mg | 159% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 1070 mg | 23% | |
*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.
