Description
This classic French Croque Monsieur recipe features layers of nutty Gruyere cheese and savory black forest ham sandwiched between country-style sourdough bread, slathered with a creamy béchamel sauce, pan-fried to golden perfection, then baked until bubbly and topped with a golden crust of Gruyere and Parmesan cheese. Perfect for an indulgent lunch or light dinner.
Ingredients
Scale
Béchamel Sauce
- 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)
Sandwich
- 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
Topping
- 3 ounces (3/4 cup) Gruyere cheese, shredded
- 1/4 cup Parmesan cheese, grated on microplane grater
Instructions
- Preheat Oven: Preheat the oven to 400°F and line a large 21x15 inch baking sheet with parchment paper.
- Make Roux: In a medium-large saucepan over medium heat, melt 4 tablespoons of unsalted butter. Reduce heat to low and add 1/4 cup flour, whisking constantly for 2 minutes to cook the flour.
- Add Milk: Remove the pan from heat and slowly add about 1/4 of the milk while whisking to form a smooth thick paste. Gradually add the remaining milk a couple tablespoons at a time, whisking continuously to avoid lumps. Stir in salt, nutmeg, white pepper, and cayenne pepper.
- Thicken Sauce: Return pan to medium heat and bring sauce to a gentle simmer. Whisk constantly for a few minutes until the béchamel thickens to a spreadable consistency similar to butter or pudding. Remove from heat.
- Prepare Bread: Place 8 slices of bread on the prepared baking sheet. Spread half of the béchamel thickly over all slices as if buttering toast.
- Assemble Sandwiches: On four slices of the béchamel-covered bread, layer half of the Gruyere slices, then all of the ham slices folded as needed. Spread Dijon mustard over the ham, then top with remaining Gruyere slices. Close sandwiches with remaining bread slices, béchamel side down.
- Pan Fry Sandwiches: Heat 1 tablespoon olive oil in a cast-iron skillet over medium heat. Add 2 tablespoons butter to melt. Working in batches, grill sandwiches for about 2 minutes per side until deep golden, pressing occasionally with a spatula for even grilling. The cheese inside will not be fully melted yet. Transfer sandwiches back to the lined baking sheet.
- Add Topping: Spread the remaining béchamel on the top slices of each sandwich. If the béchamel has thickened too much, gently reheat with a splash of milk and whisk to loosen. Sprinkle shredded Gruyere and grated Parmesan evenly over the béchamel.
- Bake and Broil: Bake the sandwiches for 10-12 minutes until cheeses are melted and bubbly. Then broil for 2-3 minutes until the topping turns golden and crispy.
- Serve: Serve the Croque Monsieur immediately with a fork and knife to enjoy the rich, gooey cheese filling and crispy crust. It’s too hot and messy to eat by hand.
Notes
- Use Gruyere cheese as it provides a mild, nutty flavor that melts beautifully—buy slices for layering and a block to shred for topping.
- You can substitute country-style sourdough with pan de mie or another sturdy white bread for best results.
- If you want a spicier béchamel, don’t skip the pinch of cayenne pepper—it adds a delightful subtle kick.
- The pan-frying step ensures a crispy golden crust before baking—don’t skip it for authentic texture.
- If béchamel sauce thickens too much while cooling, gently reheat with a splash of milk to restore spreadability.
- The recipe yields 4 sandwiches, perfect for a satisfying meal for four people.
Nutrition
- Serving Size: 1 sandwich
- Calories: 650 kcal
- Sugar: 5 g
- Sodium: 850 mg
- Fat: 40 g
- Saturated Fat: 22 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 110 mg
