- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 540 kcal
Quick summary
“Traditional French bistro sandwich assembled with slices of firm bread, good quality ham, and melted gruyère cheese. Covered by a thick layer of homemade bechamel sauce and toasted in the oven with butter on the sides, it achieves a gratin crust with a creamy filling.”
What you need to know
- Cooking the butter and wheat flour roux for two minutes eliminates the raw starch flavor before the milk.
- Adding the milk gradually while whisking with a wire whisk ensures a smooth bechamel sauce without unwanted lumps.
- Brushing butter on the outer edges of the bread ensures uniform toasting and preserves the crunchiness in the hot oven.
Ingredients
Main
- 8 slices of sandwich bread
- 200 g of sliced ham
- 200 g of sliced Gruyère cheese
- 50 g of butter
- 1 cup milk
- 2 tablespoons of wheat flour
- Salt and pepper to taste
Instructions
Principal
- Start by making the béchamel sauce: in a pan, melt the butter and add the flour, stirring well.
- Gradually add the milk, mixing until you get a thick sauce. Season with salt and pepper.
- Preheat the oven to 200°C.
- Assemble the sandwiches: on a slice of bread, place a layer of ham and one of cheese.
- Another slice of bread to cover and finish with the béchamel on top.
- Repeat the process for the other sandwiches.
- Spread butter on the outer sides of each sandwich.
- Place the sandwiches in the pan and bake for 15-20 minutes or until golden.
Chef's tips
- Choose dense-crumb sandwich bread or brioche slices to support the weight of the sauce without breaking the structure.
- Grate extra cheese over the béchamel layer before baking to get golden and crispy bubbles on the surface.
- Season the béchamel with a pinch of nutmeg and a teaspoon of dijon mustard to balance the fat.
Variations
- Croque Madame: place a soft-cooked fried egg on top of the gratinated sandwich immediately before serving.
- Spinach Croque: add sautéed spinach leaves with garlic between the inner layers of cheese and ham.
- Croque with Tomato: interleave thin slices of sun-dried tomato in the filling to introduce refreshing acidity.
Substitutions
- The gruyère cheese can be replaced by emmental, gouda, or mozzarella with good melting capacity.
- Cooked ham can be swapped for smoked turkey breast or thin slices of well-seasoned roast loin.
- Traditional sandwich bread can be replaced by slices of sourdough bread or rustic crust Italian bread.
How to store
Consume soon after baking. Leftovers can be kept in the refrigerator for up to two days in a closed container. Reheat in an oven at 180°C for eight minutes or in the toaster; avoid the microwave so as not to dampen the bread.
Can it be frozen?
It is not recommended to freeze the sandwich with the sauce on top, as the béchamel liquefies and softens the dough. Freeze only the filled slices without sauce for up to thirty days if necessary.
What to serve with
Serve with fresh green leaf salad drizzled with olive oil and lemon, dry french fries, cucumber pickles, and fresh coffee.
Frequently asked questions
How to ensure the béchamel sauce stays smooth without clumping?
Gradually pour the warm milk over the butter and flour roux mixture, whisking constantly with a wire whisk over low heat.
Can I brown the sandwich in a skillet instead of using the oven?
Brown the stuffed sandwich in a skillet with butter on both sides and finish by applying the béchamel on top under the oven broiler to gratinate.
Can I assemble the sandwiches in advance to bake later?
Assemble the slices with cheese and ham up to four hours before; add the béchamel sauce and the top cheese only when putting it in the oven.
What is the best substitute cheese if you can't find Gruyère?
Emmental cheese is the classic direct substitute. Cured prato cheese or a mixture of mozzarella with parmesan also provide a great result.
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