Croque Monsieur is one of those recipes we’ve been chasing for years. We first fell in love with it on a trip to France, grabbing one from a little bakery and realizing a ham and cheese sandwich could taste that incredible. Ever since then, we’ve been tweaking and testing a copycat version at home, and this is the one we finally feel is worthy of a French boulangerie.
It’s still the ultimate comfort sandwich, brioche layered with ham and melty Gruyère, then topped with creamy béchamel and baked until bubbly and golden. That quick broil at the end is what gives you that signature toasted top, and it’s the exact reason we keep coming back to this recipe. We love making this for an easy dinner or when we want something warm and comforting that still feels special.
For more favorite sandwiches, be sure to check out our Monte Cristo and Classic Grilled Cheese sandwiches.
Why you’ll love it + Why it works:
- Ready in a flash. While it feels fancy, a Croque Monsieur comes together in only 15 minutes, making it perfect for lunch or a light dinner.
- Comfort food bliss. It’s warm, cheesy, and satisfying – like a grown-up grilled cheese that’s been to Paris and back.
- Roux-based béchamel stays smooth. Butter and flour thicken the milk into a creamy sauce that coats the sandwich.
- Bake then broil = perfect finish. Baking melts everything through, broiling browns the top without drying it out.
Croque Monsieur Ingredients
- Butter (3 tablespoons): Forms the base of the roux and adds rich flavor to the béchamel.
- All-purpose flour (3 tablespoons): Thickens the béchamel into a smooth sauce.
- Whole milk (1 2/3 cups): Creates the creamy béchamel texture.
- Salt (¾ teaspoon): Seasons the sauce so it doesn’t taste bland.
- Pepper (¼ teaspoon): Adds a little bite and classic flavor.
- Nutmeg (⅛ teaspoon): Traditional béchamel seasoning that adds warmth and depth.
- Dijon mustard (3 tablespoons): Adds tang and cuts through the richness.
- Brioche bread (8 slices): Soft, buttery bread that makes the sandwich extra indulgent. We like sourdough, brioche, or even a thick-cut sandwich bread.
- Deli ham (12 slices): Adds savory, salty flavor and makes it hearty.
- Gruyère cheese, shredded (8 ounces): Melts beautifully and adds nutty, classic flavor.
- Extra seasoning: Sprinkle the top with Herbes de Provence, thyme, nutmeg, salt, or black pepper.
How to Make Croque Monsieur
Preheat oven to 425°. Line a baking sheet with foil, and set aside.
In a small saucepan over medium heat, add butter and melt. Whisk in flour and cook until browned and bubbly. Slowly whisk in milk and cook for 3-4 minutes, or until thickened. Bring to a boil and add salt, pepper and nutmeg. Mix, then remove from heat and set aside.
Spread dijon mustard onto one side of each piece of bread and place on prepared baking sheet. Spread 1 tablespoon of Bechamel sauce over the dijon mustard. Then, top with 3 slices of ham and ¼ cup of the shredded Gruyere. Add the other half of the Brioche slices on top. Add another tablespoon of the Bechamel on top of the sandwiches and sprinkles with the remaining Gruyere.
Bake for 6-7 minutes or until the cheese is melted, then broil on low for 4-5 minutes, or until the tops are slightly browned and bubbly. Enjoy warm.
Kristyn’s Recipe Tips
- Whisk béchamel constantly while adding milk to keep it smooth and lump-free.
- Use shredded Gruyère for faster, more even melting.
- Don’t skip the broil, it’s what gives you that signature bubbly, browned top.
- Keep an eye on it while broiling, it can brown quickly.
- Let sandwiches sit for 1–2 minutes before serving so the cheese sets slightly and slices cleaner.
Air Fry Directions
- Preheat the oven to 375-400°F.
- Prepare the sandwiches as directed, and place them on a parchment-lined baking sheet.
- Bake for 10-12 minutes, flipping halfway through, then broil on each side for about 1-2 minutes, watching carefully so they don’t burn.
Croque Monsieur Recipe
Video
Ingredients
Bechamel Sauce
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1⅔ cups whole milk
- ¾ teaspoon salt
- ¼ teaspoon pepper
- ⅛ teaspoon ground nutmeg
Sandwich:
- 3 tablespoons Dijon mustard
- 8 slices brioche bread
- 12 slices deli ham
- 8 ounces Gruyere cheese shredded
Instructions
- Preheat oven to 425°. Line a baking sheet with foil, and set aside.
- In a small saucepan over medium heat, add butter and melt. Whisk in flour and cook until browned and bubbly. Slowly whisk in milk and cook for 3-4 minutes, or until thickened. Bring to a boil and add salt, pepper and nutmeg. Mix, then remove from heat and set aside.
- Spread dijon mustard onto one side of each piece of bread and place on prepared baking sheet. Spread 1 tablespoon of bechamel sauce over the dijon mustard. Then, top with 3 slices of ham and ¼ cup of the shredded Gruyere. Add the other half of the Brioche slices on top. Add another tablespoon of the Bechamel on top of the sandwiches and sprinkles with the remaining Gruyere.
- Bake for 6-7 minutes or until the cheese is melted, then broil on low for 4-5 minutes, or until the tops are slightly browned and bubbly. Enjoy warm.
Notes
- We make sure all sides of the bread are coated with the milk mixture, but not soaked, otherwise the sandwich will get soggy.
- The key to a perfectly warm and crisp sandwich is using a sturdy bread like sourdough, brioche, or even a thick-cut sandwich bread.
- Mini sandwiches can be made using baguette bread.
- To make a Croque Madame, prepare as directed and then top the fried sandwich with a freshly fried egg, preferably with a runny yolk.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Set the oven to its lowest temperature, not more than 200°F. As you grill the sandwiches, place them on the warm baking sheet in a single layer. They can be kept warm for up to 20 minutes.
We don’t suggest fully making these ahead of time, however, you can assemble the sandwiches the day before and store them in an airtight container in the fridge. When ready, whisk the milk and egg, dip the sandwiches, and fry.
Store leftovers in a Ziploc or wrap in tin foil. Keep them in the fridge for 2-3 days or freeze for 1-2 months. Reheat in the oven, toaster oven, skillet, or if you’re in a hurry, use the microwave.
Complete The Meal
Sides
Creamy Tomato Basil Soup
55 mins
Carrot Soup
1 hr 25 mins
Strawberry Spinach Salad
1 hr 15 mins
Tomato Mozzarella Salad
8 mins
Dessert
Coconut Macaroons
23 mins
Chocolate Eclairs
1 hr 30 mins
Cream Puff Cake
1 hr 50 mins
The Best Creme Brûlée Recipe
50 mins
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This recipe was originally published February 2021.
My kids are in love with your recipe! I’ll have to agree it is delicious!
Delicious! The dijon adds a perfect zing to the sandwich.
Trying tomorrow for brunch!
Let me know how it goes. I’d love to hear!
Oh so yummy , the alternate comfort food -Grilled ham n cheese with Tomato basil soup Yum !!!
I tried an add in , I sliced some apple and it was yummy with smoked Gouda cheese also.
Thanks for the recipe.
You’re welcome! I’m so glad you enjoyed! Thanks for sharing what you did.
What a fun recipe to try instead of the regular grilled cheese!
This takes your ham & cheese sandwich up a level for sure!! Tried frying it & loved the crispy top & bottom. The mustard spread adds a lot of flavor!
The mustard coating really makes a difference! Nice twist to classic grilled cheese
We have never tried these baked. I love the crispy bread and the yummy cheese and ham. We will be making these more often this summer.
Love what baking or frying does to this sandwich! I need to do this every time!
There is no better way to eat a sandwich! We love these baked over being fried, but they are delicious either way!
A great litlle sandwich made with this yummy coating on the outside. A step up from a regular sandwich.
I’m going to have to try this for lunch soon! Grilled cheese is one of my go-to’s when I don’t know what to make, so next time before I just do the traditional grilled cheese I’m going to do this instead!
The instructions indicate that the sandwiches are to be baked at 450° without first giving them the kiss of the stovetop, which I found to be unusual. I wonder,…if the oven wasn’t so screaming hot, would it be possible to make this an oven-only recipe? My Croque Monsieur recipe is slightly different than yours, and it is successfully accomplished on only the stovetop. Comments?
[FYI: I am NOT actually typing this text in all-caps, however, that is how it is
appearing in THIS TEXT BOX. I TRIED TYPING MY COMMENT IN ANOTHER PROGRAM
USING TRADITIONAL upper and lower case letters and I cut & pasted it here,
yet it STILL is ALL-CAPS HERE. WEIRD! I’ll hit POST COMMENT now and we will
all see what happens!]
Hmm..I haven’t tried any other way. I will have to experiment.
Hi Kristyn! What temperature should the sandwiches be baked at?
hey girl- this sandwich looks amazing! yummy! I used to live in Bay City, TX ( 32 years ago ha time flies by so fast) South of Houston . Maybe you have heard of it . Y’all have a great weekend!!
Thanks Shawna & yes, I have 🙂 Let me know what you think, if you give it a try!