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Croque Monsieur

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Recipe photo courtesy of William Brinson

Looking for a Gruyere substitute? Give Fontina, Comte, or even a sharp cheddar a try.

Source: Martha Stewart Living, November 2012
Total Time Prep Servings

Ingredients

Directions

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Reviews

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How would you rate this recipe?
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  • pfox003comcast
    18 JUN, 2017
    You can never go wrong with a delicious Bechamel sauce - my favorite!
    Reply
  • MS12303707
    18 JUN, 2017
    No, you do NOT put the top back on. The top is the bechamel slightly browned.
    Reply
  • cme4basketscom
    21 JAN, 2017
    So maybe a silly question but when you are toasting the sandwich, it's a compete sandwich? I just wonder about the top of the bread toasting without the cheese melting. So basically you have bread, meat/cheese, then bread and then toast? Thanks!!
    Reply
    • MS12092232
      18 JUN, 2017
      My question too. It doesn't really say to put the top of the bread back on.
  • jenspendsless
    27 JUN, 2015
    I have yet to find a Martha Stewart recipe that I don't love, and this is no exception. This was my first time ever making bechamel, and it turned out to be very easy. The rest of the recipe came together just as easily. My whole family thought it was delicious, from my husband right down to my two-year-old. Someday I'd like to try making this for a larger group using small ciabatta rolls.
    Reply
  • amsanborn
    24 APR, 2013
    This was delicious and easy. I made it today for lunch with my friends and kids and everyone loved it. Well, not the three and four year old girls, but my 20 month old son gobbled it up. It was nice to be able to cut different sized servings and looked pretty on a big cutting board at the table. I served it with tomato soup and carrot salad.
    Reply

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