Croque Monsieur Sandwich
This easy sheet pan croque monsieur recipe is one of our all time favorite brunch recipes. I swear, this is the best ham and cheese sandwich you'll ever have! Super cheesy, perfectly creamy in the middle and crunchy on top. But, my favorite thing about these sandwiches is how easy they're to make. Just assemble them in the sheet pan, bake until all that goodness is melted and golden, and you're all done. Grab the mimosas, friends, brunch is served!!
Servings: 12 sandwiches
- 24 slices of white sandwich bread
- 24 slices of sliced ham, or about 3 cups of shredded ham
- 12 oz grated Gruyère cheese
- 2 cups of full fat milk
- 1/2 onion
- 5 whole cloves
- pinch of nutmeg
- pinch of ground white pepper
- 1 bay leaf
- 1 sprig of thyme
- 2 tbsp all purpose flour
- 4 tbsp unsalted butter
- pinch os salt
For the Béchamel:
Make an onion piquet by piercing the cloves into a half an onion. Then add it to a pot over low heat with the butter to melt. Let the onion sweat with the butter a few minutes.
Then add the milk, the spices, bay leaf and the sprig of thyme and bring to a low simmer.
When the milk simmers, remove the herbs and the onion, and discard. Then, add the flour and whisk rapidly to avoid lumping. Whisk until the sauce thickens and coats the back of the spoon.
Assembling the Sandwiches:
Layer half of the bread on a sheet or roasting pan.
Add a thin layer of béchamel to the bread (spread it like butter with a spatula). Then arrange the ham, then the cheese, ladle in some more of the béchamel on top of the cheese, and then top with the second slice of bread. Finish with another generous layer of cheese on top and bake until the cheese is melted and golden.