Name: Cheesy Croque Monsieur Sandwich Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: French
Ingredients: 1 ½ cups milk; 4 tablespoons unsalted butter; 1/4 cup flour; 1/4 teaspoon salt; 1/8 teaspoon ground nutmeg; 1/8 teaspoon white pepper; Pinch of cayenne pepper (optional); 8 1/2-inch thick slices country-style sourdough bread or pan de mie; 6 oz. Gruyere cheese, thinly sliced; 6 oz. ham slices, preferably Black Forest; 2 tablespoons Dijon mustard; 4 tablespoons unsalted butter, divided; 2 tablespoons olive oil, divided; 3 oz. (¾ cup) Gruyere cheese, shredded; 1/4 cup Parmesan cheese, grated

There's something irresistibly indulgent about the crispy, golden exterior and the creamy, cheesy center in this Cheesy Croque Monsieur Sandwich Recipe. It’s a French classic that feels both fancy and totally comforting—perfect when you want something impressive yet straightforward to make.

The image shows two small stacks of food on baking paper over a tray, each stack made of layers including a browned base, a middle layer of dark red color, and topped with a thick, golden-yellow melted cheese layer that is slightly browned in spots and oozing around the edges. The melted cheese has a smooth, creamy texture with some spots where it has cooked more, creating a slightly crisp look. The baking paper underneath has spots of browned melted cheese and other baked drips. The surface under the tray is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Cheesy Croque Monsieur Sandwich Recipe
Top Tip
How to Serve Cheesy Croque Monsieur Sandwich Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Cheesy Croque Monsieur Sandwich Recipe

Why You'll Love This Recipe

This Cheesy Croque Monsieur Sandwich Recipe has been a personal go-to when I want to impress guests or just treat myself without fuss. It's layered with ham, smothered in cheese, and soaked in béchamel — a combo that’s truly unbeatable in flavor and texture.

Rich, Creamy Béchamel: This sauce makes the sandwich extra luscious, turning it into a true comfort classic.
Perfectly Crispy Bread: Toasted in butter and olive oil, the crust is golden without being greasy.
Melty Gruyere Cheese: It brings that signature nutty, smooth texture that holds the whole sandwich together.
Simple Yet Elegant: It looks fancy but is surprisingly easy to pull off, so you can impress without stress.

Ingredients & Why They Work

The harmony of ingredients here is what makes this sandwich a standout. Each piece plays its role: the béchamel adds richness, the ham brings savoriness, and the cheese melts into gooey perfection. Choosing the right components will really elevate your sandwich.

Flat lay of a small white ceramic bowl of fresh milk, a few cubes of pale yellow unsalted butter, a small white ceramic bowl of fine white flour, a small white ceramic bowl with a pinch of salt, tiny white ceramic bowls each containing ground nutmeg, white pepper, and cayenne powder, eight thick slices of rustic country-style sourdough bread, several thin slices of pale yellow Gruyere cheese, a few slices of pink Black Forest ham folded neatly, a small white ceramic bowl filled with smooth Dijon mustard, a small white ceramic bowl with golden olive oil, a small white ceramic bowl with shredded Gruyere cheese, a small white ceramic bowl with finely grated Parmesan cheese, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Milk: Whole milk is best for the béchamel to get that creamy, silky texture.
Unsalted Butter: Controls the saltiness and ensures the roux is smooth.
Flour: Thickens the béchamel into a luscious sauce.
Salt & Spices: Salt is essential, and a pinch of nutmeg and white pepper adds subtle warmth and depth. I love the optional cayenne – it gives a tiny kick that wakes up your taste buds!
Country-Style Sourdough Bread or Pan de Mie: Thick slices that toast up crispy on the outside but remain soft inside. Your sandwich won’t hold together without sturdy bread.
Gruyere Cheese: The star ingredient, mild yet nutty and perfectly melty—use thin slices inside and shredded on top for that golden crust.
Ham (Black Forest recommended): Adds smoky, savory layers that balance the creamy and cheesy components.
Dijon Mustard: A sharp spread that cuts through the richness and enhances flavor complexity.
Olive Oil: Used with butter to pan-fry the sandwich, giving it a flawless golden crust.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love customizing this Cheesy Croque Monsieur Sandwich Recipe to match seasons or what I have in my fridge. A little swap here or there keeps it exciting—plus it makes it super approachable if you need to accommodate special diets or preferences.

Gluten-Free Variation: Swap the sourdough with gluten-free bread—just watch the toasting time since GF bread can brown faster.
Vegetarian Option: Skip the ham and add sliced mushrooms or roasted red peppers for an earthy, meaty feel.
Spicy Kick: I adore adding a pinch of cayenne in the béchamel or mixing chipotle powder into the mustard for a little heat boost.

Step-by-Step: How I Make Cheesy Croque Monsieur Sandwich Recipe

A close-up view of a grilled sandwich held by a woman's hand, showing two thick slices of toasted bread with a golden brown crust. Between the bread layers are multiple thin folds of pinkish ham with smooth melted yellow cheese melting over the edges and oozing slightly. The sandwich looks soft inside and crispy outside. Behind the sandwich, part of the other half sits on a white plate with a white marbled surface in the background. photo taken with an iphone --ar 2:3 --v 7

Step 1: Whisk Up the Perfect Béchamel

Start by melting butter over medium heat, then reduce to low before adding your flour to avoid lumps. Whisk constantly to cook out the raw flour taste—about 2 minutes. Gradually add the milk while whisking to get that luxuriously smooth, thick sauce. Don’t rush this part; patience here means no lumps. Stir in salt, nutmeg, white pepper, and my favorite optional cayenne for a subtle zing.

Step 2: Prepare the Bread and Spread the Béchamel

Lay out your bread slices on a baking sheet lined with parchment. Spread half your béchamel thickly on each slice—this not only flavors the bread but adds moisture that keeps the sandwich from drying out. Don’t skimp on this step; it’s a key to that dreamy creamy bite.

Step 3: Layer with Cheese, Ham, and Mustard

On half the slices, layer Gruyere slices, then all the ham, and generously spread Dijon mustard on top. Finish with another layer of Gruyere. Close your sandwiches with the remaining béchamel-slathered slices, béchamel side down. This creates a beautiful sandwich that’s creamy on both sides with melty goodness inside.

Step 4: Pan-Fry to Golden Perfection

Heat olive oil and butter in a cast-iron skillet—you want a medium heat for a slow, even golden crust without burning. Grill the sandwiches about 2 minutes per side, pressing gently with a spatula to help the cheese melt evenly. You'll want a deep golden color but don’t fret if the cheese hasn’t fully melted yet; it will in the oven.

Step 5: Add the Béchamel Topping and Bake

Spread the remaining béchamel on top of each sandwich. If it has thickened too much, gently reheat with a splash of milk, whisking to loosen. Sprinkle shredded Gruyere and Parmesan over the béchamel, then bake for 10-12 minutes until melted and bubbly. Turn on the broiler for the final 2-3 minutes to get that perfectly golden top. Keep an eye on it here to prevent burning!

Step 6: Serve and Enjoy the Gooey Goodness

These sandwiches are rich and melty, so I always serve them with a knife and fork. Trust me, tackling one with your hands is messy but oh-so-worth-it!

Top Tip

Over the years, I’ve learned a few tricks to make this recipe foolproof and ridiculously delicious. These tips will help you avoid common hiccups and achieve that sought-after golden crust and ooey-gooey interior.

Whisk Béchamel Constantly: Patience here is key—the sauce should be smooth and thick without lumps.
Don’t Skip the Béchamel on Bread: It keeps the sandwich moist and adds so much flavor, so spread generously.
Use Both Butter & Olive Oil for Pan-Frying: The butter adds flavor, while the oil raises the smoke point and helps achieve a golden crust without burning.
Broil Last for That Perfect Finish: Keep a close eye on it under the broiler to get bubbly, browned cheese without burning.

How to Serve Cheesy Croque Monsieur Sandwich Recipe

Garnishes

I usually sprinkle a little extra grated Parmesan on top after baking for an extra layer of savory flavor. A few fresh thyme leaves or finely chopped parsley brighten it up visually and flavor-wise. Pickled veggies on the side add a tart contrast that perfectly balances the rich cheese and ham.

Side Dishes

A crisp green salad with a lemon vinaigrette cuts through the richness beautifully. Roasted Brussels sprouts or a simple bowl of tomato soup also pair wonderfully for a cozy meal. Sometimes, I serve it alongside homemade fries for a decadent indulgence.

Creative Ways to Present

For special occasions, I cut the sandwich into triangles and arrange them on a wooden board with pickles, whole grain mustard, and fruit preserves — it impresses every time! Another fun idea is making sliders with smaller bread slices for a party appetizer that everyone loves.

Make Ahead and Storage

Storing Leftovers

I tightly wrap individual sandwiches in foil and store them in the fridge for up to 2 days. They reheat well if you want a quick lunch the next day—but keep in mind they lose a little crispness.

Freezing

I’ve frozen assembled but unbaked sandwiches wrapped in plastic and foil. When ready to eat, bake them from frozen with a bit more time, then broil at the end for that signature crust. They may not be quite as perfect as fresh but still delicious and convenient!

Reheating

Reheat in a 350°F oven or toaster oven wrapped in foil to avoid drying out. Unwrap during the last 5 minutes to crisp the bread again. Avoid microwaving as it makes the bread soggy and cheese rubbery.

Frequently Asked Questions:

What makes a Croque Monsieur different from a regular grilled cheese?

A Croque Monsieur is a French sandwich that combines ham and Gruyere cheese with a creamy béchamel sauce, then gets baked or broiled to achieve a crispy, golden crust and melty, rich interior — a step up from a simple grilled cheese.

Can I use a different cheese instead of Gruyere?

Gruyere is traditional because it melts beautifully and has a mild, nutty flavor. However, Emmental, Comté, or Swiss cheese can be good substitutes if Gruyere is hard to find. Just avoid cheeses that don’t melt well or are too sharp.

Is the béchamel sauce necessary?

Béchamel sauce is what makes a Croque Monsieur stand out. It adds creaminess and helps keep the sandwich moist under a crispy crust. You can omit it for a simpler version (often called a Croque Madame when fried egg is added), but it’s definitely worth the extra step.

How do I get the sandwich perfectly crispy without burning?

Use a combination of butter and olive oil when pan-frying for flavor and higher smoke point. Cook over medium heat and press gently to ensure even browning. Watch closely to flip once golden and avoid overcooking the exterior before the cheese melts.

Final Thoughts

This Cheesy Croque Monsieur Sandwich Recipe is one of those dishes I come back to time and again — it’s hearty, elegant, and deeply satisfying. I hope you enjoy making it as much as I do because nothing beats that moment when you cut in and get that first, melty bite. Give it a try this weekend; I promise it’ll feel like a French café right in your kitchen.