Croque Monsieur (French hot ham and cheese sandwich)
User Reviews
5
Croque Monsieur (French hot ham and cheese sandwich)
Description
Croque Monsieur combines slices of sourdough bread with layers of smoked ham and Swiss or Gruyere cheese, all enveloped in a creamy béchamel sauce. The sauce is made by cooking a roux of butter and flour, then slowly whisking in hot milk and cream with nutmeg, salt, and white pepper until thickened to a smooth, spreadable consistency. Half is spread on the bread before assembling the sandwich, and the remaining béchamel is reserved for topping.
The sandwich is topped with shredded Gruyere and Parmesan cheese, then baked in a hot oven until bubbly and golden brown. The bread provides a sturdy base to support the melty cheese and ham without becoming soggy, especially using sourdough or a similarly structured bread. The result is a rich, savory melt with a creamy interior and crisp, slightly browned exterior.
Bread choice influences texture; sturdier bread like sourdough or ciabatta holds the filling well. The sandwich can be assembled in advance and frozen for convenience, then baked from thawed. Although indulgent, it’s a satisfying warm sandwich suitable as a lunch or snack.
Ingredients
Bechamel:
- 1/2 cup milk
- 1/2 cup cream (pure or heavy / thickened)
- 1 1/2 tbsp / 25g butter unsalted
- 1 1/2 tbsp flour , plain / all-purpose
- 1/4 tsp salt , kosher/cooking salt
- 1 pinch white pepper
- 1/8 tsp nutmeg , preferably freshly ground
Sandwich:
- 4 lices sourdough bread , 1.5cm / ⅗" thick (Note 1)
- 8 lices swiss cheese 165g / 6 oz, enough for 2 layers a sandwich) (Note 2, or gruyere cheese
- 120g / 4 oz ham preferably smoked, sliced
- 4 tsp Dijon mustard
- 30g / 2 tbsp butter unsalted
Topping:
- 1/2 cup gruyere cheese , shredded (packed cup, Note 2)
- 3 tbsp parmesan , finely shredded (Note 2)
Instructions
- Preheat oven to 200°C/390°F (180°C fan).
Béchamel sauce:
- Heat milk and cream: Place milk and cream in a saucepan over medium heat. Heat until steaming, but don't let it boil. Set aside.
- Make roux: Melt butter in a separate small saucepan over medium heat, then turn the heat down to low. Add flour and cook, stirring almost constantly, for 3 minutes. Don't let it brown.
- Add hot milk: While stirring, add half the milk. Once incorporated into the roux, mix in remaining milk, nutmeg, salt and pepper.
- Thicken: Mix for 30 seconds to a minute or until it thickens into a spreadable and soft butter-like consistency (ie. not runny). If you have lumps, whisk until gone. Remove from heat (it is OK if it cools).
Assemble for pan frying:
- Spread with Bechamel: Spread half the béchamel over the 4 slices of bread, as though you are buttering them to make normal sandwiches! (Reserve half the béchamel for topping)
- Cheese + Dijon: Top two pieces of bread with 2 slices of gruyere or Swiss cheese each (fold as needed to make them fit). Then spread the cheese with half the Dijon Mustard (this might sound weird, but see in post for why we do this!).
- Ham + Dijon: Top with ham, then spread ham with remaining Dijon mustard.
- Top each of the two slices with 2 more slices of cheese (again, folding as needed), then close sandwiches with the other slices.
Pan fry:
- Melt butter in a skillet over medium to medium-high heat. Place sandwiches in the skillet, and cook for 2 minutes, pressing down lightly with an egg flip or spatula, until a deep golden brown.
- Turn and cook the other side until golden brown. Transfer to a baking tray.
Bake then broil:
- Topping: Slather remaining béchamel thickly on the upper pieces of bread. Sprinkle with Gruyere, then parmesan.
- Bake and broil: Bake 15 minutes, then switch to the grill/broiler for 3 minutes and grill until the top is golden and bubbling.
Serve:
- Immediately transfer to warmed serving plates, with knives and fork for serving (it's too messy to eat with hands.) For a traditional French bistro experience, add a side of fries and leafy greens lightly dressed in French Dressing or a basic vinaigrette. Devour and weep with joy! (Over the sandwich that is, not the salad!)
Notes
- Choose bread with good structure, like sourdough or ciabatta, to hold the sandwich fillings without getting soggy.
- If only soft bread is available, toast it before assembling or double slices with cheese between to improve stability.
- Gruyere or Swiss cheese are ideal for flavor and meltability; avoid mozzarella as it can be bland for this dish.
- Croque Monsieur sandwiches can be assembled ahead, wrapped tightly, and frozen for up to 3 months. Thaw before baking as directed.
- Nutrition per sandwich is calorie-dense; suitable as an occasional indulgence.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 1440 kcal
% Daily Value*
| Calories | 1440cal | 72% |
| Carbohydrates | 83g | 28% |
| Protein | 67g | 134% |
| Fat | 94g | 145% |
| Saturated Fat | 54g | 270% |
| Trans Fat | 1g | 50% |
| Cholesterol | 302mg | 101% |
| Sodium | 2392mg | 100% |
| Potassium | 590mg | 13% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 2692IU | 54% |
| Vitamin C | 1mg | 1% |
| Calcium | 1302mg | 130% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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