Steps

1. Measure out 20g all-purpose flour and 20g butter for the béchamel sauce.
   🕒 00:20
2. In 230ml milk, stir in 1 tsp consommé granules and 1 pinch salt.
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3. Place 20g butter in a frying pan. Before heating, microwave the milk mixture for 1 minute to warm it. **(Key Tip!)** Cold milk is more likely to form lumps, so warming it is crucial.
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4. Heat the frying pan over low heat and slowly melt the butter. **(Key Tip!)** Increasing the heat will brown the butter and color the sauce brown. Melt it patiently over low heat.
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5. Once the butter has melted, add 20g all-purpose flour and mix to coat the butter.
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6. When the flour has incorporated and no longer looks powdery, turn off the heat to prevent burning.
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7. Gradually add the warmed milk, mixing it into the flour with the residual heat of the pan.
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8. Once the pan has cooled down slightly, return to low heat. Add the milk little by little and continue mixing until it's no longer watery. **(Key Tip!)** Adding too much milk at once will create lumps. Add it in small amounts and mix with a spatula as if kneading to achieve a smooth sauce.
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9. When about half of the remaining milk has been added, incorporate the rest and bring to a boil while mixing thoroughly.
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10. Once boiling, reduce heat to low and stir for about 1 minute to stabilize the thickness and cook out the powdery taste. **(Key Tip!)** Stirring thoroughly over low heat will result in a smooth sauce.
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11. Turn off the heat and continue stirring for about 2 minutes to break up any lumps and create a smooth texture.
    🕒 04:00
12. Prepare 4 slices of 8-slice-cut bread, 3 slices of cooked ham, and mixed cheese.
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13. Preheat your oven to 200°C (400°F).
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14. Spread the béchamel sauce evenly over 4 slices of bread, reserving about 1/3 of the sauce.
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15. On 2 of the sauce-covered bread slices, place the 3 slices of cooked ham, torn into pieces.
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16. Use the remaining béchamel sauce as an adhesive, spreading it over the ham.
    🕒 06:05
17. Top with mixed cheese to your liking on the sauce-covered bread.
    🕒 06:19
18. Place the cheese-covered bread slices on top of the ham-and-sauce-covered bread to create sandwiches.
    🕒 06:27
19. Cover the assembled sandwiches with plastic wrap and gently press down to meld them together.
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20. Place the sandwiches on a baking sheet lined with parchment paper and bake in the 200°C (400°F) oven for 15 to 20 minutes. **(Key Tip!)** Baking until it looks slightly overdone will result in a wonderfully gooey sauce inside.
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21. If desired, lightly torch the top with a kitchen torch for a smoky aroma and golden-brown finish.
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22. Carefully cut the baked Croque Monsieur in half using the edge of a knife to avoid crushing it.
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23. Plate and serve.
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