This classic French bistro sandwich elevates the humble ham and cheese to extraordinary heights. The Croque Monsieur, with its golden-brown crust and creamy béchamel sauce, comes together in just 30 minutes. Each bite delivers a perfect balance of textures – from the crispy exterior to the melted cheese and tender ham within. At 658 calories per serving, this indulgent creation makes an ideal brunch centerpiece or a sophisticated lunch option that’s surprisingly simple to prepare.
Ingredients for Classic Croque Monsieur
- For Béchamel Sauce:
- ¼ cup unsalted butter – room temperature for smooth blending
- ¼ cup all-purpose flour – creates the perfect roux base
- 1½ cups whole milk – ensures creamy consistency
- Salt and black pepper to taste
- ¼ teaspoon Dijon mustard – adds subtle tang
- Dash of ground nutmeg – for authentic flavor
- For Sandwich Assembly:
- 8 slices white sandwich bread – preferably thick-cut
- 5 ounces quality ham – thinly sliced
- 6 ounces Gruyere cheese – freshly grated for best melting
- ¼ cup Parmesan cheese – freshly grated for sharp flavor
Step-by-Step Instructions
- Prepare Béchamel: Melt butter over medium heat, whisk in flour for 3 minutes until golden. Gradually add milk while stirring until smooth and thickened. Season and finish with mustard and nutmeg.
- Prep Oven: Heat to 425°F and line baking tray with parchment paper.
- Assemble Sandwiches: Spread béchamel on all bread slices. Layer half with ham, Gruyere, and Parmesan, then top with remaining slices, béchamel side up.
- Final Touch: Top with remaining cheeses.
- Bake to Perfection: Cook for 5-6 minutes until cheese melts, then broil 2-4 minutes for a golden finish.
Cooking Techniques
Making the perfect béchamel sauce is all about patience and gentle whisking. Keep your heat at medium – too hot and your flour might burn, too cool and the sauce won’t thicken properly. When you’re whisking in the milk, add it bit by bit for the smoothest results. A little tip from my kitchen: if you warm the milk slightly before adding it, your sauce will come together even more smoothly!
Variations & Substitutions
While Gruyere is the classic choice, you can switch it up with Emmental or even a good Swiss cheese. Don’t have whole milk? 2% works too, though your béchamel won’t be quite as rich. For a fun twist, try adding a tiny pinch of smoked paprika to your béchamel, or swap the regular ham for prosciutto. Want to make it extra special? Add a few thin slices of sautéed mushrooms between the ham and cheese.
Serving Suggestions
Your Croque Monsieur will shine alongside a fresh green salad dressed with a light vinaigrette – the acidity cuts through the richness beautifully. For brunch, serve it with a perfectly poached egg on top (now you’ve got a Croque Madame!) and some fresh fruit on the side. A small cup of cornichons (tiny French pickles) adds a nice tangy crunch.
Storage Tips
The béchamel sauce is your friend for meal prep – it keeps well in the fridge for up to a week in an airtight container. Just warm it gently and give it a good whisk before using. While the assembled sandwiches are best enjoyed fresh from the oven, you can prep all your ingredients ahead of time. Keep your grated cheese and sliced ham ready in the fridge, and you’ll be just minutes away from a warm, melty sandwich whenever the craving hits!
Croque Monsieur
Equipment
- Medium saucepan
- Baking tray
- Parchment paper
- Whisk
Ingredients
Béchamel sauce
- 1/4 cup unsalted butter (½ stick)
- 1/4 cup all-purpose flour
- 1 1/2 cups whole milk
Sandwich
- 8 slices white sandwich bread thin slices
- 5 ounces ham good quality, about 8 slices
- 6 ounces Gruyere cheese or Emmental cheese, grated (about 2½ cups)
Instructions
- Melt butter in a medium saucepan over medium heat. Whisk in flour and cook, stirring constantly, for about 3 minutes. Gradually add milk, stirring well until the mixture is smooth. Cook, stirring, until sauce is thickened. Season with a little bit of salt and pepper. Remove from heat and whisk in mustard and nutmeg. Set aside while you make the sandwiches, or make the sauce up to 1 week in advance.
- Preheat oven to 425° F. Line a baking tray with parchement paper and set aside.
- Spread each bread slice with a layer of béchamel, spreading it all the way to the edges. Place 4 slices of bread, béchamel side up, on prepared baking sheet. Top each with a piece of ham, a handful of gruyere, and a sprinkle of parmesan cheese. Place remaining slices of bread on top, béchamel side up, then top with remaining gruyere and parmesan cheese.
- Bake at 425 degrees F for about 5-6 minutes, until cheese is melted, and then turn the oven to broil and broil until the cheese on top is lightly golden, 2-4 minutes.
