Croque monsieur is the French answer to a grilled ham-and-cheese sandwich: crisp bread, savory ham, melted Gruyere, and a blanket of béchamel.
Make the béchamel first, assemble the sandwiches, and finish them under high heat so the bread crisps while the cheese turns bubbling and golden.
Use sturdy bread and spread béchamel right to the edges. This helps protect the bread from drying while it browns.
Serving Suggestions
Serve with a sharp green salad, cornichons, and sparkling water or a crisp white wine. Add a fried egg on top for a croque madame.
Recipe Notes
Assemble the sandwiches a few hours ahead and refrigerate uncovered. Bake directly from the refrigerator, adding a few minutes to the cooking time.
Classic French Croque Monsieur
A crisp French ham-and-cheese sandwich finished with bubbling Gruyere and creamy béchamel.
Ingredients
Equipment
Method
Make Béchamel:
- Melt the butter in a saucepan. Whisk in the flour and cook for 1 minute.
- Gradually whisk in the warm milk. Simmer until thick, then season with nutmeg, salt, and pepper.
Assemble and Bake:
- Heat the oven to 425 F. Spread mustard on four bread slices, layer on the ham and half the cheese, then close the sandwiches.
- Place on a baking sheet, spread béchamel over the tops, and sprinkle with the remaining cheese.
- Bake until the bread is crisp and the cheese is bubbling and golden, about 12 to 15 minutes. Broil briefly if needed.
Nutrition
Notes
- Gruyere gives the classic nutty flavor, but Comte or Emmental also work well.
- Do not make the béchamel too thin; it should coat the back of a spoon.
