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Croque Monsieur

Serves 4 to 6 Entree meat

Croque Monsieur

Emerging from the bustling cafés of Paris, the Croque Monsieur captures the essence of everyday French dining. It’s a dish that turns a simple meal into a comforting ritual, drawing patrons in with its enticing aroma. This version, tailored for the home cook, maintains the straightforward, generous flavors that make it a staple on any Parisian menu.

Expect a delightful interplay of textures and tastes: the crisp, golden exterior of the bread giving way to the creamy béchamel and savory ham within. The Gruyère melts into pockets of rich, nutty warmth, while a hint of white pepper adds a subtle kick. Each bite is a reminder of why this classic remains beloved.

Ingredients

  • 8 slicessoft white sandwich bread
  • 8 slicescooked ham
  • 150 gGruyère — grated
  • 40 gbutter
  • 40 gflour
  • 400 mlwhole milk
  • 2eggs — for Croque Madame, optional
  • to tastefine salt and white pepper

Method

  1. Begin by preparing the béchamel sauce. In a medium saucepan over medium heat, melt 40 g of butter. Once melted, add 40 g of flour, stirring constantly with a wooden spoon to form a smooth paste, known as a roux. Cook the roux for about 2 minutes until it turns a pale golden color, which indicates the flour is cooked through.
  2. Gradually pour 400 ml of whole milk into the roux, whisking continuously to avoid lumps. Continue to cook, stirring frequently, until the sauce thickens and coats the back of a spoon. This should take about 5 to 7 minutes. Season the béchamel with fine salt and white pepper to taste, then set it aside off the heat.
  3. Grate 150 g of Gruyère cheese. Stir half of the grated cheese into the warm béchamel sauce until it melts completely, creating a smooth, cheesy sauce. Reserve the remaining cheese for later use.
  4. Lay out 8 slices of soft white sandwich bread. Spread a thin layer of the cheese béchamel on one side of each slice. On 4 of the slices, place 2 slices of cooked ham each, ensuring the ham covers the bread evenly.
  5. Top the ham with the remaining 4 slices of bread, béchamel side down, to form sandwiches. Press them gently to adhere. In a shallow dish, beat 2 eggs with a pinch of salt until well combined.
  6. Heat a large non-stick skillet over medium heat. Dip each sandwich briefly into the beaten eggs, ensuring both sides are coated. Place the sandwiches in the skillet and cook until the bread is golden brown and crisp, about 3 to 4 minutes per side. The cheese inside should begin to melt and ooze slightly.
  7. Once the sandwiches are golden and crisp, transfer them to a baking sheet. Sprinkle the reserved grated Gruyère evenly over the top of each sandwich. Place the baking sheet under a preheated broiler for 2 to 3 minutes, or until the cheese on top is bubbly and lightly browned.
  8. Remove the Croque Monsieurs from the oven and let them rest for a minute before serving. This brief rest allows the flavors to meld and the cheese to set slightly, making them easier to handle. Serve immediately, enjoying the contrast of the crisp exterior and the creamy, cheesy interior.
Cover of Authentic French Cuisine
From the cookbook

Authentic French Cuisine

This recipe is from Authentic French Cuisine by Yassine Sbiti — the French volume in the ComidaTime International Cuisines series.

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