Croque Monsieur - French Hot Sandwich with homemade white bread

👨‍🍳 Method

For the homemade white bread ✓ Homemade · or skip – back to store-bought

1. 1
   Mix the flour, yeast and salt in a large bowl.

   Bowl
2. 2
   Add the lukewarm water and olive oil and Knead about 10 minutes, until the dough is smooth, pliable and doesn't stick to your hands.

   BowlStand mixer

   💡For yeast dough, use the windowpane test: a small piece stretches into a thin, translucent sheet without tearing, and that's the sign the kneading is done. Add flour only by the tablespoon, and only if the dough is still sticky after a few minutes: too much flour makes a tough dough.
3. 3
   Cover and Let rise about an hour in a warm place, until the dough doubles in size.

   Plastic wraporKitchen towel

   💡Let rise in a warm, draft-free spot. The dough is ready when it has doubled, and a gentle finger press leaves a dent that fills back slowly; if it springs right back, wait longer.
4. 4
   Shape the dough into an oblong loaf and place it in loaf pan lined with parchment paper.

   Loaf pan

   💡Shape a tight loaf the length of the pan: it fills the pan evenly, and the bread rises tall instead of spreading sideways.
5. 5
   Cover and Let rise 30 minutes, until the loaf has risen.

   Plastic wraporKitchen towel
6. 6
   Preheat the oven to 190°C (375°F).

   Oven

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
7. 7
   Bake 35–40 minutes, until the loaf is browned and sounds hollow when tapped on the bottom.

   OvenLoaf pan

   💡Tapping the bottom of the loaf is the test: baked bread sounds hollow; if the sound is dull, put it back in the oven for a few more minutes.

   💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
8. 8
   Turn the loaf out of the pan and let cool on a rack before slicing.

   Cooling rack

   💡Bread left in the hot pan sweats, and its crust softens: turn it out right away and cool it on a rack.

For the Béchamel

1. 9
   Melt some of the butter in a pot over medium heat, add the flour and stir 1–2 minutes, until a smooth roux forms and starts to bubble.

   StovePot
2. 10
   Gradually add the milk, whisking constantly, and cook 5–8 minutes, until the sauce is thick and coats the back of a spoon.

   StoveWhisk

   💡Add the milk slowly, whisking constantly, so no lumps form. For lasagna, the common ratio is about 7 g flour per 100 ml milk (4 tablespoons flour to 2 cups): more flour gives a thick béchamel, for moussaka; less flour gives a soft béchamel, for a sauce.
3. 11
   Season with salt, Nutmeg and White pepper.

To assemble

1. 12
   Preheat the oven to 200°C (390°F).

   Oven
2. 13
   Spread the rest of the butter on the bread slices.
3. 14
   Spread béchamel on half of the bread slices and top with the turkey breast and some of the yellow cheese.
4. 15
   Close each sandwich with another slice of bread and place on a baking sheet lined with parchment paper.

   Baking panParchment paper
5. 16
   Spread the rest of the béchamel over the sandwiches and sprinkle the rest of the yellow cheese over it.

   💡The béchamel on top of the sandwich keeps the bread from drying out in the oven, and the grated cheese on it browns into a crust.
6. 17
   Bake under the broiler 5–7 minutes, until the topping is golden and bubbling.

   OvenBaking pan