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Croque Monsieur Sandwich

Croque Monsieur Sandwich

A French version of a classic ham and cheese sandwich. Ham and Gruyere cheese are sandwiched between bread spread with Mornay sauce.MORE+LESS-

1

tablespoon unsalted butter plus more for buttering the bread

6

ounces Gruyere cheese, grated (about 2 1/2 cups)

1/4

cup grated Parmesan cheese

8

slices white sandwich bread

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  • 1

    For the Mornay sauce: In a small saucepan melt the butter. Add the flour to the butter to form a paste and cook for 1-2 minutes stirring constantly. Pour the hot milk into the flour mixture and cook for about 3-5 minutes or until sauce has thickened and coats the back of the spoon. Remove mixture from the heat and add the salt, pepper, nutmeg, Parmesan, and Gruyere cheese. Stir to combine. Set aside the Mornay sauce.

  • 2

    Before assembling the sandwiches, preheat a grill pan or skillet to medium high heat. Slightly toast the bread either in a toaster or in the skillet so that the bread does not get soggy when the Mornay sauce is added.

  • 3

    Spread butter on one side of each piece of bread and place each slice butter side down. Spread the other side of each piece of bread (the side facing up) with Dijon mustard. To assemble, spread a tablespoon or so of Mornay sauce on the bottom piece of bread. Next place two slices of ham and about 1/2 cup Gruyere cheese on top of the Mornay sauce. Top with the second piece of bread with the butter side facing out.

  • 4

    Brush grill or skillet with butter and place the sandwich on the pan and cook for 2-3 minutes per side. Remove from the pan. Cut in half and serve.

  • 5

    If you are making this for kids this grilled version is less messy, but you can definitely fancy up the sandwich by adding some additional Mornay sauce on top, a little more Gruyere cheese, and placing it under the broiler for a couple of minutes until it gets all bubbly.

Expert Tips

  • If serving this for a fancier occasion such as brunch after removing the sandwich from the pan, top the sandwich with additional Mornay sauce and some Gruyere cheese and place under the broiler for 3-5 minutes or until the cheese gets bubbly and starts to brown.

No nutrition information available for this recipe

More About This Recipe

  • I ordered a Croque Monsieur Sandwich at a restaurant in Colorado a while ago, and I’m still dreaming about how good it was.A Croque Monsieur is basically the French version of a ham and cheese sandwich.The French twist on the classic is made with high quality ham, Gruyere cheese, and a Mornay sauce -- which is simply a béchamel sauce with added cheese. The Mornay sauce is smeared inside and then the sandwich is toasted to create a buttery, cheesy, ham delight.Gruyere cheese was meant to be paired with ham. They complement each other so well.I literally was slapping my kids’ hands away so I could take a picture of this sandwich! My kids are heading back to school soon, and they would love to have this Croque Monsieur Sandwich in their lunches. Add some Chex™ mix and some fruit for a complete meal that’ll make your kids happy.Now you have a gourmet sandwich for brunch or lunch that has to be eaten with the fork! Supposedly the French consider this fancier version the traditional Croque Monsieur sandwich.

25 Simple Hot Sandwich Recipes

Though I am an avid bread-lover, I&rsquom also a firm believer that it tastes even better after a good second cooking!

That could be a simple toasting or just letting the heat of the fillings warm it through.

And then there are the fillings.

Is there anything more indulgent than a gooey hot sandwich full of cheese?

Or how about some juicy chicken, salty bacon, and sweet caramelized onions?

Have you ever put fruit in your grilled cheese? Get ready to!

On this list of 25 heavenly hot sandwich recipes, there are some comforting classics along with a few sneaky surprises to help up your lunchtime game.

So, head over to Amazon asap and get yourself a panini press &ndash you&rsquoll need it!


Method

This could not be simpler.

On one slice of the buttered bread, spread half the grated Gruyère, then cover that with the slices of ham, folding them if need be to fit the size of the bread. Now sprinkle the rest of the Gruyère on top of the ham, season, then press the other slice of bread on top of that and press it down very firmly. You can at this stage cut off the crusts, but I think they add extra crunchiness.

Now brush half the melted butter on the top side of the sandwich, sprinkle it with half the Parmesan and press it in. Now transfer the sandwich to the grill pan and grill it for about 2 minutes, 2 inches (5 cm) from the heat. When it's golden brown, turn it over, brush the other side with the remaining melted butter, sprinkle the rest of the Parmesan all over and grill for another 2 minutes. Then remove it from the grill, cut it into quarters and eat it while it's still crunchy.

Why not make your own white bread, see Delia's Cookery School Video on this page


Recipe: Croque Monsieur

A well-made Croque Monsieur is warm, it’s toasty, it’s crunchy, it’s oozing with fat. It’s the ultimate French toastie – and this one’s a knockout. It makes a great supper, with a green salad on the side. I have used prosciutto instead of cooked ham in this recipe, as I prefer the flavour.

Serves 1

INGREDIENTS

50g Gruyère cheese, grated
2 slices of sourdough
3-4 slices of prosciutto
10g butter

100ml milk
1 tsp thyme leaves
10g butter
1 tbsp plain flour
½ tsp Dijon mustard
1 tsp wholegrain mustard
50g Cheddar cheese, grated
sea salt and freshly ground black pepper

METHOD

Preheat the oven to 200°C/180°C fan/gas 6.

Start by making the béchamel. Put the milk and thyme into a small saucepan. Gently bring to a simmer over low heat. Melt the butter in another small saucepan then add the flour, and a pinch each of salt and pepper. Cook over low heat for about 1 minute to get rid of the floury taste, but avoid letting it brown.

Gradually whisk in half of the hot milk and stir quickly to combine. Add the remaining milk and cook for a further five minutes over low heat, stirring continuously.

Remove from the h eat, add the mustards and cheese and stir until the cheese has melted.

Place the grated Gruyère on one slice of the sourdough then top with the prosciutto. Finish with the béchamel then top with the other slice of sourdough. Heat a frying pan over medium heat. When hot, add the butter then carefully add the sandwich and toast it for 3-5 minutes. Gently turn the sandwich over and brown the other side for another 3-5 minutes.

Transfer to a piece of baking parchment on a baking tray and bake in the oven for 4-5 minutes, until the cheese has melted.

Find more recipes like this in Marcus Everyday by Marcus Wareing, with photography by Susan Bell (HarperCollins, £20). Buy a signed copy.

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Method

Pain de Mie Method:

In the bowl of a stand mixer, combine 150 milliliters of milk, 225 milliliters of lukewarm water, 85 grams of unsalted room temperature butter, 2 ¼ teaspoons of kosher salt, 35 grams of granulated sugar, 30 grams of nonfat dry milk, 35 grams of potato flour, 575 grams of all-purpose flour, and 2 teaspoons of instant yeast.

Place in the base of a stand mixer, assert a fixed dough hook, and mix on low speed for 2 minutes until the dough just starts to clear the sides of the bowl. At this point, turn the speed up to medium-low speed and allow it to knead for 5-6 minutes until a smooth dough has formed.

Place the dough into a bowl, cover with plastic wrap, and let rest at room temperature for 45 minutes to 1 ½ hour or until the dough has doubled in size.

Turn the dough out onto a non floured work surface and punch it down to prepare to let rest in a loaf pan.

Thoroughly lubricate the pan with butter then shape the dough into a loaf by pressing and stretching into a rectangle (slightly wider than the intended pan) then fold it up from the center, press it down, then fold it in from the edges and then fold the whole thing on top of itself. Ultimately folding into the length of the intended bread pan.

Place the dough into the pan, lightly pressing it down into the corners, covering with plastic wrap and letting rest at room temperature for 45 minutes to 1 ½ hours until risen just below the lip of the pan.

Cover the pan by spraying with nonstick cooking spray and then wrapping tightly two times with aluminum foil.

Once covered or wrapped, bake at 350°F for 25 minutes before removing from the oven and unwrapping. Place back in for another 20 minutes until lightly browned and a thermometer inserted into the center registers between 190°F - 200°F.

Let the loaf cool on a wire rack for about 1 ½ hours before slicing into thick slices.

Bechamel Method:

In a saucepan, melt 1 tablespoon of butter over medium heat for 2-3 minutes until it stops spattering, the stage right before browning. Make sure to swirl regularly.

At this point, add 1 tablespoon of all-purpose flour and whisk into a thick paste and cook for 2-3 minutes until the raw flour dissipates.

At which point, slowly add 1 cup of cold milk by adding in stages.

Once the cup of milk has been added and there are no lumps in the corners, continue cooking for 5-7 minutes until nice and thick.

Quickly season with grated nutmeg, a sprinkle of white pepper, and a generous pinch of kosher salt.

Whisk to combine and cook for 1 minute until it’s thick enough to coat the back of a spoon.

Cover and allow to cool for 10-15 minutes before sandwich assembly.

Croque Monsieur Method:

Start by toasting two pieces of pain de mie bread then shred 3-4 ounces of gruyere cheese.

Spread a couple of tablespoons worth of the bechamel on the bottom slice of the bread, just enough to cover it.

Top that with a generous amount of gruyere cheese along with 6 slices of ham, topping with another generous amount of gruyere, spreading the bechamel on the top slice of bread before placing on top.

Before toasting, spread another layer of bechamel on top of the sandwich and another layer of gruyere cheese.

Place into a 375°F oven until thoroughly brown and bubbly.

Croque Madame w/ Brioche Method:

Start by toasting two pieces of brioche bread then shred 3-4 ounces of gruyere cheese. Spread a couple of tablespoons worth of the bechamel on the bottom slice of the bread, just enough to cover it.

Top that with a generous amount of gruyere cheese along with 6 slices of ham, topping with another generous amount of gruyere, spreading the top slice of bread with dijon mustard before placing on top.

Before toasting, spread another layer of bechamel on top of the sandwich and another layer of gruyere cheese.

Place into a broiler until thoroughly brown and bubbly.

Optionally top with a fried sunny side up egg seasoned with kosher salt and freshly ground pepper.

Monte Cristo Madame Method:

In a pie holder, beat and combine 2 large eggs and ½ cup of milk to create a custard/egg mixture to dip the bread into.

Preheat the slices of ham in a microwave before shredding 3-4 ounces of gruyere cheese. Spread a couple of tablespoons worth of the bechamel on the bottom slice of the bread, just enough to cover it.

Top that with a generous amount of gruyere cheese along with 6 slices of ham, topping with another generous amount of gruyere, spreading the top slice of bread with dijon mustard before placing on top.

Place a flat plate to flatten the sandwich before placing it into the custard for 15-20 seconds on each side.

In a nonstick pan with 1 tablespoon of melted butter, drop the sandwich in and fry for about 5 minutes on each side.

Plate it up once it’s finished frying and top it with powdered sugar and a sunny side up fried egg.


Preparation

Béchamel

Step 1

Melt butter in a medium saucepan over medium heat until foamy. Add flour and cook, stirring, until mixture is pale and foamy, about 3 minutes. Gradually add milk, stirring until mixture is smooth. Cook, stirring, until sauce is thick and somewhat elastic, about 4 minutes. Remove from heat and whisk in mustard and nutmeg season with salt.

Step 2

DO AHEAD: Béchamel can be made 1 day ahead. Let cool press plastic wrap directly onto surface and chill.

Assembly

Step 3

Preheat oven to 425°. Spread bread slices with béchamel, dividing evenly and extending all the way to the edges. Place 4 slices of bread, béchamel side up, on a parchment-lined baking sheet top with ham and half of cheese. Top with remaining slices of bread, béchamel side up, then top with remaining cheese and sprinkle with herbes de Provence. Bake until cheese is brown and bubbling, 10–15 minutes.

Step 4

DO AHEAD: Sandwiches can be made (but not baked) 1 day ahead. Cover chill.

How would you rate Croque-Monsieur?

Very easy recipe and flavors are wonderful. The bechamel with brown mustard keeps this a step above being a regular “ham and cheese”! I subbed in provolone slices for the gruyere (going with what was on hand), and added a little bit of shredded Parmesan to the bechamel for an added zip. Topped it all off with dried thyme from my garden.

I LOVE this sandwich at the restaurants in Paris. I think this needs way more cheese and less mustard. Maybe throw it under the broiler for a minute at the end to make sure the cheese is bubbly and hot.

This was absolutely fantastic! Super easy recipe! I used grated Gouda & Swiss cheese mix & used a multi grain bread that I was able to slice into nice thick slices and a smoked deli ham. Will definitely be making this again!

This is a very easy and wonderful recipe. It is difficult to find Paris ham around Atlanta, but I found a good substitute that was yummy. Applegate Organic Uncured Slow Cooked Ham. My husband loved these sandwiches and I paired them with a potato leek soup. So delicious on a rainy night in Georgia.

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How to make croque monsieur and croque madame?

Croque monsieur and Croque madame are simple and perfect French breakfast recipes to enjoy next to a cup of coffee or fresh orange juice. Such a delight, that I simply adore breakfasts like this. Croque monsieur or Croque madame is one of my all-time favourites indulgence in the mornings this is why I simply adore making them so often in my house.

For today I have made a Croque madame recipe if you are interested just follow my steps.


8 slices bread
4 eggs
1 cup milk
1 teaspoon oil
mustard
8 slices cheese
12 slices shaved ham
fried onions (optional)
pickle slices (optional)

Whisk eggs in milk in a flat pan. Heat a frying pan on medium heat with oil.

Place the bread to prepare sandwiches. Spread your favorite mustard lightly on the inside surface of each slice. Place 1 slice of cheese on the bottom slice of each sandwich. Add 2 or three slices of shaved ham and then another slice of cheese.

Place the second slice of the sandwich on top. Place the sandwich in the egg/milk mixture and spoon more of the mixture on the top to soak in.

Place the sandwich in the frying pan, cover and let the bottom brown. Turn and cover to brown the other side. If your frying pan is large enough, you can do 2 sandwiches at the same time.

Be adventurous and try adding fried onions after the ham - or pickle slices. You would usually eat this with a knife and fork but rugged individuals may eat it slightly cooled from the hand.


Croque monsieur

This recipe is unique because it soaks the bread in a savoury custard before it goes into the oven. It’s Dominique’s take on a classic that he learned to make at his first kitchen job in France. His chef taught him, and they would eat it for family meal, and he’s been making them this way for more than 20 years now.

Ingredients

Directions

2 Make the béchamel sauce. In a pot, warm the milk (make sure it doesn’t boil). In a separate saucepan, melt the butter over medium heat. Add in the flour and whisk until smooth. Cook for 30 seconds over medium heat until the mixture becomes dough-like. Stream the warm milk into the butter-flour mixture in three increments, whisking continuously until smooth. Let boil for 1 minute. Stir in the shredded gruyère cheese, mixing until the cheese has melted. Season with salt and pepper to taste, then pour the mixture into a shallow dish, cover in plastic and place in fridge to let cool for about 2-3 hours.

3 Make the custard. In a large bowl, combine 4 cups of milk and a pinch of nutmeg, whisk in 4 large eggs and season with salt and pepper to taste. Let cool in the fridge.

4 To assemble the sandwich, dip each slice of bread in the custard. Spread a layer of the béchamel sauce on one slice of bread, add 4 slices of ham, 2 slices of gruyère, top with another slice of bread. On the top, spread another layer of béchamel and finish with 2 more slices of gruyère. Bake in oven for 10 minutes until the cheese is golden brown.

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3 COMMENTS

Spectacular! It literally melts in your mouth. This a great take on the traditional recipe.

Hi George! I’m glad you love it! We could love to see your attempt of this delicious recipe!


Croque-Monsieur

The Croque Monsieur, or “Crispy Mister,” appeared on Parisian café menus in 1910. The original Croque Monsieur was simply a hot ham and Gruyere cheese sandwich, fried in butter.

Some believe it was accidentally created when French workers left their lunch pails by a hot radiator and came back later to discover the cheese in their sandwiches had melted.

That’s an entirely plausible story, but an unacknowledged cook somewhere had the culinary ingenuity to take that bland hot sandwich and sauté it in butter until it turned crisp and golden brown. That move is what truly deserved the fame and honor for this scrumptiously addictive sandwich.

A croque-monsieur is a grilled ham and cheese sandwich. It originated in French cafés and bars as a quick snack. Typically, Emmental or Gruyère cheese is used.

The name is based on the verb croquer (“to crunch”) and the word monsieur (“mister”). The sandwich’s first recorded appearance on a Parisian café menu was in 1910. Its earliest mention in literature appears to be in volume two of Proust’s In Search of Lost Time in 1918.

A croque-monsieur served with a fried egg or poached egg on top is known as a croque-madame (or in parts of Normandy acroque-à-cheval).

The noted French chef Jacques Pepin also makes a version using chicken instead of ham, which he demonstrated in the “Our Favorite Sandwiches” episode on the PBS series (and its coordinating cookbook of the same title)Julia and Jacques Cooking at Home in which he worked with Julia Child. Many dictionaries attribute the name to the egg resembling an old fashioned woman’s hat.

According to the Petit Robert dictionary, the name dates to around 1960. The namecroque-mademoiselle is associated with many different sandwiches, from diet recipes to desserts.

A ham and cheese sandwich snack, very similar to the croque-monsieur, is called a tosti in the Netherlands, and toast (pronounced “tost”) in Italy. A version of this sandwich in Spain replaces the ham with sobrassada, a soft sausage from the Balearic Islands that can be easily spread. In Catalonia it is known as a bikini.

Found all over France today, the Croque Monsieur – casually referred to as a Croque – has as many recipes and variations as it has cooks. The crunchy sandwich is served as an appetizer, snack, or casual meal. Try one of these recipes for an incredible experience – you only though you knew grilled cheese sandwiches!

The Croque Madame is an easy to make, crunchy cheese sandwich with an egg and Béchamel sauce on top. It’s a very easy recipe if you’ve ever fried an egg for breakfast, you can make this Croque.