Why Make This Recipe
Croque Monsieur is a classic French sandwich that combines gooey cheese and savory ham, all wrapped in crispy, buttery bread. This dish is not only delicious but also easy to make at home. Perfect for brunch, lunch, or even a quick dinner, it offers a delightful mix of textures and flavors. When you make it from scratch, you can enjoy a comforting meal that feels special without too much effort.
How to Make Savory Croque Monsieur
Ingredients:
- 8 slices sturdy white sandwich bread or pain de mie
- 6-8 thin slices quality cooked ham
- 1 ½ cups (about 150g) grated aged gruyère cheese
- 3 tablespoons unsalted butter, softened
- 2 tablespoons all-purpose flour
- 1 ¼ cups (300ml) whole milk
- 1 teaspoon Dijon mustard (optional)
- A pinch freshly grated nutmeg
- Salt and pepper to taste
Directions:
- Make the béchamel sauce: In a small saucepan, melt 2 tablespoons of butter over medium heat. Whisk in the flour and cook for 1-2 minutes without browning. Gradually add 1 ¼ cups whole milk while whisking to avoid lumps. Continue whisking until the sauce thickens and coats the back of a spoon, about 5 minutes. Season with salt, pepper, and nutmeg. Remove from heat and stir in Dijon mustard if using.
- Prepare the bread and fillings: Lay out 8 slices of bread. Spread a thin layer of béchamel on one side of each slice. On four slices, layer 1-2 slices of ham and sprinkle about ½ cup grated gruyère cheese. Top with remaining bread slices, béchamel side down, to form sandwiches.
- Butter the sandwiches: Spread the remaining 1 tablespoon softened butter on the outside of each sandwich (top and bottom).
- Cook the sandwiches: Heat a non-stick skillet over medium heat. Cook sandwiches for 3-4 minutes per side, pressing gently with a spatula, until a deep golden crust forms and cheese starts melting.
- Finish with cheese topping (optional): Spoon more béchamel on top of each sandwich, sprinkle with the remaining grated gruyère, and place under the broiler or in a 400°F oven for 2-3 minutes until bubbly and golden brown.
- Serve warm: Let sandwiches cool for 1-2 minutes before slicing to allow the cheese to set slightly.
How to Serve Savory Croque Monsieur
Croque Monsieur is best served warm and can be enjoyed on its own or with a side salad. A simple green salad with a light vinaigrette pairs perfectly and adds a fresh note to the meal.
How to Store Savory Croque Monsieur
If you have leftovers, wrap the sandwiches in foil and store them in the refrigerator. They are best eaten within 1-2 days. To reheat, warm them in a skillet over low heat until the cheese is melted and the bread is crispy again.
Tips to Make Savory Croque Monsieur
- Use Quality Ingredients: The taste greatly improves using high-quality ham and cheese.
- Broil for Extra Crispiness: A quick trip under the broiler gives the sandwich an extra crunchy top.
- Experiment with Cheese: While gruyère is traditional, you can also use mozzarella or cheddar if preferred.
Variation
For a Croque Madame, simply top your sandwich with a fried or poached egg. This variation adds a lovely richness and is a perfect brunch option.
FAQs
1. Can I make Croque Monsieur ahead of time? Yes, you can prepare the sandwiches and béchamel sauce ahead of time. Just assemble them and store them in the fridge before cooking.
2. Can I freeze Croque Monsieur? While it’s best fresh, you can freeze unbaked assembled sandwiches. Wrap tightly in plastic wrap and foil for up to 2 months, then bake straight from the freezer when you’re ready to enjoy.
3. What can I serve with Croque Monsieur? This sandwich goes well with a green salad, some crispy fries, or a cup of soup for a complete meal.
Savory Croque Monsieur
Ingredients
Method
- In a small saucepan, melt 2 tablespoons of butter over medium heat.
- Whisk in the flour and cook for 1-2 minutes without browning.
- Gradually add 1 ¼ cups whole milk while whisking to avoid lumps.
- Continue whisking until the sauce thickens and coats the back of a spoon, about 5 minutes.
- Season with salt, pepper, and nutmeg. Remove from heat and stir in Dijon mustard if using.
- Lay out 8 slices of bread.
- Spread a thin layer of béchamel on one side of each slice.
- On four slices, layer 1-2 slices of ham and sprinkle about ½ cup grated gruyère cheese.
- Top with remaining bread slices, béchamel side down, to form sandwiches.
- Spread the remaining 1 tablespoon softened butter on the outside of each sandwich (top and bottom).
- Heat a non-stick skillet over medium heat.
- Cook sandwiches for 3-4 minutes per side, pressing gently with a spatula, until a deep golden crust forms and cheese starts melting.
- Spoon more béchamel on top of each sandwich, sprinkle with the remaining grated gruyère.
- Place under the broiler or in a 400°F oven for 2-3 minutes until bubbly and golden brown.
- Let sandwiches cool for 1-2 minutes before slicing to allow the cheese to set slightly.