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Classic Croque-Monsieur

The classic croque-monsieur is an elevated ham and cheese melt. Think melted gruyère cheese, thick slices of ham, crusty sourdough bread, a hint of dijon mustard, and all of it smothered with a velvety white béchamel sauce. Heavenly!
Course Main Course
Cuisine French


  • Sourdough bread thickly sliced
  • Good quality ham
  • Gruyère shredded
  • Butter
  • Dijon or ancient-style mustard
  • Béchamel

The Béchamel (makes 1.5 cups)

  • 2 tbsp butter
  • 2 tbsp flour
  • 1.5 cups milk
  • 1 tsp salt
  • 1/4 tsp white pepper
  • pinch nutmeg


The Béchamel

  • Melt the butter in a small saucepan over medium heat.
  • Add flour and stir it around, letting it cook for 1-2 minutes.
  • Whisk in the milk and stir continually, scraping along the inside rim to ensure there's no scorching.
  • As the sauce heats up, season it with salt, white pepper and nutmeg.
  • Remove from heat once thickened.

The Croque-Monsieurs

  • Make the béchamel.
  • Set the oven to broil on high.
  • Spread butter and mustard on the bottom slice.
  • Add a layer of ham.
  • Paint on a thin strip of béchamel over the ham.
  • Sprinkle a bit of cheese over the béchamel to help the top slice stick.
  • Cover up the sandwiches and spoon on béchamel over the top slice.
  • Add a handful of cheese on top of the béchamel.
  • Pop into the oven for a quick broil. Check frequently to make sure it doesn't burn!


Sandwiches are deeply personal. The quantity of meat, cheese, butter, mustard and béchamel you want on your classic croque-monsieur are entirely up to you. If you want to see the quantities I use for my own sandwiches, please watch my recipe video.
These can be made in advance. Just broil them when you're ready. 
Adding an egg makes it a croque-madame, a breakfast classic. 
Keyword Sandwiches