The croque-monsieur is a classic French grilled cheese sandwich that's a mainstay of Parisian cafes, bars, and bistros, not to mention innumerable take-out counters. Served with a side of French fries and a little pile of salad greens, a Croque-Monsieur is everything that's great about eating in Paris—even their snacks are somehow sublime and otherworldly.
What Does a Croque-Monsieur Contain?
Combining a creamy béchamel sauce with nutty Gruyère cheese, and salty, savory ham, the croque-monsieur is grilled cheese perfection. Keep in mind that most places that serve Croque-Monsieurs have stacks of the things made ahead of time, and they'll warm one up for you when you order it. And yet they're still delicious.
What Does the Name "Croque-Monsieur" Mean?
Croque-monsieur translates literally to "Mr. Crunch." The name comes from the verb croquer meaning "to bite" or "to crunch" and the word monseiur meaning "mister." Best name for a sandwich ever.
What Is the Difference Between a Croque-Monsieur and a Croque-Madame?
A croque-madame is simply a croque=monsieur with a fried egg on top. Some believe it got its name because the egg resembles a woman's hat from the 1960s.
How to Serve a Croque-Monsieur
This rich and savory dish is best when enjoyed with a knife and fork. Of course, it also pairs perfectly with a glass of your favorite French wine. The recipe that follows will make one sandwich, but you can easily double it to make two. You can substitute Jarlsberg or even Monterey Jack for the Gruyère.
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The Spruce / Julia Hartbeck
"I don't think there's a much better sandwich than a croque-monsieur, unless you top it with an egg, in which case it becomes a croque-madame. This was an authentically delicious recipe. I left the crust on since it's my favorite part of the bread and I served it with a lemony salad. Great meal!" —Diana Andrews
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Ingredients
For the Béchamel
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2 tbsp unsalted butter
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2 tbsp all purpose flour
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1 cup milk
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1/4 tsp salt
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1/8 to 1/4 tsp ground white pepper, or to taste
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1/8 to 1/4 tsp ground nutmeg (optional)
For the Sandwich
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2 slices white bread
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1 tablespoon clarified butter, or softened unsalted butter, more to taste
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2 teaspoons Dijon mustard, more to taste
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1/2 cup grated Gruyère cheese, or a combination of Gruyère and Emmental
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1/2 cup béchamel sauce
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2 to 3 slices ham
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Cooking spray
Steps to Make It
Make the Béchamel
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Gather the ingredients.
The Spruce Eats / Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Claire Spollen
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Heat milk in a small saucepan on the stove or in a glass measuring cup in the microwave until hot but not boiling.
The Spruce Eats / Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Claire Spollen
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Meanwhile, melt butter in a saucepan or saucier over medium heat.
The Spruce Eats / Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Claire Spollen
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Add flour to the pan with the butter-flour mixture and whisk until mixture is well blended. Cook, whisking constantly, for 2 minutes.
The Spruce Eats / Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Claire Spollen
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Gradually whisk in hot milk. Cook over medium heat, whisking constantly, until sauce begins to boil and thicken, about 1 minute.
The Spruce Eats / Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Claire Spollen
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Reduce heat to very low, and simmer, whisking frequently until sauce is smooth and thickened, about 5 minutes.
The Spruce Eats / Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Claire Spollen
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Season with salt and pepper to taste and add a little nutmeg, if desired.
The Spruce Eats / Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Claire Spollen
Make the Sandwich
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Gather the ingredients. Position a rack 6 to 8 inches from the broiler and set the oven to broil.
The Spruce / Julia Hartbeck
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Trim the crusts off of the bread, making the slices as square as possible.
The Spruce / Julia Hartbeck
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Spread both slices of bread with butter.
The Spruce / Julia Hartbeck
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Flip bread over and spread them lightly with Dijon mustard.
The Spruce / Julia Hartbeck
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In a bowl, combine the cheese and half of the béchamel sauce, and mix until the cheese is fully coated.
The Spruce / Julia Hartbeck
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Spread half the cheese mixture evenly onto one slice of bread (on the mustard side, not the butter side). Lay the sliced ham atop the other slice.
The Spruce / Julia Hartbeck
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Press both halves of the sandwich together.
The Spruce / Julia Hartbeck
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Spray a bit of cooking spray onto the surface of a nonstick pan. Heat the pan over medium heat until the oil is hot and glistening but not quite smoking.
The Spruce / Julia Hartbeck
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Place the sandwich into the pan and cook for about 2 minutes, or until the bottom of the bread is a nice shade of golden-brown.
The Spruce / Julia Hartbeck
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Use a nonstick spatula to flip the croque-monsieur over. Lower the heat a bit and cover the pan. Cook for another minute or two, or until the second slice of bread is also golden brown, and the cheese inside the croque-monsieur is fully melted.
The Spruce / Julia Hartbeck
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Transfer the sandwich to a cutting board. Top with the remaining cheese mixture, then spoon the other half of the béchamel over the top.
The Spruce / Julia Hartbeck
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Place sandwich on a sheet tray and broil the sandwich, béchamel-side up, until the top of the sandwich is nicely browned, 1 to 3 minutes. Serve right away.
The Spruce / Julia Hartbeck
Glass Bakeware Warning
Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states oven-safe or heat resistant, tempered glass products can, and do, break occasionally.
How to Make Béchamel Ahead and Store It Properly
Refrigerator: Béchamel can be stored in an airtight container in the refrigerator for up to 5 days. Reheat over low heat, whisking constantly. If sauce is too thick, add a splash of water or milk.
Freezer: Store béchamel in an airtight container in the freezer for up to 3 months. Defrost in the refrigerator, then reheat over low heat, whisking constantly. If sauce is too thick, add a splash of water or milk.
Recipe Variations
- Muenster, Gouda, Fontina, and Comté are good to use instead of or in combination with the Gruyère.
- Substitute sliced cooked chicken breast for ham.
- Instead of white bread, use sourdough. Leave crusts on.
- Top finished sandwich with a fried egg to make a croque madame.
Nutrition Facts (per serving) | |
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1362 | Calories |
85g | Fat |
68g | Carbs |
82g | Protein |
Nutrition Facts | |
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Servings: 1 | |
Amount per serving | |
Calories | 1362 |
% Daily Value* | |
Total Fat 85g | 110% |
Saturated Fat 47g | 234% |
Cholesterol 343mg | 114% |
Sodium 3789mg | 165% |
Total Carbohydrate 68g | 25% |
Dietary Fiber 3g | 10% |
Total Sugars 24g | |
Protein 82g | |
Vitamin C 1mg | 3% |
Calcium 1103mg | 85% |
Iron 5mg | 30% |
Potassium 1357mg | 29% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
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