Name: Cheesy Croque Monsieur Sandwich Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: French
Ingredients: 1 ½ cups milk; 4 tablespoons unsalted butter; 1/4 cup flour; 1/4 teaspoon salt; 1/8 teaspoon ground nutmeg; 1/8 teaspoon white pepper; Pinch of cayenne pepper (optional); 8 slices 1/2-inch thick country-style sourdough bread or pan de mie; 6 ounces Gruyere cheese, thinly sliced; 6 ounces black forest ham slices; 2 tablespoons Dijon mustard; 4 tablespoons unsalted butter, divided; 2 tablespoons olive oil, divided; 3 ounces (3/4 cup) Gruyere cheese, shredded; 1/4 cup Parmesan cheese, grated on microplane grater

There’s something irresistibly comforting about warm, melty cheese paired with savory ham and crunchy bread. This Cheesy Croque Monsieur Sandwich Recipe brings that classic French café vibe straight to your kitchen, guaranteed to make you smile with every bite.

The image shows two small stacks of food on baking paper over a tray, each stack made of layers including a browned base, a middle layer of dark red color, and topped with a thick, golden-yellow melted cheese layer that is slightly browned in spots and oozing around the edges. The melted cheese has a smooth, creamy texture with some spots where it has cooked more, creating a slightly crisp look. The baking paper underneath has spots of browned melted cheese and other baked drips. The surface under the tray is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Cheesy Croque Monsieur Sandwich Recipe
Top Tip
How to Serve Cheesy Croque Monsieur Sandwich Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Cheesy Croque Monsieur Sandwich Recipe

Why You'll Love This Recipe

I adore this Cheesy Croque Monsieur Sandwich Recipe because it’s the perfect blend of indulgence and simplicity. It’s a little bit fancy but totally doable on a weeknight, and every time I make it, my kitchen fills with the most inviting, cheesy aroma that just pulls everyone to the table.

Classic French comfort: This recipe takes a beloved cafe sandwich and makes it approachable for home cooks.
Layered flavors: The combination of creamy béchamel, nutty Gruyere, tangy Dijon, and salty ham creates a rich and satisfying bite.
Texture balance: Crispy, buttery bread with a gooey, melty cheese interior – exactly how a grilled sandwich should be.
Share-worthy meal: Whether it’s a lunch party or cozy dinner, it feels special but comes together with ease.

Ingredients & Why They Work

Every ingredient plays a big role here. The creamy béchamel is what sets this apart from your everyday grilled cheese, adding richness and a silky texture that melts perfectly with the Gruyere and ham.

Flat lay of a small white ceramic bowl of fresh milk, a few cubes of pale yellow unsalted butter, a small white ceramic bowl of fine white flour, a small white ceramic bowl with a pinch of salt, tiny white ceramic bowls each containing ground nutmeg, white pepper, and cayenne powder, eight thick slices of rustic country-style sourdough bread, several thin slices of pale yellow Gruyere cheese, a few slices of pink Black Forest ham folded neatly, a small white ceramic bowl filled with smooth Dijon mustard, a small white ceramic bowl with golden olive oil, a small white ceramic bowl with shredded Gruyere cheese, a small white ceramic bowl with finely grated Parmesan cheese, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Milk: Whole milk is best for a luscious béchamel sauce that’s rich but not too heavy.
Unsalted butter: Essential for a smooth roux that thickens the sauce just right without extra saltiness.
Flour: This creates the roux base, the thickening agent of your béchamel.
Salt and spices: Salt, nutmeg, white pepper, and a pinch of cayenne bring depth to the béchamel.
Country-style sourdough bread (or pan de mie): Choose thick slices that hold up well and get beautifully crisp.
Gruyere cheese: Mild, nutty, and incredibly melty—used sliced inside and shredded on top for a perfect golden crust.
Ham slices: Black Forest ham offers a smoky, slightly sweet flavor that pairs wonderfully here.
Dijon mustard: Adds a subtle tang that cuts through all the richness.
Olive oil: Used along with butter to pan-fry the sandwich evenly and crisp to perfection.
Parmesan cheese: Grated on top for a sharp, salty finish that browns beautifully under the broiler.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love customizing this Cheesy Croque Monsieur Sandwich Recipe depending on what I have on hand or whom I’m serving. You can easily swap the ham for turkey or chicken, or add a handful of fresh herbs like thyme or tarragon to the béchamel for a little extra punch.

Vegetarian variation: Simply leave out the ham and add sautéed mushrooms or spinach – it’s just as delicious!
Spice it up: A dash of smoked paprika or a drizzle of hot honey over the top adds a lovely twist I’ve experimented with.
Make it gluten-free: Use gluten-free flour for the béchamel and your favorite GF bread – the creamy sauce and ham will carry the flavors perfectly.

Step-by-Step: How I Make Cheesy Croque Monsieur Sandwich Recipe

A close-up view of a grilled sandwich held by a woman's hand, showing two thick slices of toasted bread with a golden brown crust. Between the bread layers are multiple thin folds of pinkish ham with smooth melted yellow cheese melting over the edges and oozing slightly. The sandwich looks soft inside and crispy outside. Behind the sandwich, part of the other half sits on a white plate with a white marbled surface in the background. photo taken with an iphone --ar 2:3 --v 7

Step 1: Crafting the Silky Béchamel Sauce

Start by melting four tablespoons of butter in a saucepan over medium heat—this is the base of the sauce. Once melted, reduce your heat to low and whisk in the flour, cooking for two minutes to form a roux. The trick here is to whisk constantly so it’s smooth and doesn’t brown. Slowly add your milk in small amounts, whisking well each time to prevent lumps. Bring it to a gentle simmer until thickened — you’re aiming for a consistency similar to spreadable butter. Season with salt, nutmeg, white pepper, and optionally a tiny pinch of cayenne for a subtle kick. This béchamel is the magic that makes everything creamy and dreamy.

Step 2: Assembling the Sandwich Layers

Lay out eight slices of sturdy bread on a baking sheet lined with parchment. Spread half the béchamel generously on all the slices—don’t skimp here; it adds such richness. On four of those slices, layer the Gruyere slices followed by folded ham slices to fit, then a thick spread of Dijon mustard, and top with the remaining Gruyere slices. Close each sandwich with the remaining bread slices, béchamel side down. This layering ensures every bite has a perfect balance of gooey cheese, salty ham, and tangy mustard.

Step 3: Pan-Frying to a Golden Crunch

Heat a tablespoon of olive oil and a tablespoon of butter in a cast-iron skillet over medium heat. Once hot, place the sandwiches in batches, grilling each side for about 2 minutes until golden brown. Press down gently with a spatula to help the cheese inside start melting evenly. Don’t worry if the cheese isn’t fully melted yet; the oven step will take care of that. Transfer the sandwiches back to the parchment-lined baking sheet—you’re halfway to sandwich perfection.

Step 4: Topping and Baking to Melted Glory

Spread the remaining béchamel over the top of each sandwich slice (warm it gently if it’s thickened too much). Sprinkle shredded Gruyere and grated Parmesan on top for the ultimate cheesy crust. Bake in a 400°F oven for 10-12 minutes, then broil for 2-3 minutes until the top is delightfully golden and bubbly. This final step is what seriously transforms these sandwiches into something to swoon over.

Top Tip

After making this sandwich several times, I’ve learned some definite shortcuts and tricks that make a world of difference—whether you’re a beginner or just want to elevate your next grilled cheese game.

Room temperature ingredients: Let your milk and butter sit out for a bit before making the béchamel to avoid lumps and curdling.
Don’t rush the roux: Cooking the flour butter mixture slowly prevents a raw flour taste and helps develop that smooth béchamel.
Press with care: When pan-frying, press gently so the bread crisps but doesn’t squish out all the filling.
Watch the broiler: Keep an eye during the last step to avoid burning the cheese topping—you want a perfect golden crust.

How to Serve Cheesy Croque Monsieur Sandwich Recipe

Garnishes

I like to keep garnishes simple—just a sprinkle of fresh chives or finely chopped parsley adds a fresh pop of color and slight herbaceous note that balances all that cheese. Sometimes I serve it with a little grainy mustard on the side for dipping, which is a fun way to amp up the tanginess.

Side Dishes

A crisp green salad with a light vinaigrette pairs perfectly—the acidity cuts through the richness. Roasted or steamed asparagus also works great. On casual days, I love a handful of homemade oven-baked fries or sweet potato chips for that comforting crunch contrast.

Creative Ways to Present

For a brunch or special gathering, slice these sandwiches diagonally and arrange them neatly on a wooden board with bowls of Dijon, pickles, and fresh fruit. Adding edible flowers or microgreens can elevate the presentation and make it feel truly celebratory.

Make Ahead and Storage

Storing Leftovers

Wrap leftover sandwiches tightly in foil or plastic wrap and keep them in the refrigerator for up to 2 days. I find the flavors actually meld nicely overnight, but it’s best to reheat gently to keep that crisp bread from getting soggy.

Freezing

These freeze surprisingly well! Wrap each sandwich individually in parchment and foil, then freeze for up to a month. Thaw overnight in the fridge before reheating to keep the texture intact.

Reheating

Reheat in a 350°F oven for about 10-15 minutes, uncovered, to keep the bread crisp and allow the cheese to melt again. Avoid microwaving if you want to maintain that lovely crunchy exterior.

Frequently Asked Questions:

Can I use other cheeses besides Gruyere for this sandwich?

Absolutely! While Gruyere is traditional for its nutty flavor and melting quality, Swiss cheese or Emmental can substitute nicely. Just pick a cheese that melts well and isn't too sharp to keep the classic profile.

What if I don’t have time to make béchamel?

You can use a good-quality prepared cheese sauce or even a thick mayonnaise spread as a shortcut, but the béchamel really adds that authentic, creamy texture and flavor unique to a Croque Monsieur. I recommend making it if you can save the time—it’s easier than it sounds.

How do I prevent the bread from getting soggy?

Using thick, sturdy bread like country-style sourdough or pan de mie helps resist sogginess. Also, pan-frying the sandwich first before baking seals the bread and creates a barrier. Serving immediately after baking ensures it stays crisp.

Can I make this sandwich vegan or dairy-free?

It’s a challenge to recreate the classic without dairy and ham, but you can experiment with plant-based butter and milk for the béchamel, vegan cheese substitutes, and smoked tempeh or mushroom slices in place of ham. The texture won’t be exactly the same, but it can still be delicious!

Final Thoughts

This Cheesy Croque Monsieur Sandwich Recipe holds a special place in my recipe rotation because it’s both nostalgic and luxurious in the best way. Making it feels like a mini celebration at home, and sharing it with friends or family makes it even better. You’ll find it’s well worth the little extra effort for that mouthwatering, ooey-gooey, crispy-on-the-outside, melty-on-the-inside experience. Trust me, once you try it, this sandwich will become a beloved classic in your kitchen too.