Name: Croque Monsieur
Total time: 30 min
Ingredients: 4 (1/2-inch-thick) good-quality firm white sandwich bread slices; 3 tablespoons unsalted butter, softened, divided; 1 tablespoon all-purpose flour; ¾ cup whole milk; 4 ounces grated Gruyère cheese (about 1 cup), divided; ½ teaspoon kosher salt; ¼ teaspoon black pepper, plus more for garnish; 4 slices cooked unsmoked ham (3 ounces total; such as Jamon de Paris); 1 tablespoon Dijon mustard

Croque Monsieur

4.2

(5)

5 Reviews

You'll need a knife and fork for this decadent hot French bistro sandwich featuring ham, Gruyère, and a rich Mornay sauce.

Chandra Ram

Updated on April 8, 2024

Tested by

Food & Wine Test Kitchen

Frequently asked questions

What is a croque monsieur made of?

Thin slices of ham are loaded with grated Gruyère and a rich, creamy Mornay sauce. The sauce and gooey cheese make this a knife-and-fork sandwich. For something even more extravagant, add a fried egg on top and you'll have a Croque Madame.

Is the Croque Monsieur the same as a Monte Cristo?

The Monte Cristo is related to the Croque Monsieur, but a couple key differences set the two sandwiches apart. First, Monte Cristos often include turkey and/or raspberry jam and are not made with Mornay sauce. Second, the bread for a Monte Cristo is dipped in an egg batter and fried, essentially creating a French toast sandwich.

Notes from the Food & Wine Test Kitchen

The deliciousness of the Croque Monsieur knows no bounds — there's really no wrong time of day to indulge. As the national sandwich of France, it's typically enjoyed there for lunch or as a bar snack, but it also makes a fine brunch option. Our version stays true to tradition by using Gruyère; sometimes Parmesan is also part of the equation. For a variation, try it with Comté or Emmental.

Ingredients

4 (1/2-inch-thick) good-quality firm white sandwich bread slices
2 tablespoons unsalted butter, softened, divided
1 tablespoon all-purpose flour
3/4 cup whole milk
4 ounces grated Gruyère cheese (about 1 cup), divided
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
4 slices cooked unsmoked ham (3 ounces total; such as jambon de Paris)
1 tablespoon Dijon mustard

Directions

Preheat oven to broil with rack about 8 inches from heat source. Heat a large nonstick skillet over medium-high. Spread 1 side of bread slices evenly with 1 tablespoon of the butter. Place bread slices, buttered side down, in skillet; cook until toasted and golden, 2 to 4 minutes. Transfer bread to a work surface.
Melt 1 tablespoon of the butter in a small saucepan over medium until foamy. Whisk in flour; cook, whisking constantly, until light golden, about 1 minute and 30 seconds. Gradually whisk in milk; bring to a simmer over medium, whisking constantly. Reduce heat to low; cook, whisking often, until thickened, about 3 minutes. Remove from heat. Add 1/4 cup of the grated Gruyère and whisk until melted. Stir salt and pepper into Mornay sauce. (If not using immediately, cover surface of sauce directly with plastic wrap for up to 1 hour.)
Arrange 2 of the bread slices on a work surface, toasted side down. On each slice, spread 2 tablespoons Mornay sauce to evenly cover the surface. Sprinkle each bread slice with 1/4 cup grated Gruyère and top with 2 ham slices. Spread mustard evenly on untoasted sides of remaining 2 bread slices; place, mustard side down, on top of ham-topped bread. Spread remaining Mornay sauce evenly on top of sandwiches, then top with remaining 1/4 cup grated Gruyère.
Transfer sandwiches to a rimmed baking sheet and broil in preheated oven until cheese has melted and top is bubbly and browning in spots, 5 to 7 minutes.