Croque Monsieur
The croque monsieur is the most elegant ham and cheese sandwich there is, and its magic lies in the béchamel on top. We make a small batch of sauce while the grill heats, and toast the bread first so the bottom stays crisp.
- Prep
- 5 min
- Cook
- 10 min
- Total
- 15 min
- Servings
- 2
- Level
- Medium
- Per serving
- 580 kcal
Ingredients
For the béchamel
For the sandwiches
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What to use instead
Any good melting hard cheese works in place of gruyère — emmental, gouda or maasdam — and brioche makes a softer, richer version than sandwich bread.
Makes: 2 sandwiches
Shopping list
The ingredients for the servings you chose — copy them or send them to a messenger. Tick what you already have at home: only the rest goes on the list.
Method
Oven
250 °C · top and bottom heat, no fan
With a fan: 230 °C
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Step 1: Heat the grill
Turn the oven grill (broiler) to its highest setting, around 250 °C / 480 °F, with a rack on the second shelf from the top. Line a baking tray with baking paper.
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Step 2: Make the béchamel
Melt the butter in a small saucepan over medium heat, add the flour and whisk for 1 minute, until it foams and smells like biscuits. Gradually pour in the cold milk, whisking constantly, and simmer for 2–3 minutes until it has the consistency of thin custard. Season with nutmeg, salt and pepper and take off the heat.
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Step 3: Toast the bread
While the sauce thickens, lightly toast the bread in the toaster — this keeps the bottom slice from going soggy under the filling.
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Step 4: Assemble
Lay two slices on the tray and spread with the mustard. Add the ham, scatter over two thirds of the cheese and top with the remaining bread.
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Step 5: Add sauce and cheese
Spread the béchamel evenly over the top slices, right to the edges, and sprinkle with the rest of the cheese.
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Step 6: Grill
Slide the tray under the grill for 4–6 minutes and stay close: the top should be melted and bubbling with golden-brown blisters and a few darker spots, and the cheese inside fully melted. Let the sandwiches rest for a minute, then cut diagonally.
Tips & variations
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Tip
Oven grills vary a lot. The first few times, check every minute: the gap between a perfect crust and a burnt one is about 30 seconds.
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Variation
Top each sandwich with a fried egg and your croque monsieur becomes a croque madame.
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Swap
Any good melting hard cheese works in place of gruyère — emmental, gouda or maasdam — and brioche makes a softer, richer version than sandwich bread.
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Storage
The béchamel can be made up to 3 days ahead: press cling film onto the surface and refrigerate, then whisk well before using.
Nutrition
| 1 serving | Whole dish 2 servings | |
|---|---|---|
| Energy | 580 kcal | 1,160 kcal |
| Protein | 34 g | 68 g |
| Fat | 33 g | 66 g |
| Carbohydrates | 36 g | 72 g |
Approximate values calculated from standard ingredient data.
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