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A hand lifting a gooey bite of ham and cheese sandwich with béchamel sauce stretching

CROQUE MONSIEUR

A classic French ham and cheese sandwich topped with creamy béchamel and baked until bubbly and golden.
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Prep Time 10 minutes
Cook Time 15 minutes
0 minutes
Total Time 25 minutes
Servings: 2 sandwiches
Course: Breakfast, Lunch
Cuisine: French
Calories: 820
Ingredients Equipment Method Nutrition Video Notes

Ingredients
  

Béchamel
  • 1/2 cup milk 120 ml
  • 1/2 cup heavy cream 120 ml
  • 1 1/2 tbsp unsalted butter 25 g
  • 1 1/2 tbsp all-purpose flour
  • 1/4 tsp kosher salt
  • 1 pinch white pepper
  • 1/8 tsp ground nutmeg
Sandwich
  • 4 slices sourdough bread
  • 8 slices Swiss or Gruyère cheese
  • 4 oz ham slices 120 g, preferably smoked
  • 4 tsp Dijon mustard
  • 2 tbsp unsalted butter 30 g
Topping
  • 1/2 cup shredded Gruyère cheese
  • 3 tbsp finely shredded Parmesan cheese

Equipment

  • Small saucepan
  • Wooden spoon or whisk
  • Measuring cups and spoons
  • Skillet or frying pan
  • Spatula
  • Sheet pan
  • Parchment paper
  • Knife

Method
 

  1. Add the milk and heavy cream to a small saucepan and warm over medium heat until steaming (do not boil).
  2. Melt 1 1/2 tbsp butter in the saucepan, then stir in the flour to form a smooth paste. Cook 30–60 seconds.
  3. Slowly pour in the warm milk/cream while stirring constantly until smooth. Add salt, white pepper, and nutmeg. Cook, stirring, until thick enough to coat a spoon.
  4. Spread a thin layer of béchamel on one side of each bread slice. Layer cheese slices, ham, Dijon mustard, then more cheese. Close the sandwiches.
  5. Melt the 2 tbsp butter in a skillet over medium heat. Toast sandwiches on both sides until golden.
  6. Transfer to a parchment-lined sheet pan. Spread béchamel on top of each sandwich, then top with shredded Gruyère and Parmesan.
  7. Bake on the top rack until melted and bubbly and lightly golden (or broil briefly). Rest 2 minutes, then serve.

Nutrition

Serving: 2sandwichesCalories: 820kcalCarbohydrates: 40gProtein: 44gFat: 54gSaturated Fat: 30gPolyunsaturated Fat: 3gMonounsaturated Fat: 16gCholesterol: 170mgSodium: 1650mgPotassium: 420mgFiber: 2gSugar: 6gVitamin A: 900IUCalcium: 900mgIron: 2.5mg

Video

Notes

  • For the smoothest béchamel, warm the milk/cream and add it slowly while stirring constantly.
  • If the sauce thickens too much off heat, loosen with a small splash of warm milk and stir smooth.
  • Swiss cheese melts easily; Gruyère adds a deeper, nuttier flavor.
  • Pan-toasting first is the key to crisp bread before the oven finish.
 

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