Classic Croque Monsieur Sandwich

ByCaitlyn
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This recipe for classic croque monsieur sandwiches is perfect for any meal. Cured ham and melty gruyère cheese with a creamy béchamel sauce, all toasted to perfection, making you feel like you are at a French café for a midday treat.

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Fancy Grilled Cheese

A little French pastry shop opened up just minutes from my house in central Salt Lake City, Utah. Friends started chattering about the place and sharing opinions on their favorite treats. Curiosity finally got the best of me, and I went to investigate the cafe myself. A variety of macarons, croissants, and donuts filled the countertops. Sweet and savory items were available for the hungry folks who wandered inside.

I wanted to try everything, but there was no way I could try everything they had to offer. However, I did try a variety of things on their menu, and what I did try was pure perfection. Now I was the one spreading the news of this new little bakery nearby that brought France to my backyard.

After a few visits and many menu items later, I tried their classic croque monsieur sandwich. Ham, bread, cheese, all ooey and gooey with a little crunch, what more could one want? I shouted from the rooftops to anyone who would listen to me about this fancy grilled cheese sandwich.

I had to know what actually made up this sandwich. The obvious components were bread, cheese, and ham, but there were things there that I didn’t recognize. After conducting some research, I discovered the secret: béchamel sauce and gruyère cheese.

Off to the local grocer to gather the ingredients, then to my kitchen to make the sandwich that had captured my attention. The sandwich was perfect! Melty with a bit of crunch and flavors that reminded me of the croque monsieur I ate from that little cafe just down the road.

Why THIS Recipe?

Although I have visited France twice, I have yet to be fortunate enough to enjoy a croque monsieur sandwich there. One day I will. But for now, home-cooked ones will suffice because I will admit that I have perfected the art of making them. Bread filled and topped with béchamel sauce and gruyère cheese, cooked to perfection, creating that perfect “crunch” (the literal translation of “croque”). Heaven. Pure bliss. Happiness. However you want to describe it, go for it, but know that your life will forever be changed, and no grilled cheese will top a sandwich like this.

The Things Inside: The Ingredients

  • Unsalted Sweet Cream Butter – any brand is great
  • All-Purpose Flour – whatever you have on hand is okay
  • Whole Milk – there is no way to substitute here, whole milk or bust
  • Dijon Mustard – a good quality dijon is a must
  • Salt – whatever you have works
  • Pepper – freshly cracked black pepper is best
  • Nutmeg – just a pinch of ground nutmeg is all you need
  • White Sandwich Bread – make sure to get a sturdy loaf, or make a loaf of pain de mie
  • Ham – make sure to get a quality ham here
  • Gruyère Cheese – find yourself a quality gruère and shred it yourself
  • Parmesan Cheese – find a quality parmesan and shred at home

Building The Dish: Step-By-Step Guide

  • Step 1
  • Make the béchamel sauce. Melt the butter in a medium saucepan over medium heat. Add in the flour and cook for about 2 minutes, whisking constantly.
  • Step 2
  • Gradually add in the milk, whisking constantly to break up any lumps. Cook for approximately 5 minutes, until the sauce thickens and coats the back of a spoon.
  • Step 3
  • Season with salt and pepper. Remove from heat and whisk in the dijon mustard and nutmeg.
  • Step 4
  • Preheat the oven to 425*F and line a baking sheet with parchment paper or a silicone baking mat.
  • Step 5
  • Prepare the sandwiches. Lay out 8 slices of the sandwich bread and coat them with the béchamel sauce all the way to the edges.
  • Step 6
  • Top 4 of the slices of bread with the ham, a handful of the shredded gruyère, and a sprinkle of the parmesan cheese.
  • Step 7
  • Place the remaining bread slices on top with the béchamel sauce side up, then top with the remaining gruyère and parmesan cheese.
  • Step 8
  • Bake for about 5 minutes, until the cheese is melted, and then broil for a few more minutes until the tops are lightly golden and bubbly.

The Perfect Pairing

Classic croque monsieur sandwiches are great on their own as a crunchy, cheesy brunch meal, a midday pick-me-up, or a quick dinner! Depending on the time of day or your mood, croque monsieur can be paired with practically anything. Breakfast? Serve with an egg on top to make it a croque madame sandwich. Lunch? Serve with a refreshing side salad. Dinner? Serve it up with some Classic French Ratatouille. Looking for a sweet treat afterwards? French Macarons or Traditional Crème Brûlée really complete this French meal.

Have Leftovers?

Although I believe these are best enjoyed fresh, they are a great addition to your picnic or to a make-ahead work lunch. If you opt to make them in advance or have leftovers, you need to know how to store them. They keep best tightly wrapped in aluminum foil in the fridge for two days. They cannot be frozen or kept out at room temperature. To reheat, remove the aluminum foil and place the sandwich in a pan on the stove or in the oven until heated through. You may also microwave the sandwiches; however, they will lose that crunch they are known for.

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Classic Croque Monsieur Sandwich

  • Author: Caitlyn
  • Total Time: 30 minutes
  • Yield: 4 sandwiches 1x
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Description

This recipe for classic croque monsieur sandwiches is perfect for any meal. Cured ham and melty gruyère cheese with a creamy béchamel sauce, all toasted to perfection, making you feel like you are at a French café for a midday treat.

Ingredients

Units Scale

FOR THE BECHAMEL SAUCE:

  • 1/4 cup unsalted sweet cream butter
  • 1/4 cup all-purpose flour
  • 1 1/2 cups whole milk
  • 1 tsp dijon mustard
  • 1/8 tsp salt
  • 1/8 tsp freshly cracked black pepper
  • 1/8 tsp ground nutmeg

FOR THE SANDWICHES

  • 8 slices of white sandwich bread
  • 8 slices of ham
  • 1 cup shredded gruyère cheese
  • 1/4 cup shredded parmesan cheese

Instructions

  1. Start by making the béchamel sauce. Melt the butter in a medium saucepan over medium heat.
  2. Add in the flour and cook for about 2 minutes, whisking constantly.
  3. Gradually add in the milk, whisking constantly to break up any lumps. 
  4. Cook for approximately 5 minutes, until the sauce thickens and coats the back of a spoon.
  5. Season with salt and freshly cracked black pepper.
  6. Remove from heat and whisk in the dijon mustard and nutmeg. 
  7. Preheat the oven to 425*F and line a baking sheet with parchment paper or a silicone baking mat.
  8. Lay out 8 slices of the sandwich bread on the prepared baking sheet and coat them with the béchamel sauce all the way to the edges.
  9. Top 4 of the slices of bread with the cured ham, a handful of the shredded gruyère, and a sprinkle of the parmesan cheese.
  10. Place the remaining bread slices on top with the béchamel sauce side up, and then top with the remaining gruyère and parmesan cheese.
  11. Bake for about 5 minutes, until the cheese is melted, and then broil for a few more minutes until the tops are lightly golden and bubbly. Enjoy!

Notes

  • Emmental cheese is often used, but it can be hard to find, so gruyère is a great alternative. 
  • You may also opt for pain de mie for the sturdy white sandwich bread. 
  • Prep Time: 10
  • Cook Time: 20
  • Category: Dinner, Lunch, Snack
  • Cuisine: French

Don’t forget to share this recipe!

Hey there! I’m Caitlyn, the brains behind The Traveler’s Ingredients. I’m an amateur chef, baker, and avid food lover who is also passionate about visiting every corner of the world that I can! I am adamant about recreating dishes that I fell in love with in my travels, mastering comfort meals, and building packing lists to ease pre-trip jitters.

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