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Croque Monsieur Recipe

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4.5 from 563 reviews

A classic French Croque Monsieur sandwich featuring layers of ham and melted Gruyere cheese, topped with a rich béchamel sauce and baked to golden perfection. This comforting grilled ham and cheese sandwich is perfect for brunch or a cozy lunch.

Ingredients

BĂ©chamel Sauce

  • ÂĽ cup unsalted butter (½ stick)
  • ÂĽ cup all-purpose flour
  • 1½ cups whole milk
  • Salt and freshly ground black pepper, to taste
  • ÂĽ teaspoon Dijon mustard
  • Dash of ground nutmeg

Sandwich

  • 8 thin slices white sandwich bread
  • 5 ounces good quality ham (about 8 slices)
  • 6 ounces Gruyere cheese or Emmental cheese, grated (about 2½ cups)
  • ÂĽ cup freshly grated Parmesan cheese

Instructions

  1. Prepare BĂ©chamel Sauce: Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook, stirring constantly, for about 3 minutes to form a roux. Gradually pour in the whole milk while whisking continuously to keep the mixture smooth. Continue to cook and stir until the sauce thickens to a creamy consistency. Season with salt and freshly ground black pepper. Remove from heat and whisk in the Dijon mustard and a dash of nutmeg. Set aside to cool slightly or refrigerate for up to 1 week if making in advance.
  2. Assemble Sandwiches: Preheat your oven to 425°F (220°C) and line a baking tray with parchment paper. Spread a generous layer of béchamel sauce on one side of each slice of bread, making sure to cover the edges. Place four bread slices, béchamel side up, on the prepared baking sheet.
  3. Add Fillings: Layer each of the four bread slices on the tray with slices of ham, followed by a handful of grated Gruyere cheese and a sprinkle of Parmesan cheese.
  4. Top Sandwiches: Place the remaining four slices of bread on top of the ham and cheese layers, béchamel side up. Then sprinkle the remaining Gruyere and Parmesan cheeses evenly over the top bread slices.
  5. Bake and Broil: Bake the assembled sandwiches at 425°F for about 5 to 6 minutes, or until the cheese starts melting. Switch the oven to broil and broil the sandwiches for an additional 2 to 4 minutes, or until the cheese on top is bubbly and lightly golden brown. Watch closely to avoid burning.
  6. Serve: Remove from the oven and allow to cool for a minute or two. Serve warm for a rich, melt-in-your-mouth experience.

Notes

  • Use day-old or slightly stale bread for best texture; it absorbs the bĂ©chamel without becoming soggy.
  • You can substitute Gruyere with Emmental or another Swiss cheese with good melting qualities.
  • The bĂ©chamel sauce can be prepared up to one week ahead and kept refrigerated to save time on serving day.
  • Broiling at the end ensures a beautifully browned, crispy cheese topping.

Find it online: https://forkoria.com/croque-monsieur-recipe/