Description
The Classic Croque Monsieur is a timeless French toasted ham and cheese sandwich featuring crispy white bread, savory ham, nutty Gruyère cheese, and a rich, creamy béchamel sauce. This indulgent yet simple recipe delivers a perfect balance of textures and flavors, ideal for an impressive lunch, brunch, or light dinner. Ready in under 30 minutes, it’s both elegant and comforting, with customizable options to suit various tastes and dietary needs.
Ingredients
Scale
Bread and Filling
- 4 thick slices of white sandwich bread (day-old preferred)
- 6 oz thinly sliced ham
- 1 ½ cups grated Gruyère cheese, divided
- 1 tablespoon Dijon mustard
Béchamel Sauce
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour (or gluten-free flour for GF version)
- 2 cups warm milk
- Pinch of ground nutmeg
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Prepare the Béchamel Sauce: Melt the butter in a saucepan over medium heat. Whisk in the flour to form a roux, cooking for about 1 minute to eliminate the raw flour taste. Gradually add the warm milk in a slow stream, whisking constantly until the sauce is smooth and thickened. Season with salt, pepper, and a pinch of nutmeg. Remove from heat and set aside.
- Assemble the Sandwich: Lightly toast the bread slices just until golden. Spread a thin layer of Dijon mustard on one side of each slice. Layer the ham evenly on two slices, then sprinkle a generous handful of grated Gruyère cheese over the ham. Close each sandwich with the remaining bread slice, mustard side down.
- Coat with Béchamel and Cheese: Place the sandwiches on a baking sheet. Spoon a generous amount of béchamel sauce over the top of each sandwich. Sprinkle the remaining Gruyère cheese evenly on top to create a golden, cheesy crust when baked.
- Bake Until Golden and Melty: Preheat your oven to 400°F (200°C). Bake the sandwiches for 10-15 minutes or until the béchamel bubbles and the cheese topping turns a beautiful golden brown. Optionally, broil for 1-2 minutes at the end to crisp the top further—watch carefully to prevent burning.
- Serve Warm and Enjoy: Let the sandwiches rest for a minute after baking to allow the cheese to set slightly, making them easier to slice and savor. Garnish with freshly chopped parsley or chives if desired, and serve with a crisp green salad or tomato soup.
Notes
- Use day-old bread for better absorption and to prevent sogginess.
- Grate your own cheese for optimal melting—avoid pre-shredded varieties with anti-caking agents.
- Stir béchamel sauce continuously and add milk slowly for a silky smooth texture.
- Broiling briefly at the end enhances the crispiness of the cheese topping.
- Layer cheese both inside the sandwich and on top for maximum gooeyness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 sandwich
- Calories: 600 kcal
- Sugar: 5 g
- Sodium: 850 mg
- Fat: 35 g
- Saturated Fat: 20 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 110 mg
Keywords: Croque Monsieur, French sandwich, ham and cheese sandwich, béchamel sauce, baked sandwich, brunch recipe, quick dinner