Creole Croque Monsieur Sandwich Recipe

  • 7min
  • 17min
  • 13
  • 4
  • 1 package (11 oz., evenly divided) Premium Carved Slow Roasted Seasoned Ham
  • 1 loaf of Brioche, thickly sliced
  • 3 tablespoons Dijon mustard
  • 1 package (9 oz., evenly divided) Ultra Thin Honey Ham
  • 8 slices of Swiss cheese
  • 8 slices of Aged Gruyere
  • 2 tablespoons butter, divided
  • 1/3 cup all-purpose flour
  • 1 1/2 cup of milk (adjust for desired consistency)
  • 1/4 cup grated Gruyere
  • 4 eggs
  • 3 tablespoons chopped herbs (parsley and thyme)
  • 1/4 teaspoon cracked black pepper
  1. Preheat oven to 375°F. Take eight slices of thick cut Brioche bread and brush a layer of Dijon mustard on the top and bottom of each slice. Evenly divide and layer the Hillshire Farm® Premium Carved Slow Roasted Ham and Hillshire Farm® Ultra Thin Sliced Honey Ham on the bottom slices. Next, add two slices per sandwich of Swiss and Aged Gruyere cheese onto the ham slices and cover the sandwiches with the top slices of Brioche.
  2. Add two tablespoons of butter to a large oven-safe pan on medium heat and let slowly melt. Carefully place each sandwich into the pan and toast for about 2-3 minutes on each side. Once both sides are lightly toasted, place the pan into a 375°F oven for another 4 minutes until cheese is nicely melted over the ham in the middle of the sandwiches.
  3. To make the bechamel sauce, put a sauce pot on low-medium heat and add three tablespoons of butter to melt it. Slowly incorporate the flour until the mixture becomes a thick, creamy consistency. Cook for one or two more minutes to continue cooking the flour.
  4. Slowly add in the milk until the consistency starts to thicken into a creamy sauce. Slowly add in the grated Gruyere cheese until thoroughly melted and incorporated into the sauce.
  5. Use another medium sized non-stick frying pan. On low-medium heat, melt one tablespoon of butter and crack the four eggs inside. Fry for 3-4 minutes until eggs are cooked. Turn off the heat and set the pan aside. Remove the sandwiches from the oven, place the fried eggs over the top of each one and evenly pour the béchamel sauce around the yolks. Top with a sprinkle of chopped herbs and cracked black pepper.