Croque Monsieur

Total Time:
30 min
Prep:
5 min
Cook:
25 min

Yield:
4 to 8 servings
Level:
Intermediate

Ingredients
  • 2 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 2 cups hot milk
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • Pinch nutmeg
  • 12 ounces Gruyere, grated (5 cups)
  • 1/2 cup freshly grated Parmesan
  • 16 slices white sandwich bread, crusts removed
  • Dijon mustard
  • 8 ounces baked Virginia ham, sliced but not paper thin
Directions

Preheat the oven to 400 degrees F.

Melt the butter over low heat in a small saucepan and add the flour all at once, stirring with a wooden spoon for 2 minutes. Slowly pour the hot milk into the butter–flour mixture and cook, whisking constantly, until the sauce is thickened. Off the heat add the salt, pepper, nutmeg, 1/2 cup grated Gruyere, and the Parmesan and set aside.

To toast the bread, place the slices on 2 baking sheets and bake for 5 minutes. Turn each slice and bake for another 2 minutes, until toasted.

Lightly brush half the toasted breads with mustard, add a slice of ham to each, and sprinkle with half the remaining Gruyere. Top with another piece of toasted bread. Slather the tops with the cheese sauce, sprinkle with the remaining Gruyere, and bake the sandwiches for 5 minutes. Turn on the broiler and broil for 3 to 5 minutes, or until the topping is bubbly and lightly browned. Serve hot.


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Merlot

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4.6 141
best croque monsieur ever item not reviewed by moderator and published
Delicious :) Easy to make :) So worth taking the extra time to make this Fancy Ham & Cheese sandwich :) Now on my Favorite List :) 3 Teenagers Love it :) item not reviewed by moderator and published
I loved the ease and flavor of this sandwich and if I ever need a delicious white sauce this is the one I'll use. Thanks for another great mealtime recipe. item not reviewed by moderator and published
Delicious, easy. Followed recipe exactly. This bechamel was excellent. Fav. CM is Robert Irvine style topped w/ Ina's bechamel, shredded cheese then broiled. Love all crogues, esp. gagnet-- gouda and sausage. item not reviewed by moderator and published
The French and Ina Garten definitely know what they are doing! These are good with turkey too. item not reviewed by moderator and published
Regarding the salt, we do not add it at all. Add only to your taste and use unsalted butter. Other wise, it is a delicious recipe. item not reviewed by moderator and published
What's wrong with non-Kosher salt? item not reviewed by moderator and published
Wonderful! I too made mine open-faced rather than stacked. item not reviewed by moderator and published
If I make this again, I'd use less cheese. I think it was too much. item not reviewed by moderator and published
Could I use a different cheese as a substitue? item not reviewed by moderator and published
Seriously WOW! So good! I followed the recipe exactly and these sandwiches were perfect in every way. They were a delicious and fancy twist to an ordinary soup and sandwich night. Highly recommend. item not reviewed by moderator and published
This is just an American ham and cheese format on toast. I lived in Paris for almost twenty years and enjoyed this sandwich hundreds of times for breakfast in more bistros I could count. This recipe is fine but it just isn't authentic in any way. Sorry Ina. item not reviewed by moderator and published
Great add on with a soup or salad item not reviewed by moderator and published
Just Plain Delicious!!!! Thank You Ina!!!!! item not reviewed by moderator and published
This was amazing! I saw the sandwich mentioned in the Meryl Streep movie..."It's Complicated" and couldn't wait to try it! Wow.... So good! My family freaked! I also tried the lavender honey ice cream...wonderful!!!! item not reviewed by moderator and published
These are amazing! I had never had or made Croque Monsier before. I saw it in a movie and wanted to make it. These are absolutely delicious! item not reviewed by moderator and published
Yum ( as I am now eating the leftovers I did this for AFC game, but used a whole baguette, sliced from end to end, stuffed it (added a bit of mayo to one side wrapped in foil, baked at 375 for 20 mins, opened it up, added the cheese sauce to the top. Low broil for 5, then cut and served. It was a hit. May be my go to sandwich for a crowd...and I am not that fond of ham! Crunchy, salty, cheesy : item not reviewed by moderator and published
Yum, yum, yum! The best ever ham sandwich a la Francais. item not reviewed by moderator and published
Yummy! Just perfect! Made for first time tonight. Think I'll use a little less than 2 cups of milk next time. Family enjoyed this with Waldorf salad. This will be a regular. item not reviewed by moderator and published
I just made this for dinner...delish! I made extras since there were big eaters at my home(men. To my surprise, even the men could consume only one...They must have filled up on the bordeaux! Just like being in Paris. item not reviewed by moderator and published
love it! item not reviewed by moderator and published
In a word? YUMMMMMM! item not reviewed by moderator and published
My new favorite guilty pleasure. After watching "It's Complicated", I was on a mission to make one. I did follow the recipe except I prepared it as an openfaced sandwich. I used Blackforest ham and added a few sliced tomatoes on top of the ham-under the sauce & cheese. My new favorite sandwich! item not reviewed by moderator and published
I too watched It's Complicated last night and became intrigued when she made this and they loved it. So, I promptly looked for a recipe this morning and knew I could count on Ina. I followed the recipe with the exception of the bread. I used french bread and made them into open faced sandwiches. I served it with a caesar salad. My family loved it. Next time I will try it with the smoked gruyere. item not reviewed by moderator and published
While watching "It's Complicated" Meryl Streep made this sandwich. My daughters, who have been to France, swooned. We made this recipe the next day and it was so good we all swooned. Make sure to have all the ingredients prepped, this recipe goes together quickly and easily. A keeper. item not reviewed by moderator and published
Everything about this recipe was good, except for the suggested Pepperidge Farm bread, which ruins it. A made fresh today Fench bread or another type make all the flavors exquisite. I have made this recipe with both and there is no question but to use a good bread, not the pre-packaged type. item not reviewed by moderator and published
This is a delicious recipe. It is heavy so, in my opinion, should be considered a guilty pleasure but definitely worth the calories once and a while. item not reviewed by moderator and published
Very tasty! Followed the recipe exactly as written; it was easy and turned out perfectly. I was expecting a bit more of a "wow", that's the only reason I'm not giving it 5*. It's yummy, but just didn't have that wow factor. Still worth making, and I expect I'll make it again. Always love your show, Ina! item not reviewed by moderator and published
Yummy! After watching this episode I *needed* to make these sandwiches. They are the only ones on all of Food Network that actually look like the ones we had in Paris. But they taste even better. Most cafes in Paris- meh, tourist spots, with croque monsieurs that were bland white bread with 1 skinny piece of bland ham. I didn't even want to eat it (but we were starving. Making my own at home allows me to relive the great times we had in Paris with better food! item not reviewed by moderator and published
Oh my goodness!!!!This recipe was delicious!! You could spread the cheese sauce on a flip flop and it would be fantastic! My family went nuts. They were looking for thirds! This is our new Sunday evening meal! Thanks Ina! item not reviewed by moderator and published
MAGNIFIQUE!!!!!!! this is a real winner and a most delish and elegant sandwhich! You will really impress your gal pals with this one..just add a salad or for a more presentable view a beet salad! Or just by itself on a cold winter saturday night! YUMM-O! item not reviewed by moderator and published
I really enjoyed this sandwich. It's a great way to use left over ham, I had made your baked Virginia ham recipe the day before. This was so good. I even had it for breakfast the following day. lol item not reviewed by moderator and published
The sauce is a basic bechamel sauce, then becomes essentially a mornay sauce with the addition of the cheeses, though the former may have onion and a bay leaf and the latter some type of stock, sometimes egg and even wine (I'm sure many of you know this already, but I just love French sauces. I have found that once you get the butter, flour and milk all incorporated and silky to up the heat slightly so the sauce will thicken. I tried it Ina's way and stirred, stirred and stirred again on low for maybe 10 minutes just to see if it was better, but it stayed almost thin as milk until I upped the heat. Very tasty though. I have even saved the leftover sauce and reheated later. Can add a poached egg and you have a croque madame. Not exactly heart smart, but who cares now and then, right? item not reviewed by moderator and published
One thing I learned about bechamels is that you have constantly still lest it clumps on you. Delish and easy. item not reviewed by moderator and published
I thought this recipe was great. A couple of things that I experienced personally was 1. Definitely cut the crusts off of the bread. I didn't, and you end up with very tough, overly crunchy crusts after the broil step. 2. I over thickened the bechamel a bit, not that it was bad, but it became a little pastey after cooling. Just thicken until it coats the spoon as it will continue to thicken as it cools and the cheee is added 3. I found that the 5 minutes in the oven for the assembled sandwich was not enough to melt the cheese and heat the ham on the inside. Granted, my ingredients came right out of the fridge, maybe it was my oven, maybe it was leaving the crusts on, who knows, but the last thing you want in the end is a lukewarm sandwich on the inside so make sure every thing is hot and melted before broiling. Overall a very good recipe, only my own mistakes kept it from being spectacular. item not reviewed by moderator and published
The flavor was good, but I think that's mostly due to the delicious bread I found. I had too much cheese sauce and couldn't get it to broil properly and in the end it was a tasty, gooey mess. I would have preferred a more browned and crisp exterior. I probably won't try this again, but I can imagine it being quite a treat if broiled properly. item not reviewed by moderator and published
with this recipe it is very important to have all your ingredients ready and lined up (cheese grated, bread toasted, etc.) I thought it was pretty easy and pretty good. I will make it again. Served it with tomato/basil soup. Made lots of cheese sauce, which is OK. I used a good strong mustard and some chile shake to zip it up. item not reviewed by moderator and published
Simple and delicious! Even my 18 month old daughter loved them. I used Coleman's English mustard which was awesome. Will definitely make this again. item not reviewed by moderator and published
Simple, elegant and tasty!! Thanks Ina for yet another wonderful treat! item not reviewed by moderator and published
Ina, as always you totally rock! We had this for breakfast and it was wonderful! I halved the recipe since it was just my hubby and I. I plan to change it up a little the next time I make it and try a nutty Emmentaler and switch the dijon to deli mustard just to make it different. I will only make 1/4 of the sauce as even making only half there was SOOOOOO much on the sandwich. Watch out for this one...you might think you are eating an amped up ham and cheese, but seriously this one is so rich.....nevertheless, it's a keeper!! item not reviewed by moderator and published
We loved this! We usually have had Croque Monsieur out at restaurants for brunch, But Ina's recipe is the best! This will be a Sunday special calorie-high splurge at our house. Thanks. item not reviewed by moderator and published
rich and delicious! item not reviewed by moderator and published
The dijon was a little heavy for me. Next time I'll mix mayo and dijon. item not reviewed by moderator and published
Good grief, bmscott, Arizona, are you joking? Otherwise, what does the sandwich you made have to do with this recipe. This sandwich is quite good. However, Bon Appetit has a better one. item not reviewed by moderator and published
After watching the movie It's Complicated, I got this intense desire to make a Croque Monsieur. I knew I had to try Ina's recipe! My husband was hesitant. He said, I quote, "It doesn't even sound good!" My desire to try it for the first time was so great I made it anyway. We BOTH loved it! Will definietly make it again! item not reviewed by moderator and published
So goooooood but my brother didnt care for the dijon mustard but other than that it was AMAZING. item not reviewed by moderator and published
The only time I've ever had a Croque Monsieur was in Paris, and I knew that if I wanted to make anything close to that heaven on a plate, it had to be Ina. This did not disappoint - absolutely delicious! item not reviewed by moderator and published
This sandwich is basic greatness. It reminds me of the sandwiches we ate as kids. Not today's overstuffed (takes two hands to hold a half sandwiches that end up falling on your lap. It brings to my mind the toasted special in Ireland: grilled ham and cheese with tomato and onion. Simple, but so good. item not reviewed by moderator and published
This recipe is so delicious and isn't difficult. It may be the best sandwich I have ever had. I made it for my husband, my teenage son and his friend and everyone loved it. I tasted the Virginia ham at the store and didn't find it appealing (to say the least) so I used a smoked ham. It added a little extra flavor and was incredible all around. This is a must try recipe. item not reviewed by moderator and published
I just made this for my family. My husband loved it. It was very tasty with a little of France in every bite. Not hard to make at all. I would sugggest getting French bread already sliced. That was the hardest part, cutting a loaf of French bread. Try this and you will not be disappointed. item not reviewed by moderator and published
It's a grilled ham and swiss sandwich. So what? I don't get what the big "insanely delicious" part of this is. It's good, but so is a reuben and I don't need a recipe for that. item not reviewed by moderator and published
Insanely delicious! Everyone loved it all the way down to our 1-1/2 year old. item not reviewed by moderator and published
My entire family loves this sandwich. I first had one on a trip to France and instantly knew I had to make this for my family. Whenever my teenage son has his choice of meals he always requests it. My husband actually wraps one up and has it for lunch the next day. He says they are even better cold. I use large pieces of french bread not white. item not reviewed by moderator and published
Not only was this very easy to make, it was delicious! I finally got my 15-year old to try something new, and he loved it....instead of simple white bread, I used a fresh italian loaf from the bakery and sliced it in 3/4" slices, even better!!!! Thanks Ina!! item not reviewed by moderator and published
HUGE hit with the husband. Best sandwich either of us ever had... Kids loved it too. A keeper for sure and so easy!!! Thanks Ina, we love you!! item not reviewed by moderator and published
This croque monsiuer is soo delicious! Well i love personally love it because I am a fan of french food! Give this recipe a try and you will fall in love with it! item not reviewed by moderator and published
First I must say, thank God the negative reviews were buried under the wave of rave reviews (3 out of 90), perhaps the ratio would indicate that the few nay sayers need to do some home work. That being said, this recipe belongs on the bucket list of things to try!!! easy quick and really delish! and for the one reviewer that suggested to throw a fried egg on top for breakfast, add a glass of champagne and holy brunch!!!!!! using good bread is as important as using good cheese. thanks Contessa, I love your recipes item not reviewed by moderator and published
My husband and I tried our hand at this sandwich and let me just say that our expectations were blown out of the water. It is relatively easy to make if you are familiar with cooking. We paired our croque monsieurs with an arugala and tomato salad that was spritzed with olive oil and fresh lemon juice. The bitterness of the arugala was married beautifully with the smooth Guyere cheese. SO GOOD. item not reviewed by moderator and published
I don't usually like sandwiches for dinner but this looked very dressed up and dinner-worthy. I wasn't disappointed. I accidentally put a lot of the gruyere in the white sauce because I didn't read the recipe carefully, but it worked out just fine nonetheless. Next time I think I will use a heaftier bread and keep the crusts on because I really liked the crisp parts that remained on the bread after broiling where the sauce hadn't touched. Fairly easy to make if you've already mastered a white sauce, and very French! I served it with a simple strawberry spinach salad. item not reviewed by moderator and published
I saw this on TV today and decided to surprise my husband with an authentic French treat for dinner. Yum! I cut the recipe in 1/2 since it was just the two of us. I used a great sour-dough and left the crust on (that was my favorite part). I also added a few fresh mushrooms (uncooked) and the sandwich was heaven. I have a new confidence with white sauce thanks to this. C'est tres tres Bon ! item not reviewed by moderator and published
I only bought 8 oz of gruyere cheese, I added the 1/2 cup in the sauce... but didn't put as much in the sandwich or on top and still didn't use the whole 8 oz. Also used the parmigiana reggiano variety of parmesan, so good! The white sauce is amazing, had leftover of that as well going to mix it with some pasta. Served it with roasted veggie soup... Definitely be using this recipe in the future! item not reviewed by moderator and published
I don't understand what happened, but mine were a salty nightmare. I'm guessing either all the reviewers here really really like salt to overpower the rest of the flavors, or my parmesan was ridiculously salty. While I was making the bechamel sauce I decided to cut the recipe's salt in half, because I saw all the other salty ingredients it called for. That's 1/2 tsp of kosher salt I put in and yet they were as good as inedible. I also bought unsalted butter just for this recipe, and none of the other ingredients on their own were too salty. The meal I had planned for my mom's birthday - and shopped and prepared for all afternoon - was ruined, along with my rep :( Not fun. item not reviewed by moderator and published
Croque Monsieur is a tasty treat I enjoy when visiting San Francisco. I never thought I would be able to whip this up a home but this fabulous receipe is easy and absolutely delicious!!!!! item not reviewed by moderator and published
I made this for Saturday lunch for my husband and 28yr old daughter. We all agreed that it was on our most scrumptious list. The sauce turned out beautifully, the bread was toasted perfectly, and her directions were flawless. Oh my, if I could eat this every day, I would. Just send me to fat heaven (which is probably in Paris!) Don't worry if you're not much of a cook. It's quite an easy recipe. item not reviewed by moderator and published
just perfect! item not reviewed by moderator and published
I tried this recipe for the first time this week. It was WONDERFUL. I had to make a few adjustments. I did not have Gruyere cheese so substituted Baby Swiss and Provelone and a combo of Italian cheeses. I had a ham that I had baked the day before and this was a wonderful way to use some of the leftovers. The family ( there are 7 of us..5 adults and two small children) really liked it. Thanks for the recipie. I'll use this one over and over. item not reviewed by moderator and published
Made these last night. Relatively easy to prepare. It was a nice change of pace to a Sunday night dinner. Served it with Tyler's argula salad with Ultimate Vinaigrette. The gruyere cheese was expensive but totally worth it. item not reviewed by moderator and published
wonderful...added some variance! will definitely do again! item not reviewed by moderator and published
I just returned from Paris, and after watching It's Complicated, I got the urge to make a Croque Monsieur. Ida's recipe took me straight back to Paris! The Bechamel Sauce, which usually intimidates me, was easy and came out fantastic! I agree with other commentors. I used a little less cheese and onl broiled them for 3 minutes. I found a new favorite weeknight dinner. item not reviewed by moderator and published
I made this today with Ina's tomato soup. Both are really good. Since the gruyere was so expensive i used less in the sauce. Still delicious. I used a shaved ham and more of it than this recipe called for. I would definitely make this again. item not reviewed by moderator and published
I had been anticipating making this recipe for the last couple of days. I am an experienced cook so the cheese sauce wasn't intimidating. I think that I did a couple of things I would do different in the future. I would use less ham, I had the deli slice it 1/4" but used one slice per sandwich and folded in half. Should have sliced it and only used a half sliced. Second, I used to much extra cheese when making the sandwich. Sometimes less is more, especially if you have added a nice amount to the cheese sauce. The biggest thing I would have change is the quality/thickness of the bread. Unless you use bread that is cut to at least a half inch and toast it well, this recipe isn't going to turn out like you would like it to. item not reviewed by moderator and published
Croque monsieurs are up there with Laduree macaroons and Neapolitan pizza, as far as my desert-island favorites go, and this recipe is largely responsible for that. I never have Emmenthal or Gruyere on hand, so I just grate a couple of tons of Parmesan into the sauce, and go nuts with more on top. The mustard cuts through the richness of the ham and sauce, and is quite welcome for that. I'd be careful with the toasting process, though -- it takes some self-control to stop the bread slices from getting to that coveted golden brown color; at that point, it's way too dry for this sandwich. I'd go easy under the broiler, too, but hey, it's not like crunchy bread and overly-browned sandwich tops aren't going to be delicious. I commend this recipe for bringing a French bistro classic to the American home in such a convenient and delectable form. Thumbs up! item not reviewed by moderator and published
This is one my absolute favorites. It's great in combination with Ina's Roasted Tomato and Basil Soup. The ultimate grilled cheese and tomato soup! item not reviewed by moderator and published
Great recipe. I think the key is to use the best emmental you can get and to resist the impulse to add "goodies" like pickles, onions, etc. as they would take away from the cheese, which is the star of this sandwich. Serve them on the side, if you must. I made my QMs w/ a few changes. Did not have grated emmental, so used sliced, cut in pieces. It melts in the sauce and when baking the sandwiches, so no biggie. Only had skim milk and have made a note to use a little less so the sauce thickens faster. Used wheat bread, didn't seem to make much difference. Watch broiling time, I say, closer to 3 min. than to 5. Cheese can burn easily. I will make this again for us and friends. item not reviewed by moderator and published
this recipe is honestly 3 star rating at most. there is not enough meat, there is way too much sauce and cheese, and there's nothing that really makes this a five star recipe. i made it last night for my roomate and my boyfriend. they both ate it, and when i asked them what rating they would give it., they said 3 stars. we all agreed it was good, but NOT great. i think Ina has much better recipes to make. i would skip this one. item not reviewed by moderator and published
So easy and tasty. I felt like I was in Paris. The combination of cheeses was wonderful. I cut the recipe in half and it was perfect. Thanks for a great recipe. item not reviewed by moderator and published
Ina, you are so amazing, this spin on a grilled cheese is just the ticket. I will be making this for the rest of my life! Everyone must make this sandwich, you won't be let down! item not reviewed by moderator and published
We did not make any substitution and absolutely loved it! We used white Pepperidge bread, thick-sliced ham and Dijon Mustard. We only made a half recipe, and it was perfect for the two of us. My husband needs 2 pieces while I only need 1. It is now a favorite at our house! item not reviewed by moderator and published
This was so incredible. Followed recipe exactly, and it was so easy and delicious! Thank you again Ina, you give me great inspiration. item not reviewed by moderator and published
Great recipe. I used a mixed of asiago, parm, and mozzarella instead of gruyere and it was super tasty. Only suggestion is to be sure to watch the broiler...3-5 minutes might be a bit too long. I suggest checking it after about a minute. Definitely delicious! item not reviewed by moderator and published
I haven't had a croque-monsieur since my week in the Latin Quarter. ... THANK GOD I FOUND THIS! It's as good as I remember it. Thank you, food network. Thank you. item not reviewed by moderator and published
I decided to make this sandwich as a surprise lunch for my husband. It was wonderful and so easy to make. I would suggest, when lathering on the white cheese sauce before broiling, make sure the sauce covers every corner. The cheese to melt takes longer than the bread to burn!! Ina, we love you and your recipes....keep them coming!!! Thank you for making my "surprise lunch" for hubby a huge success!! item not reviewed by moderator and published
This is a fantastic and easy recipe. I couldn't find Gruyere cheese so I substituted it with Swiss and the sandwich was incredibly delicious -- my husband adored it. The Croque Monsieur is perfect on a chilly night with a comforting bowl of soup. Thank you again, Ina! item not reviewed by moderator and published
This is the best ham/cheese sandwich ever! One I'll serve over and over! item not reviewed by moderator and published
This is right on the money. I used thick slices of sourdough bread, one big slice of ham and did everything else, slathering the top with the beschemel sauce...Oh man is this a winner. So good, and the mustard just needs to be very lightly brushed, not squirted and spread on. So tasty, even the next day! Slap a fried egg on top and you have yourself a croque madame! item not reviewed by moderator and published
I made this tonight! It was so delicious. I made half with sliced turkey breast and half with ham. It got raves. This recipe all happens at once so be ready! item not reviewed by moderator and published
Easy and delicious! I cut the recipe in half since I was only cooking for two. It turned out great, and it was still plenty of food. item not reviewed by moderator and published
I was able to reduce this recipe so it would just serve one. It was so quick and easy and I enjoyed it so much more than a greasy grilled cheese. item not reviewed by moderator and published
The best Croque Monsieur! When I eat it - the sky is blue. item not reviewed by moderator and published
I seriously don't understand people that give bad reviews because they happened to have bought some bad quality cheese. Btw... Gruyere IS a type of swiss cheese. Maybe you meant Emmenthal? Maybe you should simply buy a better quality cheese instead of giving totally irrelevant bad reviews. item not reviewed by moderator and published
This was easy to make and everyone enjoyed. I used proscuitto instead of Virginia ham. I used cream and milk. Served with roasted asaparagus. Very caloric but a nice treat that was easy to make. item not reviewed by moderator and published
I loved this sandwich - I went a little overboard with mustard and I won't do that again. I do catering and will do these in a small bite size serving. Cheese sauce is my new favorite! Every recipe I have tried from Ina has been a winner1 item not reviewed by moderator and published
This recipe makes about four times the sauce that you need. It's very good, but the sauce and dijon mustard make it very rich so you can only eat a bit. Delicous. item not reviewed by moderator and published
Wonderful dish, I made it with Giada's spicy bean soup and it was just perfect. RAVE reviews. Thanks to some reviews I used half Swiss, half Gruyere and it was great, plus was less expensive to make. I used deli chicken instead of ham. Who cares if parm cheese is not traditional - it TASTES GOOD! item not reviewed by moderator and published
This was a yummy sandwich and easy to make. Ina is my hero. item not reviewed by moderator and published
I made this last night for dinner, with one bite my boyfriend said "OMG this is good" we agree its a keeper. I took out the ham on my 4 year olds and told him it was a cheese sandwhich. I also used smoked virgina ham and will make again, easy and turned out great! Thanks! item not reviewed by moderator and published
this recipe is a favorite in our house. talk about comfort food! all of inas recipes are the best. we love you. keep the great recipes coming! item not reviewed by moderator and published
My husband loved this sandwich. He is very picky but this he wants to have again thanks!!!!!! to Ina Garten item not reviewed by moderator and published
I used extra sauce on mine, because it was so delicious! This was very tasty and easy to make. item not reviewed by moderator and published
These are amazing. I managed to cut the receipe down so I only make 2 sandwiches perfect for one person. They are really good and eazy to make. item not reviewed by moderator and published
I've always wondered the same. The only use in my mind for such coarse salt is for rubbing stuff. Coarser salt would be less densely packed though, so you might have to cut the amount if you use finer grains instead. Idk if the difference is significant or negligible because I've never bought kosher salt myself. Just my guess. Best thing to do it just taste it as you go anyway, yea? item not reviewed by moderator and published
There isn't really anything wrong with using non-kosher salt. The main difference between Kosher salt and table salt is the grain size. Personally, I prefer Kosher salt in most baking things, especially if chocolate is involved, because it doesn't completely dissolve into the food and thus gives little bursts of salt to accent the sweet. If you do decide to use non-Kosher salt, cut the measurement in half or you'll have double the salt you're meant to. item not reviewed by moderator and published
To me kosher salt is not as bitter as regular salt. I do like regular salt on pork than kosher salt. item not reviewed by moderator and published
There is no such thing as too much cheese! ;) item not reviewed by moderator and published
Well enlighten us... monsieur!!! item not reviewed by moderator and published
A true CM is never grilled but fried and only on the outside the inside is soft as a baby's bum - also the cheese béchamel is inside the bread as well as on top and as for Dijon - seriously? This is just a sad Americanised version that is rampant all over the net - copied again and again! I can understand Americans being wowed by this - but really it isn't a true French CM - but just another version of a toasted cheese and ham sarnie! item not reviewed by moderator and published
Interesting! We had something very much like this in a small bistro near rue Cler in Paris. The owner was also the only chef. We also have had it here in CA. And the chef is from Paris. We like it because it is not greasy and and love the cheese sauce. At a museum in San Francisco it was served durning an Impressionist showing. So, it is authentic. Ina has an apt. In Paris. She is quite knowledgable. item not reviewed by moderator and published
This is Ina’s version of CM! Please rate based on taste, prep, etc., and omit useless authenticity discourse. Julia Child wrote—who is to say…among the many existing versions, what was the original of CM? She preferred mozzarella instead of Swiss cheese. From my French cookbook purchased in Paris: spread each bread slice with a little mustard—yes, mustard, as JC directed also, and ham between Gruyere slices. No sauce inside, just outside. So, all different, all good. item not reviewed by moderator and published

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