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Classic Croque Monsieur Recipe

Transport yourself to the charming streets of Paris with this timeless and indulgent French classic—the Croque Monsieur. A delightful marriage of ham, gooey cheese, and crispy bread, this sandwich is a celebration of comfort and flavor. Perfect for brunch, lunch, or a cozy dinner, the Croque Monsieur is sure to elevate your culinary experience.
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The Story

The Croque Monsieur is essentially a ham and cheese sandwich, but it transcends the ordinary with its luscious béchamel sauce and golden, broiled finish. Each bite promises a harmonious blend of textures and tastes—a crispy exterior giving way to the creamy interior.


4 slices of high-quality white bread
4 slices of cooked ham
1 cup Gruyère cheese, grated
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup whole milk
Salt and pepper to taste
Dijon mustard for spreading (optional)
2 Servings

Prep Time:

0 Hrs 15 Mins

Cook Time:

0 Hrs 20 Mins

Total TIme:

0 Hrs 0 Mins



In a saucepan, melt the butter over medium heat. Add the flour and whisk continuously for about 1-2 minutes until it forms a smooth paste (roux). Gradually pour in the milk, whisking constantly to avoid lumps. Cook until the sauce thickens. Season with salt and pepper.


Lay out the slices of bread. If using Dijon mustard, spread a thin layer on each slice. Place a slice of ham on two slices of bread and top with a generous amount of Gruyère cheese. Place the remaining bread slices on top, creating two sandwiches.


Pour the béchamel sauce over each sandwich, ensuring an even coating. Make sure the sauce drips over the sides for a decadent finish.


Preheat the broiler. Place the sandwiches on a baking sheet and broil for 3-5 minutes or until the top is golden brown and bubbling. Keep a close eye to prevent burning.


Remove from the oven and let them cool for a minute. Slice diagonally and serve warm, allowing the rich flavors to unfold.

Tips for this recipe

For an extra layer of sophistication, add a fried or poached egg on top of each Croque Monsieur just before serving. The runny yolk adds a velvety richness that takes this classic French dish to new heights.

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