Croque monsieur – French baked sandwich Recipe
Croque monsieur is a classic French sandwich with ham and cheese, baked until everything melts and turns lightly golden. In France it’s often eaten in bistros as a quick lunch with salad or as a hearty snack. It tastes like a cross between toast and a mini gratin with cheese sauce.
This croque monsieur combines a simple ham-and-cheese sandwich with a rich, homemade cheese sauce and oven baking, giving you a bistro-style French classic with a crisp top and creamy interior.
Chef's tips
Use good-quality bread that doesn’t fall apart easily and a cheese that melts well, such as Gruyère, Emmental or a well-melting hard cheese you like. Don’t skip toasting in the oven – it’s what gives the sandwich its characteristic texture and flavor.
How to serve
Serve on a warm plate with a handful of mixed salad leaves dressed in a sharp vinaigrette. For a more filling meal, add a simple tomato salad or a bowl of light vegetable soup on the side.
Ingredients
- toast bread preferably thicker slices - 8 slice
- ham cooked, good quality - 4 slice
- yellow cheese hard, well-melting, grated - 150 g
- butter soft, for spreading - 40 g
- milk for the sauce - 200 ml
- wheat flour about 1 tablespoon, for the sauce - 15 g
- mustard preferably Dijon, but mild is fine too - 2 teaspoon
- salt to taste
- black pepper to taste
Preparation
- Preheat the oven to 200°C (top and bottom heat). Line a baking tray with baking paper.
- In a small saucepan melt 20 g of butter over medium heat. Add the flour and stir vigorously for 1–2 minutes until you get a thick, lump-free paste.
- Gradually pour in the milk, whisking constantly until the sauce is smooth. Cook for 3–4 minutes until it thickens to the consistency of thick cream.
- Remove the saucepan from the heat, add 50 g of grated cheese, the mustard, a pinch of salt and pepper. Stir until the cheese melts and the sauce is smooth.
- Spread the slices of bread thinly with the remaining soft butter on one side. Turn half of the slices butter-side down, place a slice of ham and a little grated cheese on top.
- Cover with the other slice, butter-side up, to form sandwiches. Place them on the tray.
- Put 1–2 tablespoons of cheese sauce on top of each sandwich and sprinkle with the remaining grated cheese.
- Bake for 10–12 minutes, until the cheese has melted and the edges of the bread are lightly browned. If you want a more deeply browned top, switch on the grill function for the last 1–2 minutes, watching carefully so the cheese doesn’t burn.
- Serve immediately, hot, cut in half diagonally.
Storage
Najlepiej zjeść od razu po przygotowaniu. Jeśli zostaną, przechowuj w lodówce zawinięte w folię i podgrzej następnego dnia w piekarniku 8–10 minut w 180°C.
This is my go-to recipe when I want something comforting and a bit indulgent without spending too much time in the kitchen. The cheese sauce can be made ahead, so assembling and baking the sandwiches takes just a few minutes.
