Description
A classic French Croque Monsieur featuring layers of savory ham, nutty Gruyere cheese, and a creamy béchamel sauce on toasted sourdough bread, finished with a golden baked cheese topping for a rich and indulgent meal.
Ingredients
Scale
Béchamel Sauce
- 1 ½ cups milk
- 4 tablespoons unsalted butter
- 1/4 cup flour
- 1/4 teaspoon salt
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon white pepper
- Pinch of cayenne pepper (optional)
Sandwich
- 8 slices 1/2-inch thick country-style sourdough bread or pan de mie
- 6 oz Gruyere cheese, thinly sliced
- 6 oz ham slices, preferably Black Forest
- 2 tablespoons Dijon mustard
- 4 tablespoons unsalted butter, divided
- 2 tablespoons olive oil, divided
Topping
- 3 oz (3/4 cup) Gruyere cheese, shredded
- 1/4 cup Parmesan cheese, grated
Instructions
- Prep Oven and Pan: Preheat the oven to 400°F. Line a large baking sheet (21×15 inches) with parchment paper for easy cleanup.
- Make Roux: Melt 4 tablespoons of unsalted butter in a medium to large saucepan over medium heat. Reduce heat to low, then whisk in 1/4 cup flour and cook constantly for 2 minutes to form a roux.
- Add Milk: Remove from heat. Whisk in about a quarter of the milk slowly until smooth and thick. Continue adding the milk in small increments, whisking constantly until smooth. Stir in salt, nutmeg, white pepper, and cayenne pepper.
- Thicken Sauce: Return to medium heat and bring sauce to a simmer, whisking continuously until it thickens to a spreadable consistency like butter or pudding. Remove from heat.
- Prepare Bread: Arrange all 8 slices of bread on the prepared baking sheet. Spread half of the béchamel sauce thickly on all slices like buttering toast.
- Assemble Sandwiches: On 4 slices, layer half of the sliced Gruyere cheese, then all ham slices folded as needed. Spread Dijon mustard thickly over the ham, then top with remaining sliced Gruyere. Close sandwiches with remaining bread slices, béchamel side down.
- Pan Fry Sandwiches: Heat 1 tablespoon olive oil in a cast-iron skillet over medium heat. Melt 1 tablespoon butter in the pan. Working in batches, grill sandwiches for about 2 minutes per side until deeply golden brown, pressing occasionally with a spatula. Transfer sandwiches back to the parchment-lined baking sheet.
- Add Topping: Spread the remaining béchamel sauce on top slices of each sandwich. If béchamel has thickened, gently reheat with a splash of milk and whisk until spreadable. Sprinkle shredded Gruyere and grated Parmesan evenly on top.
- Bake and Broil: Bake sandwiches for 10-12 minutes until cheese melts. Finish under the broiler for 2-3 minutes until the topping is golden and bubbly.
- Serve: Serve the Croque Monsieur immediately with a fork and knife as it’s rich, hot, and messy to eat by hand.
Notes
- Gruyere cheese is essential for its mild, nutty flavor and excellent melting quality—use 9 oz total split between sliced inside and shredded on top.
- You can substitute Black Forest ham with ham of your choice if unavailable.
- Use country-style sourdough or pan de mie for best texture; avoid very dense or thin bread.
- Optional cayenne in béchamel adds a subtle spicy kick for those who like extra flavor.
- For easier melting, shred your own Gruyere rather than using pre-shredded cheese.
- Use a cast-iron or heavy skillet for even browning during pan frying.
- Watch the broiler closely to prevent burning the cheese topping.
