A classic French grilled ham and cheese sandwich topped with a silky bechamel sauce and broiled until bubbling and golden.
Croque monsieur is France's iconic elevated grilled cheese -- ham and gruyere between slices of bread, but finished with a layer of bechamel sauce and more cheese on top, then broiled until the surface bubbles and browns. Found on cafe menus across France, it occupies a space between quick lunch and something a little more refined, thanks to the technique of the bechamel that distinguishes it from an ordinary grilled ham and cheese. The technique that defines croque monsieur is the bechamel: butter and flour cooked into a roux, then whisked with warm milk until smooth and slightly thickened, seasoned with a touch of nutmeg. This sauce is spread generously over the assembled sandwich before it goes under the broiler, creating a golden, slightly crisp top layer that a plain grilled sandwich could never achieve. Using good quality gruyere or comte, rather than a bland melting cheese, is what gives the dish its nutty depth. Served hot from the broiler, sometimes topped with a fried egg to become croque madame, this sandwich is French bistro comfort food -- rich, cheesy, and satisfying enough to be a full meal.
Serves 2
Melt butter in a saucepan over medium heat. Whisk in flour and cook 1-2 minutes without browning. Gradually whisk in warm milk until smooth.
Simmer, whisking constantly, 4-5 minutes until thickened. Season with nutmeg and salt. Remove from heat.
Spread mustard on two slices of bread. Layer ham and half the gruyere, then top with the remaining bread slices.
Toast the sandwiches in a dry pan over medium heat, 2 minutes per side, just until golden.
Place sandwiches on a baking sheet, spoon bechamel generously over the top of each, and sprinkle with remaining cheese.
Broil 3-4 minutes until the top is bubbling and deeply golden. Serve immediately while hot.
Whisk the bechamel constantly while it thickens to avoid lumps -- adding milk gradually rather than all at once also helps.
Use gruyere or comte rather than a milder cheese; the nutty sharpness is essential to the classic flavor.
Watch the broiler closely -- bechamel and cheese can go from perfectly golden to burnt in under a minute.
Croque madame: top with a fried egg after broiling for the classic variation.
Add a thin layer of caramelized onion between the ham and cheese for extra depth.
Use turkey instead of ham for a lighter version.
Best eaten immediately while hot and bubbling. Not recommended for storage or reheating, as the texture suffers significantly once cooled.
Croque monsieur first appeared on Parisian cafe menus in the early 20th century, quickly becoming a fixture of French brasserie and cafe culture, with the egg-topped croque madame variation following as a popular addition.
Yes -- it keeps refrigerated up to 2 days; reheat gently, whisking in a splash of milk if it has thickened too much, before spreading on the sandwiches.
The milk was likely added too quickly, or the flour wasn't fully cooked into the butter first. Add milk gradually while whisking constantly for the smoothest result.
Croque madame is simply a croque monsieur topped with a fried egg, giving it its name from the egg resembling a woman's hat in old French slang.
Per serving (280g / 9.9 oz) · 2 servings total
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