Description
Classic French Croque Monsieur is an indulgent grilled ham and cheese sandwich topped with creamy béchamel sauce and melted Gruyère, baked to golden perfection. This recipe combines stovetop frying and oven baking to deliver gooey, melty, and richly flavored sandwiches perfect for a comforting meal.
Ingredients
Béchamel Sauce
- 1 ½ cups milk
- 4 tablespoons unsalted butter
- 1/4 cup flour
- 1/4 teaspoon salt
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon white pepper
- Pinch of cayenne pepper (optional)
Sandwich
- 8 slices (1/2-inch thick) country-style sourdough bread or pan de mie
- 6 oz. Gruyère cheese, thinly sliced
- 6 oz. ham slices (preferably Black Forest ham)
- 2 tablespoons Dijon mustard
- 4 tablespoons unsalted butter, divided
- 2 tablespoons olive oil, divided
- 3 oz. (3/4 cup) Gruyère cheese, shredded
- 1/4 cup Parmesan cheese, grated
Instructions
- Prep: Preheat your oven to 400°F and line a large baking sheet (21×15 inches) with parchment paper for easy cleanup.
- Make the roux: In a medium-large saucepan over medium heat, melt 4 tablespoons of unsalted butter. Lower heat to low, add the flour, and whisk constantly for 2 minutes to cook out the raw flour taste.
- Add milk: Remove the pan from heat, then gradually whisk in about a quarter of the milk until smooth; continue adding the rest of the milk in small increments, whisking constantly to avoid lumps. Stir in salt, ground nutmeg, white pepper, and the optional pinch of cayenne.
- Thicken the béchamel: Return the pan to medium heat and bring to a simmer, whisking frequently until the sauce thickens to the consistency of spreadable butter or pudding. Remove from heat.
- Slather béchamel on bread: Place all 8 bread slices on the prepared baking sheet. Spread half of the béchamel thickly on all slices, similar to buttering toast but thicker.
- Assemble sandwiches: On four slices, layer half of the sliced Gruyère, then all the ham slices (fold if needed), spread Dijon mustard over the ham, and top with the remaining Gruyère slices. Close sandwiches with the remaining bread slices, béchamel side down.
- Pan fry sandwiches: Heat 1 tablespoon olive oil in a cast-iron skillet over medium heat. Once hot, melt 1 tablespoon butter in the skillet. Cook the sandwiches in batches, about 2 minutes per side until deeply golden brown, pressing occasionally with a spatula to evenly grill. The cheese inside will not yet be fully melted. Transfer sandwiches back to the parchment-lined baking sheet.
- Add topping: Spread the remaining béchamel sauce on top of each sandwich. If the béchamel has thickened too much, gently reheat while whisking with a splash of milk to loosen it. Sprinkle shredded Gruyère and grated Parmesan evenly over the béchamel.
- Bake and broil: Bake in the preheated oven for 10-12 minutes until the cheese topping melts. Switch oven to broil and broil the tops for 2-3 minutes until golden and bubbly. Watch carefully to avoid burning.
- Serve: Remove from oven and serve immediately with a fork and knife to handle the rich, hot, and gooey sandwiches.
Notes
- Use good quality Black Forest ham or any thinly sliced ham for best flavor.
- Gruyère is traditional and provides the perfect melt; avoid substituting with mild cheeses.
- If béchamel is too thick to spread, gently warm it with a splash of milk to loosen before using.
- Press sandwiches gently while pan frying to evenly brown and ensure good melt.
- Broiling gives the cheese topping a golden, caramelized finish—stay close to avoid burning.
- Serve hot as the sandwich is messy and best eaten with fork and knife.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Lunch
- Method: Stovetop and Baking
- Cuisine: French
