If you’ve ever dreamed of sinking your teeth into a sandwich that’s rich, melty, and downright luxurious, then this Croque Monsieur recipe is about to become your new obsession. Loaded with savory shaved ham, nutty Gruyère cheese both inside and out, and enveloped in a creamy béchamel sauce infused with Dijon mustard and fragrant herbes de Provence, it’s the ultimate French upgrade on the classic grilled ham and cheese. Whether you’re whipping it up for a cozy brunch or an elegant lunch, this Croque Monsieur will have everyone asking for seconds and feeling like they’re dining in a Parisian café.
Ingredients You’ll Need
Making a Croque Monsieur is surprisingly straightforward when you have the right ingredients on hand. Each component plays a crucial role—from the golden crust of the bread to the creamy béchamel that brings everything together, every bite is a perfect balance of flavor, texture, and richness.
- Unsalted butter: Key for a silky béchamel sauce and adding richness without overpowering other flavors.
- Flour: Used to create the roux base for the béchamel, ensuring it thickens beautifully.
- Bay leaves: Add a subtle aromatic depth to the béchamel without being overpowering.
- Whole milk: The creamy liquid component that makes the béchamel lush and smooth.
- Whole-grain mustard and Dijon mustard: These bring a tangy kick that cuts through the richness and adds complexity.
- Freshly grated nutmeg: Just a hint to warm up the béchamel with a cozy spice note.
- Kosher salt: Enhances all the flavors perfectly without masking any.
- Country-style French bread boule: Thick slices are sturdy enough to hold all the fillings and toast up crisp and golden.
- Deli ham: Thinly shaved or sliced for that classic savory layer that balances the cheese and sauce.
- Gruyère cheese: Nutty, melty, and essential for authentic Croque Monsieur flavor both inside and sprinkled on top.
- Herbes de Provence: A fragrant mixture that adds that unmistakable French herbal aroma, making the sandwich truly special.
How to Make Croque Monsieur
Step 1: Prepare the Béchamel Sauce
Start by melting the butter in a saucepan over medium heat, then whisk in the flour. Stir continuously for about 4 to 5 minutes until the mixture turns golden and gives off a wonderful nutty aroma. That’s when you add the bay leaves and slowly whisk in the whole milk. Keep cooking and whisking until the sauce thickens to a smooth, creamy consistency similar to alfredo sauce. Once off the heat, stir in the mustards, freshly grated nutmeg, and salt. This luscious béchamel is what takes your Croque Monsieur from ordinary to extraordinary.
Step 2: Assemble the Sandwiches
Lay out the bread slices and spread a generous layer of béchamel on one side of all the pieces. On half of the slices, sprinkle half of the Gruyère cheese, then layer with the thinly shaved ham. Top with the remaining bread slices, béchamel side up, then cover with the rest of the Gruyère and a light sprinkling of herbes de Provence. This layering ensures every bite is bursting with flavor and gooey texture.
Step 3: Bake and Broil to Perfection
Place the assembled sandwiches on a baking sheet and bake at 400°F for about 15 minutes until the cheese is bubbling and golden. For that irresistible crusty top, finish the sandwiches under the broiler for about 1 minute on low, watching closely so they don’t burn. Then, let them rest for a few minutes before slicing—this helps the cheese set just enough to avoid a molten mess but keeps it perfectly melty.
How to Serve Croque Monsieur
Garnishes
A sprinkle of fresh parsley or a few delicately placed thyme leaves can add a burst of freshness that brightens the richness of the sandwich. A light dusting of freshly cracked black pepper just before serving also enhances the flavors without overshadowing the traditional taste.
Side Dishes
Pair your Croque Monsieur with a crisp green salad dressed in a simple vinaigrette to cut through the richness. Crispy French fries or lightly steamed green beans also complement the sandwich beautifully, creating a meal that feels both indulgent and balanced.
Creative Ways to Present
For a fun twist, serve your Croque Monsieur open-faced with an extra dollop of béchamel drizzled on top. You could also turn it into bite-sized sliders for a party or brunch buffet, making it easy for guests to savor every delicious note without committing to a whole sandwich.
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftover Croque Monsieur, store them in an airtight container in the refrigerator for up to two days. When stored properly, the béchamel stays creamy, and the bread maintains some of its crispness after reheating.
Freezing
You can freeze unbaked assembled sandwiches by wrapping them tightly in plastic wrap and aluminum foil. Freeze for up to one month. When ready to eat, bake straight from frozen, adding a few extra minutes to cooking time, and then broil as usual for that perfect crust.
Reheating
To revive leftover Croque Monsieur, bake in a 350°F oven until heated through and the cheese is bubbly, about 10 minutes. Avoid microwaving if you can, as it tends to make the bread soggy and the cheese rubbery.
FAQs
What makes a Croque Monsieur different from a regular grilled ham and cheese?
The key difference lies in the creamy béchamel sauce and the use of Gruyère cheese, plus the finishing broil that creates a golden, cheesy crust on top, elevating it beyond a standard grilled sandwich.
Can I use other types of cheese instead of Gruyère?
Absolutely, but Gruyère’s nutty flavor and excellent melting properties are traditional and unbeatable. For alternatives, Swiss or Emmental are good substitutes, though they may change the sandwich’s character slightly.
Is it possible to make a vegetarian Croque Monsieur?
Yes! Swap out the ham for slices of grilled vegetables, sautéed mushrooms, or even a layer of caramelized onions to keep that deep umami flavor while skipping the meat.
How far in advance can I assemble the sandwiches?
You can assemble the sandwiches a day ahead, cover them tightly with plastic wrap, and keep them refrigerated. This makes it easier to simply bake and broil them fresh when you’re ready to serve.
What kind of bread is best for Croque Monsieur?
A sturdy country-style French bread boule works best because it crisps nicely yet holds up to the béchamel and cheese without becoming soggy.
Final Thoughts
There’s something truly magical about the Croque Monsieur—this ultimate French comfort food brings warmth and indulgence together in every melty, cheesy bite. If you’ve never tried making it at home, I wholeheartedly encourage you to do so. Once you taste this delicious sandwich layered with creamy béchamel and melted Gruyère, you’ll understand why it remains one of the most beloved dishes straight from the heart of French cuisine.
PrintCroque Monsieur
This classic French Croque Monsieur is elevated with a rich and creamy béchamel sauce, thinly sliced ham, nutty Gruyère cheese, Dijon mustard, and aromatic herbes de Provence. Melting cheese both inside and on the outside creates a delightful crispy and gooey sandwich perfect for a comforting meal.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 4 sandwiches 1x
- Category: Sandwich
- Method: Baking
- Cuisine: French
Ingredients
Béchamel Sauce
- 3 tablespoons unsalted butter
- 3 tablespoons flour
- 2 bay leaves
- 1 ½ cups whole milk
- ¾ tablespoon whole-grain mustard
- ¾ tablespoon Dijon mustard
- ½ teaspoon freshly grated nutmeg
- ½ teaspoon kosher salt
Sandwiches
- 1 Country-style French bread boule, cut into eight ½-inch thick slices
- ½ pound deli ham, shaved or sliced thin
- 1 ½ cups grated Gruyère cheese
- 1 ½ teaspoons herbes de Provence
Instructions
- Preheat Oven: Preheat your oven to 400°F to prepare for baking the sandwiches.
- Make Béchamel Sauce: In a medium saucepan or skillet, melt the butter over medium heat. Stir in the flour and cook for 4-5 minutes until the mixture is golden and fragrant. Add the bay leaves and slowly whisk in the milk until smooth. Continue cooking, whisking occasionally, for about 5 minutes until the sauce thickens to a consistency similar to Alfredo sauce. Remove from heat, discard bay leaves, and whisk in whole-grain mustard, Dijon mustard, nutmeg, and salt. Set aside.
- Assemble Sandwiches: Arrange the bread slices on a flat surface. Spread a generous layer of béchamel sauce on one side of each slice. On four slices, evenly distribute half the grated Gruyère and the ham. Top each with the remaining bread slices, béchamel side up. Sprinkle the remaining Gruyère and herbes de Provence on top.
- Bake: Place the assembled sandwiches on a baking sheet and bake in the preheated oven for about 15 minutes, or until the cheese is melted and golden.
- Broil: Switch the oven to low broil and broil the sandwiches for approximately 1 minute to achieve a bubbly, browned cheese crust on top. Watch carefully to prevent burning.
- Serve: Allow the sandwiches to cool slightly before slicing them in half and serving warm.
Notes
- Recipe inspired by Buvette, a well-known spot in NYC.
- If using ground nutmeg instead of freshly grated, reduce to ¼ teaspoon.
- For extra flavor in the béchamel, add ¼ cup minced shallots after cooking the roux for 4-5 minutes; cook until softened, about 3 minutes.
- The béchamel sauce can be prepared up to two days ahead and stored in the refrigerator; cover directly with plastic wrap to prevent a skin forming.
- You can assemble the sandwiches a day in advance (unbaked); cover with plastic wrap and refrigerate until ready to bake.