Croque Monsieur
Toasty ham and melted Gruyère smothered in a silky Dijon béchamel, finished under a hot grill for golden, bubbling cheese.
A Croque Monsieur is the unapologetic French answer to a ham-and-cheese toastie — only posher. Silky Dijon-flavoured béchamel and lots of grated Gruyère make it gloriously gooey and ideal for a weekend lunch or a fuss-free supper.
This version uses a classic roux-based béchamel, a thin smear of mustard for lift and a final blitz under a hot grill so the top goes lusciously golden and bubbling. Serve with a sharp green salad or a pile of cornichons if you’re feeling traditional.
Ingredients
- 8 sliced white bread
- 200 g cooked ham
- 200 g Gruyère cheese, grated
- 50 g unsalted butter
- 25 g plain flour
- 500 ml whole milk
- 30 ml Dijon mustard
- 5 ml sea salt
- 5 ml black pepper — freshly ground
- 0 ml freshly grated nutmeg — a good pinch
Equipment
- saucepan
- whisk
- grater
- baking tray
- oven with grill setting
Instructions
Preheat the oven grill to 220°C fan/240°C conventional and put a baking tray on the middle shelf to warm.
Make the béchamel: melt 25g unsalted butter in a medium saucepan over a medium heat, add the plain flour and stir constantly for 1–2 minutes until a pale roux forms. Gradually whisk in the whole milk in three additions, bringing to a gentle simmer each time; simmer and whisk for 5 minutes until thick and velvety. Remove from the heat and whisk in 1 tbsp Dijon mustard, 1/4 of the Gruyère cheese, the sea salt, black pepper and freshly grated nutmeg.
Assemble the sandwiches on a clean work surface: lay out 4 slices of sliced white bread, spread the remaining Dijon mustard thinly over each. Top each with an even layer of cooked ham and a generous sprinkle of Gruyère cheese, then cap with the remaining 4 slices of bread. Lightly butter the outer faces of each sandwich with the remaining unsalted butter.
Place the assembled sandwiches on the warmed baking tray. Spoon the béchamel over the top of each sandwich so it covers the surface, then scatter the remaining Gruyère cheese evenly over the béchamel.
Bake under the hot grill for 6–8 minutes until the cheese is melted, bubbling and deeply golden. Watch constantly from 5 minutes as the grill can burn quickly; rotate the tray if one side browns faster.
Remove from the oven and leave to rest for 2 minutes before cutting in half and serving.
Tips
- Use a box grater to grate the cheese fine — it melts faster and gives a creamier top.
- If your grill is fierce, move the tray down a shelf and watch from 5 minutes to avoid burning.
- Make the béchamel ahead and refrigerate for 24 hours; reheat gently and whisk before using.
- Don’t overload with filling: a modest amount of ham gives the best melty-cheese-to-bread ratio.
- Leftovers reheat well in an oven at 180°C fan/200°C conventional for 8–10 minutes; avoid the microwave or the bread becomes soggy.
Substitutions
Gruyère cheese, grated → Comté or Emmental, same quantity
Stays closecooked ham → cured ham (e.g. jambon de Paris) or sliced turkey, same quantity
Noticeably differentsliced white bread → pain de mie or thick-sliced sourdough, same quantity
Stays closewhole milk → semi-skimmed milk, same quantity (will be slightly less rich)
Stays close
Nutrition
Per serving · estimated
- 670
- Calories
- 37 g
- Protein
- 50 g
- Carbs
- 36 g
- Fat
- 2 g
- Fibre
- 9 g
- Sugar
- 1150 mg
- Sodium
FAQ
Can I make these ahead for a crowd?
Assemble the sandwiches and keep covered in the fridge for up to 6 hours. Add the béchamel and cheese just before grilling so they don’t become soggy.
What’s the difference between Croque Monsieur and Croque Madame?
A Croque Madame is finished with a fried or poached egg on top; add one egg per sandwich just before serving.
How do I stop the béchamel from separating?
Whisk the sauce continuously while simmering and don’t boil hard. If it looks thin when you remove it from the heat, whisk in a little cold milk to smooth it.
Can I use pre-made white sauce?
Yes — it saves time. Use a good-quality sauce and add a spoonful of Dijon and some grated cheese to lift the flavour.
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