Croque monsieur

Ingredients

• 8 sliceswhite sliced bread
• 200 ggruyère (or Emmental), grated
• 100 gcooked ham
• 400 gbéchamel sauce

Instructions

1. 1

   Arrange the bread

   Set four slices of white bread on a baking tray lined with baking paper.

2. 2

   Spread the béchamel

   Spoon a generous amount of béchamel onto one slice and spread it over the whole surface.

3. 3

   Add ham and cheese

   Lay a slice of cooked ham over the béchamel, then add a good handful of grated cheese.

4. 4

   Top the sandwich

   Cover with a slice of bread and spread a generous spoonful of béchamel over the top.

5. 5

   Finish with cheese

   Add a handful of grated cheese over the béchamel.

6. 6

   Make the others

   Assemble the remaining croque monsieur in the same way.

7. 7

   Bake until golden

   Bake in an oven preheated to 200°C for about 5–10 minutes, until the top of each sandwich has a crisp, golden crust.

8. 8

   Grill for extra crispness

   For an even crisper top, place the croque monsieur under the grill for a few seconds after baking.

9. 9

   Serve hot

   Serve the croque monsieur while hot.

What is a croque monsieur?

A croque monsieur is a French hot sandwich, traditionally made with bread, ham, cheese and béchamel. This version layers the sauce and grated cheese both inside and on top, where the oven turns the topping into a golden crust.

It is a substantial choice for lunch or supper, and the short bake makes it practical when you want a hot meal without a long cooking process.

Nutrition and macros by portion

The nutrition label shows one serving as written: 526 calories, 30g protein, 38g carbs, 28g fat.

The bread supplies most of the carbohydrates, while the gruyère and béchamel contribute much of the fat; the cheese, ham and sauce also provide protein. Balance a sandwich with a crisp salad or other vegetables on the side.

The key ingredients

Bread: White sliced bread makes neat layers and softens slightly beneath the sauce while the exposed top crisps in the oven.

Cheese: Gruyère gives a savoury, nutty flavour; Emmental is the suggested alternative. Grating it helps it spread evenly over the sandwiches.

Béchamel and ham: The béchamel adds a creamy layer, while cooked ham brings a salty, savoury centre. Keep the ham in a single layer so the sandwich closes evenly.

Build even layers

Base: Spread the first spoonful of béchamel right to the edges of the bread so the filling is distributed across the slice.

Filling: Add the ham and a good handful of grated cheese, then place the second slice on top. Finish with béchamel and cheese rather than leaving the upper bread bare.

Watch the topping

Colour: The sandwiches are ready when the cheese on top has formed a crisp, golden crust. Check them after 5 minutes, as the recipe gives a 5–10 minute baking window.

Grill: A few seconds under the grill can deepen the crispness, but stay close and watch carefully so the cheese does not burn.

Timing and tray space

Oven: Preheat to 200°C before assembling or baking, so the sandwiches go into a hot oven and can brown within the stated time.

Tray: Arrange the four sandwiches in a single layer on baking paper. If they do not fit without touching, use a second tray rather than stacking them.

What to serve with it

Fresh side: A crisp green salad or sliced tomatoes can add a fresh contrast to the creamy sauce and rich cheese.

Soup: Serve with a simple vegetable soup for a more substantial meal, keeping the soup lightly seasoned to let the sandwich remain the focus.

Recipe notes & tips

• Spread the béchamel across the full slice for an even, creamy layer.
• Grate the cheese finely enough to cover the bread without leaving large gaps.
• Check the sandwiches at 5 minutes, then continue baking if the tops are not golden.
• Use the grill only for a few seconds at a time and keep the sandwiches in view.
• Serve as soon as they come out of the oven, while the topping is crisp.

Variations

• Use Emmental: Swap the gruyère for the suggested Emmental alternative.
• Add mustard: Spread a thin layer on the inside of the bread for a sharper flavour.
• Include tomato: Add thin tomato slices with the ham, keeping them in a single layer.
• Try wholemeal bread: Use wholemeal sliced bread for a heartier-tasting base.
• Add herbs: Scatter a little chopped parsley over the finished sandwiches before serving.

Common mistakes to avoid

• Uneven sauce: Spread the béchamel across the whole slice so each bite has a consistent layer.
• Too much filling: Keep the ham and cheese in moderate, even layers so the sandwiches sit flat.
• Pale topping: Give the sandwiches more time within the 5–10 minute range until the cheese is golden.
• Burnt cheese: Watch closely under the grill and remove the sandwiches as soon as the tops crisp.
• Crowded tray: Leave space around the sandwiches or use a second tray so they bake evenly.

How to store

Refrigerate leftovers in an airtight container for up to 2 days. Reheat in an oven at 180°C until hot; the topping may be less crisp after storage.

Frequently asked questions