Croque Monsieur
A Croque Monsieur is a classic French pressed ham and cheese sandwich bound with béchamel sauce and topped with melted Gruyère, then broiled until golden and bubbly. It's elegant comfort food that takes 15 minutes to make.
A Croque Monsieur is a classic French pressed ham and cheese sandwich bound with béchamel sauce and topped with melted Gruyère, then broiled until golden and bubbly. It's elegant comfort food that takes 15 minutes to make.
Check what you already have. We'll leave it off your shopping list.
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
CookOS may earn a commission from Instacart orders.
Make the Béchamel sauce: Melt butter in a small saucepan over medium heat. Add flour and stir for 1 minute to cook out the raw flour taste.
Gradually whisk in the warm milk, a little at a time, until smooth. Continue cooking, stirring constantly, until the sauce thickens, about 3–4 minutes.
Remove from heat, stir in salt, white pepper, nutmeg, and grated Gruyère. Set aside.
Preheat the broiler (grill) to high.
Spread butter on one side of each bread slice. Place buttered side down on a baking sheet.
Spread Dijon mustard on the top side of both slices.
Spread a layer of Béchamel sauce on one slice of bread.
Top with ham slices and a layer of grated Gruyère cheese.
Place the second slice of bread on top, mustard side down.
Spread the remaining Béchamel sauce on top of the sandwich, then sprinkle with extra Gruyère cheese.
Place under the broiler for 3–5 minutes, until the top is golden and bubbling.
Serve immediately.
Best served immediately after broiling. Leftovers can be wrapped and refrigerated up to 2 days; reheat gently in a 350°F oven for 5–7 minutes to restore crispness.
broiler-safe skillet or cast iron pan · oven broiler
A Croque Monsieur is a ham and cheese sandwich, while a Croque Madame is the same sandwich topped with a fried egg.
Béchamel is traditional and adds richness, but you can substitute with a thin layer of Dijon mustard or mayonnaise, though the texture will be drier.
Broil for 2–3 minutes until the cheese is melted and bubbling with light golden-brown edges. Watch closely to avoid burning.
Thick-cut sourdough or white sandwich bread holds up to the sauce and broiling without falling apart. Thin bread will become soggy.
Yes—assemble the sandwich, cover, and refrigerate up to 4 hours. Broil directly from cold, adding 1–2 minutes to cooking time.
