Croque Monsieur: The French Ham and Cheese Sandwich Worth Falling in Love With
Updated: 4 days ago
A Croque Monsieur is, at first glance, a ham and cheese sandwich. But that rather modest description doesn't begin to do it justice.
The French take two slices of bread, tuck a little good ham and Gruyère between them, introduce a generous spoonful of béchamel sauce, and then apply enough heat to produce something golden, bubbling, and quite magnificently indulgent.
The bread becomes crisp. The cheese melts. The béchamel develops a beautiful golden crust while remaining soft and creamy underneath. And when you cut through the sandwich, you discover all those lovely layers of toasted bread, warm ham, melted cheese, and velvety sauce.
This Croque Monsieur recipe makes four at once on a single sheet pan, so everyone gets theirs hot and bubbling at the same time.
TIME 40 minutes | SERVES Makes 4 | LEVEL Medium |
Why You'll Love It
CRISP ALL THE WAY THROUGH The bread is buttered and toasted in the oven before the sandwiches are built | A PROPER MORNAY SAUCE A silky béchamel enriched with Gruyère, Parmesan and Dijon |
FEEDS FOUR AT ONCE Everything is baked and broiled on one sheet pan | A BUBBLING, GOLDEN TOP Sauce and cheese right to the edges protect the toast under the broiler |
Tested in my kitchen · As seen on TODAY and The Tonight Show · Parade magazine's chef for 10 years · About Chef Jon → |
Croque Monsieur
Makes 4 sandwiches | Oven: 375°F (190°C), then broil | Total: about 40 minutes
Ingredients
For the Sandwiches
8 slices hearty white sandwich bread
4 tablespoons unsalted butter, melted
12 ounces thinly sliced Black Forest ham
¼ cup grated Parmesan cheese
4 ounces Gruyère cheese, shredded (about 1 cup)
For the Mornay Sauce
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup whole milk
4 ounces Gruyère cheese, shredded (about 1 cup)
¼ cup grated Parmesan cheese
2 teaspoons Dijon mustard
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
Pinch of ground nutmeg
Method
STEP 1 OF 5
Prepare the Bread
Position the oven rack about 6 inches beneath the broiler and preheat the oven to 375°F (190°C). Line a rimmed baking sheet with aluminum foil and lightly coat with vegetable oil spray.
Brush both sides of the bread generously with melted butter and arrange on the prepared sheet. Bake for 10 minutes, or until the tops are lightly golden. Flip the slices and bake for another 3 minutes, until both sides are toasted.
Set aside 4 slices to serve as sandwich tops. Arrange the remaining 4 slices evenly on the baking sheet.
You'll know it's right when both sides of every slice are lightly golden and feel firm, so they won't go soggy under the sauce. |
STEP 2 OF 5
Make the Mornay Sauce
In a small saucepan over medium heat, melt the butter. Whisk in the flour and stir constantly for about 1 minute to form a smooth roux. Gradually whisk in the milk and bring to a gentle boil.
Remove from the heat and stir in the Gruyère, Parmesan, Dijon mustard, salt, pepper, and nutmeg. Whisk until the sauce is smooth, glossy, and luxuriously thick.
You'll know it's right when the sauce is smooth and glossy and thick enough to coat the back of a spoon. |
If something's off: if the sauce turns lumpy, take it off the heat and whisk hard until it smooths out. Adding the milk a little at a time while you whisk stops it happening. |
STEP 3 OF 5
Assemble the Sandwiches
Spread 1 tablespoon of Mornay sauce on each of the 4 base slices of toast. Fold the ham slices over themselves to create soft ruffles and layer them evenly atop the sauced bread.
Take the reserved top slices and spread 2 tablespoons of Mornay sauce on one side of each. Place them, sauce-side down, over the ham.
STEP 4 OF 5
Finish and Bake
Spread another 2 tablespoons of Mornay sauce over the top of each sandwich, covering the entire surface, including the edges (this prevents the toast from burning under the broiler).
Sprinkle each sandwich with the Parmesan and Gruyère.
Return to the oven and bake for 5 minutes, or until the cheese on top has melted. Then broil for 3 to 5 minutes, or until the tops are bubbling and beautifully golden in places.
You'll know it's right when the tops are bubbling and golden in places, with no blackened edges. |
Chef Jon's tip: Stay by the oven while the sandwiches are under the broiler. Broilers vary, and the top can go from golden to burnt in under a minute. |
STEP 5 OF 5
To Serve
Serve hot, with a crisp green salad or a glass of chilled white wine. Expect murmurs of delight.
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The Secret to Croque Monsieur: When Bread, Ham, Cheese, and Béchamel Become Something Extraordinary
I've always thought the French have a rather wonderful relationship with sandwiches. In Britain, we tend to approach the subject with admirable practicality. Two slices of bread. Something in the middle. Perhaps a little mustard if we're feeling adventurous. Lunch is served.
The French, however, looked at the humble ham and cheese sandwich and apparently decided it wasn't trying hard enough. So they added Gruyère. Then béchamel sauce. Then more cheese. And finally, they put the whole thing under a fierce heat until the top turned golden and began bubbling enthusiastically.
The result? Croque Monsieur. A sandwich that has absolutely no intention of being ordinary.
But beneath all that glorious melted cheese lies a surprisingly interesting collection of cooking techniques. The bread needs to become crisp without drying out. The cheese must melt without becoming greasy. The béchamel should remain beautifully smooth. And the whole thing needs to come together in a way that makes every mouthful taste rich, savoury, and wonderfully balanced.
It's a little lesson in French cooking, disguised as lunch. And I think that's rather marvellous.
The First Stage: Choosing Bread That Can Stand Up for Itself
The bread is the foundation of a good Croque Monsieur. And it has a rather demanding job. It needs to support the ham, cheese, and béchamel without collapsing into a damp, miserable heap.
For this reason, I prefer a good quality white sandwich loaf or pain de mie. Something with a relatively close, even crumb. Not too airy. Not too delicate. And certainly not so full of enormous holes that the melted cheese can escape through the bottom. A slightly thicker slice works beautifully. It provides enough structure to support the filling while allowing the outside to become crisp.
Now here's something worth understanding. Bread contains moisture. And when we toast it, some of that moisture evaporates from the surface. As the exterior becomes drier and hotter, browning reactions begin creating the flavours we associate with toasted bread. The Maillard reaction plays an important role, producing those lovely roasted, nutty aromas.
This is why I like to give the bread a little head start before assembling the sandwich. A brief toast helps develop flavour and gives the bread some resistance against the moisture from the béchamel. We're not trying to turn it into a cracker. Just give it a little confidence. Because once the sauce arrives, that bread is going to need it.
The Second Stage: Understanding the Magic of Béchamel
Now we come to the ingredient that separates a classic Croque Monsieur from an ordinary toasted ham and cheese sandwich. Béchamel. One of the great French mother sauces. And, fortunately, one of the simplest to make.
At its heart, béchamel is a combination of butter, flour, and milk. Three everyday ingredients. Yet with a little heat and understanding, they become a smooth, creamy sauce.
The process begins with a roux. Melt butter gently in a saucepan, then stir in the flour. As the flour cooks in the butter, the mixture becomes a smooth paste. This is the roux. For béchamel, we're generally looking for a pale roux rather than a deeply browned one. We want the flour to lose its raw taste without developing strong toasted flavours. A minute or two of gentle cooking is usually enough.
Then comes the milk. And this is where the science becomes rather interesting.
The Third Stage: How Flour Turns Milk into a Silky Sauce
Flour contains starch. When we whisk milk into the roux and gradually heat the mixture, the starch granules begin absorbing liquid. As the temperature rises, they swell. Eventually, the starch gelatinises, thickening the milk into a sauce. This is the same basic process that helps thicken gravies, custards, and many other familiar dishes.
But there's an important detail. The flour needs to be dispersed evenly. If dry flour meets hot liquid in large clumps, the outside can hydrate and thicken before the inside has a chance to mix properly. That's how lumps develop. And while a few lumps won't bring civilisation to an end, they're not particularly welcome in a good béchamel.
I prefer to add the milk gradually at first, whisking until the mixture becomes smooth. Once you've established that smooth base, the remaining milk can be incorporated more easily. Then cook the sauce gently, stirring regularly, until it thickens.
For Croque Monsieur, I like a béchamel that's slightly thicker than one intended for pouring over vegetables. It should coat the back of a spoon generously. And when spread over the bread, it should stay more or less where you put it. We want a beautiful blanket of sauce. Not something that immediately escapes down the sides and makes a bid for freedom across the baking sheet.
The Fourth Stage: Why the Béchamel Needs Proper Seasoning
Béchamel is wonderfully versatile. But on its own, it can be a little bland. This is where seasoning becomes important. A little salt. Freshly ground white or black pepper. And perhaps a small grating of nutmeg.
Nutmeg is particularly lovely with milk based sauces. Used sparingly, it contributes a gentle warmth that complements the butter and creaminess. But don't overdo it. We're making Croque Monsieur, not Christmas pudding.
A little Dijon mustard is another excellent addition. I particularly enjoy the way its acidity and gentle sharpness balance the richness of the cheese. Some cooks spread mustard directly onto the bread. Others incorporate a little into the sauce, as this recipe does. Both approaches work.
Stir Gruyère and Parmesan into the finished béchamel too, as this recipe does, and it becomes a Mornay sauce: richer, more savoury, and even better at browning under the broiler.
The important thing is balance. Ham contributes saltiness. Gruyère contributes richness and savouriness. Béchamel provides creaminess. And the mustard brings just enough sharpness to keep everything interesting.
The Fifth Stage: Why Gruyère Melts So Beautifully
Now for the cheese. And I think we should give it the attention it deserves. Gruyère is a magnificent cheese for Croque Monsieur. It's savoury, slightly nutty, and melts beautifully.
But why does it melt so well? Cheese is a complex mixture of water, fat, proteins, and minerals. As cheese warms, its fat begins to soften and melt. The protein structure also changes, allowing the cheese to become more fluid. The precise behaviour depends on the cheese's moisture, acidity, age, and protein structure.
Gruyère has a particularly pleasing balance. It melts into a smooth, rich layer while retaining a wonderfully savoury flavour. And when exposed to the intense heat of the broiler, its surface can develop those beautiful golden brown patches. This is exactly what we're looking for.
I prefer to grate the cheese rather than use thick slices. Grated cheese melts more evenly and distributes itself beautifully throughout the sandwich.
And here's a small but useful tip. Don't pack the filling with an enormous quantity of cheese. I appreciate that sounds like an unusual thing for a chef to say. But too much cheese can overwhelm the ham and create an excessively heavy sandwich. We're looking for harmony. Not a dairy related endurance event.
The Sixth Stage: The Importance of Good Ham
The ham may seem like a supporting ingredient. But I think it deserves a little more respect. After all, this is a ham and cheese sandwich.
Good quality cooked ham brings savouriness, tenderness, and a gentle sweetness that works beautifully with Gruyère. A few thin slices, folded into soft ruffles, provide texture without making the sandwich difficult to eat.
And here's something worth remembering. Ham contains moisture. If it's particularly wet, that moisture can soften the bread as the sandwich cooks. A gentle pat with paper towels can help if necessary. Nothing dramatic. Just enough to remove any excess surface moisture.
And if you're tempted to use a heavily smoked or strongly flavoured ham, consider how it will interact with the cheese and sauce. A delicate ham allows the Gruyère and béchamel to shine. A stronger ham creates a more assertive sandwich. Neither is necessarily wrong. But they produce rather different results.
The Seventh Stage: Building the Sandwich Without Creating a Disaster
Now we have all the important components. Good bread. Beautifully cooked sauce. Grated Gruyère. Slices of ham. It's time to assemble.
I like to begin with lightly toasted bread. Spread a little sauce over the base slice. Add the ham. Spread a little more sauce on the underside of the second slice and place it on top.
Now comes the final blanket of sauce. Spread it across the upper surface, making sure it reaches right to the edges. Then finish with a scattering of grated cheese.
The aim is to create a sandwich that holds together while allowing the top to become gloriously golden. There's no need to pile the ingredients so high that the finished Croque Monsieur requires structural engineering. A little restraint produces a much more elegant result. And, importantly, one that's easier to eat.
The Eighth Stage: How Heat Creates That Beautiful Golden Crust
This is where the Croque Monsieur becomes something rather special. The assembled sandwich goes into a hot oven and then beneath the broiler. As the temperature rises, several things happen. The cheese begins to melt. The sauce warms and softens. The ham heats through. And the bread continues developing its toasted character.
But the real excitement happens on the surface. As moisture evaporates from the exposed sauce and cheese, the surface temperature can rise. Browning reactions begin creating those wonderfully savoury flavours. The milk proteins and sugars in the béchamel, together with the proteins and other compounds in the cheese, contribute to the golden colour and toasted aroma. This is largely the Maillard reaction at work. And it's responsible for some of the most delicious flavours in cooking.
The surface becomes golden. The cheese bubbles. A few darker patches appear around the edges. And suddenly, the kitchen smells like a French bistro.
The important thing is to watch carefully. A Croque Monsieur can move from beautifully golden to aggressively burnt in a surprisingly short time. Particularly beneath a powerful broiler. Stay nearby. This isn't the moment to wander off and check your emails.
The Ninth Stage: Why the Bread Must Remain Crisp
One of the most common disappointments with Croque Monsieur is soggy bread. Everything looks magnificent from above. The cheese is golden. The sauce is bubbling. Then you lift the sandwich and discover the bottom has become rather damp.
There are several ways to avoid this. First, lightly toast the bread before assembling. Second, avoid using excessively wet ham or too much sauce. Third, make sure the oven is properly heated. And finally, consider the surface on which you're cooking. A hot baking sheet can help the bottom of the sandwich develop a little more colour.
Some cooks prefer to toast the assembled sandwich in a frying pan before adding the béchamel and finishing it under the broiler. I rather like that approach too. It gives you more control over the bread's texture.
The goal is contrast. Crisp bread on the outside. Soft ham and melted cheese inside. And that wonderful creamy sauce on top. When those textures come together, you've made something rather magnificent.
How Do You Know When Croque Monsieur Is Ready?
I look for four things.
First, the top should be beautifully golden, with bubbling cheese and a few deeper brown patches.
Second, the bread should be crisp enough to provide a little resistance when you cut into it.
Third, the cheese should be completely melted.
And finally, the sandwich should be hot all the way through, with the ham warmed and the sauce creamy.
When you cut through the centre, you should see distinct layers. Golden bread. Tender ham. Melted Gruyère. And that wonderful blanket of sauce.
If the cheese on top has browned but the centre remains cool, the heat was probably too fierce. Next time, allow the sandwich to warm through in the oven before giving it a final blast beneath the broiler. A little patience produces a much better result.
Croque Monsieur or Croque Madame?
Now we come to a rather delightful French distinction. Croque Monsieur is the classic ham and cheese sandwich topped with béchamel and melted cheese. Croque Madame takes things one step further. It adds a fried egg.
And I must confess, it's a rather wonderful addition. The egg sits on top of the golden sandwich, its white gently set and its yolk still soft. Cut into it, and the yolk flows over the cheese and sauce. The result is gloriously indulgent.
Some explanations suggest the name Croque Madame comes from the egg resembling a woman's hat, although the precise origin of the name isn't firmly established. Whatever the history, the combination is delicious.
But for a classic Croque Monsieur, I prefer to keep things simple. Ham. Gruyère. Béchamel. Beautifully toasted bread. Sometimes that's quite enough.
Why Croque Monsieur Is Worth Making
What I love about Croque Monsieur is that it demonstrates how a little culinary understanding can transform something familiar. A ham and cheese sandwich is already a lovely thing.
But take the time to make a proper béchamel. Choose a cheese that melts beautifully. Toast the bread carefully. And finish everything under enough heat to create that magnificent golden crust. Suddenly, you've made something that feels entirely different.
It's rich without needing to be excessive. Comforting without being ordinary. And wonderfully French without requiring an afternoon of complicated cooking.
I particularly enjoy serving Croque Monsieur with a simple green salad dressed with a sharp vinaigrette. The acidity cuts through the richness beautifully. A few cornichons on the side are rather lovely, too.
And if you're wondering whether this is suitable for breakfast, lunch, or supper, I think the answer is yes. Although I would offer one small warning. Once you've made a proper Croque Monsieur, an ordinary ham and cheese sandwich may begin to seem a little underdressed. Not that there's anything wrong with a modest sandwich. But occasionally, it's rather nice to let lunch put on a dinner jacket.
Tips for Success
Choose the Right Cheese
For a traditional Croque Monsieur, opt for Gruyère or Emmental. Both melt beautifully and provide that nutty, savory flavor that defines the dish. If you want to get creative, try a blend with a little aged cheddar.
Choose Good Ham
Use good-quality, flavorful ham like Black Forest or jambon de Paris. The richness of the sauce and the savory ham create a beautiful contrast.
Key Ingredients
Hearty White Sandwich Bread: A sturdy loaf or pain de mie stands up to the rich sauce, and buttering and toasting it first keeps it crisp all the way through.
Black Forest Ham: Thinly sliced and folded into soft ruffles, good flavourful ham brings a savoury contrast to the creamy sauce.
Gruyère Cheese: It melts beautifully and gives the Mornay and the bubbling top that nutty flavour that defines the dish.
Parmesan Cheese: Stirred into the sauce and scattered on top, it adds a sharp, salty edge and helps the top brown.
Whole Milk: Whisked gradually into the roux, it makes a smooth, thick béchamel base for the Mornay sauce.
Butter and Flour: Cooked together into a smooth roux, they thicken the sauce, and the melted butter on the bread gives it its golden crunch.
Dijon Mustard: A little in the Mornay cuts through the richness with a gentle tang.
Ground Nutmeg: Just a pinch warms the sauce and gives it that classic, café-style aroma.
Watch: How to Make a Croque Monsieur
In the video above, we make Croque Monsieur and Croque Madame.
Common Mistakes to Avoid
Skipping the pre-toast: untoasted bread goes soggy under the sauce
Leaving the edges bare: spread the sauce right to the edges or the crusts will burn under the broiler
A lumpy sauce: add the milk gradually, whisking constantly
Walking away from the broiler: the top can go from golden to burnt in under a minute
What to Serve with a Croque Monsieur
A crisp green salad with a sharp vinaigrette
A glass of chilled white wine
Cornichons
A bowl of smoky roasted tomato soup
A bowl of French onion soup
How to Store
Best fresh: Serve straight from the oven.
Leftovers: Refrigerate for up to 2 days and reheat in a 350°F (175°C) oven for 10 to 15 minutes; the microwave makes the bread soggy.
Make ahead: The Mornay sauce keeps in the fridge for up to 2 days; warm it gently before using.
Frequently Asked Questions
What is a Croque Monsieur?
Croque Monsieur is a classic French hot sandwich made with ham and cheese, usually Gruyère or Emmental, between slices of bread. Many bistro versions are topped with béchamel sauce and additional cheese before being baked or broiled until golden.
What is the difference between Croque Monsieur and Croque Madame?
Croque Monsieur is a French ham and cheese sandwich, often finished with béchamel and melted cheese. Croque Madame is the same style of sandwich topped with a fried egg.
What cheese is best for Croque Monsieur?
Gruyère is an excellent choice because it melts smoothly and has a rich, nutty flavour. Emmental is another traditional option. Some recipes, including this one, combine Gruyère with a little Parmesan for additional savouriness.
Does Croque Monsieur always contain béchamel?
Not always. Some traditional and regional versions are simpler toasted ham and cheese sandwiches. However, béchamel is common in many modern French bistro versions and gives the sandwich its characteristic creamy topping.
What is the best bread for Croque Monsieur?
Pain de mie or good quality white sandwich bread works particularly well. Choose bread with a relatively close crumb and enough structure to support the filling and béchamel.
How do you stop Croque Monsieur from becoming soggy?
Lightly toast the bread before assembling, avoid excessively wet ham, and use a reasonably thick béchamel rather than a thin sauce. Cooking the sandwich on a preheated baking sheet can also help keep the bottom crisp.
Can I make Croque Monsieur without béchamel?
Yes. A simpler Croque Monsieur can be made with bread, ham, cheese, and butter, then toasted until golden. The béchamel version is richer and more closely resembles the style served in many French cafés and bistros.
Can I make Croque Monsieur ahead of time?
You can prepare the béchamel ahead and refrigerate it. You can also grate the cheese and prepare the ham. For the best texture, assemble and cook the sandwiches shortly before serving.
Can I freeze Croque Monsieur?
You can freeze an assembled ham and cheese sandwich before adding the béchamel topping. Wrap it carefully, freeze, and thaw in the refrigerator before finishing. For the best texture, prepare the béchamel fresh or separately.
What do you serve with Croque Monsieur?
A simple green salad with a sharp Dijon vinaigrette is a classic accompaniment. Cornichons, tomato salad, or a bowl of French onion soup also work beautifully.
Is Croque Monsieur a breakfast or lunch dish?
Croque Monsieur is commonly enjoyed for lunch or a light supper in French cafés and bistros. It also makes a wonderfully indulgent brunch dish.
What is Mornay sauce?
A béchamel (butter, flour and milk) enriched with cheese, here Gruyère and Parmesan, plus Dijon and nutmeg.
Can I make it in a skillet?
This recipe is designed for the oven and broiler so the sauce bubbles and browns on top. A skillet works for a simpler version without the sauce on top.
You Might Also Like
Try my Slow Cooker French Onion Soup, Bacon, Egg & Cheese with a Runny Yolk, and Classy Deviled Eggs. Making a Croque Madame? Here's how to fry the perfect egg.
Recommended Equipment
Make this recipe easier with the right tools: Nonstick Fry Pan, and Rasp Grater. Also useful: Saucepan and Rimmed Baking Sheet.
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