Food & Cooking Recipes Breakfast & Brunch Recipes Quick Croque Monsieur 3.2 (229) 5 Reviews 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 February 8, 2021 Print Rate It Share Share Tweet Pin Email Photo: William Brinson Prep Time: 10 mins Total Time: 30 mins Servings: 8 Looking for a Gruyere substitute? Give Fontina, Comte, or even a sharp cheddar a try for this quick and delicious Croque Monsieur recipe. It's topped with a Bechamel sauce that's out of this world. Ingredients 1 ¼ cups whole milk 2 tablespoons unsalted butter 3 tablespoons all-purpose flour 3 tablespoons fresh thyme leaves, divided Coarse salt and freshly ground pepper 1 long loaf rustic bread, such as ciabatta (about 1 ½ pounds) 3 tablespoons Dijon mustard ¾ pound sliced ham 4 cups grated Gruyere cheese (about 8 ounces) 1 cup finely grated Parmesan cheese (1 ounce) Directions Preheat oven to 400 degrees with rack in bottom third. Heat milk in a saucepan over medium heat until hot, about 5 minutes. Melt butter in another saucepan over medium heat; add flour, whisk to combine, and cook 2 minutes, stirring occasionally. Add 1 1/2 tablespoons thyme, then gradually whisk in milk. Simmer bechamel 2 minutes, whisking. Remove from heat, and add 1 teaspoon salt and 1/2 teaspoon pepper. Cut top crust off bread; slice loaf in half horizontally. Fill sandwich with mustard, ham, and half the Gruyere. Toast on a baking sheet until cheese is melted and top is golden brown. Remove from oven. Preheat broiler. Spread bechamel on top, and sprinkle with remaining cheese. Broil until golden brown and bubbling, 6 to 7 minutes. Remove from oven; garnish with pepper and remaining thyme. Let sit 10 minutes before cutting. Rate it Print