Croque Monsieur
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
658 kcal
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Course
Main Course
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Cuisine
French
Croque Monsieur
Description
This Croque Monsieur recipe starts with a classic béchamel sauce made from butter, flour, milk, Dijon mustard, and a touch of nutmeg, creating a smooth, creamy base for the sandwich. Thin white bread slices are spread generously with béchamel and layered with good-quality ham and grated Gruyère cheese. Parmesan cheese tops the sandwich, which is then baked first to melt the cheese and warm the filling, followed by broiling to develop a lightly browned, crisp cheese crust on top.
The interplay of the creamy sauce, melted cheese, and smoky ham produces a rich mouthfeel balanced by the golden toasted bread. The sandwich can be assembled ahead using prepared béchamel refrigerated for up to a week, saving prep time for serving later.
This dish is traditionally a light meal or substantial snack and pairs well with salad or light sides. For a variation, adding a fried egg on top makes it a Croque Madame.
The notes recommend using Gruyère or Emmental cheese, which are both common for this dish. Making béchamel ahead allows the sauce to be well chilled and spread easily. The Croque Madame variation involves cooking a sunny-side-up egg separately and placing it atop the sandwich before serving.
Ingredients
Béchamel sauce:
- ¼ cup butter ½ stick, unsalted
- ¼ cup all-purpose flour
- 1½ cups milk whole
- salt freshly ground
- black pepper freshly ground
- 1/4 teaspoon Dijon mustard
- nutmeg ground, dash
Sandwich:
- 8 thin slices white sandwich bread
- 5 ounces ham about 8 slices, good quality
- 6 ounces gruyere cheese ,or Emmental cheese, grated (about 2½ cups)
- 1/4 cup Parmesan Cheese freshly grated
Instructions
Béchamel sauce:
- Melt butter in a medium saucepan over medium heat. Whisk in flour and cook, stirring constantly, for about 3 minutes. Gradually add milk, stirring well until the mixture is smooth. Cook, stirring, until sauce is thickened.
- Season with a little bit of salt and pepper. Remove from heat and whisk in mustard and nutmeg. Set aside while you make the sandwiches, or make the sauce up to 1 week in advance.
Assemble sandwiches:
- Preheat oven to 425° F. Line a baking tray with parchement paper and set aside.
- Spread each bread slice with a layer of béchamel, spreading it all the way to the edges. Place 4 slices of bread, béchamel side up, on prepared baking sheet.
- Top each with a piece of ham, a handful of gruyere, and a sprinkle of parmesan cheese. Place remaining slices of bread on top, béchamel side up, then top with remaining gruyere and parmesan cheese.
- Bake at 425 degrees F for about 5-6 minutes, until cheese is melted, and then turn the oven to broil and broil until the cheese on top is lightly golden, 2-4 minutes.
Notes
- Gruyère or Emmental cheese works well; use whichever is available.
- Béchamel sauce can be prepared in advance, covered directly on the surface with plastic wrap and refrigerated for up to 1 week.
- To make Croque Madame, fry an egg sunny-side up for each sandwich and place on top after baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 658 kcal
% Daily Value*
| Calories | 658kcal | 33% |
| Carbohydrates | 13g | 4% |
| Protein | 25g | 50% |
| Fat | 34g | 52% |
| Saturated Fat | 19g | 95% |
| Cholesterol | 104mg | 35% |
| Sodium | 657mg | 27% |
| Potassium | 254mg | 5% |
| Sugar | 5g | 10% |
| Vitamin A | 905IU | 18% |
| Calcium | 520mg | 52% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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