5 from 18 votes
Croque Monsieur
Croque Monsieur sandwiches feature thinly sliced deli ham and grated Gruyère cheese layered between slices of French bread brushed with a creamy mustard-flavored béchamel sauce. The sandwiches are assembled and baked until the cheese melts and the top browns slightly, delivering a rich, savory, and comforting meal.
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
Servings:
4
Calories:
771 kcal
Course:
Lunch
Cuisine:
French
Ingredients
Bechamel
- 3 tablespoons butter unsalted
- 3 tablespoons flour
- 2 bay leaf
- 1 ½ cups milk whole
- ¾ tablespoon whole-grain mustard
- ¾ tablespoon Dijon mustard
- ½ teaspoon nutmeg freshly grated
- ½ teaspoon kosher salt
For the sandwiches
- 1 French bread cut into eight ½-inch thick slices, country-style boule
- ½ pound ham shaved or sliced thin, deli
- 1 ½ cups gruyere cheese grated
- 1 ½ teaspoons herbes de provence
Instructions
- Preheat the oven to 400°F.
- First, make the bèchamel sauce. Melt the butter in a medium saucepan or skillet over medium heat. Add the flour and stir together until combined. Continue stirring until the mixture becomes golden and fragrant, about 4-5 minutes. Add the bay leaf and gradually whisk in the milk until smooth, then cook, whisking occasionally, for about 5 minutes, or until the sauce is thick. (The consistency of the sauce should be akin to the consistency of alfredo sauce.) Remove from heat and whisk in the mustards, nutmeg, and salt. The bèchamel can be made a couple of days in advance, stored in the refrigerator (just cover the top directly with plastic wrap so a skin doesn’t form).
- Arrange the bread slices and spread one side of each with béchamel (divide the sauce evenly among the 8 slices). Top 4 of the slices of bread with half of the Gruyére and some slices of ham (divide among each). Then, top each with the remaining slices of bread (with the béchamel side up), the remainder of the Gruyére, and the herbes de Provence. Bake for about 15 minutes, or until the cheese is golden and bubbly. Then place under the broiler (on low), for about 1 minute. Let cool for a few minutes before slicing in half and serving.
Cup of Yum
Notes
- If using ground nutmeg, reduce to ¼ teaspoon to avoid overpowering.
- Optional: adding ¼ cup minced shallots to the roux before whisking in milk adds flavor; cook until the shallots soften.
- Make the béchamel sauce a couple of days in advance and store covered in the refrigerator to prevent a skin forming.
- You can assemble the unbaked sandwiches a day ahead, cover with plastic wrap, and refrigerate until ready to bake.
Nutrition Information
Calories
771kcal
(39%)
Carbohydrates
61g
(20%)
Protein
42g
(84%)
Fat
40g
(62%)
Saturated Fat
20g
(100%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
13g
(65%)
Trans Fat
0.3g
(15%)
Cholesterol
123mg
(41%)
Sodium
2017mg
(84%)
Potassium
477mg
(10%)
Fiber
3g
(12%)
Sugar
9g
(18%)
Vitamin A
898IU
(18%)
Vitamin C
0.2mg
(0%)
Calcium
683mg
(68%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 771
% Daily Value*
| Calories | 771kcal | 39% |
| Carbohydrates | 61g | 20% |
| Protein | 42g | 84% |
| Fat | 40g | 62% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 123mg | 41% |
| Sodium | 2017mg | 84% |
| Potassium | 477mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 9g | 18% |
| Vitamin A | 898IU | 18% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 683mg | 68% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.