Pressed Croque Monsieur
A decadent French classic filled with thick-cut black forest ham, creamy Béchamel sauce, and dijon mustard, topped with bubbly Emmental cheese. Using a slightly cooler top zone allows the cheese to melt and brown perfectly while the hotter bottom zone toasts the brioche bread.
Ingredients Needed
- 2 slices of thick-cut brioche bread
- 3 slices of premium black forest ham
- 2 tbsp creamy homemade Béchamel sauce
- 1 tsp Dijon mustard
- 1/2 cup grated Emmental or Swiss cheese
- 1 tbsp unsalted butter, melted
Casting Instructions
Preheat Wrought with the top zone set to 325°F and the bottom zone set to 350°F.
Brush the outer side of each brioche slice with melted butter.
Spread Dijon mustard on the inside of the bottom slice, then layer black forest ham and half of the Emmental cheese.
Spread Béchamel sauce on the inside of the top slice and place it over the cheese.
Spoon a small dollop of Béchamel on the top outer slice and cover with the remaining Emmental cheese.
Place sandwich on the bottom plate, lower the parallel cover to float just above the cheese without flattening it, and grill for 5-6 minutes until the cheese is browned and bubbly.