Classic Croque Monsieur

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If you’ve never had a Croque Monsieur, think of it as the ultimate ham and cheese sandwich leveled up with creamy béchamel and melty gruyère! It’s rich, satisfying, and perfect for brunch or lunch.

Side view of the croque monsieur to see the layers inside.

I’ve always loved how the French take something simple like ham and cheese and make it feel so delicious. The croque monsieur is the perfect example. This recipe uses layers of toasted country bread, savory ham, nutty Gruyère cheese, and a silky homemade béchamel sauce. It’s easy enough to whip up for a cozy lunch but feels fancy enough for brunch with friends. The first time I made one from scratch, I couldn’t believe how something so classic could also taste so luxurious!

There’s a reason this sandwich has stood the test of time. The gooey melted cheese over the top? Irresistible. The crisp toast giving way to creamy béchamel? Perfection. It’s one of those recipes that makes me feel like I’m literally in Paris!

Why We Love This Classic Croque Monsieur Recipe

It’s indulgent yet simple. You don’t need a long list of ingredients or hours in the kitchen to make this cozy, café-style sandwich.
Perfect for brunch or lunch. Whether you’re hosting or just treating yourself, it’s the kind of meal that feels special.
Ultra-creamy béchamel. The homemade white sauce is key! It’s rich, velvety, and adds so much depth.
The melty Gruyère. Gruyère has that perfect nutty flavor and melts beautifully under the broiler.

Overhead shot of the croque monsieur cut in half on a plate with parchment paper.

Ingredients You Need

Country Bread: A rustic sourdough or pain de campagne holds up well to the sauce and cheese. Look for something sturdy and thick-cut.
Unsalted Butter: This is for the béchamel base. Make sure it’s unsalted so you can control the seasoning.
All-Purpose Flour: Combines with butter to make a roux, which thickens the sauce.
Whole Milk: Warm milk blends more smoothly into the roux and helps prevent lumps.
Nutmeg (optional): A classic addition to béchamel sauce, just a hint enhances the flavor.
Salt and Pepper: Start light and adjust as needed. Gruyère and ham are both salty on their own.
Dijon Mustard: I use Maille Dijon mustard for the best flavor! It adds a subtle tang and depth of flavor, so don’t skip it.
Mifroma Shredded Gruyère AOP: Rich, nutty, and perfectly meltable. Mifroma is a great choice if you can find it, but if not, then use a high quality Gruyere cheese.
Ham: Use high-quality, thinly sliced ham. Smoked or honey ham both work well.
Fresh chives: Adds a pop of color and a mild oniony bite.

Variations & Substitutions

Make it a Croque Madame: Just add a fried or poached egg on top for an equally delicious variation.
Try a different cheese: If you can’t find Gruyère, try Emmental, Swiss, or even sharp white cheddar cheese in its place.
Use a different bread: Brioche or a hearty whole grain bread can work in place of country bread.

How to Make A French Croque Monsieur

Make the Bechamel Sauce: In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1–2 minutes, stirring constantly, until slightly golden. Slowly pour in the warm milk, whisking to avoid lumps. Simmer until thickened, about 2–3 minutes. Season with nutmeg, salt, pepper, and Dijon mustard. Whisk again and set aside.
Preheat & Toast the Bread: Preheat the oven to 400°F. Place the slices of bread on a baking sheet and toast for 5 minutes.
Assemble: Spread half of the béchamel sauce over one slice of bread. Top with ham and Mifroma Shredded Gruyère AOP. Place the remaining slice of bread on top, spread the remaining béchamel, then top with the remaining Gruyère cheese.
Bake & Enjoy: Bake at 400°F for 10 minutes, until the cheese is melted and lightly golden. Sprinkle with freshly chopped chives and serve.

Pouring the béchamel sauce onto a piece of bread.

Sliced ham on top of bechamel sauce on a piece of bread.

Tips for Success

Toast the bread first. Pre-toasting the bread in the oven gives it a sturdy base and helps prevent it from getting soggy under the sauce and cheese.
Warm the milk before making béchamel. This step helps the sauce thicken evenly and stay smooth.
Don’t skip the mustard. It might seem like a small amount, but Dijon cuts through the richness and brings everything together.
Use quality cheese and ham. Since there are so few ingredients, using good-quality Gruyère and deli ham makes a noticeable difference.
Bake, don’t broil. Baking at 400°F ensures the cheese melts completely and turns beautifully golden without burning.

Hand slicing the croque monsieur sandwich on a sheet pan.

Serving Suggestions

This croque monsieur sandwich is hearty on its own but also pairs wonderfully with simple sides. Serve it with:

While this recipe makes only one sandwich, it is quite filling and can definitely be sliced in half and shared between two people!

Frequently Asked Questions

What is a croque monsieur?

A Croque Monsieur is a classic French sandwich made with ham, Gruyère cheese, and béchamel sauce, all layered between slices of toasted bread and baked until golden and melty. It’s rich, creamy, and often served in cafés as a hearty lunch or brunch option. The name roughly translates to “crunchy mister” in French, referring to its crisp exterior.

What’s the difference between a Croque Monsieur and a Croque Madame?

A Croque Madame is the same sandwich as a croque monsieur, but topped with a fried or poached egg. The egg adds richness and makes it even more filling!

Can I double or triple the recipe?

Absolutely! Just line them up on a sheet pan and bake them all together. Great for brunch gatherings or lunch with friends.

How do I reheat leftovers?

Place the sandwich in a 350°F oven for about 10 minutes or until heated through. Avoid microwaving since it can make the bread soggy.