Croque Monsieur Recipe

Introduction

Croque Monsieur is a classic French grilled ham and cheese sandwich with a creamy béchamel sauce that takes it to the next level. Crispy bread, melty Gruyere, and a golden cheese topping make this a perfect comfort food for any time of day.

Ingredients

• ¼ cup unsalted butter (½ stick)
• ¼ cup all-purpose flour
• 1½ cups whole milk
• Salt and freshly ground black pepper
• ¼ teaspoon Dijon mustard
• Dash of ground nutmeg
• 8 thin slices white sandwich bread
• 5 ounces good quality ham (about 8 slices)
• 6 ounces Gruyere cheese or Emmental, grated (about 2½ cups)
• ¼ cup freshly grated Parmesan cheese

Instructions

1. Step 1: Make the béchamel sauce by melting butter in a medium saucepan over medium heat. Whisk in the flour and cook, stirring constantly, for about 3 minutes to form a roux.
2. Step 2: Gradually add the milk, stirring well to keep the mixture smooth. Cook while stirring until the sauce thickens.
3. Step 3: Season the sauce with salt, pepper, Dijon mustard, and a dash of nutmeg. Remove from heat and set aside.
4. Step 4: Preheat the oven to 425°F (220°C) and line a baking tray with parchment paper.
5. Step 5: Spread each slice of bread evenly with a layer of béchamel sauce going all the way to the edges.
6. Step 6: Arrange 4 slices of bread, béchamel side up, on the prepared baking sheet. Top each with a slice of ham, a handful of grated Gruyere, and a sprinkle of Parmesan cheese.
7. Step 7: Place the remaining 4 slices of bread on top, béchamel side up, then sprinkle with the remaining Gruyere and Parmesan cheese.
8. Step 8: Bake for 5-6 minutes until the cheese is melted. Then switch the oven to broil and broil for 2-4 minutes until the cheese topping is golden and bubbly. Serve immediately.

Tips & Variations

• For extra richness, use half Gruyere and half Emmental cheese for a sweeter, nuttier flavor.
• If you prefer, replace the white bread with a sturdy country loaf or brioche for a heartier sandwich.
• Béchamel sauce can be made up to one week ahead and refrigerated to save time.
• Add a slice of tomato or a fried egg on top for a deluxe Croque Madame variation.

Storage

Store any leftover sandwiches wrapped in foil or airtight containers in the refrigerator for up to 2 days. Reheat in a low oven (around 350°F) until warmed through and cheese is melty again. Avoid microwaving to keep the bread from getting soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cheese?

Yes, Gruyere is traditional, but Emmental, Swiss, or even mozzarella can be used. Choose cheeses that melt well for the best texture.

Is it necessary to use béchamel sauce?

Béchamel adds creaminess and richness that define a classic Croque Monsieur, but you can skip it for a simpler grilled ham and cheese sandwich.

Croque Monsieur Recipe

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4.4 from 141 reviews

Croque Monsieur is a classic French toasted ham and cheese sandwich topped with a creamy béchamel sauce and melted Gruyere cheese. This elegant yet simple recipe combines crispy bread, savory ham, and rich cheeses for a delightful meal served hot from the oven.

• Author: Victoria
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 sandwiches 1x
• Category: Sandwich
• Method: Baking
• Cuisine: French

Ingredients

Scale 1x2x3x

Béchamel Sauce

• ¼ cup unsalted butter (½ stick)
• ¼ cup all-purpose flour
• 1½ cups whole milk
• Salt and freshly ground black pepper, to taste
• ¼ teaspoon Dijon mustard
• Dash of ground nutmeg

Sandwich

• 8 thin slices white sandwich bread
• 5 ounces good quality ham (about 8 slices)
• 6 ounces Gruyere cheese or Emmental cheese, grated (about 2½ cups)
• ¼ cup freshly grated Parmesan cheese

Instructions

1. Make the Béchamel Sauce: Melt the unsalted butter in a medium saucepan over medium heat. Whisk in the all-purpose flour and cook, stirring constantly, for about 3 minutes to form a roux. Gradually add the whole milk, stirring well continuously until the mixture becomes smooth. Continue cooking and stirring until the sauce thickens to a creamy consistency.
2. Season the Sauce: Add salt and freshly ground black pepper to taste. Remove the saucepan from the heat and whisk in the Dijon mustard and a dash of ground nutmeg. Set the béchamel sauce aside while you prepare the sandwiches, or refrigerate for up to a week if making in advance.
3. Preheat the Oven: Set your oven to 425°F (220°C) and line a baking tray with parchment paper to prevent sticking.
4. Assemble the Sandwiches: Spread a generous layer of the béchamel sauce evenly over each slice of sandwich bread, covering all the way to the edges. Place 4 slices of bread, béchamel side up, on the prepared baking tray.
5. Add Ham and Cheese: Top each bread slice with a slice of ham, followed by a handful of grated Gruyere cheese, and sprinkle with some Parmesan cheese. Place the remaining 4 bread slices on top, béchamel side up, then evenly distribute the remaining Gruyere and Parmesan cheese over the top slices.
6. Bake the Sandwiches: Bake the sandwiches at 425°F for about 5-6 minutes, or until the cheese is melted and bubbly.
7. Broil for Golden Finish: Turn the oven to broil and cook the sandwiches for an additional 2-4 minutes, watching closely, until the cheese on top is lightly golden and perfectly bubbly.

Notes

• For a richer flavor, you can add a pinch of garlic powder to the béchamel sauce.
• Use a sturdy white sandwich bread or brioche bread for best texture after baking.
• The béchamel sauce can be made up to a week in advance and refrigerated until ready to use.
• Watch closely while broiling to avoid burning the cheese.
• You can substitute Gruyere with Emmental cheese for a slightly different but traditional taste.
• To make the sandwich extra crispy, you can toast the bread lightly before assembling.

Keywords: Croque Monsieur, French sandwich, ham and cheese sandwich, béchamel sauce, Gruyere cheese, baked sandwich