My Favorite.



2 slices white bread
1 tbsp. clarified butter or unsalted butter (soft)
2 tsp. Dijon mustard
1/2 cup grated Gruyère cheese (or a combination of Gruyère and Emmental. See variations below.)
1/2 cup béchamel sauce
1 to 2 slices of ham



Pre-heat your broiler.

Optional: Trim the crusts off of the bread, making the slices as square as possible.

Spread both slices of bread with butter, then flip them over and spread them lightly with Dijon mustard.

In a bowl, combine the cheese and half of the béchamel sauce, and mix until the cheese is fully coated.

Now divide the cheese mixture in half. Spoon half the cheese mixture onto one slice of bread (on the mustard side, not the butter side), and spread it evenly. Lay the sliced ham atop the other slice, then press both halves of the sandwich together.

Spray a bit of cooking spray onto the surface of a nonstick pan. Heat the pan over medium heat until the oil is hot and glistening but not quite smoking.

Place the sandwich into the pan and cook for about 2 minutes, or until the bottom of the bread is a nice shade of golden-brown.

Use a nonstick spatula to flip the croque-monsieur over. Lower the heat a bit and cover the pan. Cook for another minute or two, or until the second slice of bread is also golden brown, and the cheese inside the monsieur is fully melted.

Now transfer the sandwich to a cutting board. Top with the remaining cheese mixture, then spoon the other half of the béchamel over the top.

Broil the sandwich, béchamel side up, for a minute or two until the top of the sandwich is nicely browned. Serve right away.

Recipe Variations

Muenster, Gouda, Fontina, and Comté are good to use instead of or in combination with the Gruyère.
Substitute sliced cooked chicken breast for ham.
Instead of white bread, use sourdough. Leave crusts on.
Top finished sandwich with a fried egg to make a croque madame, possibly named because the egg resembles a ladies' hat.