croque-monsieur montréal style

Name: Croque-monsieur Montréal Style
Prep time: 10 min
Cook time: 5 min
Yield: 4
Cuisine: French
Ingredients: ## BÉCHAMEL SAUCE; 2 tablespoon(s) butter; 2 tablespoon(s) unbleached all-purpose flour; 6 tablespoon(s) cold milk; 1 pinch(es) ground himalayan sea salt; ## SANDWICH; 2 cup(s) gruyère cheese (substitute comté, emmental or swiss cheese), grated and divided; 3 tablespoon(s) milk; 1/16 teaspoon(s) freshly grated nutmeg, or to taste; 1 small pinch ground himalayan sea salt; 1/16 teaspoon(s) freshly ground black pepper, or more to taste (i always use mixed peppercorns); 8 slice(s) bread; 8 large thin slices black forest ham; 8 large thin slices montréal smoked meat

13 Pinches 1 Photo

Francine Lizotte

Surrey South, BC

Updated on Aug 8, 2019

Creamy, cheesy and smoky, this sandwich is unbelievably delicious! It is quick & easy to make plus it's packed with flavor!

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A sandwich sliced in half stuffed with meat and cheese on a multicolored plate with a glass of red wine and another sandwich in the background.

prep time 10 Min

cook time 5 Min

method Bake

yield 4 sandwiches

Ingredients

BÉCHAMEL SAUCE
2 tablespoons butter
2 tablespoons unbleached all-purpose flour
6 tablespoons cold milk
1 pinch ground himalayan sea salt
SANDWICH
2 cups gruyère cheese (substitute comté, emmental or swiss cheese), grated and divided
3 tablespoons milk
1/16 teaspoon freshly grated nutmeg, or to taste
1 small pinch ground himalayan sea salt
1/16 teaspoon freshly ground black pepper, or more to taste (i always use mixed peppercorns)
8 slices bread
8 large thin slices black forest ham
8 large thin slices montréal smoked meat

How To Make croque-monsieur montréal style

Step 1

In a small saucepan over medium heat, melt butter. Add flour and whisk for a few minutes to cook out the raw taste of it. Add 2 tbsp. cold milk, and whisk constantly until the mixture get thick. Then add 1 tbsp. cold milk at a time, whisking between each addition. Continue adding milk until the consistency of the sauce gets creamy and not too thin so it can be spreadable.

Step 2

Transfer sauce to a small bowl. Cover with plastic wrap making sure it touches the surface to prevent skin to form; let it cool off before transferring it to the refrigerator to chill for 2 hours.
Step 3

Preheat oven to 375ºF and line baking sheet with foil; set aside.
Step 4

In a small bowl, combine grated Gruyère, milk, nutmeg, salt and pepper; stir and set aside.
Step 5

Spread thin layer of cold béchamel on each slice, keeping a little to spread on 4 slices later. Place a couple slices of smoked meat on 4 slices of bread before adding some cheese mixture; keep some to add on 4 slices later. Place ham on top of the cheese mixture before placing the top slice. Press down and spread more béchamel sauce on top of those 4 slices. Add the remaining cheese and place sandwiches on the prepared baking sheet.
Step 6

Transfer to the preheated oven and bake for 10 minutes. Turn on the broiler and leave them there until cheese is golden brown, about 3 minutes (keep an eye on them). Remove from the heat, slice and serve immediately. Makes 4 sandwiches
Step 7

To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=d4NleN3rw7w
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