Try This at Home: How to Make Croque Monsieurs

Chopped judge Marc Murphy shows us his take on the traditional French sandwich. 

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Photo By: David Malosh

Photo By: David Malosh

Photo By: David Malosh

Photo By: David Malosh

Photo By: David Malosh

Photo By: David Malosh

Photo By: David Malosh

Photo By: David Malosh

Photo By: David Malosh

Photo By: David Malosh

Photo By: David Malosh

Croque Monsieur

This decadent breakfast comes together in less than 30 minutes. Marc opts for an open-faced version with thick country white bread and Black Forest ham. 

Get the Recipe: Croque Monsieur

"This is my all-time favorite sandwich — it reminds me of growing up in France."

Make the bechamel: In a small saucepot, heat the milk over medium heat until warm to the touch; set aside. In a separate small saucepot, melt the butter over medium heat. Add the flour, reduce the heat to low and cook, whisking continuously, until the raw flour taste has been cooked out, about 2 minutes. 

Whisk in the warm milk until smooth.

Grate the nutmeg into the bechamel.

Season the bechamel with salt and bring to a simmer, whisking continuously, until thickened, about 2 minutes. Remove from the heat and add the Gruyère. 

Whisk the mixture until smooth and set aside.

Heat the broiler on high. Set the bread on a sheet pan and place 3 slices of the ham on each slice of bread. 

Spoon a thin layer of the bechamel on top of the ham. 

Divide the Gruyère evenly among the sandwiches and season with pepper. Broil until the cheese melts and turns golden brown, about 3 minutes.

To turn your sandwich into a croque madame, top it with a fried egg.

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