Classic Croque Monsieur Recipe
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.
Ingredients
- 2 slices bread country bread
- 2 tbsp unsalted butter softened
- 2 tbsp all-purpose flour
- ½ cup whole milk warmed
- pinch of nutmeg optional
- Salt and pepper to taste
- ½ teaspoon Dijon mustard
- ½ cup Mifroma Shredded Gruyère AOP
- 2 slices ham
- Chopped fresh chives for serving
Instructions
- 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 the oven to 400°F.
- Place the slices of bread on a baking sheet and toast for 5 minutes.
- 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 at 400°F for 10 minutes, until the cheese is melted and lightly golden.
- Sprinkle with freshly chopped chives and serve.
Notes
To 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.
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