Rosemary Dijon Croque Monsieur

Chef Ryan

Servings

2 Sandwiches

Prep Time

10 minutes

Cook Time

30 minutes

Cuisine

European

Category

Main Course

This is one of those fork-and-knife sandwiches, and we are not mad about it. A croque monsieur takes ham and cheese somewhere far more interesting, with a silky béchamel and a broiled, bubbling top. Ours leans into that richness with Spiceology Rosemary Dijon Seasoning stirred right into the sauce, adding a savory, herby depth that plays against nutty Gruyère and salty ham. Toasted sourdough gives it the structure to hold up under all that sauce, and the quick trip under the broiler is what earns the fork and knife.

Rosemary Dijon Croque Monsieur

Ingredients

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    • 4 thick slices (¾-inch) sourdough bread
    • 2 Tbsp unsalted butter, softened

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    • 3 Tbsp unsalted butter
    • 3 Tbsp all-purpose flour
    • 1 cup whole milk, warmed
    • 2 tsp Spiceology Rosemary Dijon Seasoning
    • â…› tsp freshly grated nutmeg
    • ¼ cup finely grated Parmesan
    • kosher salt and freshly ground black pepper, to taste

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    • 4 tsp Dijon mustard

    • 1 cup grated Gruyère or Emmental cheese

    • 8 oz thinly sliced ham

    • 2 Tbsp finely grated Parmesan, for topping

    Directions

    1. Heat the oven to 425°F and line a rimmed baking sheet with foil. Position a rack in the upper third of the oven.

    2. Butter one side of each slice of sourdough. Arrange buttered-side up on the sheet and toast until the surface is golden and crisp but the center is still tender, 5 to 7 minutes. Set aside on a cutting board.

    3. Start the béchamel while the bread toasts. Melt 3 Tbsp butter in a small saucepan over medium heat. Whisk in the flour and cook, whisking constantly, until the roux smells nutty and loses its raw edge, about 2 minutes. It should stay pale.

    4. Pour in the warm milk in a slow stream, whisking the whole time. Cook, whisking often, until the sauce coats the back of a spoon and holds a clean line when you draw a finger through it, 6 to 8 minutes.

    5. Off the heat, whisk in the Spiceology Rosemary Dijon Seasoning, the nutmeg, and ¼ cup Parmesan until smooth. Season with salt and pepper last — the blend and the Parmesan both bring salt, so go slowly. You should have about 1 cup of sauce.

    6. Spread 1 tsp Dijon mustard on one side of each toasted slice. On two of the slices, layer 2 Tbsp Gruyère, half the ham folded into loose ribbons, 3 Tbsp béchamel, and another 2 Tbsp Gruyère. Close each sandwich with a second slice, mustard-side down.

    7. Spread ⅓ cup béchamel over the top of each sandwich, all the way to the edges. Scatter ¼ cup Gruyère over each, then finish with 1 Tbsp Parmesan.

    8. Bake until the cheese is fully melted and the béchamel is set at the edges, 5 to 7 minutes.

    9. Switch the oven to broil and broil until the top is deep golden and blistered in spots, 1 to 2 minutes. Stay at the oven door; it turns fast.

    10. Rest 2 to 3 minutes so the sauce sets enough to slice, then halve and serve.
    Recipe Products
    Spice
    Blend

    Rosemary Dijon Seasoning

    Key Ingredients

    Mustard, Tarragon Leaves, Dill Weed, Rosemary, White Vinegar Powder