Croque monsieur
Croque monsieur, the French hot ham and cheese sandwich: Dijon, ham and Gruyère on toasted bread, topped with creamy béchamel and broiled until bubbling.
29% of it needs you at the counter
- Hands-on
- 10 min
- Cooking
- 25 min
- Serves
- 4
- Calories
- 570
- Protein
- 32 g
- Per serving
- $3.28
Why this recipe works
The croque monsieur is the ham and cheese sandwich of Paris cafés: Gruyère, ham and a spread of Dijon, covered in béchamel and broiled until bubbling. Top it with a fried egg and it becomes a croque madame.
- Toasting the bread before building the sandwiches keeps the bottoms crisp under the creamy sauce.
- A little Parmesan stirred into the béchamel seasons it and helps the top brown into golden, bubbly spots.
- Baking first heats the ham and melts the cheese inside, then a short broil browns the top without drying out the sandwich.
Ingredients
For the béchamel
You will need
- Rimmed baking sheet
- Small saucepan
- Whisk
Method
Tap a step number to mark it done.
Make the béchamel
Melt the butter in a small saucepan over medium heat. Whisk in the flour and cook 1 minute. Slowly whisk in the milk and simmer, whisking, for 3 to 4 minutes, until thick enough to coat a spoon. Off the heat, stir in the salt, nutmeg and Parmesan.
Toast the bread
Heat the oven to 400°F. Lay the bread on a baking sheet and toast 3 to 4 minutes per side, until pale golden.
Build the sandwiches
Spread 4 slices thinly with Dijon. Divide the ham and half the Gruyère among them, then close with the other slices of bread.
Top and bake
Spread the béchamel over the tops, right to the edges, and sprinkle with the remaining Gruyère. Bake 8 minutes, until the cheese inside has melted.
Broil
Switch the oven to broil and broil 2 to 3 minutes, watching closely, until the top is bubbling and browned in spots. Cool 2 minutes, then cut and serve.
Techniques in this recipe
White, 1–2 min: sauces and casseroles Blond, about 5 min: gravies Brown, 15+ min: gumbo (thickens less) Make a smooth roux
Cook flour in melted butter for a minute, then whisk in the liquid gradually. It thickens sauces, gravies and casseroles without lumps.
Read the full guide
Cook's notes
- Broilers vary a lot; stay by the oven, because the top goes from golden to burnt in under a minute.
- The béchamel can be made a day ahead and kept in the fridge. Warm it slightly and stir so it spreads easily.
- For a croque madame, top each finished sandwich with a fried egg with a runny yolk.
Nutrition per serving
570 calories
$3.28 estimated cost per serving
Where the calories come from
| Protein | 22% of calories | 32 g |
|---|---|---|
| Carbs | 29% of calories | 41 g |
| Fat | 49% of calories | 31 g |
| Fiber | 3 g | |
| Sodium | 1420 mg |
Calculated from USDA FoodData Central values for the listed ingredients and amounts; not lab-tested. Cost estimated from average US retail prices.
Questions people ask
What's the difference between a croque monsieur and a croque madame?
A croque madame is a croque monsieur with a fried egg on top. Everything else is the same.
What cheese is best for a croque monsieur?
Gruyère is classic for its nutty flavor and smooth melt. Emmental or a good Swiss cheese are the closest substitutes.
Can I make it without the béchamel?
You'll have a very good grilled ham and cheese, but the creamy, browned topping is what makes it a croque monsieur. The sauce takes only 5 minutes.
