Paris in a Sandwich
The croque monsieur is deceptively simple — bread, ham, cheese, béchamel. Yet the difference between mediocre and magnificent lies entirely in execution.
Ingredients (Serves 2)
- 4 slices quality white bread (pain de mie)
- 4 slices excellent ham (jambon de Paris)
- 150g Gruyère or Comté, grated
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup milk
- Pinch of nutmeg
- Salt and white pepper
The Béchamel
Melt butter in a saucepan. Whisk in flour, cooking for 1 minute to remove raw taste. Gradually add milk, whisking constantly, until thickened. Season with nutmeg, salt, pepper. Set aside.
Assembly
Spread thin béchamel on one bread slice. Layer with ham and half the cheese. Top with second bread slice. Spread more béchamel on top, sprinkle with remaining cheese.
Bake at 200°C for 8-10 minutes until golden and bubbling. For extra indulgence, add a fried egg on top — now it's a croque madame.
The Cheese
Gruyère is traditional, but aged Comté elevates this to new heights. Its nutty complexity adds sophistication while maintaining perfect melting properties.
