Food & Cooking Recipes Appetizers Mini Croque Monsieur 2.9 (15) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Total Time: 1 hrs 40 mins Yield: 20 These fancy sandwiches can seem like a lot of work, but once you've made the sauce, putting together two big sandwiches and cutting them into individual rectangles means it's no trouble at all to serve enough for a crowd. Ingredients 1 loaf white Pullman bread (1 pound 2 ounces), bottom trimmed 4 tablespoons unsalted butter ¼ cup all-purpose flour 1 ½ cups whole milk ½ cup grated Parmesan cheese (1 ½ ounces) Coarse salt and freshly ground pepper 8 thin slices good-quality ham (5 ounces), such as Black Forest 12 large slices Gruyere cheese (12 ounces) Directions Starting from the bottom of the loaf, slice bread horizontally into six 1/2-inch-thick rectangles (about 4-by-8 1/4-inches each); discard rounded top. Toast each bread slice in a toaster until pale gold. Melt butter in a medium saucepan over medium-high heat. Whisk in flour. Gradually add milk, whisking constantly. Bring to a boil, continuing to whisk. Remove from heat and stir in Parmesan. Let bechamel cool completely. Season with salt and pepper. Divide between 2 bowls. Spread half the bechamel from 1 bowl on 1 slice of bread. Top with 2 slices ham and 3 slices Gruyere. Top with 1 slice of bread, then spread remaining bechamel from bowl over top. Set sandwich aside. Repeat layering with ham and Gruyere, and top with 1 slice of bread. Repeat with remaining bowl of bechamel, bread slices, ham, and Gruyere. Wrap each sandwich in plastic wrap and refrigerate for 1 hour. Preheat oven to 375 degrees. Trim crusts from sandwiches. Cut each sandwich in half lengthwise, then crosswise 5 times to form 10 rectangles from each. Skewer each sandwich. Transfer to a baking sheet and warm in oven until cheese melts, 6 to 8 minutes. Serve immediately. Cook's Notes Assembled sandwiches can be refrigerated overnight. Cut and warm in oven just before serving. Rate it Print