Oven-Baked Three-Layer Croque Monsieur Sandwiches
In Paris, Chris Kimball tasted the best croque monsieur of his life. Could we achieve greatness at home?
- Makes4 servings
- Cook Time35 minutes
- 7
During a trip to Paris and a visit with master fromager Laurent Dubois, we were reminded just how delicious a well-made croque monsieur can be. Dubois’ version of the iconic French ham and cheese sandwich inspired us to develop a simple, fuss-free recipe that’s doable on a weeknight. A béchamel, or flour-thickened white sauce, is classic, but we take a shortcut and stir together crème fraîche, shredded Gruyère (or Comté) cheese, a couple tablespoons of mustard and small measure of nutmeg. The mixture mimics the sauciness of a roux-thickened béchamel. And instead of griddling the sandwiches one or two at a time, we cook four at once on a baking sheet in the oven. They’re finished with a final slather of “sauce” and a blast of broiler heat for browning. Sliced sandwich bread with a sturdy crumb rather than a soft, cotttony texture is best. We modeled our recipe on Dubois’ three-layer creation, so you will need a total of 12 slices for four sandwiches.
Don’t substitute sour cream for the crème fraîche in this recipe. Crème fraîche is higher in fat and will stand up to high heat; sour cream is leaner and will curdle under the broiler. Also, keep a close watch on the sandwiches as they broil because they can scorch in a matter of seconds.
Step 1
Heat the oven to 400°F with a rack in the middle position. In a small bowl, whisk together the crème fraîche, mustard, nutmeg and ¼ teaspoon each salt and pepper. Stir in the cheese; set aside. Divide the ham into 4 stacks to make portioning easier.
Step 2
Spread one side of each of 8 slices of bread with the butter, dividing it evenly. Place 4 slices, buttered side down, on a broiler-safe rimmed baking sheet, then spread 1 tablespoon cheese mixture onto each. Top each with half of a ham stack. Place a slice of unbuttered bread on top of each ham layer. Repeat the layering of 1 tablespoon cheese mixture onto each sandwich, followed by the remaining ham, then top with the remaining buttered bread, with the buttered sides facing up. Bake for 10 minutes.
Step 3
Using a wide metal spatula, flip each sandwich. Bake until the tops of the sandwiches are lightly browned, 7 to 9 minutes.
Step 4
Remove the baking sheet from the oven; heat the broiler. Spread each sandwich with the remaining cheese mixture, dividing it evenly. Broil until the surfaces are bubbling and spotty brown, 1 to 1½ minutes. Transfer the sandwiches directly to a cutting board and cool for about 5 minutes. Cut each sandwich in half, then serve.
