Croque monsieur

Ingredients

• 1 tbspbutter
• 1 tbspplain flour
• 200 mlmilk
• ¼ tspsalt
• ¼ tspground black pepper
• ¼ tspground nutmeg
• 1 tspcoarse mustard
• 4 slicesbread
• 4 slicessmoked ham
• 100 gwell-aged cheese, preferably Gruyère
• 2 tbspbutter, for frying
• 1 tbspfinely chopped flat-leaf parsley

Instructions

1. 1

   Make the béchamel

   Melt the butter in a small saucepan. Stir in the flour, then gradually add the milk, mixing well until the sauce is smooth and lump-free. Season with salt, pepper, grated nutmeg and mustard.

2. 2

   Build the sandwiches

   Spread half the sauce over half of the bread slices. Put two slices of ham on each, then add half of the cheese. Top with the remaining bread slices.

3. 3

   Fry the sandwiches

   Heat a frying pan over a medium heat and add the butter. Once it is foaming, put the sandwiches in with the cheese side down. Fry until they begin to turn golden, pressing them gently with a spatula.

4. 4

   Turn and fry

   Carefully turn the sandwiches and fry the other side.

5. 5

   Bake with topping

   Transfer the sandwiches to an ovenproof dish. Spoon over the remaining béchamel and scatter on the rest of the cheese. Bake on the middle shelf at 200°C for about 10 minutes, until the cheese is golden.

What is croque monsieur?

Croque monsieur is a French hot ham and cheese sandwich, commonly associated with café food. Its name is often translated as “crunchy sir”, reflecting the crisp bread at its heart.

This version adds béchamel inside and over the sandwiches, then finishes them in the oven with a layer of well-aged cheese. The combination gives you a browned exterior and a soft, savoury centre.

Nutrition and macros by portion

The nutrition label shows one serving as written: 655 calories, 31g protein, 50g carbs, 36g 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. Serve a sandwich with salad or vegetables to add freshness and balance the plate.

The béchamel makes the difference

Roux first: stir the flour into the melted butter before adding the milk. Adding the milk gradually and stirring as you go helps create a smooth sauce.

Seasoning: mustard, pepper and nutmeg bring savoury warmth to the mild, creamy sauce. Taste it before assembling and adjust the listed seasonings to suit.

Choose bread and cheese that hold up

Bread: use slices sturdy enough to contain the sauce and ham. Bread that is very thin or soft may become difficult to turn once filled.

Cheese: well-aged cheese, such as Gruyère, gives the sandwich a pronounced savoury flavour and melts under the grill-free oven finish. Keep some aside for the topping.

Get the pan-frying right

Foaming butter: wait until the butter is foaming before adding the sandwiches, as the recipe directs. Keep the heat at medium so the bread can brown without scorching.

Gentle pressure: press the sandwiches lightly with a spatula as they fry. Turn them carefully to keep the filling in place, and look for a golden surface before moving on.

Look for a golden finish

Oven finish: spoon on the remaining béchamel and scatter over the remaining cheese before baking at 200°C. The sandwiches are ready after about 10 minutes, when the cheese is golden.

The method relies on both frying and baking, so allow time for each stage within the stated 40-minute total. Serve promptly while the outside is crisp and the topping is hot.

What to serve with it

A green salad or lightly dressed leaves make a fresh contrast to the rich cheese and béchamel. For a more substantial meal, serve with a simple vegetable soup.

The recipe finishes with chopped flat-leaf parsley. Scatter it over the sandwiches just before serving for a fresh herbal note.

Recipe notes & tips

• Grate the cheese evenly so it melts and browns across the topping.
• Add the milk gradually while stirring to help keep the béchamel smooth.
• Keep the pan at medium heat so the bread has time to brown without burning.
• Use a spatula to support the sandwiches as you turn them.
• Have an ovenproof dish ready before you start frying.

Variations

• Use another cheese: choose a well-aged cheese that melts readily.
• Change the mustard: use a smooth mustard for a less textured sauce.
• Add herbs: finish with extra chopped flat-leaf parsley.
• Serve with salad: pair the hot sandwiches with crisp leaves for contrast.

Common mistakes to avoid

• Adding milk too quickly: pour it in gradually while stirring to help prevent lumps.
• Using high heat: keep the pan at medium so the bread does not brown too quickly.
• Pressing too hard: use gentle pressure so the filling stays in the sandwich.
• Turning carelessly: support the sandwich with a spatula to keep it intact.
• Baking past golden: check after about 10 minutes and take the sandwiches out when the topping is golden.

How to store

Store leftovers in an airtight container in the fridge and eat within 2 days. Reheat in an oven until hot throughout; the bread may be less crisp after storage.

Frequently asked questions