Open-Faced Croque Monsieur with Tomato
Serves 4
Prep time: 5 min.
Cooking: 15 min.


• 4 slices sourdough bread
• 2 Tbsp unsalted butter
• 2 Tbsp all-purpose flour
• 1 pinch nutmeg
• 1 1/4 cups milk
• 1 cup finely grated Emmenthal or Gruyere cheese
• 4 slices black forest ham
• 8 basil leaves
• 4 small tomatoes, sliced




  • 1. Preheat oven to 400°F.

  • 2. Arrange bread in a single layer on a rimmed sheet pan and toast in oven, flipping once, until golden brown, about 8 minutes. Remove from heat, keep toast on sheet pan and set aside. Preheat broiler to high.

  • 3. Meanwhile, in a saucepan set over medium heat, melt butter. Add flour and nutmeg and stir with a wooden spoon for 1 minute. Gradually whisk in milk and cook, stirring, until mixture comes to a boil and thickens, about 2 minutes. Add ½ cup cheese, stir well and season to taste with salt and freshly ground black pepper. Spread a thin layer of cheese sauce (about 1 tablespoon) over each slice of toast.

  • 4. Cover with a slice of ham, followed by another even layer (about 3 tablespoons) of cheese sauce. Arrange basil and tomato slices on top of cheese sauce, season tomatoes with salt and pepper and sprinkle with remaining ½ cup cheese.

  • 5. Place under broiler, 6 inches from heat and cook until sauce is bubbling and cheese is golden brown, about 6 to 8 minutes.

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