French · Lunch
Crispy Ham and Cheese Sandwich
Croque Monsieur
Around 35% fewer calories and significantly lower saturated fat, butter reduced to a scrape and a light skimmed milk béchamel replacing the classic full butter version with lean unsmoked ham, with the authentic crisp toasted bread, melted Gruyère, and rich béchamel depth of the original.
$
10 minsPrep
12 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
520Calories
28gProtein
22gFat
48gCarbs
2gSugar
3gFiber
780mgSodium
68mgChol
Goes well with
Sancerre AOCSancerre AOC — A refreshing pairing for...
local
Perrier with LemonPerrier with Lemon — A refreshing pairin...
international
Instructions
1
Prep
Grate 50g Gruyère finely. Mix light béchamel: melt 1 tsp butter in a small pan over low heat, whisk in 2 tsp flour for 30 seconds, gradually add 200ml skimmed milk stirring constantly until thick and smooth, season with pinch nutmeg, salt, and pepper. Set aside.
2
Toast
Lightly scrape 1 tsp butter onto one side of each of the 4 bread slices. Place butter-side down in a large dry pan over medium heat (or cook in two batches if necessary), toast 2 to 3 minutes until golden and crisp. Remove to a plate.
3
Build
Spread 1 tsp Dijon mustard on the untoasted side of two bread slices. Layer 60g lean unsmoked ham evenly on each slice. Place second slices toasted-side up on top of ham to form two sandwiches.
4
Grill
Spread béchamel evenly over the top of each sandwich. Scatter grated Gruyère over the béchamel on both. Place under a high grill 4 to 5 minutes until cheese is melted, golden, and bubbling.
5
Plate
Transfer to serving plates and serve immediately while the bread is crisp and cheese is hot.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 4 slices sourdough bread
- 120g (4.2 oz) lean unsmoked ham
- 50g (1.8 oz) Gruyère
- 3 tsp unsalted butter
- 2 tsp Dijon mustard
- 200ml (3/4 cup + 2 tbsp) skimmed milk
- 2 tsp plain flour
- pinch nutmeg
- salt
- pepper