Description
A classic French Croque Monsieur recipe featuring a creamy béchamel sauce, layers of ham and Gruyere cheese, pan-fried and finished in the oven for a golden, gooey sandwich perfect for an indulgent meal.
Ingredients
Scale
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 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
Topping
- 3 ounces (3/4 cup) Gruyere cheese, shredded
- 1/4 cup Parmesan cheese, grated
Instructions
- Preheat Oven and Prepare Pan: Preheat the oven to 400°F. Line a large baking sheet (21x15 inches) with parchment paper for easy cleanup and to catch drippings.
- Make Roux: Melt 4 tablespoons unsalted butter in a medium to large saucepan over medium heat. Reduce heat to low and whisk in 1/4 cup flour. Cook constantly whisking for 2 minutes to form a roux.
- Add Milk: Remove pan from heat. Gradually whisk in about a quarter of the milk until smooth and thick. Continue adding milk a few tablespoons at a time, whisking continuously until fully combined and smooth. Stir in salt, ground nutmeg, white pepper, and a pinch of cayenne if using.
- Thicken Sauce: Return saucepan to medium heat and bring mixture to a simmer while whisking for a few minutes until béchamel is thick and spreadable, similar to softened butter or pudding. Remove from heat.
- Spread Béchamel on Bread: Arrange all 8 slices of bread on the prepared baking sheet. Spread half the béchamel thickly over all the bread slices, as you would butter them.
- Assemble Sandwiches: Place half the sliced Gruyere on four bread slices. Layer all the ham slices on top, folding if needed to fit. Spread Dijon mustard thickly over the ham, then add the remaining Gruyere slices. Top with the other 4 slices of bread, béchamel side down.
- Pan Fry Sandwiches: Heat 1 tablespoon olive oil in a cast-iron skillet over medium heat. Add 2 tablespoons butter and let melt. Grill sandwiches in batches, about 2 minutes per side, pressing occasionally with a spatula to brown them evenly until golden but cheese inside is not fully melted. Transfer sandwiches back to lined baking sheet.
- Add Final Topping: Spread the remaining béchamel on the top of each sandwich. If needed, gently reheat and whisk béchamel with a splash of milk to make it spreadable again. Sprinkle shredded Gruyere and grated Parmesan over the béchamel topping.
- Bake and Broil: Bake sandwiches in the 400°F oven for 10-12 minutes until cheese is melted and bubbly. Then broil for 2-3 minutes until the topping is golden brown and crispy.
- Serve: Serve the Croque Monsieur immediately with a fork and knife to enjoy the rich, melted cheese and savory ham without the mess.
Notes
- Gruyere Cheese is essential for flavor and meltiness; use 6 ounces sliced for layering and 3 ounces shredded for topping.
- If béchamel sauce thickens too much before spreading the topping, gently reheat it with a splash of milk to loosen it.
- Use a sturdy country-style sourdough or pan de mie bread for best texture and structure.
- Pressing the sandwiches gently during pan frying helps achieve an even golden crust.
- Broiling at the end creates the ideal cheesy, golden crust characteristic of a perfect Croque Monsieur.
Nutrition
- Serving Size: 1 sandwich
- Calories: 600 kcal
- Sugar: 4 g
- Sodium: 850 mg
- Fat: 38 g
- Saturated Fat: 22 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 95 mg
