Croque Monsieur is the French version of a toasted ham and cheese sandwich. It’s a classic dish that’s both easy and delicious because, like many things, the French do it better!
Next time you want to curl up by the fire with grilled cheese and tomato soup, try this French recipe and treat yourself to my homemade tomato soup. Then you’ll know what heaven feels like! And, don’t miss my other 30-minute meals!
This Croque Monsieur recipe was inspired by the amazing adventure to Europe my husband and I took a couple years ago. It was my second time to Paris and I couldn’t wait to enjoy all of the amazing good again!
I was (obviously) completely inspired by the food we ate throughout our trip and you know I love recreating classic recipes! FIRST UP: Croque Monsieur, which you can find on almost every restaurant menu in Paris! I could eat this amazing french-style ham and cheese sandwich every. single. day.
Serve it with a warm bowl of French onion soup and I’m in heaven! The sandwich pictured below was from a fun patio lunch we enjoyed on the streets at Montmartre Paris.
What is the difference between a croque monsieur and croque madame?
Both are very similar ham and cheese sandwiches but a croque madame is also topped with a fried egg. The French word croque is based on the verb croquer, which means to bite or to crunch. The names croque monsieur and croque madame translate to “mister” and “mistress” crunch.
How to make croque monsieur:
1. Spread the white sauce. Lay all of your bread slices on the counter and spread a thin layer of béchamel sauce on each slice. Béchamel is a simple white sauce made with butter, flour and milk.
2. Add ham and cheese. Add one first layer of ham and cheese to half of the bread slices.
3. Top with bread. Top the ham and cheese with another slice of bread, making sure to leave the béchamel facing up.
4. Finishing touches. Add another layer of parmesan and gruyere to the top of the béchamel sauce.
5. Bake. Pop it in the oven and allow it to toast up all nice and bubbly.
For the Béchamel Sauce:
- Melt butter in a saucepan.
- Whisk in flour and cook, stirring constantly, for about 3 minutes.
- Gradually add milk, stirring well until the mixture is smooth. Cook, stirring, until sauce is thickened.
- Season with a little bit of salt and pepper.
- Remove from heat and whisk in mustard and nutmeg.
A few tips for success:
1. Quality ingredients matter. Particularly fresh cheeses and good quality ham! Most of the places where we had Croque Monsieur in Paris used Emmental cheese, but I found that hard to find. I do know that Gruyere is commonly used as well, so either will work.
2. Make the béchamel ahead of time. The béchamel can be made one day in advance to cut down on prep. Make it as instructed, allow it to cool. Place plastic wrap directly onto surface and chill.
For Croque Madame:
To make this into a croque madame sandwich, first make the recipe as instructed. Then fry eggs (one for each sandwich) in a separate skillet while the sandwiches toast in the oven. Place the egg on top of the broiled sandwiches. Delicious!
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Croque Monsieur
Video
Ingredients
Béchamel sauce:
- ¼ cup unsalted butter (½ stick)
- ¼ cup all-purpose flour
- 1½ cups whole milk
- salt and freshly ground black pepper
- 1/4 teaspoon dijon mustard
- dash of ground nutmeg
Sandwich:
- 8 thin slices white sandwich breads
- 5 ounces good quality ham about 8 slices
- 6 ounces Gruyere cheeses (or Emmental cheese), grated (about 2½ cups)
- 1/4 cup freshly grated parmesan cheese
Instructions
For the Béchamel:
- Melt butter in a medium saucepan over medium heat. Whisk in flour and cook, stirring constantly, for about 3 minutes.
- Gradually add milk, stirring well until the mixture is smooth. Cook, stirring, until sauce is thickened.
- Season with a little bit of salt and pepper. Remove from heat and whisk in mustard and nutmeg.
Assembly:
- Preheat oven to 425° F.
- Spread bread slices with a layer of béchamel, spreading it all the way to the edges.
- Place 4 slices of bread, béchamel side up, on a parchment-lined baking sheet.
- Top each with a piece of ham, a handful of gruyere, and a sprinkle of parmesan cheese. Place remaining slices of bread on top, béchamel side up, then top with remaining gruyere and parmesan cheese.
- Bake at 425 degrees F for about 5-6 minutes, until cheese is melted, and then turn the oven to broil and broil until the cheese on top is golden, 2-4 minutes.
Nutrition
Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.
Sharda says
Tried it today for a quick lunch for my daughter and son in law and they loved it. I just used whatever cheese I had . Asiago and parmesan and it was amazing they said. I am a vegetarian! Also added some sliced red onions!!
Lauren Allen says
Sounds delicious! Thanks for sharing!
Maureen says
Made it for supper this evening. The recipe was easy to follow and the results were delicious. I will definitely be making this again. Thanks for the wonderful recipe really loved the bechamel sauce.
Florencia says
Really good! I added a little more mustard to my sauce to give it a little more kick and used the cheese I had on hand (quesadilla cheese and shredded jack) but it still turned out amazing!
Marilyn says
Made it twice—once to try it, the next to impress company! Both times were great.
judy sherrard says
Just made your croque monsieur and it was outstanding. When I was in Paris years ago, I bought a croque monsieur almost everyday from the local bakery and this brings back frond memories. Thanks so much for posting it.
Carole Sosinavage says
I had a croque monsieur in Paris and kinda remember it being open faced- not two pieces of bread. Is there a version like that?
Meagan says
I’ve made this for my family many times. It’s a wonderful recipe! Thank you for sharing.
Lauren Allen says
Great to hear, thanks Meagan!
SYL says
This is an excellent recipe. It was better than other croque monsieur recipes I have tried. Instructions were easy to follow and times in the oven were spot on.
Lorraine seguin says
This recipe is AWESOME we loved it
Thank you
Lauren Allen says
Thank you Lorraine! I hope you get to try more of my recipes soon!