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A classic French bistro sandwich, elevated with a creamy béchamel sauce and broiled Gruyère cheese. This rich, savory, and incredibly satisfying hot sandwich is the ultimate comfort food, perfect for a special lunch or brunch.
Prepare the Béchamel Sauce: In a small saucepan over medium heat, melt 2 tbsp of the unsalted butter. Whisk in the all-purpose flour and cook for 1 minute, stirring constantly, to form a roux. Gradually whisk in the warm milk until the mixture is completely smooth. Bring to a simmer and cook, whisking often, until the sauce thickens enough to coat the back of a spoon, about 5-7 minutes. Remove from heat and stir in the nutmeg, salt, pepper, and 1/2 cup of the shredded Gruyère cheese until melted and smooth. Set aside.
Assemble the Sandwiches: Lay out the 8 slices of bread. Spread a thin layer of Dijon mustard on one side of each slice. On 4 of the slices, layer 2 slices of ham and a sprinkle of the remaining Gruyère cheese. Top with the remaining 4 slices of bread, mustard-side down, to form four sandwiches.
Pan-Fry the Sandwiches: In a large skillet or griddle over medium heat, melt the remaining 2 tbsp of butter. Place the assembled sandwiches in the skillet and cook for 2-3 minutes per side, until the bread is golden brown and toasted. Transfer the toasted sandwiches to a parchment-lined baking sheet.
Top and Broil: Preheat your oven's broiler to high. Spoon a generous amount of the béchamel sauce over the top of each sandwich, spreading it evenly to the edges. Sprinkle the remaining Gruyère cheese over the sauce.
Broil to Perfection: Place the baking sheet under the broiler for 3-5 minutes. Watch very carefully, as it can burn quickly. Broil until the cheese is melted, bubbly, and beautifully golden brown in spots.
Rest and Serve: Remove from the oven and let the sandwiches rest for a minute or two before slicing in half diagonally. Serve immediately while hot and gooey.
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A classic French bistro sandwich, elevated with a creamy béchamel sauce and broiled Gruyère cheese. This rich, savory, and incredibly satisfying hot sandwich is the ultimate comfort food, perfect for a special lunch or brunch.
This french recipe takes 30 minutes to prepare and yields 4 servings. At 591.6 calories per serving with 32.89g of protein, it's a moderately challenging recipe perfect for brunch or lunch or dinner.
The most famous variation. Simply top the finished Croque Monsieur with a sunny-side-up or poached egg.
While Gruyère is traditional, you can substitute with other good melting cheeses like Comté, Emmental, or even a sharp white cheddar for a different flavor profile.
Omit the ham and layer with sautéed mushrooms, spinach (well-drained), or thinly sliced tomatoes for a delicious vegetarian version.
Add a pinch of cayenne pepper or a dash of hot sauce to the béchamel for a subtle heat.
The ham and Gruyère cheese provide a significant amount of high-quality protein, which is essential for muscle repair, growth, and overall body function.
With both milk and cheese as key ingredients, this sandwich is a good source of calcium, a mineral vital for maintaining strong bones and teeth.
The carbohydrates from the bread provide a quick source of energy, making this a very satisfying and fueling meal.
A typical homemade Croque Monsieur contains approximately 600-800 calories per sandwich, depending on the specific ingredients, bread thickness, and the amount of cheese and butter used.
Croque Monsieur is an indulgent dish that is high in calories, saturated fat, and sodium. It is best enjoyed as an occasional treat. However, it does provide a good source of protein and calcium from the ham, cheese, and milk.
They are nearly identical, but a Croque Madame is served with a fried or poached egg on top. The name is a playful reference to a woman's hat.
You can prepare the béchamel sauce up to 2 days in advance; store it in the fridge with plastic wrap pressed onto the surface to prevent a skin. Assemble and pan-fry the sandwiches, then top and broil just before serving for the best texture.
A sturdy, thick-sliced bread is essential to hold up to the sauce. Pain de mie is traditional, but brioche, sourdough, or another high-quality white bread are excellent choices. Avoid standard thin sandwich bread.