Delicious Croque Monsieur Recipe

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Delicious Croque Monsieur Recipe : A heated ham and cheese sandwich prepared in the French style is called a croque monsieur. This sandwich is the epitome of grilled cheese—béchamel sauce, ham, cheese, and a smear of Dijon mustard—grilled until it melts in your mouth!

If you’re on a diet, steer clear of this dish as it calls for three distinct kinds of cheese, not just two. Let’s go all out and make this the best we can if we’re going to make it! To all of you who read in French: please let me know how I did. 😊

Delicious Croque Monsieur Recipe 


Croque Monsieur




  • 1/2 cup milk
  • 1/2 cup cream (pure or heavy / thickened)
  • 1 1/2 tbsp / 25g unsalted butter
  • 1 1/2 tablespoons plain or all-purpose flour
  • 1/4 tsp salt , kosher/cooking salt
  • 1 pinch white pepper
  • 1/8 tsp nutmeg , preferably freshly ground


  • 4 slices sourdough bread , 1.5cm / ⅗” thick (Note 1)
  • 8 slices Swiss or gruyere cheese (165g / 6 oz, enough for 2 layers a sandwich) (Note 2)
  • 120g / 4 oz ham slices , preferably smoked
  • 4 tsp Dijon mustard
  • 30g / 2 tbsp unsalted butter


  • 1/2 cup gruyere cheese , shredded (packed cup, Note 2)
  • 3 tbsp parmesan , finely shredded (Note 2)




  • Set oven temperature to 200°C/390°F (fan 180°C).
  • BÉCHAMEL SAUCE: Bring milk and cream to a simmer over medium heat in a saucepan. Don’t allow it boil; instead, heat until steaming. Put aside.


  • Prepare the roux: In a another small skillet, melt butter over medium heat; then, reduce the heat to low. Stir add flour and cook for 3 minutes, stirring nearly all the time. Keep it from browning.


  • Half of the heated milk should be added while stirring. Stir in the remaining milk, nutmeg, salt, and pepper after adding it to the roux.


  • Thicken: Until it becomes a spreadable, soft butter-like consistency (i.e., not runny), mix for 30 to 1 minute. Whisk any lumps out completely if present. Take it off the heat (if it cools, that’s OK).


  • ASSEMBLE FOR PAN FRYING: Spread with Bechamel: Using the same technique as when making regular sandwiches, spread half of the béchamel over each of the four slices of bread. (Set aside half of the béchamel for garnish.)


  • Cheese + Dijon: Place two slices of Swiss or Gruyere cheese on top of each of the two pieces of bread (fold to fit if necessary). Next, apply half of the Dijon mustard on the cheese (we explain why we do this in the post; it may sound strange).


  • Ham + Dijon: Place ham on top, then cover with the leftover Dijon mustard.
    Sandwiches are closed with remaining slices after two more cheese slices are placed on top of each of the two (again, folding as necessary).


  • PAN FRY: In a skillet set over medium to medium-high heat, melt butter. Sandwiches should be placed in the skillet and cooked for two minutes, gently pressed down with a spatula or egg flipper, until they are deeply golden brown.
    Cook until golden brown on the opposite side after turning. Move to a baking sheet.
    First, bake, then boil.


  • Apply a generous layer of the leftover béchamel on top of the bread slices. Next, add some Gruyere and parmesan cheese.
    Bake for 15 minutes, then move it to the grill or broiler for 3 minutes, or until the top is bubbling and brown.


  • SERVE: Move right away to warmed serving plates and cut with a fork and knife (eating with your hands is too messy). Add a side of fries and some leafy greens cooked simply with a vinaigrette or French dressing for a classic French bistro experience. Savor and cry happy tears! (Above the sandwich, not the salad, that is!)






Recipe Notes:

  • Bread choice – Use a bread with decent heft and structure, not something very soft and delicate like basic square loaf bread, otherwise, it won’t hold up to the considerable weight of the fillings!


  • A sourdough that doesn’t have a very thick or too-chewy crust is ideal (I used Bowan Island sourdough from Harris Farms, in case you are interested!). Otherwise a ciabatta, pane di casa or other stone baked bread will work a treat.


  • If you only have a soft bread (like said standard sandwich bread), toast it first before assembling, that will help keep it intact. Also consider using two slices of bread (glued with an extra sprinkle of cheese) to form one!


  • Cheese choices – Comte and Emmental are popular choices in France. Here in Sydney they can be harder to come by and rather expensive! Gruyere and Swiss cheese are ideal alternatives – excellent flavour, excellent melting qualities.


  • While these are the most traditional cheeses for Croque Monsieur, you could absolutely make this with any good melting cheese (cheddar, Colby, tasty, Monterey Jack, etc) and it will still be insanely good. Give mozzarella a miss in this one, as while it melts well it tends to be quite bland in grilled cheeses.
  •  Make ahead – These can be assembled ahead, then tightly wrapped in cling wrap and frozen for 2 to 3 months. Thaw before cooking per the recipe.



  • Calories:1440cal (72%)
  • Carbohydrates:83g (28%)
  • Protein:67g (134%)
  • Fat:94g (145%)
  • Saturated Fat: 54g (338%)
  • Trans Fat:1g
  • Cholesterol: 302 mg (101%)
  • Sodium:2392mg (104%)
  • Potassium:590mg (17%)
  • Fiber:4g (17%)
  • Sugar:7g (8%)
  • Vitamin A: 2692 IU (54%)
  • Vitamin C: 1 mg (1%)
  • Calcium:1302mg (130%)
  • Iron:6mg (33%)

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