Description
A classic French Croque Monsieur recipe featuring layers of tender ham and melted aged gruyère cheese inside crusty white bread, topped with a creamy béchamel sauce and finished under the broiler for a golden bubbly crust. This easy homemade sandwich captures the nostalgic flavors of a traditional Parisian café favorite.
Ingredients
Scale
Bread & Fillings
- 8 slices sturdy white sandwich bread or pain de mie
- 6–8 thin slices quality cooked ham
- 1 ½ cups (about 150g) grated aged gruyère cheese
Béchamel Sauce
- 3 tablespoons unsalted butter, softened, divided
- 2 tablespoons all-purpose flour
- 1 ¼ cups (300ml) whole milk
- 1 teaspoon Dijon mustard (optional)
- A pinch freshly grated nutmeg
- Salt and pepper to taste
Instructions
- Make the béchamel sauce: In a small saucepan, melt 2 tablespoons of butter over medium heat. Whisk in the flour and cook for 1-2 minutes without browning to form a roux.
- Thicken the sauce: Gradually add 1 ¼ cups whole milk while whisking continuously to avoid lumps. Continue whisking until the sauce thickens enough to coat the back of a spoon, about 5 minutes. Season with salt, pepper, and nutmeg. Remove from heat and stir in Dijon mustard if using.
- Prepare the sandwiches: Lay out 8 slices of bread. Spread a thin layer of béchamel sauce on one side of each slice. On four slices, layer 1 to 2 slices of ham and sprinkle about ½ cup grated gruyère cheese. Top with the remaining bread slices, béchamel side down, forming four sandwiches.
- Butter the sandwiches: Spread the remaining 1 tablespoon of softened butter on the outside (top and bottom) of each sandwich to promote browning.
- Cook on stovetop: Heat a non-stick skillet over medium heat. Cook each sandwich 3-4 minutes per side, pressing gently with a spatula, until the bread develops a deep golden crust and the cheese begins melting inside.
- Finish with cheese topping (optional): Spoon additional béchamel on top of each sandwich, sprinkle with the remaining grated gruyère, and place under the broiler or in a 400°F oven for 2-3 minutes until the topping is bubbly and golden brown.
- Serve warm: Allow sandwiches to cool for 1-2 minutes before slicing to let the cheese set slightly for easier handling.
Notes
- Use medium heat to avoid burning the bread before the cheese melts.
- Freshly grate gruyère cheese for optimal melting and flavor.
- If the béchamel sauce is too thick, whisk in a splash of milk to adjust consistency.
- Thoroughly butter the bread exterior for a perfectly golden, crisp crust.
- The broiling step is optional but recommended to achieve a bubbly, golden cheese topping.
Keywords: Croque Monsieur, French sandwich, ham and cheese sandwich, béchamel sauce, gruyère, toasted sandwich, classic French recipe