Croque-monsieur

Ingredients

• 40 gbutter
• 40 gplain flour
• 500 ml, coldmilk
• 1 pinchgrated nutmeg
• to tastesalt and pepper
• 8 slicestoast 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 briskly for 1 minute, until evenly combined. Gradually pour in the cold milk, whisking continuously to prevent lumps.

2. 2

   Thicken the sauce

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

3. 3

   Cover the béchamel

   Lay cling film directly on the sauce’s surface to prevent a skin forming, then set it aside.

4. 4

   Toast the bread

   Preheat the oven to 210°C (conventional). Lightly toast the bread slices. Spread a thin layer of Dijon mustard on one side of the bread, if using.

5. 5

   Add ham and cheese

   Spread some béchamel over the mustard side of the bread. Add a slice of ham and sprinkle it with cheese.

6. 6

   Top the sandwiches

   Place another slice of toast on top. Spread the remaining béchamel over the sandwiches and sprinkle with the remaining cheese.

7. 7

   Bake until golden

   Place the croques on a baking tray lined with baking paper. Bake for 15–20 minutes, until the tops are golden and gratinated.

8. 8

   Serve straight away

   Remove from the oven and enjoy immediately with a green salad.

What is a croque-monsieur?

A croque-monsieur is a French toasted ham-and-cheese sandwich, closely associated with Parisian cafés and bistros. Its name refers to the crisp, hot sandwich, which is usually served browned on the outside.

This version gets its richness from béchamel and a generous cheese topping. Toasting the bread first helps it hold its shape beneath the sauce.

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 the butter, béchamel, cheese and ham contribute much of the fat and protein. Pair a portion with a generous green salad to add freshness and balance the rich sandwich.

The béchamel makes the topping

The roux: whisk the flour into melted butter for a full minute so it cooks evenly before the milk goes in. Add the cold milk gradually while whisking to help keep the sauce smooth.

The finish: keep stirring as the sauce cooks for 5–7 minutes. It is ready when it has thickened enough to coat a spoon; nutmeg, salt and pepper season it simply.

Choose cheese that melts well

Gruyère, Emmental and Comté are all suggested options here, and each gives the topping a savoury, well-melted finish. Grate the cheese so it spreads evenly over the sauce.

The recipe uses cheese both inside the sandwich and on top. Keep some back for the final layer rather than using it all with the ham.

Build the sandwiches in layers

The base: lightly toasted bread gives the filling a sturdier surface. Spread the optional mustard in a thin layer so its flavour does not overwhelm the ham and cheese.

The filling: add béchamel, a slice of ham and cheese, then cover with another slice of toast. Finish with the remaining béchamel and cheese for the gratinated top.

Look for a golden top

Bake at 210°C for 15–20 minutes, using the colour of the cheese as your main cue. The top should be golden and gratinated before you take the croques out.

Ovens can brown at different rates, so check towards the end of the baking time. Serve promptly while the cheese is melted and the bread is still crisp around the edges.

Serve with something fresh

A green salad is the suggested accompaniment and provides a crisp contrast to the rich béchamel and cheese. Dress it simply so it complements rather than competes with the sandwich.

Serve the croque-monsieur straight from the oven. The recipe makes four portions, so it works well for a shared lunch or an easy supper.

Recipe notes & tips

• Whisk continuously as you add the milk to help prevent lumps.
• Use cold milk and pour it in gradually for a smoother béchamel.
• Cover the sauce with cling film directly on its surface while it waits.
• Toast the bread lightly so it can support the filling and sauce.
• Keep some grated cheese aside for the top layer.
• Check the croques near the end of baking and remove them when golden.

Variations

• Try Comté: use it in place of the other suggested cheeses for a savoury topping.
• Use Emmental: grate it for a smooth-melting cheese layer.
• Add mustard: spread the optional wholegrain Dijon thinly over the toast.
• Serve with salad: add crisp green leaves alongside the hot sandwiches.
• Make a meat-free version: omit the ham and build the sandwich with béchamel and cheese.

Common mistakes to avoid

• Adding milk all at once: pour it in gradually while whisking to help avoid lumps.
• Stopping the whisking: keep stirring as the béchamel cooks so it thickens evenly.
• Under-toasting the bread: give it a light toast before adding the wet layers.
• Using all the cheese inside: reserve some for the gratinated topping.
• Baking by time alone: check for a golden top within the 15–20 minute baking window.
• Leaving the sauce uncovered: press cling film directly onto its surface to prevent a skin.

How to store

For the best texture, eat the croques straight away. If needed, refrigerate leftovers in a covered container and reheat in the oven until hot; the bread may soften after storage.

Frequently asked questions