Gruyère Croque-Monsieur

Preheat your oven to 200°C (400°F) or prepare a broiler. Line a baking sheet with parchment paper. For the crispiest results, use a hot oven rather than just a pan.

Take 8 slices of quality white bread (pain de mie). Lightly butter one side of each slice using softened butter. This will create a golden, crispy exterior when toasted.

Place 4 slices of bread butter-side down on your work surface. Spread a thin layer of béchamel sauce on the unbuttered side of each slice, leaving a small border around the edges.

Layer 2 slices of quality cooked ham (preferably jambon de Paris) on each slice. Fold the ham if needed to fit within the bread borders. Top with 100g of grated Gruyère, divided evenly among the four sandwiches.

Spread a thin layer of béchamel on the unbuttered side of the remaining 4 bread slices. Place them béchamel-side down on top of the ham and cheese to close the sandwiches. Press gently to seal.

Transfer the sandwiches to the prepared baking sheet, buttered side down. Spread a generous layer of the remaining béchamel sauce on top of each sandwich, creating an even coating that reaches the edges.

Sprinkle 80g of additional grated Gruyère over the béchamel-topped sandwiches. The cheese should completely cover the surface and will create a beautiful golden crust when melted.

Bake in the preheated oven for 8-10 minutes, then switch to broil for 2-3 minutes to achieve a bubbling, golden-brown cheese crust. Watch carefully to prevent burning during the broiling phase.

Remove from the oven and let rest for 2 minutes before serving. The cheese should be golden and bubbling, the edges crispy, and the interior hot and melting. Cut diagonally and serve immediately with a green salad.