This post may contain affiliate links. Please read our disclosure policy.
This Croque Monsieur recipe is simply 4 elements: thick-cut brioche, a rich nutmeg béchamel sauce, ham, and lots of Gruyère cheese. It is essentially the fancy French version of a grilled cheese, and it is my favorite sandwich, no questions asked.
Table of Contents
What is a Croque Monsieur?
The Croque Monsieur is a French classic that translates to “crunchy gentleman.” While it is essentially an elevated grilled cheese with ham, the rich béchamel sauce really sets it apart. The sauce is made with a butter and flour roux and milk, seasoned with nutmeg, salt, pepper, and dijon mustard. It is smothered over the bread before being baked with plenty of cheese. Once in the oven, the Gruyère cheese forms a bubbling, golden-brown crust while the inside gets creamy and melty.
About the Taste
Croque Monsieur is an absolute icon in my book. It takes me back to my time in France. I craved it all the time and fell in love with it over and over again. Every bite is a mix of that salty, bubbling cheese crust and the soft, buttery brioche. The edges of the bread get perfectly crisp while the center stays creamy from the béchamel. The warm, savory ham and melted cheese create a subtle savory warmth with a tiny bit of brightness from the fresh chives and a hint of nutmeg.
Watch the Video
How to Prep Croque Monsieur
The Béchamel
- You can make the creamy chive, dijon mustard and nutmeg sauce up to 24 hours in advance. Store it in an airtight container with plastic wrap pressed directly against the surface to stop a skin from forming. When you are ready to make the sandwiches, just quickly give it a stir. If it is too stiff, a 20-second warm up makes it spreadable again.
The Cheese
- Grating the 8 oz of Gruyère and 4 oz of Parmigiano Reggiano early is a massive time saver. Store them in separate airtight containers in the fridge. Avoid pre-shredded bags. They are coated in starch to prevent clumping, which ruins the rich, golden melt we want.
Mise en Place
- Finely chop the chives and keep them in a small jar.
- Combine the nutmeg, white pepper, and salt in one prep bowl.
- Keep the ham and brioche sealed until you are ready to assemble.
Ingredient Swaps
- Brioche: Use a thick-cut sourdough if you cannot find brioche. This option will have a slightly firmer bite and be a touch tangier. Any bread that has thick slices and you like will work here.
- Gruyère: Comté or a high-quality Swiss cheese are the best alternatives for that nutty taste. They have a similar moisture content and will give you that same golden, bubbly crust.
- Ham: Prosciutto or any high-quality, deli ham works perfectly. Just make sure the slices are thick enough to stand out against the rich cream and bread.
- White Pepper: Finely ground black pepper is a simple substitute if needed. It offers a similar heat but will leave small dark flecks in the cream sauce.
- Dijon Mustard: Whole grain mustard is a great swap that adds a tiny bit of texture and a sharp, vinegary pop to the filling.
Want to save this recipe to your collection?
Similar Recipes
- Tomato Croque Monsieur: This is a non-traditional spin on a cafe classic. This version uses a tomato paste béchamel, a hint of salsa macha, and prosciutto.
- Croque Madame: Widely considered the hot wife of the original, this build includes a sunny-side-up egg with a perfectly runny yolk.
- Montecristo: This smoky-sweet alternative uses chicken instead of ham and gets a quick dip in a rich egg wash before hitting the pan. It is finished with smoked gruyère, golden-brown crust that stands out from the traditional baked versions.
How to Serve
Since this is such a rich, melty cheese sandwich, you are going to want something crisp and fresh. A simple green salad with a bright honey-dijon dressing is the classic choice, along with a pile of tart cornichons. If you want to go full bistro mode, a bowl of creamy tomato soup is perfect for dipping those crispy brioche edges. To drink, a grapefruit elderflower sour balances sweet and floral notes with a tart citrus finish. For a sweet ending, an apple croissant with a buttery, shattered pastry over caramelized apples and a savory gruyère finish is the only way to go.
Croque Monsieur Recipe FAQ
You absolutely can. If you are hosting brunch or prepping for a quick dinner, make the cream sauce up to 24 hours in advance and store it in an airtight container in the fridge. It will thicken as it cools, so just give it a good stir or warm it slightly on the stove before spreading it onto your brioche.
The only difference between this recipe and a croque madame is a perfectly fried, sunny-side-up egg placed on top right before serving. The rich egg yolk runs over the crispy cheese crust and adds a whole new layer of decadence to the dish.
This usually happens if the bread is sliced too thin or if the oven was not fully preheated. Baking at 400°F (205°C) ensures the outside toasts up rapidly and the cheese forms a crust before the wet ingredients can completely soak through the center.
Thin Slices are Best: You want to use a high quality ham that is thinly sliced. If the slices are too thick, they won’t warm through properly in the center while the cheese is bubbling. Keeping the ham thin allows it to layer perfectly with the melted cheese and béchamel for that melt-in-your-mouth texture.
Nadia’s Tips
- Master the Roux: Keep your heat on medium-low and wait for that nutty aroma before adding the milk. This is the only way to get rid of the flour taste. Also, warm your milk first. Cold milk hitting a hot pan is how you end up with stubborn lumps.
- Grate Your Own Cheese: Skip the pre-shredded bags. They are coated in an anti-caking agent to keep the strands from sticking. Grating fresh from the block keeps the moisture and you will get that bubbly bistro crust.
- Full Coverage: Spread your béchamel all the way to the very edges of the brioche. The sauce acts as a shield. Since brioche is naturally high in butter and sugar, it toasts up incredibly fast. This creamy layer gives the center time to get melty without the crust burning before the cheese is ready.
Equipment
- small saucepan
- whisk
- baking sheet
- parchment paper
- cheese grater
Ingredients
- 2.5 tbsp butter
- 2.5 tbsp flour
- 1 1/3 cup milk, warmed
- 1/8 tsp nutmeg
- 1/4 tsp white pepper
- 1 tsp dijon mustard
- 2 tbsp chives, finely chopped
- salt, to taste
- 8 slices brioche bread, thick cut
- 8 slices ham
- 8 oz gruyère, shredded
- 4 oz parmigiano reggiano, grated
Instructions
- Make the Béchamel: Melt butter in a small saucepan over medium-low heat. Whisk in flour and cook for about 4 minutes to remove the flour taste. Slowly whisk in the milk and let the sauce thicken, about 5 minutes. Stir in nutmeg, white pepper, dijon mustard, chives, and salt.2.5 tbsp butter, 2.5 tbsp flour, 1 1/3 cup milk, 1/8 tsp nutmeg, 1/4 tsp white pepper, 1 tsp dijon mustard, 2 tbsp chives, salt
- Assemble the Sandwiches: Preheat oven to 400°F (205°C). Line a baking sheet with parchment paper. Place 4 slices of brioche bread on the baking sheet and spread the béchamel evenly onto the tops. On top of the béchamel, layer the ham slices and about 1 oz of the shredded Gruyère. On the remaining 4 slices of bread, spread the béchamel on one side and then place them sauce-side up on the sandwiches. Top each one with the remaining cheese and freshly grated Parmigiano Reggiano.8 slices brioche bread, 8 slices ham, 8 oz gruyère, 4 oz parmigiano reggiano
- Bake and Broil: Bake for 12-15 minutes and then broil for 1-2 minutes until the cheese is bubbling and golden. Serve immediately. All rights reserved.
Kitchen Cam
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was absolutely perfect! Very easy to make!!! One of my favorite sandwiches and I always thought it would be too difficult to make. I used Fairlife milk and it thickened nicely with extra protein, hubby got brioche I did keto bread and it was absolutely delicious!!!!!!!
That’s great to know about the Fairlife and keto bread Jennifer! I’m so glad you guys liked it!
I’m going to try this recipe.