Go Back

Croque Monsieur

A classic French ham and cheese sandwich with a creamy béchamel sauce and a crispy golden crust, perfect for brunch or a satisfying lunch.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Brunch, Lunch
Cuisine: French
Calories: 420
Ingredients Method Notes

Ingredients
  

For the Béchamel Sauce
  • 3 tablespoons unsalted butter, softened
  • 2 tablespoons all-purpose flour
  • 1 ¼ cups whole milk
  • 1 teaspoon Dijon mustard (optional)
  • 1 pinch freshly grated nutmeg
  • to taste salt
  • to taste pepper
For the Sandwiches
  • 8 slices sturdy white sandwich bread or pain de mie
  • 6-8 slices quality cooked ham thinly sliced
  • 1 ½ cups grated aged gruyère cheese about 150g
  • 1 tablespoon unsalted butter, softened for spreading on the sandwiches

Method
 

Make the Béchamel Sauce
  1. In a small saucepan, melt 2 tablespoons of butter over medium heat.
  2. Whisk in the flour and cook for 1-2 minutes without browning.
  3. Gradually add in the whole milk while continuing to whisk to avoid lumps.
  4. Keep whisking until the sauce thickens and coats the back of a spoon, about 5 minutes.
  5. Season with salt, pepper, and nutmeg. Remove from heat and stir in Dijon mustard if using.
Prepare the Bread and Fillings
  1. Lay out the slices of bread.
  2. Spread a thin layer of béchamel sauce on one side of each slice.
  3. On four of the slices, layer 1-2 slices of ham followed by about ½ cup of grated gruyère cheese.
  4. Top with the remaining bread slices, béchamel side down, to form sandwiches.
Butter the Sandwiches
  1. Spread the remaining 1 tablespoon of softened butter on the outside of each sandwich.
Cook the Sandwiches
  1. Heat a non-stick skillet over medium heat.
  2. Cook each sandwich for about 3-4 minutes per side until a deep golden crust forms and the cheese begins to melt.
Finish with Cheese Topping (Optional)
  1. If desired, spoon more béchamel on top of each sandwich, sprinkle with the remaining grated gruyère, and place under the broiler or in a 400°F oven for 2-3 minutes until bubbly and golden brown.
Serve Warm
  1. Allow the sandwiches to cool for 1-2 minutes before slicing to let the cheese set slightly.

Notes

Use day-old bread for better texture. Ensure béchamel is thick enough to coat the back of a spoon. Don’t skip the pressing step for a golden crust. Store leftover sandwiches in an airtight container for up to three days.