Classic Croque Monsieur

Ingredients

• 45 ml (3 tbsp)whipping cream or double cream
• 50 g (¼ cup)aged Cheddar or Gruyère
• 0.6 ml (⅛ tsp)whole nutmeg, grated
• 2 slicessourdough bread, cut thickly
• 1 sliceham, cut thickly

Instructions

1. 1

   Preheat the oven

   Heat the oven to 200°C (400°F).

2. 2

   Prepare the topping

   Grate the cheese and stir it together with the cream and grated nutmeg. Slice the bread, spread half of the cheese mixture over each slice, then place them in a buttered baking dish.

3. 3

   Build the sandwich

   Put the ham on one slice of bread and add a little more cheese. Sandwich the slices together, leaving the cheese-topped side facing upwards.

4. 4

   Bake until golden

   Bake in the preheated oven for 10–12 minutes.

What is a croque monsieur?

A croque monsieur is a French hot ham-and-cheese sandwich, commonly served toasted or baked. This version keeps the idea simple, using sourdough, ham and a creamy cheese topping.

The cream helps the grated cheese coat the bread, while nutmeg brings a gentle savoury warmth. Baking the assembled sandwich makes the top melt and brown without needing a separate sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 389 calories, 18g protein, 34g carbs, 20g fat.

The bread supplies most of the carbohydrates, while the cream and cheese contribute much of the fat. Ham and cheese provide the protein, with the cheese also adding fat. Serve it with salad or vegetables to add a fresh, filling side to the plate.

Choosing the cheese

Aged Cheddar: Its strong flavour stands up well to the ham and sourdough. Grate it finely so it mixes evenly with the cream.

Gruyère: This is a classic-style alternative with a savoury, nutty character. Use the same quantity as the Cheddar.

Getting the topping right

Cream and cheese: Stir them together until the cheese is coated and the mixture can be spread over the bread. The recipe uses a small amount of cream, so expect a thick topping rather than a pourable sauce.

Nutmeg: Grate it finely and mix it through for an even flavour. A little goes a long way, so keep to the listed amount.

Assembling the sandwich

Thick bread: The slices need to support the ham and topping as they bake. Spread half the cheese mixture on each slice before placing them in the buttered dish.

Cheese side up: Finish with the topped slice facing upwards so the cheese can melt and brown in the oven. Keep the ham inside the sandwich.

How to judge doneness

Start checking at 10 minutes, as ovens and bread thickness can vary. The sandwich is ready when the cheese has melted and the top looks lightly golden.

If the centre is still cool, give it a little longer within the stated 10–12-minute baking time. Let it settle briefly before serving, as the filling will be hot.

Serving ideas

Serve the croque monsieur hot, while the topping is still melted and the bread has some crispness. A green salad or simply dressed leaves make a fresh contrast to the rich cheese and ham.

For a more substantial meal, pair it with soup. Keep additional sides straightforward so the sandwich remains the focus.

Recipe notes & tips

• Grate the cheese finely so it combines smoothly with the cream.
• Spread the cheese mixture across the bread rather than piling it in the centre.
• Use a buttered baking dish to help prevent the bread from sticking.
• Keep the cheese-topped side facing up when you assemble the sandwich.
• Check the sandwich at 10 minutes and continue baking only as needed.

Variations

• Try Gruyère: Use it instead of aged Cheddar for a nutty, savoury topping.
• Use a different loaf: Choose another sturdy bread if sourdough is unavailable.
• Add mustard: Spread a thin layer on the inside of the sandwich for a sharper flavour.
• Include extra ham: Add another slice between the bread for a meatier sandwich.
• Add herbs: Mix a small amount of chopped thyme into the cheese topping.

Common mistakes to avoid

• Using soft, thin bread: It may not hold the filling well; choose thick-cut slices as specified.
• Leaving the topping in a clump: It may not spread evenly; mix the grated cheese thoroughly with the cream.
• Putting the cheese side inside: The top will miss its chance to brown; finish with the cheese facing upwards.
• Overbaking: The bread can become too dry; begin checking at 10 minutes.
• Serving straight from the oven: The filling will be very hot; let the sandwich settle briefly before eating.

How to store

This sandwich is best eaten straight from the oven. If needed, refrigerate leftovers in a covered container for up to 2 days and reheat in an oven until hot; the bread may be less crisp after storage.

Frequently asked questions