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A Croque Monsieur is the ultimate French cafe sandwich, toasty bread layered with ham, nutty Gruyere, and a rich bechamel, all baked and broiled until golden and bubbly. I make these *on lazy weekend mornings* when we want brunch to feel a little fancy without leaving the house. If you love a cheesy, comforting bite, our ham and Swiss sliders are another family favorite.
It looks impressive but comes together with simple ingredients and one easy homemade sauce, no special skills required.
Croque Monsieur Quick Look
- 🕒 Prep Time: 15 minutes
- 🌡️ Cook Time: 45 minutes
- ⏳ Total Time: 60 minutes
- 🍽️ Serving: 4 sandwiches
- ⚡ Calories: 681kcal
- 🌶️ Flavor Profile: Rich, cheesy, and savory with creamy bechamel and melty Gruyere
- ✋ Difficulty: Worth the effort, like our fried mac and cheese
Quick Answer
Make a thick bechamel with butter, flour, milk, cream, dijon, pepper, and nutmeg. Lightly toast slices of bread, then layer them with bechamel, ham, dijon, and Gruyere and parmesan cheese. Top with more bread, sauce, and cheese, then bake and broil until golden and bubbly. Serve the warm, melty sandwiches right away.
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Why This Recipe Works
Click to see the technique science
- The bechamel makes it special. A rich, thick white sauce is what sets a croque monsieur apart from an ordinary ham and cheese sandwich.
- Gruyere melts beautifully. Nutty, savory Gruyere melts into gooey perfection and gives the sandwich its signature flavor.
- Toasting the bread first matters. A quick toast keeps the bread sturdy so it holds up to the sauce and cheese without turning soggy.
- Broiling adds the golden top. A final blast under the broiler gives you that crisp, bubbly, deep-golden cheese crust on top.
- Dijon adds a savory edge. A little mustard in the sauce and on the ham cuts the richness and adds a subtle, savory tang.
Why You’ll Love This Recipe
- It tastes like a Paris cafe brunch, rich, cheesy, and deeply satisfying.
- It looks impressive but uses simple ingredients and one easy homemade sauce.
- It is the ultimate cheesy comfort food, right alongside our fried mac and cheese.
Key Ingredients
A handful of quality ingredients make this bistro classic shine. Here is what matters most:
- Gruyere cheese: The star. This nutty, melty Swiss cheese is what gives a croque monsieur its classic flavor.
- Bechamel sauce: A simple white sauce of butter, flour, milk, and cream. It makes the sandwich rich and luxurious.
- Deli ham: Thinly sliced smoked ham layers in savory flavor. Good-quality ham makes a difference.
- White bread: Sturdy sandwich bread toasts up perfectly and holds all that sauce and cheese.
- Dijon and nutmeg: A little dijon and a pinch of nutmeg add subtle depth, the same finishing touch we love in our creamed spinach.
See recipe card for exact quantities.
Variations and Substitutions
Make this croque monsieur your own with a few easy ideas:
- Make it a Croque Madame: Top each finished sandwich with a fried or poached egg.
- Switch the cheese: Swiss or Emmental work well if you cannot find Gruyere.
- Add greens: A handful of arugula or spinach tucked inside adds freshness.
- Make it a spread: Serve them sliced for a brunch board with our ham and Swiss sliders.
How to Make Croque Monsieur
- Melt the butter, whisk in the flour and cook one minute, then slowly stream in the milk and cream, whisking until smooth and very thick. Stir in the dijon, pepper, and nutmeg.
- Place the bread slices on a lined sheet tray and toast at 400 degrees F for 2 minutes per side.
- Smear half of the bechamel over four slices, top with ham, and spread a little dijon over the ham.
- Add half of the Gruyere followed by half of the parmesan over the ham.
- Place the remaining bread on top, smear with the rest of the bechamel, and add the remaining Gruyere and parmesan.
- Bake for 10 minutes until melty, then broil on high until the cheese is golden and bubbly. Serve immediately.
Recipe Tips & Tricks
- Cook the bechamel until very thick, it should be spreadable, not runny, so it does not soak the bread.
- Whisk constantly while streaming in the milk to keep the sauce silky smooth and lump-free.
- Toast the bread first so it stays sturdy under all that sauce and cheese.
- Watch the broiler closely, the cheese goes from golden to burnt fast.
- Serve immediately while the cheese is hot, melty, and at its best.
- Round out brunch with a cheesy side like our fried mac and cheese.
Serving Ideas and Suggestions
Serve a croque monsieur hot from the oven while the cheese is melty and the top is crisp and golden. A simple green salad with a tangy vinaigrette is the classic French pairing and cuts through all that richness.
Make it a full brunch or lunch by serving it with a bowl of soup or a comforting side. It is wonderful next to our white chicken chili or a serving of our creamed spinach.
Hosting a cafe-style brunch at home? Pair these with a pot of our creamy buttery grits, a fresh fruit platter, and our lemon lime angel food cupcakes for dessert. It is an impressive, cozy spread that feels straight out of Paris.
Croque Monsieur FAQs
A croque monsieur is a classic French baked ham and cheese sandwich made with bechamel sauce and Gruyere cheese. The bread is layered with sauce, ham, and cheese, then baked and broiled until golden and bubbly. It is a beloved cafe and brunch staple.
A croque monsieur is the ham and cheese version, while a croque madame is topped with a fried or poached egg. The egg is said to resemble a woman’s hat, which is how the madame got its name.
Gruyere is the traditional and best choice because it melts beautifully and has a nutty, savory flavor. Emmental or a good Swiss cheese make fine substitutes if Gruyere is unavailable.
You can make the bechamel sauce up to two days ahead and store it in the fridge. Assemble and bake the sandwiches just before serving so the bread stays crisp and the cheese is freshly melted.
Sogginess usually comes from a too-thin bechamel or skipping the bread toasting step. Cook the sauce until it is very thick and spreadable, and always toast the bread first so it holds up to the sauce and cheese.
A simple green salad with a tangy vinaigrette is the classic pairing. It is also delicious with a bowl of soup, roasted vegetables, or fresh fruit for a complete and satisfying brunch or lunch.
Craving more comfort food? Our ham and Swiss sliders are the next cheesy classic to add to your menu.
Croque Monsieur
Ingredients
For the bechamel:
- 4 tablespoons salted butter
- 4 tablespoons all-purpose flour
- 1 cup milk
- ½ cup heavy cream
- 1 teaspoon dijon mustard
- ½ teaspoon black pepper
- Pinch ground nutmeg
For the sandwiches:
- 8 slices white bread
- 4 ounces smoked deli ham thinly sliced
- 8 teaspoons dijon mustard
- 8 ounces shredded Gruyere cheese
- 2 tablespoons grated parmesan cheese
Instructions
- Preheat the oven to 400°F. Line a sheet tray with parchment paper, set aside.
- Make the bechamel first. In a small saucepan over medium heat, melt the butter. Once melted, whisk in the flour and cook for 1 minute.
- Slowly stream in the milk while constantly whisking to avoid lumps. Repeat with the heavy cream, the mixture should be smooth.
- Add the dijon, pepper, and nutmeg, and stir to combine. Whisking constantly, cook until the mixture becomes very thick and spreadable, not runny at all, up to 5 minutes. Take off the heat.
- Place the bread slices on the prepared sheet tray.
- Toast in the oven for 2 minutes, flip the bread pieces over, and toast for another 2 minutes.
- Smear half of the sauce over 4 slices of the bread.
- Top with the ham and spread the dijon on top of the ham. Add half of the gruyere followed by half of the parmesan cheese.
- Place the remaining bread slices on top.
- Smear the top with the remaining sauce. Add the rest of the Gruyere, followed by the parmesan.
- Bake for 10 minutes until melty. Put the broiler on high and broil until the cheese on top is golden brown, or until your desired toastiness. Serve immediately.
Notes
- The sauce can be made ahead of time and stored in the refrigerator for up to 1 week.
- Use other breads, some suggestions are included above.
- This is a heavy sandwich, so its best to serve it with something lighter.
- Easily double this recipe to serve more people.
- Tavern, maple or honey ham can also be used.
- We do not recommend freezing this recipe.
- If you are not a fan of nutmeg in the sauce, you can leave it out.
Nutrition
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