Croque Monsieur Sandwiches



Without nuts Without peanuts High Calcium

Nutritional Facts Per Serving

30 g
49 g
2 g
Show all nutrition facts

Nutritional Facts

1 4
  • Amount For Serving % Daily Value
  • Calories 630
  • Lipides 35 g
    • Saturated fat  18 g
  • Cholesterol 105 mg
  • Sodium  1270 mg
  • Carbs 49 g
    • fiber  2 g
    • Sugar  4 g
  • Protein 30 g


  • 1 tablespoon Compliments Mayonnaise
  • 1 teaspoon Sensations Original Dijon Mustard
  • 6 ounce Swiss Gruyère or French Swiss Cheese
  • 4 tablespoons Compliments Butter
  • 2 tablespoons Compliments Unbleached Flour
  • 1 cup Lucerne® Whole Milk
  • 3/4 pound Safeway Artisan Como Bread, cut diagonally into 8 slices(each about 1/2-inch thick)
  • 1/3 pound thinly sliced Ham off the Bone


  1. In a small bowl, whisk together mayonnaise and mustard; set aside. Cut 2 ounces of the cheese into thin slices. Shred the remaining cheese; set aside.
  2. In a 3 to 4-quart pan, melt 2 tablespoons butter over medium-high heat.
  3. Add flour and whisk constantly until smooth and bubbling, 1-2 minutes; do not let brown. 
  4. Very slowly, whisk in milk until smooth. Cook, whisking constantly, over medium-high heat until mixture thickens and bubbles, 2-3 minutes.
  5. Remove from heat and stir in the shredded cheese until smooth. Keep warm.
  6. Preheat oven broiler to high heat. Lay 4 of the bread slices out on a flat surface.
  7. Spread with equal amounts of mayonnaise mixture. Top with equal amounts of sliced cheese and ham. Top with remaining bread slices.
  8. Melt 1 tablespoon butter in a 12-inch nonstick frying pan over medium-high heat. Add sandwiches and cook until undersides are golden, about 2 minutes.
  9. Add remaining butter to pan, turn sandwiches over and cook to brown other sides, about 2 more minutes. 
  10. Transfer sandwiches to a rimmed baking pan or baking dish that can hold them in a single layer. Spoon cheese sauceequally over sandwiches. Broil 4 to 6 inches from heat until sauce is brownedand bubbling, 3 to 5 minutes; watch carefully. 
  11. Use a wide spatula to transfer sandwiches and sauce to plates and serve.

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