Croque Monsieur

Croque Monsieur

Crunchy and full of cheese and béchamel, nothing is more French than a croque monsieur. It’s the quintessential French sandwich, a must-try when visiting Paris or anywhere in France. In just one year since moving to Paris, we’ve tasted dozens of them. One of the wonderful things about historical recipes like the croque monsieur is that every restaurant adds its own small tweaks. These tiny variations make the croque monsieur a fun, ever-changing dish to enjoy.

Is making a croque monsieur difficult?

Not at all! It’s a quick and easy recipe. With a few simple tricks and the right guidance, making a croque monsieur will be a breeze. But here’s a tip: the béchamel should always be homemade—store-bought just won’t cut it.

Croque monsieur or croque madame?

Despite what you might think, croque monsieur and croque madame aren’t based on who’s eating or making it. The key difference is that a croque madame has a fried egg on top. The egg adds a whole new layer of flavor, as it’s much richer and more intense.

Croque Monsieur

How to make béchamel

Béchamel sauce is a staple in many dishes, and though it might seem complicated, it’s actually quite manageable with a few helpful tricks.

How to make a croque monsieur

To start preparing a delicious croque monsieur, the first step is to make the béchamel sauce. In a saucepan with high sides, melt some butter over medium heat. Once the butter is fully melted, add the flour and whisk vigorously. You’ll notice the mixture starts to slightly change color; this is the perfect moment to add the milk, continuing to whisk to avoid lumps. When the mixture starts to thicken and you feel some resistance, add a pinch of salt and a touch of nutmeg to give the béchamel that creamy, aromatic flavor. Once the sauce is ready, set it aside and let it cool.

Now move on to preparing the bread: cut two slices of sandwich bread, about an inch thick. Spread a generous layer of béchamel on both slices. On one slice, add 3 or 4 slices of ham—feel free to be generous. On top of the ham, sprinkle a good amount of grated cheese, like Emmental or Gruyère, for a rich, flavorful filling. Now you can close your croque monsieur with the second slice of bread.

Heat a non-stick skillet over medium heat. Once it’s hot, place the sandwich in the skillet and start toasting it. To help the cheese melt thoroughly, cover the skillet with a lid, or alternatively, place it in the oven for a few minutes. Once the croque monsieur is golden and crispy on the outside, with melted cheese inside, it’s ready to serve.

Tips and tricks for béchamel:

– Use a saucepan with high sides, such as a saucier. The rounded edges help the whisk move more efficiently.

– Unfortunately, béchamel doesn’t allow for many substitutions, so it’s best to stick to the traditional recipe.

– Don’t let the sauce get too thick. If it does, it risks burning on the bottom and becoming too gummy to use later on.

– In addition to nutmeg, feel free to get creative with flavors. For example, you could add a tablespoon of Sriracha for a spicy twist.

How to store it

You can store croque monsieur in the fridge for up to 1 or 2 days, but be sure to assemble the entire sandwich without cooking it.

Croque Monsieur
Croque Monsieur
5 from 1 vote

Croque Monsieur

Crunchy and full of cheese and béchamel, nothing is more French than a croque monsieur.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Main Course, sandwich
Servings: 4 people

Ingredients

  • 8 slices thick-cut sandwich bread
  • 16 oz sliced ham
  • 1½ cup grated Gruyère orEmmenthal

Bechamel Sauce

  • 4 tbsp butter
  • 4 tbsp all-purpose flour
  • 4 cups whole milk
  • grated nutmeg
  • coarse salt

Instructions

  • Start by preparing the béchamel sauce.
  • In a saucepan with high sides, melt the butter.
  • Once the butter has melted, add the flour and start whisking.
  • As soon as the mixture starts to change color slightly, add the milk and continue whisking.
  • When the whisk starts to meet resistance, add the salt and a pinch of nutmeg.
  • Set the béchamel sauce aside and let it cool.
  • Cut two slices of sandwich bread, about an inch thick.
  • Spread the béchamel sauce on both slices of bread.
  • Add 3 to 4 slices of ham on one slice and a generous amount of grated Emmental or Gruyère cheese, then close the croque monsieur.
  • Heat a non-stick skillet over medium heat.
  • Start toasting the croque monsieur. To help the cheese melt, cover the skillet with a lid or place the pan in the oven for a few minutes.
  • Serve hot, crispy, and cheesy.
    Enjoy your meal!

Nutrition

Calories: 550kcal | Carbohydrates: 17g | Protein: 33g | Fat: 38g | Saturated Fat: 19g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.5g | Cholesterol: 130mg | Sodium: 1529mg | Potassium: 702mg | Fiber: 0.2g | Sugar: 12g | Vitamin A: 745IU | Calcium: 313mg | Iron: 1mg
bechamel sauce, croque monsieur, french sandwich
Print Recipe Pin Recipe

1 thought on “Croque Monsieur”

5 from 1 vote

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Scroll to Top