Croque Monsieur
A French café classic made with golden toasted bread, creamy béchamel, savory ham, and melty Gruyère cheese—simple elegance you can enjoy at home.
Equipment
- Small saucepan
- Whisk
- Bread knife
- Baking sheet
- Oven or broiler
- Spatula
Ingredients
For the Béchamel Sauce
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- 1/4 teaspoon salt
- 1/8 teaspoon ground nutmeg
- 1/4 teaspoon black pepper
For the Sandwiches
- 8 slices white bread preferably brioche or pain de mie
- 4 teaspoons Dijon mustard
- 8 slices good-quality ham
- 1 1/2 cups Gruyère cheese grated
- 2 tablespoons unsalted butter for toasting
- Extra Gruyère for topping
Instructions
Make the Béchamel Sauce
- In a saucepan, melt the butter over medium heat. Add flour and whisk for 1 minute until golden.
- Slowly whisk in the milk. Add salt, nutmeg, and pepper. Simmer until thickened, 2–3 minutes. Set aside.
Assemble the Sandwiches
- Spread Dijon mustard on four slices of bread. Layer with ham and Gruyère.
- Top with remaining bread slices. Spread béchamel on top of each and sprinkle with more Gruyère.
Toast and Broil
- Melt butter in a skillet and toast sandwiches on both sides until golden.
- Transfer to a baking sheet and broil 2–3 minutes until the top is bubbly and golden.
Notes
For a Croque Madame, add a fried or poached egg on top.
Assemble ahead and broil just before serving for convenience.
Swap Gruyère with Emmental or Swiss if needed.