Croque Monsieur is a classic French sandwich made with Gruyère, Parmesan, Black Forest ham, mustard and béchamel sauce. It’s served hot, with thick layers of béchamel and melty cheese, atop thin slices of soft and slightly caramelized ham. If you’re lucky enough to take a trip to Paris, you won’t have to look hard to find a good one — just pop your head into any one of the many bars and cafés across the city.
I’m heading to France in a few weeks and cannot wait to sit down on the cobbled streets, a crisp glass of Chablis in one hand and this rich and salty delight in the other. If that’s not in the cards, your next best option is to make my version of the Croque Monsieur at home. It’s perfect for brunch, especially when you need to feed a crowd, and gets even better when served with a light salad, fresh berries and maybe even a mimosa (or two!)
Related: This Prosciutto and Gruyere Croissant Bake Tastes Just Like a Croque Madame
ingredients
Sandwiches:
Mornay Sauce:
directions
Place the oven rack in the upper third and preheat the oven to 400°F. Line a baking sheet with aluminum foil. Place 8 slices of bread on the baking sheet and toast in a preheated oven until lightly golden brown, about 5 minutes.
In a small saucepan, add whole milk and heat until just before a boil. Meanwhile, in a medium saucepan, create a roux by melting butter. Once the mixture is foaming, add the flour and stir to combine. Continue cooking on medium-low until it turns the colour of wheat, or the taste and smell of raw flour is gone, about 2 minutes.
Slowly add warm milk to the roux, whisking as you go. Continue cooking on medium while whisking until the mixture comes to a boil. Remove from heat and stir in ½ cup grated Gruyère, Parmesan, salt, nutmeg and cracked black pepper. Once melted, set aside. The sauce should be thick and dense; if it appears thin and runny, add more cheese.
By now, the bread should be toasted. Remove and assemble by adding two tablespoons of Mornay to one piece of toast. Top with black forest ham. Spread a thick layer of Dijon mustard (about ½ tablespoon) on the ham. Top with grated Gruyère, Swiss cheese, and grated Parmesan. Top with another piece of toast, followed by 2 more tablespoons of Mornay sauce and three tablespoons of grated Gruyère. Be sure to spread the Mornay sauce all the way to the edge of the toast to avoid burning. Repeat for the remaining sandwiches.
Bake the assembled sandwiches at 400°F for 5 minutes. Turn the oven to broil and continue cooking for an additional 5 minutes, or until the top layer is lightly golden brown and bubbling. Serve warm!
