Croque Monsieur Recipe
The Croque Monsieur recipe is one of the most iconic French sandwiches, made with ham, cheese, béchamel sauce, and bread.
It is rich, comforting, and elegant enough to serve at brunch yet simple enough for a quick lunch at home.
What Is The Origin Of The Croque Monsieur?
The Croque Monsieur first appeared in Paris cafés in the early 20th century. Its name literally translates to “crunchy mister,” a playful way of describing the crisp toasted bread paired with gooey cheese. Café owners likely invented it as an upscale version of the ham and cheese sandwich, perfect for quick meals that still felt indulgent.
The sandwich quickly became popular across France. By the 1920s, it was already featured on menus of brasseries and even mentioned in literature, cementing its role as part of French culinary culture. Today, the Croque Monsieur continues to be a staple in both French homes and restaurants, served as a comforting dish that highlights the country’s love for bread, cheese, and simple but satisfying combinations.
What Is The Difference Between Croque Monsieur And Croque Madame?
The Croque Madame is almost identical to the Croque Monsieur with one small but significant addition: a fried or poached egg placed on top. This egg transforms the sandwich into a heartier dish, often enjoyed as a full meal rather than just a snack. The runny yolk adds richness and pairs beautifully with the béchamel and melted cheese.
So, the Croque Monsieur is ham, cheese, béchamel, and toasted bread. The Croque Madame is the same sandwich crowned with an egg. Both versions are beloved, but the choice depends on how filling you want your meal to be.
What Is The Difference Between A Monte Cristo Sandwich And A Croque Monsieur?
The Croque Monsieur is often compared to the Monte Cristo, but the two are quite different.
- Croque Monsieur: Built with ham, cheese, béchamel, and bread. It is toasted or baked until golden and crisp.
- Monte Cristo: Typically made with ham and cheese as well, but the sandwich is dipped in an egg batter and fried. Sometimes it is dusted with powdered sugar and served with jam, creating a sweet and savory balance.
The Monte Cristo leans toward indulgent fair food with its fried crust and sweet elements, while the Croque Monsieur is rooted in French café tradition and keeps things purely savory and creamy.
Why The Croque Monsieur Remains Popular Today
Part of what makes the Croque Monsieur timeless is its balance of simplicity and sophistication. It takes just a few everyday ingredients, but when combined, the result feels luxurious. In France, it remains a fixture on café menus. In the United States and other countries, it has become a brunch favorite, often appearing alongside other European-inspired dishes.
Modern variations sometimes swap the ham for turkey or smoked salmon, and some versions use different cheeses, but the traditional combination of béchamel, ham, and Gruyère remains the gold standard. It’s proof that certain recipes endure because they are both adaptable and consistently satisfying.
Storage Instructions
If you have leftovers, allow the sandwiches to cool completely before storing. Wrap each one tightly in foil or place them in an airtight container. Refrigerated Croque Monsieur sandwiches will keep for 2 to 3 days.
When reheating, avoid the microwave, which can make the bread soggy. Instead, reheat them in the oven at 350°F until warmed through and the cheese melts again. If you want to prepare them in advance, you can assemble the sandwiches without baking, cover them, and refrigerate them for up to one day. Bake them fresh when you’re ready to serve.
- 1/2 cup milk
- 1/2 cup cream heavy or thickened
- 1 1/2 tbsp unsalted butter 25g
- 1 1/2 tbsp all-purpose flour
- 1/4 tsp kosher salt
- Pinch of white pepper
- 1/8 tsp nutmeg preferably freshly ground
- 4 slices sourdough bread about 1.5 cm thick
- 8 slices Swiss or Gruyere cheese 165g / 6 oz
- 120 g / 4 oz sliced ham preferably smoked
- 4 tsp Dijon mustard
- 2 tbsp unsalted butter 30g
- Heat oven to 390°F (200°C), or 350°F (180°C) if using a fan.
- In a small saucepan, heat milk and cream over medium heat until steaming but not boiling. Set aside.
- In a separate saucepan, melt butter on medium heat, then reduce to low. Stir in flour and cook for about 3 minutes, stirring constantly, without browning.
- Slowly add half of the hot milk mixture while stirring. Once smooth, add the rest of the milk, nutmeg, salt, and pepper.
- Stir until it thickens into a spreadable consistency. Remove from heat.
- Spread half of the béchamel over the 4 slices of bread. Reserve the rest for topping.
- On two slices, layer 2 slices of cheese each, then spread with half the Dijon mustard.
- Add ham slices, then spread with the remaining Dijon mustard.
- Top with 2 more slices of cheese each and close the sandwiches with the remaining bread.
- Melt butter in a skillet over medium to medium-high heat.
- Cook sandwiches for 2 minutes per side, pressing lightly, until golden brown. Transfer to a baking tray.
- Spread the remaining béchamel over the tops of the sandwiches.
- Sprinkle with Gruyere and parmesan.
- Bake for 15 minutes. Switch oven to broil for 3 minutes, until the tops are golden and bubbling.
