Croque-monsieur

Ingredients

• 40 gbutter
• 40 gplain flour
• 500 ml (cold)milk
• 1 pinch (grated)nutmeg
• to tastesalt and pepper
• 8 slicessandwich bread
• 4 slicescooked ham
• 200 ggrated cheese (Gruyère, Emmental or Comté)
• 4 tbsp (optional)wholegrain Dijon mustard

Instructions

1. 1

   Make the roux

   Melt the butter in a small saucepan over a medium heat. Add the flour and whisk for 1 minute, until you have a smooth roux. Gradually pour in the cold milk, whisking continuously to prevent lumps.

2. 2

   Thicken the sauce

   Cook for 5–7 minutes, stirring often, until the béchamel thickens and coats the back of a spoon. Season with salt, pepper and a pinch of grated nutmeg.

3. 3

   Cover the béchamel

   Press cling film directly onto the surface of the sauce to stop a skin forming, then set it aside.

4. 4

   Prepare the bread

   Preheat the oven to 210°C (conventional). Lightly toast the bread slices in a toaster, then spread a thin layer of Dijon mustard over one side of each slice.

5. 5

   Assemble the croques

   Spread a little béchamel over the mustard, add a slice of ham and scatter over some of the cheese. Close each sandwich with another slice of toasted bread. Cover the tops with the remaining béchamel and sprinkle over the remaining cheese.

6. 6

   Bake until golden

   Place the sandwiches on a baking tray lined with baking paper. Bake for 15–20 minutes, until the tops are golden and gratinated. Take them out of the oven and serve straight away with a green salad.

What is a croque-monsieur?

A croque-monsieur is a French hot sandwich made with bread, ham and cheese, often finished with béchamel. This version layers the sauce inside and over the sandwiches, so the centres stay soft while the tops turn crisp and golden.

Nutrition and macros by portion

The nutrition label shows one serving as written: 610 calories, 32g protein, 37g carbs, 37g fat.

The bread supplies most of the carbohydrates, while butter, cheese and béchamel contribute much of the fat; ham and cheese provide most of the protein. Pair a croque-monsieur with a generous green salad for a fresh contrast on the plate.

Getting the béchamel smooth

The roux: whisk the flour into the melted butter for a full minute before adding the milk. This helps the sauce thicken evenly.

The milk: add the cold milk gradually, whisking all the while. Frequent stirring as it cooks helps prevent lumps and keeps the sauce smooth.

Building the sandwiches

The toast: lightly toasting the bread before assembly gives it a head start against the moisture from the sauce. Keep it pale, as it will bake again in the oven.

The layers: use a modest amount of béchamel inside and save the rest for the tops. The optional mustard brings a sharp note to the rich ham and cheese.

Choosing the cheese

Gruyère, Emmental and Comté are all suggested choices here; use one or combine them. Grated cheese is easy to scatter between the layers and over the sauce, where it melts into a browned topping.

Knowing when they are ready

The recipe gives a baking time of 15–20 minutes at 210°C. Look for a well-browned, bubbling top, and check that the sandwiches are hot through before serving.

What to serve alongside

A green salad is the suggested accompaniment and gives the plate a fresh contrast to the buttery sauce and melted cheese. Serve the croques as soon as they come out of the oven, while their tops are crisp.

Recipe notes & tips

• Whisk continuously as you add the milk to help keep the béchamel lump-free.
• Stir the sauce often while it thickens so it does not catch on the bottom of the pan.
• Toast the bread lightly rather than letting it brown deeply before assembly.
• Keep some cheese aside for the topping so it can brown over the béchamel.
• Use baking paper to make the tray easier to clean.

Variations

• Skip the mustard: leave it out for a milder sandwich.
• Mix the cheeses: combine Gruyère, Emmental or Comté for a different balance of flavours.
• Use one cheese: choose a single grated cheese from the suggested options.
• Serve with salad: add a green salad alongside for a fresh contrast.

Common mistakes to avoid

• Adding milk too quickly: pour it in gradually while whisking to help prevent lumps.
• Stopping the sauce too soon: cook until it thickens and coats the back of a spoon.
• Over-toasting the bread: toast it only lightly because it will bake again.
• Using all the béchamel inside: reserve enough to cover the tops before baking.
• Taking them out too early: wait for a golden, gratinated top and serve them hot.

How to store

These croques are best eaten straight from the oven, when the tops are crisp. If you have leftovers, refrigerate them promptly in a covered container and reheat in the oven until hot throughout; the bread may soften in storage.

Frequently asked questions