Croque Monsieur
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.
For 4 servings
6 steps. 15 minutes total.
- 1
Step 1
- a.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.
- 2
Assemble the Sandwiches: Lay out the 8 slices of bread
- a.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.
- 3
Step 3
- a.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.
- 4
Top and Broil: Preheat your oven's broiler to high
- a.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.
- 5
Broil to Perfection: Place the baking sheet under the broiler for 3-5 minutes
- a.Watch very carefully, as it can burn quickly. Broil until the cheese is melted, bubbly, and beautifully golden brown in spots.
- 6
Step 6
- a.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.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use high-quality, sturdy bread like brioche or pain de mie to prevent the sandwich from getting soggy.
- 2Shred your own cheese from a block. Pre-shredded cheese often has anti-caking agents that prevent it from melting smoothly.
- 3Gently warming the milk before adding it to the roux helps create a smoother, lump-free béchamel sauce.
- 4Keep a very close eye on the sandwiches under the broiler as they can go from golden to burnt in seconds.
- 5For a classic Croque Madame, top each finished sandwich with a sunny-side-up fried egg.
- 6Ensure the béchamel is thick enough to coat the sandwich without running off the sides.
Adapt it for your goals.
Croque Madame
The most famous variation. Simply top the finished Croque Monsieur with a sunny-side-up or poached egg.
Cheese SwapCheese Swap
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.
VegetarianVegetarian
Omit the ham and layer with sautéed mushrooms, spinach (well-drained), or thinly sliced tomatoes for a delicious vegetarian version.
Spicy KickSpicy Kick
Add a pinch of cayenne pepper or a dash of hot sauce to the béchamel for a subtle heat.
Why this is on our healthy list.
Source of Protein
The ham and Gruyère cheese provide a significant amount of high-quality protein, which is essential for muscle repair, growth, and overall body function.
Rich in Calcium
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.
Energy Boosting
The carbohydrates from the bread provide a quick source of energy, making this a very satisfying and fueling meal.
Frequently asked questions
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.