Croque Monsieur Sandwich

The Croque Monsieur Sandwich is a French classic made with ham and cheese, topped with a cheese sauce, then baked before a final broiling.

This upscale French Grilled Cheese Recipe got the picky hubby’s attention. He wasn’t sure how to pronounce the French name, but he definitely won’t forget it! If you’re looking for a lunch recipe to impress, this croque monsieur is the answer!

Why You Must Make

The croque or crispy mister, as it translates from French, is basically a grilled ham and cheese sandwich with a smear of mustard. Gruyere is the cheese of choice and the recipe I selected from Ina Garten included a topping of bechamel with even more Gruyere. Baked then broiled, it is an unpretentious, yet extraordinary treat.

• I first made these in 2013, after a trip to France. I cooked only one to photograph, but after the guys took care of my leftovers, they requested more! The chicken parmesan I made for dinner went into the fridge for another night!
• Gooey and obviously irresistible, you’ll have to give these croque monsieur sandwiches a try.
• It’s an out-of-the-ordinary, memorable grilled cheese recipe! Plus, you’ll also want to check out a cousin to this sandwich, the Monte Cristo.

Ingredient Notes

• Kitchen Staples – Butter, Salt, Pepper, Milk
• Flour – To minimize lumps, I use Wondra brand, but AP flour will also work
• Nutmeg – I grate from a whole nutmeg, but a pinch or two of ground nutmeg is fine
• Gruyere Cheese – Grated. Other Swiss cheese varieties may be substituted.
• Grated Parmesan – Use real  Parmigiano Reggiano, never the green can on the grocer’s shelves.
• Sliced Bread – I used Brioche, but sliced sandwich bread is fine.
• Dijon Mustard – I keep Grey Poupon on hand.
• Prosciutto or Virginia Ham – You will need more prosciutto slices if you use that over Virginia Ham since it’s so thin.

The family on Omaha Beach in Normandy

Our First Tastes of This French Grilled Cheese Recipe

Here’s the story of our first tastes of a croque monsieur. It was a Sunday evening, after a long day of touring the picturesque abbey of Mt. Saint Michel and the Normandy beaches. We ended up on the quiet main drag of Saint-Lô looking for a bite to eat.

We walked by restaurant after restaurant, reading menus, ruling out one spot after the next, as our stomachs growled with hunger, till we finally landed at a pub…where only 3 regulars sat at the bar. Some menus were dusted off…and despite a major language barrier, we all ordered a Croque-Monsieur, a French classic.

As we waited patiently for our meal, I surmised that these French ham and cheese sandwiches were being retrieved from deep inside a freezer, taken from a frost-covered box. Underwhelmed, but starving, we all cleaned our plates. Surely, that was not typical of this famous snack which started appearing in Parisian cafes in 1910. I vowed to make my own when we returned stateside. And now you can, too!

Frequently Asked Questions

More Sandwich Recipes:

• Southwestern Grilled Cheese from Yummy, Healthy, Easy
• Sausage and Pepper Sandwiches
• Brie BLT
• Instant Pot French Dip Sandwiches
• Cubano Sandwich
• Roast Chicken Brie and Bacon Sandwich
• Chicken Pesto Grilled Cheese
• Open-Face Salmon Sandwich
• Pulled Pork Sandwiches
• Caprese Grilled Cheese
• More Entree Recipes

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The Recipe:

Croque-Monsieur Sandwich

Prep Time 40 minutes

Cook Time 20 minutes

Total Time 1 hour

Yield 8 servings

A French ham and cheese sandwich topped with a luscious cheese sauce!

Ingredients

• 2 tablespoons butter
• 3 tablespoons flour (I use Wondra brand to prevent lumps)
• 2 cups milk
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• A few grates of fresh nutmeg
• 12 ounces Gruyere (grated)
• 1/2 cup freshly grated Parmesan
• 16 slices bread (I used Brioche)
• Dijon mustard
• 2-3 slices very thin Prosciutto per sandwich (thicker sliced Virginia ham may be substituted)
• 2 tablespoons butter
• 3 tablespoons flour (I use Wondra brand to prevent lumps)
• 2 cups milk
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• A few grates of fresh nutmeg
• 12 ounces Gruyere (grated)
• 1/2 cup freshly grated Parmesan
• 16 slices bread (I used Brioche)
• Dijon mustard
• 2-3 slices very thin Prosciutto per sandwich (thicker sliced Virginia ham may be substituted)

Instructions

 

1. Preheat the oven to 400º.
2. Melt the butter over low heat in a saucepan and add the flour all at once, stirring with a wooden spoon for a couple minutes. Slowly pour the milk into the mixture and cook while whisking constantly till the sauce thickens. Remove from the heat add the salt, pepper, nutmeg, 1/2 cup grated Gruyere, and the Parmesan and set aside.
3. Toast your bread in a toaster, remove, then spread half the slices with with mustard, followed by 2-3 slices of Prosciutto on each. and sprinkle with half the remaining Gruyere. Top each with another piece of toasted bread. Place sandwiches on a baking sheet. Cover the tops with the cheese sauce, sprinkle with the remaining Gruyere, and bake the sandwiches for 5 minutes. Turn on the broiler and broil for 3 to 5 minutes, or until the topping is bubbly and lightly browned. Cool slightly before serving.

Notes

Adapted from Ina Garten.

Nutrition Information:

Yield:

8

Serving Size:

1 sandwich
Amount Per Serving: Calories: 463Total Fat: 22gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 67mgSodium: 1189mgCarbohydrates: 41gFiber: 2gSugar: 4gProtein: 24g

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