Name: Cheesy Croque Monsieur Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: French
Ingredients: 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); 8 slices 1/2-inch thick country-style sourdough bread or pan de mie; 6 ounces Gruyere cheese, thinly sliced; 6 ounces ham slices, preferably black forest; 2 tablespoons Dijon mustard; 4 tablespoons unsalted butter, divided; 2 tablespoons olive oil, divided; 3 ounces (3/4 cup) Gruyere cheese, shredded; 1/4 cup Parmesan cheese, grated

Nothing beats the cozy comfort of a warm, cheesy sandwich that's packed with rich, savory flavors. This Cheesy Croque Monsieur Recipe is exactly that—a classic French treat elevated with a luscious béchamel sauce and perfectly melted Gruyere. Trust me, once you try it, you’ll want to make this again and again.

The image shows two small stacks of food on baking paper over a tray, each stack made of layers including a browned base, a middle layer of dark red color, and topped with a thick, golden-yellow melted cheese layer that is slightly browned in spots and oozing around the edges. The melted cheese has a smooth, creamy texture with some spots where it has cooked more, creating a slightly crisp look. The baking paper underneath has spots of browned melted cheese and other baked drips. The surface under the tray is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Cheesy Croque Monsieur Recipe
Top Tip
How to Serve Cheesy Croque Monsieur Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Cheesy Croque Monsieur Recipe

Why You'll Love This Recipe

This recipe feels like a warm hug on a plate. What I love most is how the crisp bread pairs with gooey Gruyere and a silky béchamel—you get that wonderful mix of textures and flavors that always satisfy. Plus, it’s simple enough to make for a special breakfast, lunch, or even dinner.

Classic flavors: The combination of ham, cheese, and béchamel brings an authentic French café vibe right into your kitchen.
Perfectly crispy and melty: You get that golden crust outside with molten cheese inside—always a winner.
Customizable to your taste: You can easily swap in different cheeses or breads and still end up with something incredible.
Impress without the stress: The steps are straightforward, making it a fantastic recipe for impressing friends or family with little fuss.

Ingredients & Why They Work

The magic here lies in simple, quality ingredients that meld together perfectly. The béchamel sauce adds creaminess and richness, making the sandwich indulgently smooth, while the Gruyere cheese brings that nutty, melty character that’s essential. I always recommend getting good country-style bread for sturdiness and flavor.

Flat lay of a small white ceramic bowl of fresh milk, a few cubes of pale yellow unsalted butter, a small white ceramic bowl of fine white flour, a small white ceramic bowl with a pinch of salt, tiny white ceramic bowls each containing ground nutmeg, white pepper, and cayenne powder, eight thick slices of rustic country-style sourdough bread, several thin slices of pale yellow Gruyere cheese, a few slices of pink Black Forest ham folded neatly, a small white ceramic bowl filled with smooth Dijon mustard, a small white ceramic bowl with golden olive oil, a small white ceramic bowl with shredded Gruyere cheese, a small white ceramic bowl with finely grated Parmesan cheese, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Milk: Whole milk works best to create a rich béchamel consistency without being too heavy.
Unsalted butter: Allows you to control the seasoning and get that smooth roux base for your sauce.
Flour: Thickens the béchamel to spreadable perfection.
Salt, nutmeg, white pepper, cayenne: These spices balance and deepen the sauce's flavor—the cayenne is optional, but I find it adds a subtle surprise!
Country-style sourdough or pan de mie bread: Use thick slices that can hold the fillings without sogging out.
Gruyere cheese: Mild and slightly nutty, it melts beautifully inside and creates that irresistible crust on top.
Ham (Black Forest or similar): Adds savory, smoky layers to each bite.
Dijon mustard: A tangy punch that cuts through the richness and adds a lovely layer of flavor.
Olive oil: Helps create a golden crust when pan-frying the sandwich.
Parmesan cheese: Adds a sharper, salty note that enhances the cheesy topping.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the things I love about the Cheesy Croque Monsieur Recipe is how easy it is to personalize. For example, I’ve swapped out ham for turkey or added a little fresh thyme into the béchamel for an herby twist—both ways really work well and keep the essence intact.

Vegetarian option: Try replacing ham with sautéed mushrooms or caramelized onions—this gives earthy depth and still pairs nicely with the cheese and sauce.
Spicy twist: Add a pinch of smoked paprika or swap Dijon mustard for a spicy mustard if you like a little heat.
Different cheeses: While Gruyere is classic, I’ve experimented with Emmental or Comté and enjoyed the slight flavor variations.

Step-by-Step: How I Make Cheesy Croque Monsieur Recipe

A close-up view of a grilled sandwich held by a woman's hand, showing two thick slices of toasted bread with a golden brown crust. Between the bread layers are multiple thin folds of pinkish ham with smooth melted yellow cheese melting over the edges and oozing slightly. The sandwich looks soft inside and crispy outside. Behind the sandwich, part of the other half sits on a white plate with a white marbled surface in the background. photo taken with an iphone --ar 2:3 --v 7

Step 1: Crafting the Perfect Béchamel

Start by melting butter over medium heat, then whisking in flour to make a smooth roux. The key here is patience—whisk constantly to prevent lumps and cook the roux just until it smells a little nutty, about 2 minutes. Slowly add the milk while whisking to keep things silky smooth. It thickens as it simmers—think spreadable butter or pudding texture. Season with salt, nutmeg, white pepper, and if you’re feeling adventurous, a tiny pinch of cayenne works wonders.

Step 2: Preparing Your Bread and Sandwich

Lay out your bread on a parchment-lined baking sheet, then spread half of your béchamel sauce thickly over each slice. This béchamel layer is what prevents sogginess and adds that luscious creamy bite. Layer on the sliced Gruyere, fold your ham to fit, spread Dijon mustard over the ham, and then top with more cheese before closing each sandwich with a béchamel-covered slice facing down.

Step 3: Pan-Frying to Golden Perfection

Heat olive oil and butter in a skillet until bubbling, then carefully grill each sandwich for about two minutes per side. Press down gently with your spatula to encourage even browning and melting, but don’t rush—the cheese inside needs a little time to start melting. Once golden brown, place them back on the baking sheet to prepare for the final bake.

Step 4: The Ultimate Cheese Topping and Baking

Spread the remaining béchamel over the sandwich tops. If it’s too thick to spread easily, gently reheat with a splash of milk. Sprinkle shredded Gruyere and Parmesan on top, then bake for 10-12 minutes to melt the cheese fully. Finish by broiling for 2-3 minutes until the crust is bubbly and golden—watch closely so it doesn’t burn!

Top Tip

After making this Cheesy Croque Monsieur Recipe several times, I’ve learned a few things that make all the difference. These tips helped me perfect the balance between crispy bread and oozy cheese every time.

Slow and steady béchamel: Don't rush the sauce—whisk slowly when adding milk to avoid lumps and get that silky texture.
Use quality bread: Thick slices that aren’t too soft hold up better and prevent sogginess after baking.
Press gently while frying: Applying light pressure helps the sandwich brown evenly without smashing the fillings out.
Keep a close eye during broiling: Cheese can go from perfect to burnt quickly, so stay nearby for the final golden finish.

How to Serve Cheesy Croque Monsieur Recipe

Garnishes

I love finishing these sandwiches with a sprinkle of freshly cracked black pepper and a few delicate parsley leaves for a fresh pop of color and flavor. A tiny drizzle of extra Dijon mustard on the side is a nice touch if you like a little tang with each bite.

Side Dishes

On the side, I usually serve a crisp green salad tossed in a simple lemon vinaigrette to balance out the richness. Roasted or steamed asparagus and a handful of baby tomatoes also work great here—fresh and light is the name of the game!

Creative Ways to Present

For special occasions, I’ve cut these sandwiches into elegant sticks and served them as bite-sized appetizers at brunch. They also look wonderful stacked and arranged on a wooden board alongside pickles and olives for a café-style spread.

Make Ahead and Storage

Storing Leftovers

I find that storing leftover Croque Monsieur wrapped tightly in foil or an airtight container keeps them fresh for up to two days in the fridge. Reheat gently in a skillet or oven to restore that crisp exterior without drying out the sandwich.

Freezing

Freezing is possible, but I recommend assembling and freezing before baking. Wrap sandwiches individually, freeze, then bake from frozen, adding a few extra minutes to the baking time to ensure the cheese melts thoroughly.

Reheating

To reheat, I prefer the oven or a skillet over the microwave to keep the bread crisp. Wrap in foil and warm at 350°F for about 10 minutes or grill gently on a pan until heated through and cheese is melty again.

Frequently Asked Questions:

Can I use other cheeses instead of Gruyere in this Cheesy Croque Monsieur Recipe?

Yes! While Gruyere is the classic choice for its meltability and nutty flavor, you can substitute with Emmental, Comté, or even a mild Swiss cheese depending on what you have. Avoid very strong cheeses like blue cheese as they can overpower the balanced flavors.

What’s the best way to avoid soggy bread with this sandwich?

The key to avoiding sogginess is spreading the béchamel thickly on the bread before assembling, which creates a barrier against moisture. Using sturdy bread like country-style sourdough also helps it hold up during cooking and baking without getting soggy. Toasting or pan-frying the sandwich until golden creates a crisp crust that contrasts nicely with the creamy filling.

Can I make this recipe gluten-free?

Yes, you can! Swap the bread for a gluten-free variety that’s sturdy enough to hold fillings (like a thick gluten-free country bread). For the béchamel, use a gluten-free flour blend or cornstarch substitute to thicken the sauce. Keep in mind texture might vary slightly, but the flavor remains delightful.

Is it okay to prepare parts of the Cheesy Croque Monsieur Recipe in advance?

Absolutely! You can make the béchamel sauce and even assemble the sandwiches ahead of time. Store the unbaked sandwiches covered in the fridge for up to 24 hours. When ready, bake and broil as directed for fresh, gooey results without extra effort on the day you want to serve.

Final Thoughts

I’ll never get tired of this Cheesy Croque Monsieur Recipe. It's one of those classics that feels both indulgent and approachable, perfect for impressing yourself or friends. It’s a reminder that sometimes, simple ingredients cooked with a little care can create something spectacular. Give it a try, and I promise you’ll be making this sandwich your new go-to comfort food!