Lunch · French · 15 min
Croque Monsieur with Gruyère-Mornay Sauce
- Calories
- 611
- Protein
- 41g
- Carbs
- 59g
- Fat
- 23g
Ingredients
- 64.6 g sourdough bread
- 145.8 g Jambon de Paris ham
- 9 g Gruyère cheese
- 9.4 g Dijon mustard
- 6.7 g unsalted butter
- 1 tsp all-purpose flour
- 2 tbsp whole milk
- 94.5 g spinach
- 1 tsp olive oil
- 69.3 g apple
Method
- 01Preheat the oven broiler to high.
- 02In a small saucepan over medium-low heat, melt half of the butter (3.5 g). Whisk in the all-purpose flour and cook for 1 minute to make a roux. Slowly whisk in the whole milk and cook until thickened into a béchamel sauce. Stir in 15 g of grated Gruyère cheese until melted into a smooth Mornay sauce. Season lightly with salt.
- 03Melt the remaining butter (3.5 g) in a pan and lightly toast the sourdough bread slices on both sides.
- 04Spread Dijon mustard on the interior surfaces of both bread slices.
- 05Layer the Jambon de Paris ham and half of the remaining grated Gruyère (approx. 15 g) onto one slice of bread, then close the sandwich.
- 06Place the assembled sandwich on a baking sheet, pour the prepared Mornay sauce over the top, and sprinkle with the final portion of grated Gruyère cheese.
- 07Broil for 3–4 minutes until the cheese sauce is bubbly and browned.
- 08Heat olive oil in a skillet over medium heat. Sauté the fresh spinach leaves for 1–2 minutes until just wilted, then season with a pinch of salt.
- 09Plate the hot Croque Monsieur alongside the sautéed spinach and crisp apple slices. Serve immediately.
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