It had been a while since I’d enjoyed the simple pleasures of a croque monsieur—a gussied up ham and swiss sandwich that wears a smear of broiled béchamel. The sandwiches are filling, fun and French, of course, and they’re perfect for weeknight belly filling.
With so few ingredients, quality is a must. Buy the best bread, cheese and ham you can. And use whole milk for the sauce—it’s not like you eat these every day!
Here’s the gist of the epicurious.com recipe I used: Make a creamy, peppery béchamel. Set aside. Slip ham and cheese between two slices of sturdy sandwich bread. Brush bread with melted butter, and cook each side in a frying pan until golden. Top the bread with a heaping glop of béchamel, and sprinkle with grated swiss. Broil sandwiches until cheese is golden. Done.
My only change to the recipe was subbing tarragon for chives—you’ll want to add some type of herb to this otherwise veggie-barren sandwich. We served baked fries on the side, but a lightly-dressed salad would make a more nutritious partner.
Whatever you do, be sure to use a knife and fork, lest your fingers fall into the peril of sloppy béchamel. Or skip the silverware and lick your digits clean.