Classic Croque Monsieur: French-Style Ham and Cheese Sandwich
A Croque Monsieur is more than just a ham and cheese sandwich; it's a French classic that brings elegance to simple ingredients. With layers of sliced ham and creamy béchamel sauce, topped with melted Gruyère, this sandwich is irresistibly decadent. First, you build the sandwich with fresh bread, but that's only the beginning. Toasted to golden perfection, each bite is a blend of savory, creamy, and crispy textures that feel like a special treat. Whether you're looking for a comforting lunch or an easy yet impressive brunch, the Croque Monsieur delivers. Give it a try—you might just feel like you're dining in a cozy Parisian café.
What Makes This Recipe So Good?
- Rich, Creamy Béchamel Sauce – Adds a luxurious, velvety layer that elevates the classic ham and cheese pairing.
- Perfectly Melted Gruyère Cheese – The nutty, gooey cheese topping takes this sandwich to the next level.
- Golden, Crispy Bread – Toasted just right, each bite is a satisfying mix of crunch and softness.
- Simple Yet Elegant Ingredients – The recipe uses basic ingredients, but the result feels gourmet.
- Versatile for Any Meal – Whether it’s brunch, lunch, or a cozy dinner, this sandwich fits the occasion.
- Authentic French Flavor – Brings a taste of France to your kitchen, no passport required!
Key Ingredients
- Sliced Bread – Preferably a sturdy, artisan bread like sourdough or brioche.
- Ham – Thinly sliced, high-quality ham for the perfect savory flavor.
- Gruyère Cheese – Known for its nutty and creamy melt, Gruyère is a must for authentic flavor.
- Béchamel Sauce – A creamy, homemade sauce that adds richness and depth.
- Dijon Mustard – Adds a subtle tang and sharpness to balance the richness.
- Butter – For toasting the bread to golden perfection.
Chefs Helpful Tips
- Use Day-Old Bread – Slightly stale bread toasts better and holds up well with the béchamel sauce and cheese.
- Grate the Cheese Fresh – Freshly grated Gruyère melts more evenly and has a richer flavor than pre-grated options.
- Don’t Skip the Dijon – A light layer of Dijon mustard on the bread adds a subtle tang that balances the richness of the sauce.
- Toast Both Sides of the Bread – Lightly toast both sides before assembling for extra crispiness and stability.
- Broil for the Perfect Finish – After assembling, broil the sandwich for a few minutes to achieve a bubbly, golden top layer.
- Make Extra Béchamel – If you’re a sauce lover, consider doubling the béchamel recipe; it can be stored in the fridge and used to drizzle on top.
- Serve Immediately – Croque Monsieur is best enjoyed right out of the oven while the cheese is perfectly melted and the bread crispy.
Recipes To Try...
A Croque Monsieur is more than just a ham and cheese sandwich; it's a French classic that brings elegance to simple ingredients. With layers of sliced ham and creamy béchamel sauce, topped with melted Gruyère, this sandwich is irresistibly decadent. First, you build the sandwich with fresh bread, but that's only the beginning. Toasted to golden perfection, each bite is a blend of savory, creamy, and crispy textures that feel like a special treat. Whether you're looking for a comforting lunch or an easy yet impressive brunch, the Croque Monsieur delivers. Give it a try—you might just feel like you're dining in a cozy Parisian café.
- 4 slices thick-cut bread (such as sourdough or country bread)
- 2 tbsp butter (divided, plus extra for greasing, if needed)
- 1 tbsp all-purpose flour
- 1/2 cup milk (whole or 2%)
- 1/8 tsp ground nutmeg (optional, for authentic flavor)
- 1/2 cup Gruyère cheese (freshly grated, plus extra for topping)
- 4 slices ham (thinly sliced)
- 1 tsp Dijon mustard (optional, for added depth)
- Preheat and Prepare
Preheat your oven to 400°F (200°C). Lightly grease a baking sheet or line it with parchment paper for easy cleanup.
- Make the Béchamel Sauce
In a small saucepan, melt 1 tablespoon of butter over medium heat. Add 1 tablespoon of flour and whisk for 1–2 minutes until smooth and golden (this is called a roux). Slowly add 1/2 cup of milk, whisking continuously to avoid lumps. Cook for 3–4 minutes, until thickened. Stir in 1/8 teaspoon of nutmeg (optional) and 1/4 cup of Gruyère until melted and smooth. Set aside.
- Toast the Bread
In a skillet, melt the remaining 1 tablespoon of butter over medium heat. Toast each side of the 4 slices of bread until golden, about 1–2 minutes per side. This helps prevent the bread from getting soggy once assembled.
- Assemble the Sandwiches
Spread a thin layer of Dijon mustard on two slices of the toasted bread (optional). Place 2 slices of ham on each of these slices, then add a spoonful of the béchamel sauce on top. Sprinkle with a bit more Gruyère if desired.
- Top and Add Cheese
Place the remaining bread slices on top of each sandwich. Spread a generous layer of béchamel sauce over the top of each sandwich, then sprinkle with the remaining Gruyère cheese.
- Bake
Place the sandwiches on the prepared baking sheet and bake in the preheated oven for 5–7 minutes, until the cheese begins to melt. Switch to the broiler setting and broil for an additional 2–3 minutes, or until the top is bubbly and golden.
- Rest and Serve
Allow the sandwiches to rest for 5 minutes before serving. Serve hot and enjoy!
Servings 2
- Amount Per Serving
- Calories 510kcal
- Calories from Fat 270kcal
- % Daily Value *
- Total Fat 30g47%
- Saturated Fat 17g85%
- Trans Fat 0.5g
- Cholesterol 95mg32%
- Sodium 1030mg43%
- Potassium 280mg8%
- Total Carbohydrate 33g11%
- Dietary Fiber 2g8%
- Sugars 4g
- Protein 25g50%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.