Croque Monsieur
The French answer to a grilled ham and cheese — layered with béchamel, Gruyère, and smoked ham, then baked until bubbly.
Details
Ingredients
- 8 slices pain de mie or good white bread
- 8 slices smoked ham
- 2 cups shredded Gruyère cheese
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 cup whole milk
- Pinch of nutmeg
- 1 tsp Dijon mustard
- Salt and pepper to taste
Instructions
- 1
Make béchamel: melt butter, whisk in flour, cook 1 minute. Gradually whisk in milk. Cook until thick, about 3-4 minutes. Season with nutmeg, mustard, salt, and pepper.
- 2
Spread béchamel on each slice of bread. Layer ham and Gruyère on 4 slices. Top with the remaining 4 slices, béchamel-side down.
- 3
Spread more béchamel on top of each sandwich. Sprinkle with additional Gruyère.
- 4
Place on a baking sheet. Bake at 425°F (220°C) for 10-12 minutes until the cheese is golden and bubbling.
- 5
For a croque madame, top each sandwich with a fried egg before serving.
About This Recipe
The quintessential Parisian café indulgence, the Croque Monsieur is far more than a simple grilled ham and cheese; it is an icon of French comfort food. Its whimsical name, "crunchy mister," hints at the delightful contrast between its crisp, golden exterior and the luscious, molten interior. What elevates this sandwich to legendary status is the foundational béchamel sauce, a silky, nutmeg-kissed white sauce that acts as both a binder and a luxurious creamy layer, softening the pain de mie and melding seamlessly with the salty smoked ham and nutty Gruyère. Proper execution involves assembling layers of bread, ham, and cheese, liberally coated with béchamel, then baking until the cheese is bubbling and the crust is perfectly browned. Opt for a high-quality, fine-crumbed pain de mie for the most authentic experience, as its delicate structure readily absorbs the béchamel without becoming soggy. Freshly grated Gruyère is non-negotiable for its superior melt and flavor. While divine on its own, it’s often served with a simple peppery arugula or frisée salad dressed with a sharp vinaigrette to balance its richness. For a classic variation, the Croque Madame adds a fried egg on top, transforming it into a hearty breakfast or brunch. This dish epitomizes simple ingredients transmuted into extraordinary pleasure through careful technique.
Tips & Tricks
- • To ensure your béchamel is perfectly smooth and lump-free, gradually whisk in the cold milk to the butter-flour roux over medium heat, continuing to whisk until it thickens without boiling rapidly.
- • For a richer flavor profile, consider substituting half of the Gruyère with Comté or Emmental cheese, or top the finished sandwich with a fried egg for a classic Croque Madame.
- • While best enjoyed fresh, assembled unbaked sandwiches can be wrapped and refrigerated for up to 24 hours; bake directly from the fridge, adding a few extra minutes to the cooking time.
- • Cut through the richness of the Croque Monsieur by serving it alongside a crisp green salad tossed with a sharp Dijon vinaigrette and a side of tangy cornichons.
Nutrition Facts
Per serving (approximate)