Chef Alexia Duchêne of New York City’s Le Chêne elevates France’s classic Croque Monsieur by swapping traditional béchamel for a rich Comté cheese and thyme-infused mornay sauce. Inspired by authentic Parisian bistros, this updated creation layers melted raclette cheese, premium French ham, and sharp Dijon mustard between soft slices of pain de mie. Home cooks can also use a Pullman loaf or Japanese milk bread as suitable alternatives.

Broiling Techniques and Textural Balance

The entire sandwich is toasted under the broiler until the mornay sauce chars slightly, melting into a velvety shawl over the top slice. To balance the intense richness of the double-cheese layer and savory ham, Duchêne serves the hot croque monsieur alongside a simple salad of dressed greens, adding essential acidity and crispness to the dish.

Maximizing Leftover Mornay Sauce

Extra mornay sauce can easily be reused rather than discarded. Gently heat any remaining sauce over low flame until fluid to serve alongside the sandwich as an additional dip. Sliced crusts or toasted bread pieces can also be dipped directly into the warm sauce for an impromptu fondue.