Lunch · French · 15 min
Croque Monsieur with Gruyère Mornay and Jambon de Paris
- Calories
- 604
- Protein
- 35g
- Carbs
- 65g
- Fat
- 22g
Ingredients
- 2 slice white bread
- 80 g Jambon de Paris ham
- 10 g Gruyère cheese
- 1 tsp dijon mustard
- 0.3357 tbsp unsalted butter
- 1 tbsp all-purpose flour
- 0.5 cup whole milk
- 60 g spinach
- 0.2 tbsp extra-virgin olive oil
- 1 tsp lemon juice
Method
- 01Preheat oven broiler to high. Lightly toast the sourdough bread slices.
- 02Melt butter in a small saucepan over medium heat. Whisk in all-purpose flour and cook for 1 minute to form a roux. Gradually whisk in whole milk and cook for 3-4 minutes until thick and smooth. Stir in half of the grated Gruyère cheese until melted into a smooth Mornay sauce.
- 03Spread dijon mustard on one slice of toasted bread. Layer with sliced Jambon de Paris and top with half of the Mornay sauce and remaining slice of bread.
- 04Place sandwich on a baking sheet. Spoon remaining Mornay sauce over the top slice and sprinkle with the remaining grated Gruyère cheese.
- 05Broil for 3-4 minutes until cheese is golden-brown and bubbling.
- 06Whisk extra-virgin olive oil and lemon juice in a small bowl. Toss fresh spinach leaves with the dressing and serve alongside the hot croque monsieur.
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