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+ servings

Maille Croque Monsieur

This baked ham and cheese sandwich is topped with a Dijon kissed béchamel sauce.
Prep Time 5 minutes
Cook Time 25 minutes
Course Main Course
Servings 2

Ingredients
 
 

  • 4 slices bread
  • 4-6 slices ham
  • 1 cup gruyere cheese
  • 1 tsp Maille Dijon Originale Mustard
  • fresh thyme

Béchamel sauce

  • 1/4 cup butter
  • 2 tbsp all purpose flour
  • 1 tsp Maille Dijon Originale Mustard
  • 1/4 tsp salt
  • 1 1/2 cups whole milk, room temp

Instructions
 

  • In a saucepan melt the butter on medium heat.
  • Add flour and whisk until a thick creamy paste form. The mixture will begin to smell nutty.
  • Slowly add the milk and keep whisking continuously to avoid lumps.
  • Cook the sauce until the texture is thick and creamy. It should coat the back of a spoon and hold its shape when you run a finger down it.
  • Remove from stove top and add mustard, nutmeg, and salt.
  • Preheat the oven on 400F degrees.
  • Place the slices of bread on a baking sheet and toast them in the oven for about 10 minutes. This step will avoid the bread to get soggy from the béchamel sauce.
  • Remove slices of bread from the oven, and start assembling the sandwich
  • Spread béchamel sauce on the bottom slices.
  • Continue with ham and half of the cheese.
  • Spread a thin layer of Maille Dijon Originale Mustard on the top slices.
  • Place the top slices of bread mustard side down on top off the cheese.
  • Top the sandwich with remaining béchamel and cheese.
  • Bake on preheated oven for about 15 minutes or until the cheese is bubbling.
  • Enjoy!

Notes

If Gruyere cheese is not available, Swiss cheese can be substituted.
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