Croque Monsieur

Croque Monsieur


  • 2 ounces Hardwood Smoked Extra Lean Boneless Ham
  • 3 ounces Austrian Gruyere Cheese, shredded
  • 1/8 ounce Dijon Mustard
  • 2 slices White Split-Top Bread
  • 1 ounce Unsalted Sweet Cream Butter, melted
  • ¼ ounce Enriched All-Purpose Flour
  • 2 ounces 2% Milk


  1. Create a bechamel by heating butter, then adding flour to create a roux.
  2. Add milk to roux and stir over medium heat until sauce thickens.
  3. Season with salt and pepper to taste.
  4. Whisk 2 ounces of grated gruyere cheese to the bechamel. Continue whisking until smooth, then remove from heat.
  5. In a heated skillet melt 1 tablespoon of butter and toast 2 slices of bread on both sides.
  6. Place one slice of toast onto a broiler pan, place ham, 1/3 of bechamel and ½ ounce of remaining shredded cheese.
  7. Spread dijon mustard on the other slice of toast, place mustard side down on sandwich.
  8. Pour remaining bechamel and top with remaining cheese.
  9. Finish heating by placing in oven, then broil to brown the top.