Tomato Croque Monsieur
Elevate your lunch game with this irresistibly indulgent Tomato Croque Monsieur recipe, a Parisian-inspired twist on the classic grilled cheese sandwich. Featuring layers of savory Dijon mustard, smoky ham, and succulent tomato slices tucked between golden, crispy bread, this dish is finished with a velvety homemade béchamel sauce enriched by Gruyère and Parmesan cheese. A quick broil transforms the sandwich into a gooey, bubbling masterpiece, offering the perfect balance of creamy, melty textures and bold, tangy flavors. Ideal for an elevated brunch or cozy dinner, this recipe combines French culinary techniques with easy-to-follow steps, making it a surefire crowd-pleaser. Serve alongside a crisp green salad for the ultimate gourmet experience! Keywords: Tomato Croque Monsieur, French sandwich recipe, gourmet grilled cheese, béchamel sauce, Gruyère cheese, ham and tomato sandwich.
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Recipe Information
Ingredients
- 2 tablespoons Unsalted butter
- 2 tablespoons All-purpose flour
- 1 cup Whole milk
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 0.125 teaspoons Nutmeg
- 1 cup Gruyère cheese, shredded
- 2 tablespoons Parmesan cheese, grated
- 4 slices Bread slices (such as sourdough or white sandwich bread)
- 2 teaspoons Dijon mustard
- 4 slices Ham slices
- 4 slices Tomato slices
- 2 tablespoons Olive oil or melted butter (for toasting)
Instructions
Preheat your oven's broiler and line a baking sheet with parchment paper.
In a small saucepan over medium heat, melt 2 tablespoons of butter. Once melted, whisk in the all-purpose flour to form a roux and cook for 1 minute, whisking constantly.
Gradually pour in the milk while whisking, ensuring no lumps form. Continue cooking until the béchamel sauce thickens, about 2-3 minutes.
Season the sauce with salt, pepper, and nutmeg. Remove from the heat and stir in 1/2 cup of the shredded Gruyère cheese and all the Parmesan cheese until melted and smooth.
Spread a thin layer of Dijon mustard on one side of each bread slice.
On two slices of bread, layer 2 slices of ham and 2 slices of tomato. Spoon a generous layer of the béchamel sauce over the tomatoes, then sprinkle with a bit of the remaining Gruyère cheese.
Top each sandwich with the other bread slices, mustard side down.
Brush the outside of each sandwich with olive oil or melted butter.
Heat a skillet or griddle over medium heat. Toast each sandwich for 2-3 minutes per side, or until golden brown and crispy.
Transfer the sandwiches to the prepared baking sheet. Spoon the remaining béchamel sauce on top of each sandwich, spreading it evenly across the surface.
Sprinkle the remaining Gruyère cheese on top and place the sandwiches under the broiler. Broil for 2-3 minutes, or until the cheese is bubbly and lightly browned.
Carefully remove the sandwiches from the oven and let them cool for 1-2 minutes before serving.
Nutrition Facts
Calories |
1747 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.6 g | 146% | |
| Saturated Fat | 48.3 g | 242% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 285 mg | 95% | |
| Sodium | 4701 mg | 204% | |
| Total Carbohydrate | 109.2 g | 40% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 23.9 g | ||
| Protein | 80.5 g | 161% | |
| Vitamin D | 3.3 mcg | 16% | |
| Calcium | 1717 mg | 132% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 1014 mg | 22% | |
*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.
