Croque Monsieur: Easy Crunchy French Sandwich Recipe

Co-authored by Jessica Gibson

Last Updated: October 27, 2021 References Tested

A croque monsieur isn't just a ham and cheese sandwich. This Parisian classic means "Mr. Crunchy" because it's made with toasted bread, ham, and lots of cheese that crisps up as it broils. To make it even more delicious, the sandwich has creamy béchamel sauce inside it and on top. Try your own croque monsieur to enjoy a bit of Paris at home!

Ingredients

Béchamel Sauce:

2 tablespoons (28 g) of butter
2 tablespoons (24 g) of flour
1 cup (240 ml) of whole milk
1 pinch of ground nutmeg

Sandwich:

4 slices of firm white sandwich bread
¹⁄₄ pound (110 g) of thinly sliced ham
¹⁄₄ pound (110 g) of grated Gruyère cheese
1 tablespoon (14 g) of melted butter

Makes 2 sandwiches

Method 1

Method 1 of 3:
Making Béchamel Sauce

1
Melt 2 tablespoons (28 g) of butter in a saucepan. Set a small saucepan on the stove and put the butter into it. Turn the burner to medium and heat the butter until it melts completely.^{[1]
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- Use salted or unsalted butter, but don't substitute margarine since it won't have the same rich flavor.
2
Stir in 2 tablespoons (24 g) of flour and cook it for 1 minute. Add the flour to the melted butter and stir it immediately so it the flour absorbs the butter. Keep stirring and cooking the mixture over medium heat until it looks like a thick paste.^{[2]
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- This makes the roux, which thickens the béchamel sauce.
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3
Whisk in 1 cup (240 ml) of whole milk and cook the sauce for 2 minutes. Slowly pour in the milk while you whisk constantly. Keep whisking the sauce and cook it until it thickens. This should take about 2 minutes.^{[3]
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- Although you can use low-fat milk, the sauce won't be as rich and creamy. Avoid using skim milk since the sauce won't thicken enough.
4
Season the sauce with salt, pepper, and a pinch of nutmeg. Turn off the burner and stir in a pinch of nutmeg. Then, taste the sauce and stir in as much salt and pepper as you like.^{[4]
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- Keep in mind that your sandwich will have ham and Gruyère which are both salty so don't over season your béchamel sauce.
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Method 2

Method 2 of 3:
Assembling the Croque Monsieur

1
Brush 4 slices of white bread with butter and toast them until they're golden. Lay 4 slices of firm white sandwich bread onto a baking sheet. Then, dip a pastry brush into 1 tablespoon (14 g) of melted butter and brush it onto the surface of each slice of bread. Toast the bread under a broiler or in a toaster oven just until it's crisp and lightly golden. Flip the toast over before you start assembling the sandwich so the bottom is crisp.^{[5]
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- Although you could skip this step, your sandwich won't be as crunchy. Keep in mind that you'll also toast the assembled sandwich so it's extra crispy.
- Feel free to use a different type of bread. Try country or sourdough bread for a rustic sandwich or use whole-wheat bread for a more filling croque monsieur.
2
Top 2 pieces of bread with ham, béchamal sauce, and grated Gruyère. Get out ¹⁄₄ pound (110 g) of thinly sliced ham and divide it between the 2 pieces of bread. Spoon about 3 tablespoons (44 ml) of béchamel sauce over the ham on each sandwich. Then, take ¹⁄₄ pound (110 g) of grated Gruyère cheese and sprinkle it evenly over the 2 sandwiches.^{[6]
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- If you want a meatier sandwich, add an extra slice of ham on top.
- To give the sandwiches a little spice, spread Dijon mustard over the untoasted sides of the bread before you top them with the slices of meat and cheese.
3
Broil the bread with the cheese for about 2 to 3 minutes to melt it. Remove the plain toasted bread from the sheet and set it aside. Put the sheet with the croque monsieur pieces under a hot broiler for 2 to 3 minutes so the Gruyère melts.^{[7]
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- Position the sheet so it's about 3 inches (7.6 cm) below the broiler element.
4
Top the sandwiches with bread and cover it with béchamel sauce. Wear oven mitts to pull the baking sheet from under the broiler. Then, place the 2 plain pieces of toast onto the sandwiches and spoon the rest of the béchamel sauce on top of each croque monsieur.^{[8]
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- If you like your sandwich extra cheesy, sprinkle more grated Gruyère cheese over the béchamel sauce.
5
Broil the sandwich for 4 to 5 minutes so the sauce bubbles. Put the baking sheet with the sandwiches back under the hot broiler and heat them until the top becomes bubbly and golden brown.^{[9]
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- It's fine if the tops of the sandwiches look blistered in spots.
6
Serve the croque monsieur sandwiches right away for the best texture. Set out forks and knives for eating these messy sandwiches. Consider serving croque monsieur with fries and a fresh green salad.^{[10]
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Method 3

Method 3 of 3:
Trying Variations

1
Add cheese to the béchamel sauce for a saltier taste. The béchamal is pretty mild on its own, so you may want to add cheese to the sauce. Stir 1/2 cup (50 g) of grated Gruyère and 1/2 (50 g) of grated parmesan into the thick béchamal sauce if you want it to have extra flavor.^{[11]
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- Technically, this makes mornay sauce. You could also use Emmental or white cheddar instead of Gruyère and parmesan.
2
Top the sandwich with a fried egg to create a croque madame. For a more filling sandwich, fry 1 egg over easy in a skillet. Carefully arrange the egg on top of your toasted croque monsieur to create a croque madame.^{[12]
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- If you prefer, poach 1 egg in water instead of frying it. This cuts back on some of the fat in the dish.
3
Leave out the meat and add a tomato slice to make a croque provençal. If you'd like to enjoy a vegetarian version of croque monsieur, omit the ham from the sandwich. Assemble and cook the cheesy sandwich, but top it with a fresh tomato slice just before you serve it.^{[13]
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- Try this with heirloom tomato slices for the most flavor.
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