This is how Parisians make the tastiest croque monsieur.

I got my day cream from a Parisian pharmacy, I still try to copy the style of Parisian women, but what I would love the most is to adopt their breakfast. One day an eclair, the next a croissant, and on the weekend a croque monsieur or croque madame. God, how delicious. And our companions from FavorFlav happen to know how the Parisiennes prepare a monsieur.

A luxurious and comforting dish that you can order in all Parisian cafés. Add a rocket salad with a light dressing and you have a perfect lunch. You can freeze the leftover béchamel sauce for the next time you crave a croque.

Ingredients

– 2 medium slices of white bread
– 1 tsp coarse mustard
– 2 thick slices of ham
– 3 tbsp cooled béchamel sauce (see below)
– 30 g (a piece the size of a matchbox) gruyere, grated

For the béchamel sauce
– 25 g butter
– 25 g all-purpose flour
– 250 ml milk
– Pinch of freshly grated nutmeg
– 60 g gruyere, grated
– Sea salt and freshly ground black pepper

Preparation

1. Preheat the oven to 220 °C. Make the béchamel sauce: melt the butter in a saucepan over medium heat. When the butter is foaming, add the flour and cook, stirring, for a minute. Gradually pour in the milk in three parts, whisking vigorously to avoid lumps. Once all the milk is incorporated, add the nutmeg and continue stirring until the sauce is thick enough to coat the back of a spoon.

2. Remove the pan from the heat, stir in the gruyere, season with salt and pepper, and let cool slightly.

3. Assemble the croque-monsieur: spread the mustard over one slice of white bread. Place the ham on top and spread with 2 tablespoons of béchamel sauce. Place the other slice of bread on top and spread with one tablespoon of béchamel sauce.

4. Sprinkle with the grated gruyere and bake for 10-15 minutes in the oven until the croque is brown and bubbling.

Source: FavorFlav