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The Sandwich 100 · make it at home

Croque-monsieur

25 min · 2 sandwiches

The Paris café sandwich: ham and Gruyère in buttered pain de mie, topped with a little béchamel and more cheese and baked until it bubbles and browns. Add a fried egg on top and it's a croque-madame.

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The real one

You need

• 4 slices pain de mie or thick white sandwich bread
• 4 slices good cooked ham
• 120 g (1 1/4 cups) grated Gruyère or Comté
• 2 tbsp soft butter
• 1 tsp Dijon mustard
• For the béchamel: 15 g (1 tbsp) butter, 1 tbsp flour, 180 ml (3/4 cup) whole milk, a pinch of nutmeg, salt and white pepper
• Optional: 2 eggs for a croque-madame

How to make it

1. Béchamel (6 min): Melt the butter, stir in the flour and cook 1 minute without browning. Whisk in the milk gradually and simmer, whisking, until thick like custard, 3 to 4 minutes. Season with nutmeg, salt and pepper and stir in 2 tbsp of the cheese.
2. Heat (2 min): Heat the grill (broiler) high, with a rack about 15 cm (6 in) below.
3. Build (4 min): Butter one side of each slice. Lay 2 slices butter side down on a tray, spread thinly with mustard and a little béchamel, add ham and a third of the cheese, then top with the other slices, butter side up.
4. Toast (4 min): Toast in a dry skillet over medium heat 2 minutes a side until golden.
5. Top and grill (4 min): Spread the rest of the béchamel on top, scatter the remaining cheese, and grill until bubbling and spotted brown, 3 to 4 minutes. Top with a fried egg for a madame. Serve with a green salad.

Tips

• Gruyère or Comté, not cheddar; you want nutty and stretchy.
• Watch the grill closely in the last minute; cheese goes from brown to burnt fast.

Chef Amazing's own home version, in our words; not any shop's recipe.