Croque Monsieur: French Hot Ham and Cheese Sandwich with Béchamel and Gruyère Recipe

ByNoah Steele
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Introduction

The Croque Monsieur is a classic French hot ham and cheese sandwich that’s both rich and comforting. Combining creamy béchamel sauce with layers of ham and melted Swiss or Gruyère cheese, this indulgent sandwich is perfect for a cozy meal at home.

The image shows a close-up of a double-layered grilled cheese sandwich with melted cheese oozing out between the layers. The sandwich is made with thick slices of golden-brown toasted bread. The bottom layer has a slice of pink ham covered by a thick, creamy, gooey layer of melted cheese that flows down the sides. The top layer also contains melted cheese that stretches between toasty bread slices, creating a rich, warm, and inviting look. The sandwich is sitting on a white plate on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 1/2 cup milk
  • 1/2 cup cream (heavy or thickened)
  • 1 1/2 tbsp (25g) unsalted butter
  • 1 1/2 tbsp plain/all-purpose flour
  • 1/4 tsp kosher or cooking salt
  • 1 pinch white pepper
  • 1/8 tsp freshly ground nutmeg
  • 4 slices sourdough bread (1.5cm / ⅗” thick)
  • 8 slices Swiss or Gruyère cheese (165g / 6 oz)
  • 120g / 4 oz ham slices (preferably smoked)
  • 4 tsp Dijon mustard
  • 30g / 2 tbsp unsalted butter (for frying)
  • 1/2 cup shredded Gruyère cheese (packed)
  • 3 tbsp finely shredded Parmesan cheese

Instructions

  1. Step 1: Preheat your oven to 200°C (390°F) or 180°C if using a fan oven.
  2. Step 2: For the béchamel sauce, heat the milk and cream in a saucepan over medium heat until steaming, but do not boil. Remove from heat and set aside.
  3. Step 3: In a separate small saucepan, melt the butter over medium heat, then reduce to low. Add flour and stir almost constantly for 3 minutes, ensuring it does not brown.
  4. Step 4: Gradually add half of the hot milk mixture to the roux, stirring continuously. Then add the remaining milk along with nutmeg, salt, and white pepper.
  5. Step 5: Stir for 30 seconds to a minute until the sauce thickens to a spreadable, soft butter-like consistency. Whisk out any lumps. Remove from heat.
  6. Step 6: To assemble, spread half of the béchamel sauce over all four slices of bread as if buttering them. Reserve the other half for the topping.
  7. Step 7: On two slices, layer 2 slices of cheese each, folding if necessary. Spread half of the Dijon mustard over the cheese.
  8. Step 8: Add the ham slices on top of the cheese, then spread the remaining Dijon mustard over the ham.
  9. Step 9: Top the ham with 2 more slices of cheese each, then close the sandwiches with the remaining bread slices.
  10. Step 10: Melt 30g of butter in a skillet over medium to medium-high heat. Place sandwiches in the skillet and cook for about 2 minutes per side, pressing lightly, until golden brown.
  11. Step 11: Transfer the browned sandwiches to a baking tray.
  12. Step 12: Spread the reserved béchamel thickly over the top of each sandwich. Sprinkle with shredded Gruyère and Parmesan cheeses.
  13. Step 13: Bake for 15 minutes, then switch your oven to the broil or grill setting for about 3 minutes until the topping is bubbly and golden.
  14. Step 14: Serve immediately on warmed plates with a knife and fork. For a traditional touch, accompany with fries and a simple green salad dressed in vinaigrette.

Tips & Variations

  • Use sourdough or a sturdy white bread to prevent sogginess when spreading béchamel.
  • Try smoked ham for an added depth of flavor, or substitute with cooked turkey slices.
  • Gruyère and Swiss are classic choices, but Emmental or even mozzarella can work for a milder taste.
  • For a Croque Madame, add a fried egg on top just before serving.

Storage

Store leftover sandwiches wrapped tightly in foil or airtight containers in the refrigerator for up to 2 days. Reheat in a preheated oven at 180°C (350°F) until warmed through and the cheese is melted. Avoid microwaving to keep the bread crisp.

How to Serve

A thick sandwich with three layers, stacked on a white plate, sitting on a white marbled texture. The base layer is a slice of toasted bread with a golden-brown crust and soft interior. On top of this is a layer of light pink ham, covered with thick, melted, creamy white cheese that oozes down the sides. The middle layer is another toasted bread slice, topped with a thick piece of golden-brown cooked chicken or similar meat, also covered generously with melted white cheese flowing over the edges. The top layer is a final toasted bread piece with a golden-brown crust and soft texture, also covered partially by gooey cheese. The sandwich looks rich, soft, and melty, inviting and indulgent. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the béchamel sauce ahead of time?

Yes, you can prepare the béchamel up to a day in advance. Keep it covered and refrigerated, then gently warm and whisk before using.

Can I use a different type of cheese?

Absolutely. While Gruyère and Swiss are traditional, Emmental, Comté, or even mozzarella can be used depending on your preference and availability.

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Croque Monsieur: French Hot Ham and Cheese Sandwich with Béchamel and Gruyère Recipe

★★★★★

4.5 from 590 reviews
  • Author: Noah
  • Total Time: 45 minutes
  • Yield: 2 sandwiches 1x
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Description

Croque Monsieur is a classic French hot ham and cheese sandwich, featuring layers of melted Swiss or Gruyere cheese, smoked ham, and a creamy béchamel sauce, all toasted to golden perfection. This indulgent, savory dish combines rich dairy flavors with a crispy bread exterior, perfect for a comforting lunch or brunch.

Ingredients

Scale

Béchamel Sauce:

  • 1/2 cup milk
  • 1/2 cup cream (pure or heavy/thickened)
  • 1 1/2 tbsp / 25g unsalted butter
  • 1 1/2 tbsp flour (plain/all-purpose)
  • 1/4 tsp salt (kosher/cooking salt)
  • 1 pinch white pepper
  • 1/8 tsp nutmeg (preferably freshly ground)

Sandwich:

  • 4 slices sourdough bread (1.5cm / ⅗” thick)
  • 8 slices Swiss or Gruyere cheese (165g / 6 oz, enough for 2 layers per sandwich)
  • 120g / 4 oz ham slices (preferably smoked)
  • 4 tsp Dijon mustard
  • 30g / 2 tbsp unsalted butter

Topping:

  • 1/2 cup Gruyere cheese (shredded, packed cup)
  • 3 tbsp Parmesan cheese (finely shredded)

Instructions

  1. Preheat Oven: Preheat your oven to 200°C (390°F), or 180°C (356°F) if using a fan oven, to get ready for the baking and broiling steps.
  2. Prepare Béchamel Sauce: Warm the milk and cream in a saucepan over medium heat until steaming but not boiling, then set aside.
  3. Make Roux: In a separate small saucepan, melt 1 1/2 tbsp butter over medium heat, then reduce heat to low. Add flour and cook, stirring constantly for 3 minutes, ensuring the mixture does not brown.
  4. Add Milk to Roux: Gradually add half of the hot milk to the roux while stirring to combine. Then stir in the remaining milk along with nutmeg, salt, and white pepper.
  5. Thicken Sauce: Continue stirring for 30 seconds to one minute until the sauce thickens to a spreadable, soft butter-like consistency. Whisk to remove any lumps and remove from heat.
  6. Assemble Sandwiches – Step 1: Spread half of the béchamel sauce evenly over one side of each of the 4 slices of sourdough bread, mimicking the way you’d butter bread for sandwiches. Keep the remaining béchamel for later.
  7. Assemble Sandwiches – Step 2: Place 2 slices of Swiss or Gruyere cheese on two of the béchamel-coated bread slices, folding cheese as needed to fit.
  8. Add Dijon Mustard and Ham: Spread half the Dijon mustard over the cheese-covered bread slices. Then add layers of smoked ham on top, followed by spreading the remaining Dijon mustard over the ham.
  9. Final Cheese Layer and Close: Add another 2 slices of cheese on top of the ham, folding as needed, then close each sandwich with the remaining bread slices, béchamel side down.
  10. Pan Fry Sandwiches: Melt 30g butter in a skillet over medium to medium-high heat. Place the sandwiches in the skillet, pressing lightly with a spatula, and cook each side for about 2 minutes until they achieve a deep golden brown color.
  11. Transfer to Bake Tray: Once both sides are golden and crispy, move the sandwiches onto a baking tray in preparation for baking.
  12. Add Béchamel Topping: Generously spread the reserved béchamel sauce on the top pieces of bread on each sandwich, then sprinkle with shredded Gruyere and finely shredded Parmesan cheese.
  13. Bake and Broil: Bake the sandwiches in the preheated oven for 15 minutes. After baking, switch to the grill or broiler setting and broil for an additional 3 minutes until the cheese topping is golden and bubbling.
  14. Serve: Immediately transfer to warmed plates. Serve with utensils as the sandwiches are rich and messy. For an authentic French bistro experience, add a side of crispy fries and a light salad dressed with French dressing or vinaigrette. Enjoy!

Notes

  • Use sourdough bread about 1.5 cm thick for sturdy, crispy sandwiches that hold fillings well.
  • Swiss or Gruyere cheese works best for melting and flavor; use smoked ham for a richer taste.
  • The Dijon mustard is spread both on the cheese and ham to balance richness with tang.
  • Béchamel sauce should be thick enough to spread without running to avoid sogginess.
  • Press sandwiches gently during pan frying to ensure golden crust without squashing.
  • Broiling at the end gives the perfect golden, bubbly cheese topping.
  • Serve immediately as the sandwich is best enjoyed warm and melty.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Pan Frying with Oven Baking and Broiling
  • Cuisine: French

Keywords: Croque Monsieur, French sandwich, ham and cheese sandwich, béchamel sauce, Gruyere cheese, toasted sandwich, comfort food

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