Croque Monsieur
The classic French cafe sandwich — ham and cheese between toasted bread, topped with béchamel and a blanket of Gruyère, baked until golden. Crisp outside, molten cheese within. Add a runny fried egg on top and it becomes a "croque madame".
Ingredients
- Sandwich bread · thick4 slices
- Ham4 slices
- Gruyère (or Emmental) · grated120 g
- Dijon mustard · optional1 tbsp
- Butter · for toasting1 tbsp
- Béchamel sauce
- Butter30 g
- Flour2 tbsp
- Milk · warmed1.5 cups
- Nutmeg · a pinch
- Salt & pepper · to taste
Steps
- ⏲ 7 min
Béchamel: melt the butter, stir in the flour and cook 1 minute, then whisk in the warm milk gradually and simmer until thick. Season with nutmeg, salt, and pepper.
- ⏲ 3 min
Spread a little mustard inside the bread and build sandwiches with the ham and some of the grated cheese.
- ⏲ 4 min
Toast the sandwiches golden in a buttered pan (or in the oven).
- ⏲ 2 min
Set them on a tray, spread béchamel over the top, and pile on the remaining cheese.
- ⏲ 7 min
Bake at 200°C (or under the broiler) for 5–8 minutes until the cheese melts and browns. Serve hot.
Tips & Variations
Variations
- Croque madame: Top with a runny fried egg.
- Mushroom version: Add sautéed mushrooms.
- Chicken croque: Use chicken instead of ham.
- Mini croques: Make small ones on baguette as a snack.
Tips
- Whisk warm milk in gradually for a smooth, lump-free béchamel.
- Gruyère gives the signature nutty flavor, but mozzarella or cheddar work.
- Pile cheese on top and brown it under the broiler for the best crust.
- One runny egg turns it into a croque madame — break the yolk and dig in.
Sign in to edit.
edits: 0 ·Edit history