If you’ve ever wanted to bring a touch of Parisian charm into your kitchen, this Croque Monsieur Recipe is your golden ticket. It’s that classic French toasted ham and cheese sandwich, soaked in a luscious béchamel sauce and baked to bubbling, toasty perfection. Whether it’s a cozy weekend brunch or a quick weekday treat, this recipe delivers a rich, satisfying meal that always feels special.
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Why You’ll Love This
I’ve found that making Croque Monsieur at home turns a simple sandwich into a rich, comforting experience. The blend of melty cheese, salty ham, and creamy béchamel creates flavors and textures that feel truly indulgent, but it’s surprisingly easy to pull together.
- Reliable Texture, Great Flavor: The béchamel sauce adds silky richness that keeps every bite perfectly moist without sogginess.
- Crisp–Golden Finish: Broiling the sandwich at the end creates that irresistible bubbly, toasted top you expect from a classic Croque Monsieur.
- Pantry-Friendly Ingredients: All the ingredients like bread, ham, butter, and cheese are easily found year-round, making this a great anytime recipe.
- Weeknight Easy, Weekend Worthy: It’s quick enough for a weeknight dinner but impressive enough to serve guests without fuss.
Ingredient Snapshot
Getting the right ingredients is key to nailing this Croque Monsieur Recipe. I always look for quality ham and good melting cheese because they truly elevate the whole sandwich.
- Unsalted Butter: Using unsalted butter lets you control the seasoning better, especially in the béchamel sauce.
- All-Purpose Flour: This is essential for creating a smooth, thick béchamel base.
- Whole Milk: Adds creaminess and richness; skim won’t give the same texture.
- Quality Ham: Look for thick-cut, well-flavored slices—avoid overly processed deli meat for best taste.
- Gruyère or Emmental Cheese: These cheeses melt beautifully and add a nutty, slightly sweet flavor that defines this dish.
- White Sandwich Bread: Choose a sturdy but soft bread that can hold up under the béchamel without falling apart.
- Parmesan Cheese: Adds a sharp, salty finish when sprinkled on top.
Quick Note: Exact measurements are in the printable recipe card at the bottom.
How to Make Croque Monsieur Recipe
Step 1 — Set Up & Season
Start by making the béchamel sauce—it’s the heart of this Croque Monsieur Recipe. Melt the butter over medium heat, then whisk in flour and cook gently for about 3 minutes to cook out the raw taste. Gradually add milk, whisking constantly, until the sauce thickens into a smooth, creamy consistency. Season it with salt, freshly cracked pepper, a touch of Dijon mustard, and a dash of nutmeg for that subtle warmth. Once done, set it aside—you can even make this part a day ahead to save time.
Step 2 — Sear, Toast, or Mix
Lay out your bread slices and spread a generous layer of the béchamel on each one, making sure to cover all the edges. This keeps the bread moist and flavorful when it bakes. Place half of the bread slices béchamel side up on a lined baking sheet, top each with ham, grated Gruyère, and a sprinkle of Parmesan. Then cap them with the remaining bread slices, also béchamel side up. The layers are what make this sandwich stand out—each bite hits you with melty cheese, savory ham, and creamy sauce.
Step 3 — Finish for Best Texture
Pop the baking sheet in the oven set to 425°F (220°C) and bake for 5 to 6 minutes, until the cheese is luxuriously melted underneath. Then switch your oven to broil and move the sandwiches under the heat for 2 to 4 minutes until that top cheese layer bubbles up with a golden brown crust. Keep a close eye here—it can go from perfectly toasted to burnt quickly. This broiling step is the magic that creates that irresistible crispy finish atop creamy, cheesy layers.
Smart Little Tips
I love making the béchamel ahead to save time, and keeping a close eye during broiling helps me avoid that bitter burnt flavor. Also, spreading the béchamel edge-to-edge ensures every bite stays moist and delicious.
- Doneness Cue: Look for bubbly, golden brown cheese on top and no raw spots in béchamel—it should be thick and creamy.
- Temperature Trick: Use a hot oven for baking and switch to broil only at the end to get that crisp crust without drying out the sandwich.
- Make-Ahead Move: Béchamel sauce can be made up to 1 week ahead. Keep it refrigerated and gently reheat before assembling.
- Avoid This Pitfall: Don’t skip covering the entire bread slice with béchamel or you’ll end up with dry edges instead of the rich, creamy envelope this sandwich deserves.
Serving Ideas
Finishing Touches
A light sprinkle of freshly ground black pepper or a small handful of chopped fresh herbs like parsley can add brightness to balance the richness of the Croque Monsieur Recipe. If you want to get fancy, a dusting of extra Parmesan right before broiling amps up that toasty cheese flavor beautifully.
Pair It With
I often serve Croque Monsieur alongside a crisp green salad with a tangy vinaigrette to cut through the richness. Pickled vegetables or a cup of French onion soup are also classic companions that enhance the meal's layered flavors and textures.
Easy Plating Upgrades
For a casual weeknight, plate the sandwich simply with a wedge of lemon for brightness. On weekends or when guests come over, slice the sandwiches in halves or quarters and arrange them on a wooden board with small bowls of Dijon mustard and cornichons—it's a lovely way to invite sharing and conversation.
Make-Ahead, Store & Reheat
Storing Leftovers
Keep leftover Croque Monsieur sandwiches in an airtight container in the fridge for up to 2 days. The texture is best eaten fresh, but they’ll reheat nicely while maintaining good flavor and a reasonably crisp top.
Freezing Tips
You can freeze assembled but unbaked sandwiches wrapped tightly in plastic wrap and foil for up to a month. Thaw overnight in the fridge before baking, though the béchamel texture may change slightly. For best results, bake fresh when possible.
Reheating Croque Monsieur Recipe Without Drying Out
To reheat, I recommend using an oven or toaster oven at 350°F (175°C) for about 10 minutes to warm through and revive the crisp top. If you’re in a hurry, microwave on medium power briefly then finish under the broiler for a minute to regain that golden finish. Adding a tiny dab of butter on top before reheating helps preserve moisture.
Frequently Asked Questions
Yes! Gruyère and Emmental are traditional because they melt well and have a mild nutty flavor. However, you can substitute with Swiss, Comté, or even a mild cheddar if you prefer. Just pick cheeses that melt smoothly without getting oily.
The classic difference is that a Croque Madame has a fried or poached egg on top, adding richness and making it a fuller meal. The Croque Monsieur is just the sandwich with béchamel, ham, and cheese.
Absolutely. You can substitute the all-purpose flour with a gluten-free flour blend or cornstarch for thickening. Just whisk it carefully to avoid lumps and adjust the thickness as you go.
I recommend sturdy white sandwich bread with a tight crumb, which holds up well to the béchamel without falling apart. French bread or brioche can work too, but adjust the béchamel application carefully to avoid sogginess.
Final Thoughts
I’ve always found that making a Croque Monsieur Recipe at home feels like a little celebration, even if it’s just Tuesday night. The creamy béchamel and golden, cheesy top never fail to bring smiles around the table. Give it a try—you’ll find this classic French treat turns any meal into a comforting, elegant delight.
PrintPrint Recipe
Croque Monsieur Recipe
Croque Monsieur is a classic French grilled ham and cheese sandwich featuring layers of savory ham, melted Gruyère cheese, and creamy béchamel sauce, baked to golden perfection and finished under the broiler for a bubbly, golden crust.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: French
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
- Prepare the Béchamel Sauce: In a medium saucepan, melt the unsalted butter over medium heat. Whisk in the all-purpose flour and cook, stirring constantly, for about 3 minutes to form a roux. Gradually whisk in the whole milk, ensuring the mixture is smooth. Continue cooking and stirring until the sauce thickens. Season the béchamel with salt, freshly ground black pepper, Dijon mustard, and a dash of ground nutmeg. Remove from heat and set aside. This sauce can be made up to one week ahead and refrigerated.
- Assemble the Sandwiches: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper. Spread each slice of white sandwich bread generously with the prepared béchamel sauce, covering the edges. Arrange 4 slices of bread on the baking sheet, béchamel side up. Top each slice with ham, followed by a handful of grated Gruyère cheese, and then a sprinkle of Parmesan cheese. Place the remaining 4 slices of bread on top, also béchamel side up. Finally, sprinkle the tops with the remaining Gruyère and Parmesan cheese.
- Bake and Broil: Bake the assembled sandwiches in the preheated oven for 6 minutes or until the cheese has melted. Then switch the oven to broil and cook the sandwiches for an additional 4 minutes, or until the top is bubbly, browned, and golden. Remove from the oven and serve hot for the best flavor and texture.
Notes
- Use day-old bread for better texture and to prevent sogginess.
- Gruyère can be substituted with Emmental or Swiss cheese for a similar taste.
- You can add a thin layer of Dijon mustard on the bread before the béchamel for extra flavor.
- For a Croque Madame variation, top the sandwich with a fried egg after baking.
- The béchamel sauce can be prepared ahead and refrigerated, making assembly faster.
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