Croque Monsieur

Nutrition · per serving

Steps

1. 1

   Preheat the grill/broiler to high. Set a small saucepan over medium heat. Measure out all ingredients so the béchamel and sandwich assembly move quickly.

2. 2

   Make the béchamel: melt the unsalted butter in the saucepan, add the plain flour, and whisk for about 30 seconds until a pale paste forms. Gradually whisk in the whole milk until smooth. Cook for 2-3 minutes, whisking constantly, until lightly thickened enough to coat the back of a spoon. Season with fine salt, black pepper, and ground nutmeg. Remove from the heat.

   20 g unsalted butter20 g plain flour200 ml whole milk1 g fine salt1 g black pepper0.5 g ground nutmeg
3. 3

   Lightly toast the brioche bread slices on one side only under the grill/broiler or in a dry pan for 1-2 minutes, just until the surface is a little dry and pale golden. This helps prevent sogginess.

   4 slices (about 160 g) brioche bread
4. 4

   Spread Dijon mustard over the untoasted side of 2 bread slices. Divide the cooked ham over them, then add about half of the Gruyère, grated. Close with the remaining bread slices, toasted side facing inward.

   4 slices (about 160 g) brioche bread20 g Dijon mustard120 g cooked ham100 g Gruyère, grated
5. 5

   Spread the tops of the sandwiches with a thin layer of béchamel, letting it reach close to the edges. Sprinkle over the remaining Gruyère, grated. Lightly butter a small baking tray or ovenproof pan so the bottoms crisp rather than stick.

   100 g Gruyère, grated10 g unsalted butter, softened
6. 6

   Grill/broil the sandwiches for 3-5 minutes until the cheese is melted, bubbling, and deeply golden in spots. The bread edges should be crisp and the filling hot through; if needed, move the tray slightly lower to prevent over-browning before the center heats.

7. 7

   Rest for 1 minute so the filling settles, then serve immediately while the top is still bubbling and the bread is crisp.

Origin & History

Croque Monsieur appeared in Paris cafés in the early 20th century and became one of the classic staples of French bistro cooking. Its name is often linked to the verb croquer, meaning “to crunch,” a nod to the toasted bread. The combination of ham, cheese, and béchamel turned a simple toasted sandwich into an iconic café dish.