Croque Monsieur

Ingredients

• 28 g (2 tbsp)unsalted butter
• 16 g (2 tbsp)plain flour
• 180 ml (¾ cup)milk
• 0.6 ml (⅛ tsp)Dijon mustard
• 0.6 ml (⅛ tsp)ground nutmeg
• 1.25 ml (¼ tsp)salt and black pepper
• 4 sliceswhite bread
• 8 slicesturkey breast
• 100 g (1 cup)Emmental cheese
• 10 g (2 tbsp)Parmesan cheese

Instructions

1. 1

   Make the béchamel

   Melt the butter in a saucepan over a medium heat. Add the flour and cook, stirring constantly, then pour in the milk and stir until combined.

2. 2

   Season the sauce

   When the sauce has thickened, stir in the Dijon mustard, nutmeg, salt and black pepper until evenly combined, then turn off the heat.

3. 3

   Prepare the oven

   Heat the oven to 218°C (425°F) and line a baking tray with baking parchment.

4. 4

   Build the sandwiches

   Arrange 2 slices of white bread on the tray. Spread béchamel over each slice, add the turkey, then sprinkle with Emmental and Parmesan.

5. 5

   Add the topping

   Top each sandwich with a remaining slice of bread. Spread béchamel over the top and finish with Emmental and Parmesan.

6. 6

   Bake until golden

   Bake for about 5 minutes, or until the cheese has melted and is lightly golden. Sprinkle with fresh parsley before serving.

What is a Croque Monsieur?

A Croque Monsieur is a French toasted sandwich, traditionally made with bread, ham, cheese and béchamel. Its name refers to the crisp, toasted finish that distinguishes it from an ordinary filled sandwich.

This version uses turkey breast in place of ham and layers Emmental and Parmesan with a quick béchamel. The sauce keeps the filling moist while the cheeses melt over the top.

Nutrition and macros by portion

The nutrition label shows one serving as written: 740 calories, 46g protein, 58g carbs, 34g fat.

The bread supplies most of the carbohydrates, while butter, milk and cheese contribute much of the fat; turkey and the cheeses provide most of the protein. Add a green salad or vegetables on the side to make the meal more balanced.

The béchamel makes it

Roux first: cook the flour in the melted butter while stirring, so it is evenly coated before you add the milk.

Add milk gradually: keep stirring as it goes in to help the sauce become smooth. Cook until it thickens enough to spread over the bread without running straight off.

Choosing the cheese

Emmental: its mild, savoury flavour and good melting quality make it the main cheese here. Use it grated or finely sliced so it melts quickly in the short baking time.

Parmesan: a smaller amount adds a more savoury finish. Sprinkle it across the top with the Emmental rather than relying on it alone for coverage.

Getting the bake right

Oven temperature: the tray goes into a hot oven at 218°C, so the cheese can melt and colour quickly without a long bake.

Doneness cue: check after about 5 minutes. The sandwiches are ready when the cheese has melted and is lightly golden; the exact time can vary with your oven and the cheese thickness.

Build a tidy sandwich

Bottom layer: spread the béchamel across the bread before adding the turkey and cheese, keeping the sauce close to the edges for an even, creamy layer.

Top layer: add the remaining bread and spread it with béchamel before the final cheese topping. Keep the sandwiches on the lined tray to catch any melted cheese.

What to serve alongside

A crisp green salad or lightly dressed leaves bring freshness alongside the rich sauce and cheese. A bowl of tomato soup also makes a warming partner for lunch.

Serve the sandwiches straight from the oven while the cheese is soft and the bread is still crisp at the edges.

Recipe notes & tips

• Grate the Emmental finely so it melts within the short baking time.
• Stir the sauce continuously as you add the flour and milk to keep it smooth.
• Spread the béchamel evenly so each part of the bread gets some sauce.
• Line the tray with baking parchment to make melted cheese easier to clean up.
• Check the sandwiches at 5 minutes and bake only until the topping is melted and lightly golden.

Variations

• Use ham: swap the turkey breast for the traditional ham filling.
• Add mushrooms: cook sliced mushrooms first, then layer them with the turkey.
• Try another cheese: use Gruyère instead of Emmental for a different savoury flavour.
• Make it meat-free: replace the turkey with sautéed mushrooms or spinach.
• Add mustard: spread a little extra Dijon on the inside of the bread for a sharper flavour.

Common mistakes to avoid

• Lumpy béchamel: add the milk while stirring and keep mixing until the sauce is smooth.
• Scorched roux: keep the saucepan over a medium heat and stir the butter and flour constantly.
• Sauce that is too thin: cook it until it thickens before spreading it on the bread.
• Uneven topping: distribute the Emmental and Parmesan across the bread rather than piling them in the centre.
• Overbaking: check at about 5 minutes and remove the sandwiches once the cheese is melted and lightly golden.

How to store

For the best texture, eat the sandwiches straight after baking. If needed, refrigerate leftovers in a covered container for up to 2 days and reheat in an oven until hot; the bread may soften in storage.

Frequently asked questions