Croque Monsieur

Serve this fancy sandwich for a holiday lunch or brunch!


  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 cup milk
  • Salt and pepper
  • A few grates of fresh nutmeg
  • 1 heaping tablespoon Dijon mustard
  • 2-3 tablespoons butter, softened
  • 8 1/2-inch-thick slices good-quality Pullman loaf
  • 8 slices hearty Swiss cheese, such as Gruyère
  • 8 thin slices roasted French ham


Place a griddle or large skillet over medium heat.

Place a small pot over medium heat with the butter. Sprinkle the flour over the melted butter and cook for about 1 minute. Whisk in the milk and bring up to a bubble. Simmer until thickened, about 2 minutes. Remove the pot from the heat and stir in some salt, pepper, nutmeg and the Dijon mustard.

Butter one side of each slice of bread. Build the sandwiches by smearing the dry side of each slice with some of the milk sauce then stacking the ham and cheese onto four slices of bread. Cap the sandwiches off with the remaining four slices of bread, buttered side out. Cook the sandwiches until golden brown and toasted and the cheese has melted, 3-4 minutes per side. Serve warm.

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