A Croque Monsieur is the epitome of French café culture: a delightful, crispy, and cheesy sandwich that’s simple to make yet incredibly satisfying. This golden-brown ham and cheese sandwich, topped with creamy béchamel sauce, makes for a perfect brunch or quick meal.
Easy Croque Monsieur Recipe
2
servings15
minutes15
minutes568
kcal30
minutesKeep the screen of your device on
Ingredients
- For the Sandwich:
4 4 slices of white bread
2 tablespoons 2 tablespoons unsalted butter
4 4 slices good-quality ham
60 g 2/3 cup grated Gruyère or Emmental cheese
2 tablespoons 2 tablespoons Dijon mustard (optional, for a bit of tang)
- For the Béchamel Sauce:
1 tablespoon 1 tablespoon unsalted butter
1 tablespoon 1 tablespoon all-purpose flour
120 ml 1/2 cup whole milk
1 pinch 1 pinch nutmeg
Salt and pepper to taste
Equipment
Medium saucepan- Whisk
- Small baking tray
- Oven
- Spatula
- Bread knife
Directions
- 1. Prepare the Béchamel Sauce:
- In a medium saucepan, melt the butter over medium heat.
- Once melted, add the flour and whisk continuously to create a roux. Cook for 1-2 minutes until the mixture turns golden but not brown.
- Slowly pour in the milk, whisking constantly to avoid lumps. Continue cooking for 3-5 minutes until the sauce thickens.
- Season with nutmeg, salt, and pepper. Remove from heat and set aside.
- Assemble the Sandwiches:
- Lightly toast the bread slices to prevent them from getting soggy.
- Spread a thin layer of Dijon mustard on two slices of bread if desired.
- On top of each mustard-coated slice, layer ham and sprinkle with some of the cheese.
- Top each sandwich with the remaining bread slices.
- Grill the Sandwiches:
- Heat a pan over medium heat and spread butter on the outsides of both sandwiches.
- Grill each sandwich until the bread is golden and the cheese inside starts to melt.
- Top with Béchamel and Bake:
- Preheat your oven.
- Place the grilled sandwiches on a baking tray. Spoon the béchamel sauce over the top of each sandwich, spreading it out evenly.
- Sprinkle cheese over the béchamel-covered tops.
- Bake until the cheese is bubbling and golden brown.
- Serve:
- Once the Croque Monsieur is golden and crisp on top, remove from the oven.
- Let it cool slightly, then slice and serve immediately.
Notes
- For a richer, more indulgent sandwich, swap white bread for brioche.
Can I use a different type of cheese?
Yes! While Gruyère or Emmental are traditional, you can substitute with Swiss cheese, cheddar, or even mozzarella for a different flavor profile. However, Gruyère provides the most authentic taste.
How do I make a Croque Madame?
A Croque Madame is essentially a Croque Monsieur topped with a fried egg. After baking the sandwich, simply fry an egg and place it on top for a delicious variation.
Can I prepare the béchamel sauce in advance?
Yes, you can make the béchamel sauce ahead of time. Store it in an airtight container in the fridge for up to 2 days. Reheat gently before assembling your sandwiches.
Can I make this sandwich without béchamel sauce?
Although the béchamel sauce is a key component of a traditional Croque Monsieur, you can skip it if you’re short on time. The sandwich will still be delicious, though it will be more like a grilled ham and cheese.
What type of bread is best for a Croque Monsieur?
White bread or brioche works best for this recipe. The bread should be sturdy enough to hold the béchamel and cheese without becoming soggy.
What’s the best way to reheat a Croque Monsieur?
To maintain the sandwich’s crispy texture, reheat it in the oven at 350°F (175°C) for about 10 minutes, or until heated through. Avoid microwaving, as this can make the bread soggy.
How can I add more flavor to the béchamel sauce?
You can enhance the béchamel by adding a pinch of mustard powder, garlic powder, or grated nutmeg for an extra depth of flavor. A bit of grated Parmesan also adds a nice salty kick.
What is a Croque Monsieur?
A Croque Monsieur is a classic French sandwich made with ham, cheese (typically Gruyère or Emmental), and béchamel sauce, all grilled and baked to perfection. It’s a popular café dish in France, known for its crispy exterior and rich, cheesy filling.
