Croque Monsieur

Croque Monsieur is a Parisian grilled sandwich made with sliced ham, Gruyère cheese, and a creamy white sauce, all layered on hearty sliced bread and baked until golden brown and crunchy.

What is a Croque Monsieur

Sometimes referred to as France’s national sandwich, Croque Monsieur is a very delicious hot ham and cheese sandwich that originated in the early 1900’s.

The words in French translate to “crunch” (croque) and “gentleman” (monsieur) and pronounced krowk muh·syur. You’ll find this incredible sandwich all over France, often served for breakfast, but enjoyed anytime of the day.

A Croque Monsieur is made with slices of ham and Gruyère cheese on hearty white bread. Some versions (like ours) include layers of white sauce (aka béchamel) slathered on the slices of bread, plus more is added to the top along with shredded cheese. As the sandwich is baked, the top gets golden and melty, the bread becomes crisp, and the layers of cheese and ham inside warm through.

What’s the difference between a Croque Monsieur and a Croque Madame?

A Croque Madame is basically just a Croque Monsieur sandwich served with a fried egg on top.

• Layers of ham and melted cheese on toasted bread with a creamy sauce and more cheese on top…what’s NOT to love?
• This sandwich is easy to make and is a very filling breakfast or serve it with soup and salad on the side for a complete meal.
• It’s a great way to use up leftover ham to make this sandwich.

• Ham – Make this sandwich with cooked and leftover holiday ham. Or, buy a good quality Virginia ham and cut it into slices. Deli ham can also work.
• Cheese – Gruyère cheese is the traditional choice for this sandwich. It’s a type of Swiss cheese but it has a uniquely rich and nutty taste compared to other varieties. It also browns well when melted under a broiler. We also included grated Parmesan cheese in the sandwich topping.
• Bread – Buy a pre-sliced hearty crusty bread such as a country loaf. Some recipes for Croque Monsieur slice the crusts off the bread – and you can certainly do that if you’d like.
• White Sauce – Also known as béchamel, you’ll need unsalted butter, all-purpose flour, light cream, and seasonings including kosher salt, white ground pepper, dry mustard, Worcestershire sauce, ground nutmeg. (Note that including Worcestershire sauce is not a traditional ingredient in most béchamel sauces – but we thought this extra savory note really complemented the ham and cheese.)
• Butter – To toast the bread.
• Dijon Mustard

1. Butter and lightly toast bread slices under the broiler.
2. Make a white sauce by melting butter and cooking with flour to form a roux. Then whisk in hot cream and seasonings. Finish by whisking in some Dijon mustard.
3. Spread half the bread slices with Dijon mustard then top with half the white sauce, sliced Gruyère Swiss, and ham.
4. Top with the remaining slice of bread and cover with white sauce.
5. Sprinkle with grated Gruyère Swiss and Grated Parmesan cheese over the top.
6. Cover with parchment and foil and bake for ten minutes. Remove parchment and foil and broil to brown the top.
7. Serve immediately.

• Can I make Croque Monsieur ahead of time?  Each component can be prepared in advance, but you’ll want to assemble and broil when ready to eat. Reheat the white sauce before assembling.
• How do I store leftovers?  Store covered and refrigerated for up to four days. Just note that the bread will get soggy as the sandwich sits. (It’s really best to prepare as much as you’ll eat in one sitting.)
• How do I reheat leftovers? You can reheat leftovers in the oven to warm through.

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