Croque Monsieur Recipe

5 from 18 votes

Croque Monsieur Recipe

Croque Monsieur is a classic French ham and cheese sandwich on brioche, topped with creamy béchamel and melted Gruyère, then baked and broiled until golden.

Prep Time5

Cook Time10

Total Time15

Course: Main Course

Cuisine: American, French

Servings:

Author: Kristyn Merkley

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.

Video

Notes

Recipe tips.

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.

Air fryer 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.

Prep ahead of time. 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.

Nutrition