The croque monsieur is a quintessential French café sandwich that combines ham, melted cheese, and béchamel sauce between slices of toasted bread. It works so well due to the rich, creamy béchamel complementing the salty ham and the golden, crispy crust, creating a perfect balance of textures and flavours that’s easy to replicate at home.
Ingredients
- 8 slices white bread (preferably slightly stale or thick-cut)
- 4 slices cooked ham (about 120g)
- 150g Gruyère cheese, grated (or Emmental as a substitute)
- 30g unsalted butter
- 30g plain flour
- 300ml whole milk
- 1 tsp Dijon mustard
- Pinch of freshly grated nutmeg
- Salt and freshly ground black pepper, to taste
- Butter, for spreading on bread
Instructions
- Prepare the béchamel sauce: In a small saucepan, melt the 30g butter over medium heat. Once melted, add the flour and whisk continuously for about 2 minutes to form a roux, ensuring it doesn’t brown.
- Gradually pour in the milk while whisking constantly to avoid lumps. Continue to cook and stir until the sauce thickens and coats the back of a spoon, about 5-7 minutes.
- Remove from heat and stir in the Dijon mustard, a pinch of nutmeg, salt, and pepper. Set aside.
- Assemble the sandwiches: Lightly butter one side of each bread slice. On the unbuttered side of four slices, spread a thin layer of béchamel sauce.
- Top each with a slice of ham and a generous sprinkle of half the grated cheese.
- Cover with the remaining bread slices, buttered side facing out. Spread a thin layer of béchamel on top of each sandwich, then sprinkle with the remaining cheese.
- Cook the croque monsieur: Preheat your oven to 200°C (fan 180°C), gas mark 6. Place the sandwiches on a baking tray lined with parchment paper.
- Bake for 10-15 minutes until the top is bubbling and golden brown. For an extra crispy top, place under the grill for 1-2 minutes, watching carefully to prevent burning.
- Remove from the oven and let the sandwiches rest for a minute before serving.
Tips
- Cheese substitutions: If Gruyère or Emmental is unavailable, mature cheddar or Comté can be used for a similar creamy melt and flavour profile.
- Bread choice: Use sturdy white bread or pain de mie for best results; avoid very soft or thin sliced bread as it may become soggy under the béchamel.
- Make ahead: You can prepare the béchamel sauce and assemble the sandwiches in advance, then store covered in the fridge for up to 24 hours before baking.
- Common mistake: Don’t skip whisking the béchamel constantly. Lumps can form if the milk is added too quickly or the roux overheats.
Serving Suggestions
Serve your croque monsieur hot with a simple green salad dressed lightly with vinaigrette to cut through the richness. A handful of cornichons or pickled onions on the side adds a pleasant tang. For a more traditional French café experience, accompany with a bowl of light soup such as French onion or tomato consommé.
Variations
Croque Madame: Add a fried or poached egg on top of the croque monsieur just before serving for a richer meal. The runny yolk blends beautifully with the béchamel and cheese.
Vegetarian version: Replace ham with sautéed mushrooms or grilled courgette slices. Add a touch of mustard or herbs like thyme for extra flavour.
Spicy twist: Mix a pinch of cayenne pepper or smoked paprika into the béchamel sauce for a subtle heat.
Wholemeal option: Use wholemeal or seeded bread for a nuttier taste and added fibre, though the texture will be denser.
Storage and Reheating
Leftover croque monsieur can be stored in an airtight container in the fridge for up to 2 days. To reheat, place in a preheated oven at 180°C (fan 160°C) for about 10 minutes until warmed through and the cheese is melted again. Avoid microwaving as it will make the bread soggy and the béchamel separate.
For longer storage, you can freeze unbaked assembled sandwiches wrapped tightly in cling film and foil for up to 1 month. Bake from frozen, adding a few extra minutes to the cooking time.
Frequently Asked Questions
What is the difference between a croque monsieur and a croque madame?
A croque madame is essentially a croque monsieur topped with a fried or poached egg. The egg adds richness and makes the sandwich more filling, often served for brunch or lunch.
Can I make croque monsieur without béchamel sauce?
Yes, some recipes skip the béchamel and simply use cheese and mustard spread on the bread. However, the béchamel adds creaminess and moisture, making the sandwich more indulgent and closer to the traditional French version.
What cheese should I use if I can’t find Gruyère?
Emmental is the most common substitute and melts well. Mature cheddar or Comté can also work, offering a stronger flavour. Avoid very soft cheeses that won’t hold up to baking.
Is it better to grill or bake a croque monsieur?
Baking ensures the sandwich heats evenly and the béchamel sets nicely, while grilling (under a broiler) is great for finishing with a crispy, browned top. Often, a combination is best: bake first, then grill briefly to brown the cheese.
Can I prepare croque monsieur in advance?
Yes, you can assemble the sandwiches and refrigerate them for up to 24 hours before baking. This makes it a convenient option for gatherings or meal prep.
How do I prevent the bread from getting soggy?
Using slightly stale or thicker bread helps. Also, buttering the outside of the bread creates a barrier during baking. Don’t overload with béchamel, and bake at a high enough temperature to crisp the crust.
With these tips and techniques, you can enjoy an authentic croque monsieur right in your UK kitchen, impressing family and friends with this classic French comfort food.
For more inspiration, try pairing it with a light white wine or a crisp cider to complement the creamy, salty flavours.
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