Croque Monsieur

Lunch · Sandwiches, Wraps, Tacos & Burgers

Croque Monsieur

A bubbling cheese-sauce topping turns a ham and Gruyere sandwich into a satisfying café-style lunch. Dijon cuts through the richness, and a brief broil gives the top its golden finish.
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Serves
4 sandwiches

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About this recipe.

Warm ham and Gruyere sandwiches finished with a creamy cheese sauce and a golden broiled top.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 8 slices French bread (or other sandwich bread of preference)
  • 2.5 cups Gruyere cheese (grated, divided: 1/2 cup for sauce, 1 cup for filling, 1 cup for topping)
  • 1/2 cup Parmigiano Reggiano cheese (grated)
  • 4 slices Ham (cooked)
  • 2 tbsp Butter (unsalted)
  • 3 tbsp All-Purpose Flour
  • 2 cups Milk (hot)
  • 1 pinch Nutmeg (freshly grated)
  • Dijon mustard (enough to lightly spread on the bread)
  • Salt (to taste)
  • Ground Black Pepper (to taste)

The cooking plan

How to make Croque Monsieur.

  1. Heat the oven to 400°F. Arrange the bread on a baking sheet.

  2. Melt the butter in a saucepan over low heat. Stir in the flour and cook, stirring, for 2 minutes. Gradually whisk in the hot milk and cook, stirring, until the sauce thickens.

  3. Remove the pan from the heat. Stir in 1/2 cup Gruyere, all the Parmesan, and the nutmeg. Taste and season with salt and pepper.

  4. Lightly spread one side of each bread slice with Dijon. Divide 1 cup Gruyere and the 4 slices of cooked ham between 4 slices of bread, then close with the remaining bread.

  5. Spoon the cheese sauce over the sandwiches and sprinkle with the final 1 cup Gruyere. Bake for about 5 minutes, until hot. Switch to the broiler and watch continuously until the topping bubbles and browns. Use a broiler-safe tray and follow the appliance guidance for rack placement. Serve warm.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

Croque Monsieur

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Warm ham and Gruyere sandwiches finished with a creamy cheese sauce and a golden broiled top.
Print Recipe
Servings: 4 sandwiches
Course: Lunch
Cuisine: French
Ingredients Equipment Instructions Notes

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Ingredients
  

  •  
    8 slices French bread or other sandwich bread of preference
  •  
    2.5 cups Gruyere cheese grated, divided: 1/2 cup for sauce, 1 cup for filling, 1 cup for topping
  •  
    ½ cup Parmigiano Reggiano cheese grated
  •  
    4 slices Ham cooked
  • 2 tbsp Butter unsalted
  • 3 tbsp All-Purpose Flour
  • 2 cups Milk hot
  •  
    1 pinch Nutmeg freshly grated
  • Dijon mustard enough to lightly spread on the bread
  • Salt to taste
  • Ground Black Pepper to taste

Equipment

Saucepan
Saucepan
Knife and cutting board
Mixing bowl
Wire whisk
Stirring spoon
Stirring spoon
Broiler-safe rimmed baking sheet
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Heat the oven to 400°F. Arrange the bread on a baking sheet.
  2. Melt the butter in a saucepan over low heat. Stir in the flour and cook, stirring, for 2 minutes. Gradually whisk in the hot milk and cook, stirring, until the sauce thickens.
  3. Remove the pan from the heat. Stir in 1/2 cup Gruyere, all the Parmesan, and the nutmeg. Taste and season with salt and pepper.
  4. Lightly spread one side of each bread slice with Dijon. Divide 1 cup Gruyere and the 4 slices of cooked ham between 4 slices of bread, then close with the remaining bread.
  5. Spoon the cheese sauce over the sandwiches and sprinkle with the final 1 cup Gruyere. Bake for about 5 minutes, until hot. Switch to the broiler and watch continuously until the topping bubbles and browns. Use a broiler-safe tray and follow the appliance guidance for rack placement. Serve warm.

Notes

Makes 4 sandwiches from 8 slices of bread. The cheese quantities are divided among sauce, filling, and topping; keep them separate while assembling. The original import did not include reliable preparation or total times, so these remain unset.

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A couple of useful answers.

How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

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Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.

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