Croque Monsieur Recipe
I absolutely adore this Croque Monsieur recipe because it takes a classic comfort food to the next level with its gooey layers of Gruyère cheese and savory ham, all perfectly nestled between crispy, buttery bread. Plus, the rich béchamel sauce gives it a luxurious touch that makes every bite feel like a cozy indulgence you just can’t resist.
I enjoy preparing Croque Monsieur since it’s a delectable mix of creamy and savory tastes. My method calls for 8 slices of white bread that I slather with Dijon mustard and then stack with 8 slices of ham.
I’m not shy when it comes to layering in the Gruyère cheese, which I nearly always have on hand. And then there’s the sandwich topping: the bechamel sauce, which is like a creamy gravy.
Croque Monsieur isn’t the most difficult sandwich to make, and the results are certainly worth the effort.
Ingredients
Sliced White Bread: Delivers carbs that make up the sandwich foundation.
Offers protein and a rich, nutty flavor: Gruyère cheese.
Mustard, Dijon: Adds a sharp, piquant flavor with few calories.
Ham: Provides protein and a savory balance to cheese.
Whole Milk: Adds creaminess and calcium to the sauce.
Nutmeg: Adds a warm, aromatic quality that enhances the flavor.
Ingredient Quantities
- 8 slices of white bread
- 4 tablespoons unsalted butter, softened
- 2 teaspoons Dijon mustard
- 8 slices of ham
- 8 slices of Gruyère cheese
- 1 cup shredded Gruyère cheese
- 2 tablespoons all-purpose flour
- 1 1/4 cups whole milk
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
Instructions
1. Heat your oven to 400°F (200°C).
2. Place the bread slices on a baking tray. Take softened butter and spread it on one side of each slice.
3. Turn the bread over and slather Dijon mustard on the side opposite the butter of half the bread.
4. Each slice of bread slathered with mustard is adorned with 2 slices of ham and 2 slices of Gruyère cheese. The stack is crowned with the last slices of bread, each buttered on the outside.
5. In a small saucepan, heat 2 tablespoons of butter over medium heat until melted. Stir in the flour and cook for about 1 minute.
6. Slowly blend in the milk, stirring all the while, until you have a thickened sauce that’s smooth and just the right consistency. This takes me about 3–4 minutes, but if you have a tendency to rush, you might find yourself with something more lumpy than desired.
7. Take the saucepan off the heat and mix in the salt, black pepper, and nutmeg.
8. Evenly spread the béchamel sauce on top of each sandwich and sprinkle with the shredded Gruyère cheese.
9. Put the sandwiches in the oven and bake for 10–12 minutes, or until the cheese is golden and bubbly.
10. Let it cool a tad before you serve. And then, dig into your delectable Croque Monsieur!
Equipment Needed
1. Oven
2. Baking tray
3. Knife (for spreading)
4. Small saucepan
5. Whisk
6. Measuring spoons
7. Measuring cup
FAQ
- What is the best type of bread for Croque Monsieur?You can use any sturdy bread, like sourdough or artisan country bread, for extra flavor; however, white bread is the traditional choice.
- Can I use a different cheese instead of Gruyère?Certainly, Emmental or Comté makes for an excellent substitute, as they have similar tasting and textural properties.
- Can the butter be substituted with another type of fat?Though butter provides the best flavor, you can replace it with margarine or a high-quality plant-based spread if necessary.
- Do I have to use Dijon mustard?The classic flavor comes from using Dijon mustard, but feel free to substitute any mustard you prefer to match your personal taste.
- Can I prepare the bechamel sauce in advance?Certainly! You can prepare the bechamel sauce in advance and keep it in the refrigerator for 1-2 days; simply reheat it gently before putting the sandwiches together.
- How can I make it a Croque Madame?The Croque Monsieur can be transformed into a Croque Madame simply by topping it with a fried or poached egg.
Substitutions and Variations
White bread: Swap for whole grain bread or sourdough bread for a substitute with a different texture and flavor.
Dijon mustard: Substitute with whole-grain mustard for a bit more texture, or use yellow mustard for a milder flavor.
Emmental or Swiss cheese can serve as a substitute for Gruyère cheese because they have a similar melting quality and flavor profile.
Substituting for ham: Turkey or smoked chicken lends a lighter or different taste.
Substitute for whole milk with half-and-half for a creamier sauce or a plant-based milk, like almond milk, if you’re opting for a dairy-free sauce (noting this might alter the flavor slightly).
Pro Tips
1. Bread Selection: For an even more flavorful result, try using a thick-cut artisanal loaf, such as sourdough or brioche, instead of basic white bread. This will add depth and enhance the overall texture of the sandwich.
2. Cheese Choices: While Gruyère is classic, you can experiment by mixing in some Comté or Emmental cheese for a slightly different flavor profile. These cheeses melt beautifully and complement the ham well.
3. Béchamel Basics: To avoid a lumpy béchamel sauce, ensure you whisk continuously as you add the milk slowly. If lumps do form, you can pass the sauce through a sieve before proceeding to the next steps.
4. Ham Tips: Opt for high-quality, thinly-sliced ham, such as Black Forest or Parisian ham, for the best taste and texture. You can also slightly warm the ham in a pan before assembling the sandwich to enhance its flavor.
5. Perfectly Crisp: For an extra crispy exterior, consider toasting the assembled sandwiches on a hot skillet for a couple of minutes per side before placing them in the oven. This technique will give the sandwiches a delightful, golden crust.
Croque Monsieur Recipe
My favorite Croque Monsieur Recipe
Equipment Needed:
1. Oven
2. Baking tray
3. Knife (for spreading)
4. Small saucepan
5. Whisk
6. Measuring spoons
7. Measuring cup
Ingredients:
- 8 slices of white bread
- 4 tablespoons unsalted butter, softened
- 2 teaspoons Dijon mustard
- 8 slices of ham
- 8 slices of Gruyère cheese
- 1 cup shredded Gruyère cheese
- 2 tablespoons all-purpose flour
- 1 1/4 cups whole milk
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
Instructions:
1. Heat your oven to 400°F (200°C).
2. Place the bread slices on a baking tray. Take softened butter and spread it on one side of each slice.
3. Turn the bread over and slather Dijon mustard on the side opposite the butter of half the bread.
4. Each slice of bread slathered with mustard is adorned with 2 slices of ham and 2 slices of Gruyère cheese. The stack is crowned with the last slices of bread, each buttered on the outside.
5. In a small saucepan, heat 2 tablespoons of butter over medium heat until melted. Stir in the flour and cook for about 1 minute.
6. Slowly blend in the milk, stirring all the while, until you have a thickened sauce that’s smooth and just the right consistency. This takes me about 3–4 minutes, but if you have a tendency to rush, you might find yourself with something more lumpy than desired.
7. Take the saucepan off the heat and mix in the salt, black pepper, and nutmeg.
8. Evenly spread the béchamel sauce on top of each sandwich and sprinkle with the shredded Gruyère cheese.
9. Put the sandwiches in the oven and bake for 10–12 minutes, or until the cheese is golden and bubbly.
10. Let it cool a tad before you serve. And then, dig into your delectable Croque Monsieur!