Description
This Savory Croque Monsieur recipe is a classic French ham and cheese sandwich made easy at home. Featuring layers of quality cooked ham and aged gruyère cheese, smothered in creamy béchamel sauce, then pan-fried to golden perfection and finished under the broiler for a bubbly, cheesy crust. Perfect for a comforting lunch or casual dinner with elegant flavor.
Ingredients
Scale
Bread and Fillings
- 8 slices sturdy white sandwich bread or pain de mie
- 6–8 thin slices quality cooked ham
- 1 ½ cups (about 150g) grated aged gruyère cheese
Béchamel Sauce
- 3 tablespoons unsalted butter, softened (divided as 2 tablespoons for sauce, 1 tablespoon for buttering bread)
- 2 tablespoons all-purpose flour
- 1 ¼ cups (300ml) whole milk
- 1 teaspoon Dijon mustard (optional)
- A pinch freshly grated nutmeg
- Salt and pepper to taste
Instructions
- Make the béchamel sauce: In a small saucepan, melt 2 tablespoons of butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly without letting it brown.
- Add the milk: Gradually pour in 1 ¼ cups whole milk while whisking continuously to prevent lumps. Cook and whisk until the sauce thickens and coats the back of a spoon, about 5 minutes. Season with salt, pepper, and nutmeg. Remove from heat and stir in Dijon mustard if using.
- Assemble the sandwiches: Lay out 8 slices of bread. Spread a thin layer of béchamel on one side of each slice. On four slices, layer 1-2 slices of ham and sprinkle about ½ cup grated gruyère cheese. Top with the remaining four slices, béchamel side down, to form sandwiches.
- Butter the sandwiches: Spread the remaining 1 tablespoon softened butter on the outside (top and bottom) of each sandwich to promote browning.
- Cook on stovetop: Heat a non-stick skillet over medium heat. Place sandwiches in the pan and cook for 3-4 minutes on each side, pressing gently with a spatula, until a deep golden crust forms and the cheese begins to melt inside.
- Finish with cheese topping (optional): Spoon additional béchamel on top of each sandwich, sprinkle with remaining grated gruyère, then place under the broiler or in a 400°F (200°C) oven for 2-3 minutes until the topping is bubbly and golden brown.
- Serve warm: Let sandwiches rest for 1-2 minutes before slicing to allow the cheese to set slightly for easier handling.
Notes
- Use medium heat when cooking the sandwiches to avoid burning the bread before the cheese fully melts.
- Freshly grate the cheese for best melting and flavor.
- If the béchamel sauce becomes too thick, whisk in a small splash more milk to loosen it.
- Butter the bread generously for a rich, golden crust.
- Broiling the sandwich at the end is optional but highly recommended for a delicious bubbly top.
Keywords: Croque Monsieur, French sandwich, ham and cheese sandwich, béchamel, gruyère, easy French recipe, stovetop sandwich