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.
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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.
- 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.
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
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:
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.
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.
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.
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.
Print
Cheesy Croque Monsieur Sandwich Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 sandwiches
- Category: Main Course
- Method: Frying
- Cuisine: French
Description
A classic French Croque Monsieur sandwich featuring layers of ham and Gruyere cheese, enveloped in a creamy béchamel sauce, pan-fried to golden perfection and finished under the broiler for a gooey, golden crust.
Ingredients
Béchamel Sauce
- 1 ½ cups milk
- 4 tablespoons unsalted butter
- ¼ cup flour
- ¼ teaspoon salt
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon white pepper
- Pinch of cayenne pepper (optional)
Sandwich
- 8 ½-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
Topping
- 3 oz. (¾ cup) Gruyere cheese, shredded
- ¼ cup Parmesan cheese, grated
Instructions
- Preheat and Prepare: Preheat your oven to 400°F. Line a large 21x15 inch baking sheet with parchment paper for the sandwiches.
- Make the Roux: Melt 4 tablespoons of unsalted butter in a medium-large saucepan over medium heat. Reduce heat to low and whisk in ¼ cup flour. Cook for 2 minutes while whisking constantly to form a roux.
- Add Milk and Seasonings: Remove saucepan from heat. Gradually whisk in about a quarter of the milk until smooth and thick, then add remaining milk a few tablespoons at a time, whisking until smooth each time. Add ¼ teaspoon salt, ⅛ teaspoon nutmeg, ⅛ teaspoon white pepper, and a pinch of cayenne pepper. Return to simmer, whisking until the béchamel thickens to a spreadable consistency, then remove from heat.
- Spread Béchamel on Bread: Arrange 8 slices of bread on the baking sheet. Generously spread half of the béchamel sauce on all slices, as you would butter toast.
- Assemble Sandwiches: On four of the béchamel-coated bread slices, layer half the Gruyere slices, all of the ham folded to fit, and spread 2 tablespoons Dijon mustard over the ham. Top with remaining Gruyere slices, then close sandwiches with the remaining bread slices, béchamel side down.
- Pan Fry Sandwiches: Heat 1 tablespoon olive oil and 2 tablespoons butter in a cast-iron skillet over medium heat. Grill sandwiches in batches for about 2 minutes per side until golden brown, pressing occasionally with a spatula. Cheese will not be fully melted yet. Transfer sandwiches back to the parchment-lined baking sheet.
- Add Topping: Spread the remaining béchamel sauce over the top slices of each sandwich. If the béchamel has thickened, gently reheat and whisk with a splash of milk until spreadable. Sprinkle shredded Gruyere and grated Parmesan evenly atop the béchamel.
- Bake and Broil: Bake sandwiches in the preheated oven for 10-12 minutes until the cheese is melted. Then broil for 2-3 minutes until the tops are golden and bubbly.
- Serve: Serve immediately with a fork and knife to enjoy the rich, cheesy, gooey goodness.
Notes
- Gruyere Swiss Cheese: Use 9 ounces total - 6 ounces sliced for layering and 3 ounces shredded for topping. It’s mild, nutty, and melts perfectly.
- Choose good quality ham, like Black Forest, for authentic flavor.
- If béchamel thickens too much, reheat gently with milk to make it spreadable again.
- Press sandwiches gently while frying to ensure even grilling and melting.
- This recipe serves 4 sandwiches.
Nutrition
- Serving Size: 1 sandwich
- Calories: 650 kcal
- Sugar: 5 g
- Sodium: 850 mg
- Fat: 42 g
- Saturated Fat: 22 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.5 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 110 mg
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