Classic Croque-Monsieur (French Grilled Ham & Cheese)
Learn how easy it is to make a croque monsieur—the classic French ham and cheese sandwich that has been a staple in bistros and cafes since the early 1900s.
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- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 1 serving
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- unsalted butter
- all-purpose flour
- milk
- salt
- ground white pepper
- freshly ground nutmeg
- 2 slices white bread
- 1 tablespoon clarified butter or unsalted butter (soft)
- 2 teaspoons Dijon mustard
- 1/2 cup grated Gruyère cheese (or a combination of Gruyère and Emmental. See variations below.)
- 1/2 cup béchamel sauce
- 1 to 2 slices of ham
- Cooking spray
Instructions
- 1
Gather the ingredients.
- 2
Heat milk in a small saucepan on the stove or in a glass measuring cup in the microwave until hot but not boiling.
- 3
Meanwhile, melt butter in a saucepan or saucier over medium heat.
- 4
Add flour to the pan with the butter-flour mixture and whisk until mixture is well blended. Cook, whisking constantly, for 2 minutes.
- 5
Gradually whisk in hot milk. Cook over medium heat, whisking constantly, until sauce begins to boil and thicken, about 1 minute.
- 6
Reduce heat to very low, and simmer, whisking frequently until sauce is smooth and thickened, about 5 minutes.
- 7
Season with salt and pepper to taste and add a little nutmeg, if desired.
- 8
Gather the ingredients. Position a rack 6 to 8 inches from the broiler and set the oven to broil.
- 9
Trim the crusts off of the bread, making the slices as square as possible.
- 10
Spread both slices of bread with butter.
- 11
Flip bread over and spread them lightly with Dijon mustard.
- 12
In a bowl, combine the cheese and half of the béchamel sauce, and mix until the cheese is fully coated.
- 13
Spread half the cheese mixture evenly onto one slice of bread (on the mustard side, not the butter side). Lay the sliced ham atop the other slice.
- 14
Press both halves of the sandwich together.
- 15
Spray a bit of cooking spray onto the surface of a nonstick pan. Heat the pan over medium heat until the oil is hot and glistening but not quite smoking.
- 16
Place the sandwich into the pan and cook for about 2 minutes, or until the bottom of the bread is a nice shade of golden-brown.
- 17
Use a nonstick spatula to flip the croque-monsieur over. Lower the heat a bit and cover the pan. Cook for another minute or two, or until the second slice of bread is also golden brown, and the cheese inside the croque-monsieur is fully melted.
- 18
Transfer the sandwich to a cutting board. Top with the remaining cheese mixture, then spoon the other half of the béchamel over the top.
- 19
Place sandwich on a sheet tray and broil the sandwich, béchamel-side up, until the top of the sandwich is nicely browned, 1 to 3 minutes. Serve right away.