Croque Monsieur

Ingredients

• 315 ml (1 1/3 cups)whole milk (3% recommended)
• 28 g (2 tablespoons)unsalted butter
• 30 g (1/4 cup)plain flour
• 2.5 ml (1/2 teaspoon)ground nutmeg
• 1.25 ml (1/4 teaspoon)fine salt (reduce slightly if using salted butter)
• 0.6 ml (1/8 teaspoon)freshly ground black pepper
• 4 slices, 1.3 cm thick (1/2 inch)brioche, challah or pain de mie
• 5 ml (1 teaspoon)Dijon mustard
• 2 slices, about 0.6–1.3 cm thick (1/4–1/2 inch)ham
• about 67 g (2/3 cup), gratedGruyère or Comté cheese

Instructions

1. 1

   Warm the milk

   Heat the milk in a small saucepan over medium heat until hot but not simmering. Watch it closely so it does not boil over, then take it off the heat.

2. 2

   Make the béchamel

   Melt the butter in a medium saucepan over medium heat. Stir in the flour constantly with a wooden spoon for 1–1 1/2 minutes, without letting it brown. Gradually whisk in the hot milk until smooth and thick, about 2–3 minutes. Take the pan off the heat and stir in the nutmeg, salt and pepper. To make the sauce ahead, transfer it to a bowl, let it cool slightly, cover and refrigerate for 4–5 days.

3. 3

   Heat the oven

   Preheat the oven to 220°C (425°F).

4. 4

   Toast and fill

   Toast the bread in a toaster or under the oven grill until golden. Spread two slices with a thin layer of Dijon mustard, then top each with a slice of ham and about 1/4 cup of grated cheese.

5. 5

   Prepare chilled sauce

   If the béchamel was made ahead and has become firm in the fridge, stir it to loosen it. Spread it over the bread rather than spooning it; it will melt in the oven.

6. 6

   Close the sandwiches

   Spread some béchamel over the two remaining slices of bread and place them sauce-side down on the cheese. Set the sandwiches on a baking sheet.

7. 7

   Top with sauce

   Spoon or spread a generous layer of béchamel over each sandwich, covering the top completely so no bread is exposed. Scatter the remaining grated cheese over the sauce.

8. 8

   Bake and grill

   Bake for 4 minutes in the preheated oven, then switch to the grill and grill for about 4 minutes, until the tops are bubbling and golden. Move the baking sheet up a rack if the tops are not browning.

9. 9

   Serve warm

   Remove from the oven and serve warm with a dollop of raspberry jam. Serve whole or cut diagonally in half; depending on sandwich size, half may be enough for one serving.

What is a croque monsieur?

A croque monsieur is a French hot sandwich built around bread, ham and cheese, then finished with béchamel and baked until the top is bubbling. It is a familiar French café-style dish, with a crisp exterior and a rich, soft centre.

This version uses a homemade nutmeg-seasoned sauce both inside and over the sandwiches. That generous topping keeps the bread covered as it browns and gives the cheese a creamy, golden finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 779 calories, 34g protein, 53g carbs, 48g fat.

The bread supplies most of the carbohydrates, while butter, cheese and whole milk contribute much of the fat. Ham, cheese and milk provide protein, with flour adding a smaller amount. Pair a sandwich with salad or vegetables for a fresh, balanced plate.

Choosing the bread and cheese

Bread: Brioche, challah and pain de mie all suit the recipe. Slices about 1.3 cm thick give the filling support without making the sandwich unwieldy.

Cheese: Gruyère or Comté brings a savoury, nutty character and melts over the ham. Grate it before assembly so it is easy to divide between the filling and topping.

Getting the béchamel smooth

Roux: Cook the butter and flour together for 1–1 1/2 minutes, stirring constantly and keeping the mixture pale. This gives the sauce a smooth base without a browned, toasted flavour.

Milk: Add the hot milk gradually while whisking. Steady whisking helps incorporate it smoothly; keep cooking for about 2–3 minutes, until the sauce thickens.

Assembling for an even bake

Filling: Spread the mustard thinly, then add the ham and about 1/4 cup of cheese to each sandwich. Keeping the filling balanced helps the sandwiches hold together.

Top: Cover the upper slice of bread fully with béchamel before scattering on the remaining cheese. Any bare patch of bread can scorch under the grill.

How to tell when they are ready

Bake: Give the assembled sandwiches 4 minutes in the 220°C oven so the filling heats through and the sauce begins to soften.

Grill: After about 4 minutes under the grill, look for a bubbly, golden top. If it stays pale, move the baking sheet up one rack position and keep a close eye on it.

Serving ideas

Serve the sandwiches warm, whole or cut diagonally in half, with raspberry jam as suggested in the method. A simple green salad or lightly dressed vegetables can provide a fresh contrast to the buttery bread and creamy topping.

Sandwich size affects how filling a portion feels, so half a sandwich may suit some appetites while others may prefer a whole one.

Recipe notes & tips

• Warm the milk until hot, but remove it from the heat before it starts simmering.
• Whisk in the milk gradually to help keep the béchamel smooth.
• Toast the bread until golden before adding the filling.
• Use a thin layer of mustard so it seasons the sandwich without overpowering the other ingredients.
• Cover the entire top of each sandwich with béchamel to protect the bread under the grill.
• Watch closely during grilling, as the cheese can brown quickly.

Variations

• Use Comté: Choose Comté instead of Gruyère for a similarly savoury, melting topping.
• Choose pain de mie: Use pain de mie for a softer, classic sandwich texture.
• Try another loaf: Brioche or challah gives the sandwich a richer, tender crumb.
• Serve with raspberry jam: Add the suggested dollop alongside the hot sandwich.
• Cut into halves: Slice the finished sandwiches diagonally for smaller portions.

Common mistakes to avoid

• Browning the roux: Keep stirring and take care not to let the butter and flour mixture colour.
• Adding milk too quickly: Whisk it in gradually so it incorporates smoothly.
• Boiling the milk: Heat until hot but not simmering, and watch the pan closely.
• Leaving bread exposed: Spread béchamel over the whole top to help prevent scorching.
• Walking away under the grill: Check the sandwiches closely until the tops are bubbly and golden.
• Using cold, stiff béchamel without stirring: Loosen it with a good stir before spreading it over the bread.

How to store

The béchamel can be cooled, covered and refrigerated for 4–5 days as directed. The assembled sandwiches are best eaten warm straight from the oven; refrigerate any leftovers promptly and reheat until hot throughout, though the bread may soften.

Frequently asked questions