Buvette's Croque Monsieur

Prep Time:
25 mins
Total Time:
32 mins
8 sandwiches

As served at Buvette in New York City. Martha prefers less bechamel on her sandwich, so when she made chef Jody Williams's recipe on Cooking School episode 407, she halved the recipe for the sauce. (See Cook's Note below.)


  • 2 tablespoons unsalted butter

  • 3 tablespoons all-purpose flour

  • 2 cups whole milk, heated

  • 1 teaspoon coarse salt

  • ½ teaspoon freshly ground black pepper

  • ¼ teaspoon freshly grated nutmeg

  • 2 cups grated Gruyere cheese

  • 8 slices toasted or grilled country bread

  • 4 teaspoons Dijon mustard

  • ¼ pound baked ham, such as prosciutto cotto

  • ¼ teaspoon herbes de Provence

  • Cornichons


  1. Preheat oven to 400 degrees.

  2. Make the bechamel: Melt butter in a saucepan over medium heat. Add flour, and cook, stirring with a wooden spoon for 2 minutes. Increase heat to medium-high, and slowly add hot milk. Cook, whisking constantly, until thickened, 5 to 6 minutes. Remove pan from heat, and add salt, pepper, nutmeg, and 1/2 cup Gruyere.

  3. Lightly brush 4 slices bread with mustard. Add 1 slice baked ham to each, and sprinkle each with 2 tablespoons Gruyere. Top with 4 more slices toasted bread. Slather tops with bechamel, and sprinkle with remaining Gruyere and 1/4 teaspoon herbes de Provence.

  4. Bake sandwiches until topping is lightly browned, about 12 minutes. Serve hot with cornichons.

    Marcus Nilsson

Cook's Notes

To halve the bechamel as Martha likes to do, reduce butter to 1 tablespoon, flour to 1 1/2 tablespoons, and use 1 cup whole milk.

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