Croque Monsieur
A classic Paris café sandwich of ham and Gruyère layered with a creamy béchamel, then toasted until crisp and browned. Rich but not heavy, it is one of the most recognizable French lunch dishes.
Prep
20m
Cook
20m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Sandwich
- 8pcsWhite Bread
- 200gDeli Ham
- 120gGruyère Cheese (grated)
Topping
- 80gGruyère Cheese (grated)
Sandwich
- 20gDijon Mustard
Sauce
- 35gUnsalted Butter
Sandwich
- 25gUnsalted Butter (softened)
Sauce
- 25gAll-Purpose Flour
- 300mlWhole Milk
- 6gSalt
- 2gBlack Pepper (freshly ground)
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Preheat the oven to 220°C (425°F).
- 02
Melt the unsalted butter over medium heat. Whisk in the all-purpose flour and cook briefly, then gradually whisk in the whole milk.
- 03
Cook, whisking often, until the sauce coats a spoon. Season with the salt and black pepper.
- 04
Spread the Dijon mustard over the white bread. Layer the deli ham and Gruyère cheese on half of the slices, then close the sandwiches.
- 05
Spread the softened butter over the outsides and toast the sandwiches in a skillet until golden on both sides.
- 06
Transfer to a baking tray, spread the sauce over the tops, and add the Gruyère cheese.
- 07
Bake until bubbling and browned, then serve hot.
Ratings & Reviews
Log in to rate and review this recipe.