Can’t Afford A Plane To France? Make This Instead.
There are few dishes more comforting—or more unmistakably French—than a classic croque monsieur. It’s everything you want in a warm sandwich: crisp, golden bread, nutty melted Gruyère, rich, creamy béchamel, and delicate slices of ham layered just so. 💁🏻♀️
And if you’re feeling a little extra? Add a jammy fried egg on top and you’ve got a French croque madame. That’s it—and yes, it’s worth it.
From Experience, My Preferred Cheeses and Hams
I’m a “use what you’ve got!” kind of gal, but given how few ingredients are needed for a French ham and cheese, quality really matters.
- Gruyère → Comté or Emmental: All melt beautifully (grate them fresh for best results!) and keep that classic French flavor profile.
- Parisian ham → Black forest ham or honey ham: Choose something thinly sliced and not overly smoky.
- Pain de mie → sturdy white sandwich bread: You want something that holds up to the sauce, and unfortunately bagged sandwich bread does not. Don’t use this.
Béchamel 101: The Perfect Creamy French Sauce
First, you’ll make a classic béchamel, one of the five mother sauces essential for French cooking. In a saucepan, melt butter, whisk in flour, then cook briefly to remove any raw taste. Slowly add milk while whisking till smooth, then cook until luscious and creamy.
Don’t rush the béchamel. It should be smooth and pourable—not overly thick or pasty. If it thickens too much, you can whisk in a splash of milk.
Straightforward Layering—Nothing Complicated!
Don’t lay the ham flat—those folds create little pockets of texture.
Finish with a sprinkle of chives or chopped parsley. Elevated comfort food at it’s finest! For more classically French recipes, check out my most loved French bistro-inspired meals.
Turn It Into A Croque Madame
Make It A Complete Meal
Croque madame is already a rich, indulgent sandwich. I like to balance it with something fresh and light:
- A simple green salad with a bright vinaigrette.
- Lightly dressed arugula with lemon and olive oil.
- A crisp French carrot salad or shaved fennel salad.
Feel free to throw caution to the wind and enjoy with French fries and a glass of Chablis instead. 😉
Given the melty, cheesy, saucy goodness of these sandwiches, they’re best enjoyed on the first day. If you happen to have leftovers, use within 2 days. Avoid reheating in the microwave, as it softens the bread.
It’s definitely not your average ham and cheese. So excited for you to make this French classic at home! Be sure to leave a review and rating below with your feedback!
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Bistro-Style Croque Monsieur / Croque Madame
Equipment
Ingredients
For the Béchamel
- 3 Tbsp (42g) unsalted butter
- 3 Tbsp (23g) all-purpose flour
- 2 cups (473ml) milk
- ½ tsp kosher salt
- ¼ tsp freshly ground black pepper
- Pinch of ground nutmeg
For the Sandwich
- Unsalted butter
- 4 slices of pain de mie or another soft, enriched white sandwich bread – about ½-¾ inch thick
- Whole grain or Dijon mustard, about 2-3 Tbsp
- ¾ cup (75g) Gruyère or Comte cheese, shredded
- ¼ – ⅓ lb Parisian ham, thinly sliced (but not too thin)
To Make Croque Madame
- 1 Tbsp unsalted butter
- 2 large eggs
- Fresh chives, thinly sliced, or chopped fresh parsley
- Any light crisp salad (even just arugula or spring greens tossed with olive oil) to serve on the side
Instructions
- Preheat the oven. Heat your oven to 375°F (190°C). Line a rimmed baking sheet with parchment.
- Make the béchamel. Melt 3 Tbsp unsalted butter in a saucepan over medium heat. Once melted, whisk in 3 Tbsp flour then continue to cook for 1-2 minutes, until the flour is a light golden brown. Slowly pour in 2 cups of milk, whisking the entire time. Continue cooking until the sauce is rich, thick, and creamy, about 3 minutes. Season with ½ tsp kosher salt, ¼ tsp black pepper, and a pinch of ground nutmeg. The béchamel should be spoonable, not thick or gluey.
- Toast the bread. Lightly toast all bread in a toaster oven (or regular oven). No need to add butter.
- Assemble the sandwiches. Working on a cutting board, spread soft butter on the outside of each slice, then flip over. Next, spread a thin layer of whole grain mustard on the inside of two slices, followed by a thin layer of béchamel. Top each with a light layer of shredded Gruyère, a folded slice or two of Parisian ham (don’t fold flat), and then a bit more Gruyère. Spread a little béchamel on the inside of the remaining two slices, then fold over onto the assembled sandwiches. Spread another thin layer of béchamel on top, finish with a generous sprinkle of Gruyère, then transfer to the prepared baking sheet.
- Bake first. Bake the sandwiches for 10-12 minutes, or until the cheese has heated through and begun melting.
- Broil to melt the top. Set the broiler to high. Carefully move the oven rack as close as it’ll go towards the heating unit. Broil the sandwiches for 1-2 minutes, until golden brown and bubbling. Keep a close eye on them so they don’t burn.
- To make a Croque Madame: While the sandwiches are broiling, make two fried eggs (either sunny-side-up or over easy, based on your preference), then slide one on top of each sandwich just before serving. The yolk should be just runny enough to act like a sauce. Top with thinly sliced chives or chopped fresh parsley.
- To serve: Either way, because this sandwich is so rich, the preferred way to enjoy it is with a light, refreshing salad on the side. Enjoy!
Notes
- If you can’t find Paris-style ham, use English ham or a high-quality deli ham. It’s worth looking for the real thing, though! As far as quantity, you can use as much or as little as you like. I’d say 2-3oz per sandwich is standard (my husband likes more, I like a little less). Places I’ve seen Parisian ham available at the deli counter: Whole Foods, Wegmans, Kings, Acme, and ShopRite.
- The nutrition facts are a little aggressive because they assume you use the entire batch of béchamel. This is obviously not necessary and you should use as much or as little as you like!
Nutrition
Photography by Megan McKeehan.
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