The novel The Paris Library had many food references that made my mouth water: buttery almond flavored fananciers, chocolate dipped cigarettes russes cookies, the lovely French cream puffs called profiteroles, and coffee soaked operas cakes.

In Chapter 12 of the novel, Odile serves Lily a croque monsieur, that they ate with forks and knives since there was a layer of bubbling Swiss cheese on the top. Yum, that brought back memories of eating lovely meals with my late husband at sidewalk cafes in Paris.

In simple terms a Croque Monsieur is a ham and cheese sandwich with bechamel sauce. It is oven baked until the cheese is gooey and stretchy. This is classic French comfort food. They are even better when served with a lovely French Chardonnay or Chablis. Bon Appetit!

Print Recipe

Croque Monsieur

Course

Sandwiches

Cuisine

French

Keyword

Sandwiches

Servings

Sandwiches

Ingredients

Béchamel sauce:

• 1/4 cup unsalted butter
• 1/4 cup all-purpose flour
• 1 1/2 cups whole milk
• salt and freshly ground black pepper to taste
• 1/4 teaspoon Dijon mustard
• dash of ground nutmeg

Sandwiches:

• 8 slices white sandwich bread
• 8 slices good-quality ham
• 6 ounces Gruyere cheese freshly grated
• 1/4 cup Parmesan cheese freshly grated

Course Sandwiches Cuisine French Keyword Sandwiches Servings Sandwiches Ingredients Béchamel sauce: 1/4 cup unsalted butter 1/4 cup all-purpose flour 1 1/2 cups whole milk salt and freshly ground black pepper to taste 1/4 teaspoon Dijon mustard dash of ground nutmeg Sandwiches: 8 slices white sandwich bread 8 slices good-quality ham 6 ounces Gruyere cheese freshly grated 1/4 cup Parmesan cheese freshly grated

Instructions

Béchamel sauce:

1. Melt butter in a medium saucepan over medium heat. Whisk in flour and cook, stirring constantly, for about 3 minutes. Gradually add milk, stirring well until the mixture is smooth. Cook, stirring, until sauce is thickened.
2. Season with salt and pepper to taste. Whisk in mustard and nutmeg, then remove from the heat.

Sandwiches:

1. Preheat oven to 425° F. Line a baking tray with parchment paper or Silpat baking mat.
2. Combine the cheeses.
3. Lightly toast four slices of bread.
4. Spread each bread slice with a layer of béchamel, spreading it all the way to the edges. Place the 4 slices of toasted bread, béchamel side up, on the prepared baking sheet.
5. Top each with a piece of ham, ⅛ of the cheese mixture. Place remaining untoasted slices of bread on top, béchamel side up, then top with remaining cheese.
6. Bake at 425º for about 5-6 minutes, until cheese is melted. Switch the oven to high broil and broil until the cheese on top is lightly golden, about 3 minutes.