Croque Monsieur Recipe

Introduction

The Croque Monsieur is a classic French grilled ham and cheese sandwich elevated with a creamy béchamel sauce and a golden, cheesy crust. This indulgent yet simple dish is perfect for a cozy lunch or an impressive snack 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 cheese, 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 while stirring continuously until the sauce is smooth. Cook, stirring, until it thickens to a creamy consistency.
3. Step 3: Season with salt, pepper, then remove from heat and whisk in the Dijon mustard and nutmeg. Set the sauce aside, or prepare it up to one week in advance and refrigerate.
4. Step 4: Preheat your oven to 425°F (220°C). Line a baking tray with parchment paper.
5. Step 5: Spread a layer of béchamel sauce on each slice of bread, covering the surface fully. Place four slices, béchamel side up, on the prepared tray.
6. Step 6: Top each bread slice with ham, then a handful of grated Gruyere, and a sprinkle of Parmesan cheese.
7. Step 7: Cover with the remaining bread slices, béchamel side up, then evenly distribute the remaining Gruyere and Parmesan cheese on top.
8. Step 8: Bake at 425°F for 5-6 minutes until the cheese melts. Switch the oven to broil and broil for 2-4 minutes until the top is lightly golden and bubbling. Serve warm.

Tips & Variations

• Use day-old bread for better texture and to prevent sogginess from the béchamel.
• Try adding a thin layer of Dijon mustard on the bread slices before the béchamel for extra tang.
• For a Croque Madame, top the sandwich with a fried egg before serving.
• Substitute Swiss cheese if Gruyere or Emmental is unavailable.

Storage

Store any leftover Croque Monsieur in an airtight container in the refrigerator for up to 2 days. Reheat in a 350°F oven until warmed through and the cheese is melted. Avoid microwaving to keep the bread from becoming soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the béchamel sauce ahead of time?

Yes, the béchamel sauce can be made up to one week in advance and stored in the refrigerator. Reheat gently before using in the recipe.

What is the best bread for Croque Monsieur?

Thin-sliced white sandwich bread works best because it crisps up nicely while absorbing just enough sauce. Slightly stale bread is ideal to prevent excess sogginess.

Croque Monsieur Recipe

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4.4 from 81 reviews

Croque Monsieur is a classic French grilled ham and cheese sandwich elevated with creamy béchamel sauce, melted Gruyere, and a crispy golden top. This elegant yet simple baked sandwich combines rich flavors and a delightful texture, perfect for a satisfying lunch or light dinner.

• Author: Elias
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 sandwiches 1x
• Category: Baking
• 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. Prepare Béchamel Sauce: In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook while stirring continuously for about 3 minutes to form a roux. Gradually add the whole milk, whisking constantly until the mixture is smooth. Continue cooking and stirring until the sauce thickens to a creamy consistency.
2. Season Sauce: Remove the saucepan from the heat. Season the béchamel with salt, freshly ground black pepper, Dijon mustard, and a dash of ground nutmeg. Whisk to combine and set aside. The sauce can also be prepared up to one week in advance and refrigerated.
3. Preheat Oven and Prepare Baking Tray: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
4. Assemble Sandwiches – First Layer: Spread each slice of bread evenly with a layer of béchamel sauce, covering the surface completely to the edges. Arrange 4 slices of the bread, béchamel side up, on the prepared baking sheet.
5. Add Fillings: On each of the 4 prepared bread slices, lay down a slice of ham followed by a generous handful of grated Gruyere cheese. Sprinkle a little Parmesan cheese over the Gruyere.
6. Assemble Sandwiches – Top Layer: Place the remaining 4 slices of bread on top of the ham and cheese, béchamel side up. Then, sprinkle the remaining Gruyere and Parmesan cheeses evenly on top of the sandwiches.
7. Bake and Broil: Bake the sandwiches in the preheated oven at 425°F for about 5-6 minutes, until the cheese is melted. Then, switch the oven to broil and broil the sandwiches for 2-4 minutes until the cheese on top turns lightly golden and bubbly.
8. Serve: Remove the sandwiches from the oven. Let them cool slightly before serving to enjoy the gooey, melty interior and crispy cheesy top.

Notes

• Béchamel sauce can be made in advance and refrigerated for up to one week. Reheat gently before using.
• Use day-old bread for the best texture, as it absorbs the béchamel sauce without becoming soggy.
• Gruyere cheese is traditional, but Emmental or another Swiss cheese works well.
• To make a Croque Madame, add a fried egg on top of the finished sandwich before serving.

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