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Croque Monsieur Recipe
Ben Carraoli

Croque Monsieur Recipe

I still remember the first time I made a Croque Monsieur at home—it felt like bringing a little Parisian café right into my kitchen. The buttery crisp bread, gooey melted cheese, and savory ham instantly won me over. I was surprised by how simple yet elegant it turned out
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Total Time 35 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 8 slices of white sandwich bread – Choose fresh soft bread for the best texture; avoid overly thick slices
  • 4 tablespoons unsalted butter – Softened butter spreads easily and helps achieve a golden crust
  • 2 tablespoons all-purpose flour – This creates the base for a smooth béchamel sauce
  • 1 ½ cups whole milk – Whole milk gives a richer creamier sauce than low-fat options
  • 1 cup grated Gruyère cheese – Freshly grated melts better and offers a nutty flavor
  • ½ cup grated Parmesan cheese – Adds depth and a slightly salty bite
  • 8 slices of deli ham – Use high-quality ham for better taste and texture
  • 1 teaspoon Dijon mustard – Enhances flavor with a subtle tang
  • Salt and pepper to taste – Always season your sauce for balanced flavor

Method
 

  1. Start by melting butter in a saucepan over medium heat. Add flour and whisk continuously until it forms a smooth paste. Gradually pour in milk while whisking to avoid lumps. Cook until thick and creamy, then season with salt, pepper, and a touch of Dijon mustard.
  2. Lay out the bread slices and lightly butter one side of each. Spread a thin layer of béchamel on the unbuttered side. Add ham slices and sprinkle some Gruyère cheese before topping with another slice of bread.
  3. Place the sandwiches on a baking sheet and spread more béchamel on top. Sprinkle with remaining cheese for a rich, golden crust. Bake in a preheated oven until the tops are bubbly and lightly browned.
  4. For extra crispiness, switch to broil mode for a few minutes. Keep a close eye so the cheese doesn’t burn. Once golden and slightly crisp, remove and let cool slightly before serving.

Notes

  • I always grate cheese fresh—it melts smoother and tastes richer
  • Don’t skip the Dijon mustard; it adds subtle depth without overpowering
  • I lightly toast the bread before assembling for extra crunch
  • Use good-quality ham—it really elevates the final flavor
  • I let the sandwich rest for 2 minutes after baking so it holds together better