Croque Monsieur is a French recipe that is essentially a toasted ham and cheese sandwich. It’s easy and delicious because, like many things, the French do it better!
Croque Monsieur
This Croque Monsieur recipe was inspired but the amazing adventure to Europe my husband and I just returned home from. Our past two weeks were spent traveling (kid free!) with my husband’s family to Rome and Paris and I’m already missing all of the amazing food, history, art, and culture of Europe.
We had a BLAST spending so much quality time with our siblings, who we don’t get to see often. My two sister-in-laws are both pregnant as well and it was fun strutting three “beautiful bellies” all over two of Europe’s greatest cities, together. Here are a few photos from our time in Paris.
(Nice view of my 24 week pregnant belly! Baby boy coming early February!)
I was (obviously) completely inspired by the food we ate throughout our trip and I can’t wait to recreate my favorite dishes for you all. 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! (Authentic French onion soup recipe coming soon!) 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?
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. They are both essentially ham and cheese sandwiches but the croque madame is also topped with a fried egg!
How to make croque monsieur:
Croque Monsieur sandwiches are pretty simple. You spread bread slices with a thin layer of béchamel sauce (a white sauce that couldn’t be easier to make–I’m sure you have all of the ingredients you need in your pantry.). Add a layer of ham and cheese, and repeat with another bread slice and more cheese.
Pop it in the oven and allow it to toast up all nice and bubbly.
A few tips for success:
1. Good 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. 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.
3. My other favorite way to eat this in Paris was with a fried egg on top, called a Croque Madame.
To make this into a croque madame sandwich, you make the recipe as instructed, frying the eggs in a separate saucepan while the sandwiches toast. Place the egg on top of the final product. Delicious!
Croque Monsieur
Recipe 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!