Enjoy a taste of France with Croque Monsieur! It’s a mouthwatering sandwich filled with luscious ham and cheese, perfected with a rich béchamel sauce for an unforgettable meal.
Today, I’m going to teach you how to make a perfect Croque Monsieur, a classic French bistro sandwich made with smoked ham and nutty Gruyère cheese.
Table of Contents
Reasons to Love This Sandwich
- I love that the sauce and gooey cheese transform it into a knife-and-fork sandwich.
- Its warm, melted cheese and hearty ingredients provide a comforting, homely feel.
- Perfect for breakfast, lunch, or dinner, the versatility of this French Croque Monsieur makes it a go-to meal for any time of day.
Recipe Ingredients
- Gruyère Cheese: This cheese has a slightly sweet, nutty flavor, with a creamy and melting texture.
- Smoked Ham: The ham introduces a savory, smoky taste, and its tender texture complements the melted cheese.
- Dijon Mustard: Dijon mustard adds a tangy, sharp flavor.
See the recipe card for full information on ingredients and quantities.
Variations
- Cheese Variations: For a Croque Monsieur twist, experiment with different cheeses. Mild options like Emmental cheese or Swiss cheese offer subtle nuttiness, while sharper choices like aged Cheddar or Comté add boldness. Combining cheeses, such as creamy Gouda and salty Parmesan, can also create a unique flavor profile. Choose cheeses that melt well to preserve the dish’s creamy texture.
- Topping Options: A popular option is a fried egg on top, turning it into a Croque Madame. For a crunchy contrast, consider adding a sprinkle of breadcrumbs or crispy onions before baking. Fresh herbs like thyme or parsley can add a burst of freshness, while a light sprinkle of paprika or cayenne pepper can give a spicy kick. For a tangy twist, a drizzle of hollandaise sauce or a few slices of pickles can be delightful.
How to Make Croque Monsieur
Step #1: Preheat your oven to 400 degrees Fahrenheit (204 degrees Celsius).
Step #2: Melt butter in your smallest saucepan over medium-low heat. After a few minutes, it will start to bubble. Once you see the bubbles, add the flour and begin to whisk. Cook, whisking, for two to three minutes until smooth and bubbly. Pour the milk in very slowly while continuing to whisk. Cook and whisk for another four or five minutes, until thick.
Step #3: Meanwhile, place your slice of bread in the preheated oven and toast for three or four minutes per side.
Step #4: Once the sauce is thick, turn off the heat and add the nutmeg, black pepper, and a third of the cheese. Set aside.
Step #5: Remove the toasted bread from the oven and spread a teaspoon of mustard onto two of the pieces. Lay half of the ham on top of the mustard, followed by half of the remaining cheese. Top the sandwich with another piece of bread, then place on a broiling rack over a baking sheet. Pour the sauce all over the top of the sandwiches, then bake in the oven for 5 minutes.
Step #6: Turn off the oven and turn the broiler on to high. Broil for two or three minutes, until the top of the sauce becomes bubbly and browned. Serve warm.
Expert Tip
Use a wooden spoon when making the bechamel sauce for your Croque Monsieur. Its non-conductive nature keeps it cool, reducing the risk of burns, and its gentle touch protects non-stick surfaces from scratches. The spoon’s broad, flat surface aids in stirring and scraping, ensuring a smooth, lump-free sauce.
Frequently Asked Questions
Yes, you can use unsalted butter in the Croque Monsieur recipe. If you do, consider adding a pinch of salt to taste for seasoning control.
Croque Monsieur pairs well with a fresh green salad, offering a crisp and light contrast to the rich sandwich. It also goes well with French onion or tomato soup for added warmth. For heartier sides, try roasted vegetables or potato gratin. For something lighter, a fruit salad or a cucumber and tomato salad with vinaigrette is refreshing.
Storage Info
Croque Monsieur is best enjoyed fresh, but you can store leftovers in the refrigerator for up to 2 days, wrapped tightly in foil or plastic wrap. Freezing isn’t recommended as it can affect the texture, particularly of the béchamel sauce.
To reheat, place the sandwich in an oven preheated to 350 degrees Fahrenheit (175 degrees Celsius) for about 10 minutes, or until heated through and crispy. Microwaving is not advised as it can make the bread soggy.
More Delicious Recipes That You’ll Love
Croque Monsieur Recipe (Toasted Ham and Cheese Sandwich)
Ingredients
- 1 Tablespoon salted butter
- 1 Tablespoon all-purpose flour
- 1 1/2 cups whole milk
- 4 thick slices of French bread
- 1/8 tsp. ground nutmeg
- 1/8 tsp. ground black pepper
- 2 cups grated Gruyere cheese - about 4 ounces, divided
- 4 ounces smoked ham - sliced
- 2 teaspoons Dijon mustard
Instructions
- Preheat your oven to 400 degrees Fahrenheit (204 degrees Celsius).
- Melt butter in your smallest saucepan over medium-low heat. After a few minutes, it will start to bubble. Once you see the bubbles, add the flour and begin to whisk. Cook, whisking, for two to three minutes until smooth and bubbly. Pour the milk in very slowly while continuing to whisk. Cook and whisk for another four or five minutes, until thick.
- Meanwhile, place your slice of bread in the preheated oven and toast for three or four minutes per side.
- Once the sauce is thick, turn off the heat and add the nutmeg, black pepper, and a third of the cheese. Set aside.
- Remove the toasted bread from the oven and spread a teaspoon of mustard onto two of the pieces. Lay half of the ham on top of the mustard, followed by half of the remaining cheese. Top the sandwich with another piece of bread, then place on a broiling rack over a baking sheet. Pour the sauce all over the top of the sandwiches, then bake in the oven for 5 minutes.
- Turn off the oven and turn the broiler on to high. Broil for two or three minutes, until the top of the sauce becomes bubbly and browned. Serve warm.
NOTES
Nutrition
I made this sandwich with sliced turkey breast and provolone, and it turned out delicious. Everything else was just as written, and the flavor was fantastic.