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Croque Monsieur

The quintessential French café sandwich: sliced ham and Gruyere layered between toasted bread, smothered in a nutmeg-scented bechamel, and broiled until golden and gloriously bubbly.

30 minEasyServes 2560 cal/serving

FrenchLunchStovetop and OvenStandardAlcohol-FreeCorn-Free

Ingredients

  • 4 slices thick-sliced white bread or pain de mie
  • 4 oz sliced deli ham
  • 1 cup Gruyere cheese (or Swiss), shredded, shredded
  • 2 tsp Dijon mustard
  • 2 tbsp unsalted butter (for bechamel)
  • 2 tbsp all-purpose flour
  • 1 cup whole milk
  • pinch ground nutmeg
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper, freshly ground
  • 2 tsp unsalted butter (for buttering bread), softened

Instructions

  1. 1

    Preheat broiler to high. Line a baking sheet with foil.

  2. 2

    Make the bechamel: melt 2 tbsp unsalted butter (for bechamel) in a small saucepan over medium heat. Whisk in 2 tbsp all-purpose flour and cook 1 minute. Gradually whisk in 1 cup whole milk and cook until thick, about 3-4 minutes. Season with 1/2 tsp kosher salt, 1/4 tsp freshly ground black pepper, and pinch ground nutmeg. Remove from heat.

  3. 3

    Spread 2 tsp softened unsalted butter (for buttering bread) on one side of each of 4 slices thick-sliced white bread or pain de mie. Place buttered-side down on the baking sheet. Toast under the broiler until lightly golden, about 2 minutes.

  4. 4

    Flip 2 slices (the bottoms). Spread 2 tsp Dijon mustard on the untoasted sides. Layer with 4 oz sliced deli ham and half of 1 cup Gruyere cheese (or Swiss), shredded. Top with remaining bread, toasted-side down.

  5. 5

    Spoon bechamel generously over the sandwich tops. Sprinkle with remaining Gruyere.

  6. 6

    Broil 3-5 minutes until sauce is deeply golden and cheese is bubbling. Serve immediately.

Questions

Can I make Croque Monsieur dairy-free?

Yes. The dairy in this entry is 1 cup Gruyere cheese (or Swiss), shredded, shredded, 2 tbsp unsalted butter (for bechamel), 1 cup whole milk, 2 tsp unsalted butter (for buttering bread), softened. Swap the cheese for a plant-based melting cheese (expect a milder flavor); the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the milk for unsweetened oat or soy milk. The richness shifts slightly, but the method does not change.

Can I make Croque Monsieur gluten-free?

Yes. The gluten in this entry is 4 slices thick-sliced white bread or pain de mie, 2 tbsp all-purpose flour, 2 tsp unsalted butter (for buttering bread), softened. Swap the bread or crumbs for a gluten-free loaf or gluten-free panko; the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Croque Monsieur keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat covered in a 300 F oven until warmed through.

Can I halve or double Croque Monsieur?

Yes. As written it serves 2. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

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