Print

Croque Monsieur Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 6 reviews

Classic French Croque Monsieur sandwiches featuring layers of ham and melted Gruyère cheese, topped with a creamy béchamel sauce and baked to golden perfection. This elegant yet simple dish is perfect for a delightful lunch or light dinner.

Ingredients

Béchamel Sauce

  • ¼ cup unsalted butter (½ stick)
  • ¼ cup all-purpose flour
  • 1 ½ cups whole milk
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • ¼ teaspoon Dijon mustard
  • Dash of ground nutmeg

Sandwiches

  • 8 slices white sandwich bread
  • 5 ounces quality ham (about 8 slices)
  • 6 ounces Gruyère or Emmental cheese, grated (about 2 ½ cups)
  • ¼ cup freshly grated Parmesan cheese

Instructions

  1. Make the Béchamel Sauce: In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook, stirring constantly, for about 3 minutes to form a roux. Gradually whisk in the milk until the mixture is smooth. Continue to cook, stirring frequently, until the sauce thickens to a creamy consistency. Season with salt, freshly ground black pepper, Dijon mustard, and a dash of nutmeg. Remove from heat and set aside.
  2. Preheat the Oven and Prepare Baking Sheet: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper for easy cleanup and to prevent sticking.
  3. Assemble the Sandwiches: Spread a thin, even layer of béchamel sauce on each slice of bread, making sure to cover the edges. Place 4 slices of bread on the prepared baking sheet, béchamel side up. Layer each with ham, then a generous handful of grated Gruyère cheese, and a light sprinkle of Parmesan cheese. Cover with the remaining 4 slices of bread, also béchamel side up. Finally, sprinkle the tops with the remaining Gruyère and Parmesan cheeses.
  4. Bake Until Cheese Melts: Place the assembled sandwiches in the oven and bake for 6 minutes, or until the cheese is melted and the bread edges start to crisp.
  5. Broil for a Golden Top: Switch the oven setting to broil and cook the sandwiches for an additional 4 minutes, watching closely until the tops are bubbly, golden brown, and irresistibly crispy. Remove from the oven and serve immediately while hot.

Notes

  • For a richer béchamel, you can temper the milk before adding to avoid lumps.
  • Use day-old bread for better texture and to prevent sogginess.
  • The béchamel sauce can be made up to one week in advance and stored in the refrigerator.
  • Substitute Gruyère with Emmental or Swiss cheese if preferred.
  • Serve with a simple green salad for a complete meal.
  • To make it a Croque Madame, top the sandwich with a fried egg.

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