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This is a grilled ham and cheese sandwich in the same way a good steak is just grilled meat - technically true, but missing the point. A proper croque monsieur gets a layer of bechamel both inside and blanketed over the top before it goes under the broiler, turning an ordinary sandwich into something bistro-worthy.
Prep Time
15 min
Per serving
560kcal
Calories
28g
Cook Time
15 min
Servings
2 people
Difficulty
medium
Protein
34g
Carbs
34g
Fat
1g
Fiber
5g
Sugar
Follow step-by-step with voice guidance.
Make the bechamel: melt the butter in a small saucepan over medium heat, whisk in the flour, and cook for 1 minute to form a paste.
Gradually whisk in the warm milk, a little at a time, until fully incorporated and smooth. Cook for 4-5 minutes, whisking frequently, until thickened.
Remove from the heat and stir in half the grated gruyere, the nutmeg, salt, and black pepper until the cheese melts into the sauce.
Preheat the broiler and place an oven rack in the upper third of the oven.
Spread a thin layer of Dijon mustard on one side of each bread slice.
On two slices, layer the ham and a spoonful of the bechamel, then top with the other bread slices, mustard side facing in.
Spread a generous layer of the remaining bechamel over the top of each sandwich, then sprinkle with the remaining grated gruyere.
Place the sandwiches on a baking sheet and broil for 3-5 minutes, watching closely, until the cheese is bubbling and golden brown.
Serve immediately while hot.
Warm the Milk Before Adding: Whisking in cold milk to a hot roux can cause lumps - warming the milk first (even just slightly) helps the bechamel come together smooth. Watch the Broiler Closely: Broilers work fast and can go from golden to burnt in under a minute, so stay near the oven for the full 3-5 minutes rather than walking away. Don't Skimp on the Top Layer: A generous, even layer of bechamel over the top is what gives croque monsieur its signature bubbling, golden crust - a thin scrape won't achieve the same effect.
A croque madame is a croque monsieur topped with a fried egg on top, adding a runny yolk that spills over the sandwich when cut into - otherwise the two are identical.
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