Croque Monsieurs
- Total Time: 27 minutes
- Yield: 8 sandwiches 1x
Description
A classic French sandwich, the Croque Monsieur is made with ham, Gruyere cheese, and a creamy béchamel sauce, baked to golden perfection.
Ingredients
- 2 tbsp butter
- 3 tbsp flour (use brown rice flour for gluten-free)
- 2 cups (480 ml) hot milk
- 1 tsp salt
- 1/2 tsp pepper
- Pinch of nutmeg
- 12 oz (340 g) Gruyere cheese, grated
- 16 slices of bread
- 8 oz (225 g) of ham, thinly sliced
- 2 tbsp Dijon mustard
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a small saucepan, melt the butter over medium heat. Add the flour and stir continuously for 2 minutes to cook out the raw flour taste.
- Slowly pour in the hot milk, whisking constantly to prevent lumps. Continue whisking until the sauce thickens, about 3-5 minutes. Remove from heat and season with salt, pepper, and a pinch of nutmeg.
- Spread a thin layer of Dijon mustard on one side of each slice of bread.
- On half of the bread slices, layer the ham and half of the grated Gruyere cheese. Top with the remaining bread slices, mustard side down, to form sandwiches.
- Place the sandwiches on the prepared baking sheet. Spoon the béchamel sauce over the top of each sandwich, then sprinkle with the remaining Gruyere cheese.
- Bake in the preheated oven for 10-12 minutes, or until the cheese is melted and golden brown.
- Remove from the oven and let cool slightly before serving.
Notes
- For a gluten-free version, use brown rice flour and gluten-free bread.
- You can substitute Gruyere with Emmental or Swiss cheese if preferred.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat in the oven for best results.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Sandwich
- Cuisine: French
Nutrition
- Serving Size: 1 sandwich
- Calories: 450
- Sugar: 4
- Sodium: 1050
- Fat: 22
- Carbohydrates: 40
- Fiber: 2
- Protein: 25
- Cholesterol: 75
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Frequently Asked Questions
Can I make this recipe gluten-free?
Yes — the recipe explicitly calls this out: use brown rice flour instead of all-purpose flour for the béchamel, and substitute gluten-free bread. The excerpt also notes the sandwich can be adapted to fit dietary needs while keeping the original idea intact.
What makes the béchamel sauce in this recipe different from a basic white sauce?
This béchamel is seasoned with a pinch of nutmeg in addition to salt and pepper. It is made by cooking 3 tbsp flour in 2 tbsp butter for 2 minutes, then whisking in 2 cups of hot milk until thick — the hot milk helps prevent lumps. It is then spooned over the assembled sandwiches before baking.
Can I store and reheat leftover Croque Monsieurs?
The notes say to store leftovers in an airtight container in the refrigerator for up to 2 days, and to reheat in the oven for best results — which keeps the béchamel-topped bread crispy rather than soggy. 
