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From our ovens · Lunch

The Classic Croque Monsieur

A ham and cheese sandwich that went to finishing school.

Prep 15 min Cook 15 min Serves 2

A bronzed croque monsieur with green salad, bakery-style
Photo: Ruth Hartnup · CC BY 2.0 · Wikimedia Commons

A croque monsieur is not a grilled cheese. The difference is béchamel — a quick white sauce that turns a ham sandwich into something you eat with a knife and fork and a green salad, ideally somewhere warm with a sea breeze. We sell ours all day at the counter; this is how to build one at home that holds its own.

Ingredients

  • 4 thick slices of good white bread or pain de mie
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 250 ml whole milk, warm
  • A pinch of nutmeg, salt and white pepper
  • 1 teaspoon Dijon mustard
  • 4 slices cooked ham
  • 120 g Gruyère or Comté, grated

Method

  1. Make the béchamel: melt the butter, whisk in the flour and cook 1 minute. Add the warm milk gradually, whisking, until thick and smooth. Season with nutmeg, salt and pepper.
  2. Heat the oven grill (broiler). Lightly toast the bread.
  3. Spread two slices with Dijon, then a spoonful of béchamel. Layer the ham and half the cheese. Close the sandwiches.
  4. Spread the tops generously with the remaining béchamel and pile on the rest of the cheese.
  5. Grill 4–6 minutes until bubbling and bronzed in patches.
  6. Rest one minute, then serve with a sharp green salad.
Baker's note — Add a fried egg on top and it becomes a croque madame — the egg is the 'hat.'

Questions, answered

What's the difference between croque monsieur and croque madame?
A croque madame is simply a croque monsieur with a fried egg on top. The story goes that the egg resembles a lady's hat.
Can I skip the béchamel?
Then it's a toasted ham and cheese — still good, but not a croque. The béchamel is what makes it: five minutes of whisking that transforms the whole sandwich.
What cheese should I use?
Gruyère or Comté are classic — they melt smoothly and taste nutty rather than greasy. Emmental works too. Avoid pre-shredded blends, which melt poorly.

Skip the baking — we did it already.

Everything in this recipe starts with good bread and pastry — request a pickup 24 hours ahead at either maison.

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