The International Kitchen
Recipes
Recipe for a Classic Croque Monsieur Sandwich

Recipe for a Classic Croque Monsieur Sandwich

Name: Croque Monsieur Sandwich
Prep time: 15 min
Cook time: 15 min
Yield: 4 servings
Cuisine: French
Ingredients: 3 Tbsp butter; 1/4 cup flour; 1 1/2 cups whole milk; thyme sprig or a pinch of dried thyme; rosemary sprig or pinch of dried rosemary; 1 garlic clove, minced; 3 cups grated Gruyere cheese; 1/4 tsp nutmeg; 8 slices hearty white bread; 3/4 pound of sliced ham; 1 Tbsp whole grain mustard

April 15, 2020
Peg Kern

Main Courses
Meat Based Dishes
Nut Free

Overview
Recipe for Croque Monsieur Sandwich

A view of the Eiffel Tower during our Paris wine tours. These days we’re all about comfort food at The International Kitchen, and there are few sandwiches more comforting than a classic Croque Monsieur! We’re using Richard’s favorite croque monsieur recipe today.

The classic croque monsieur sandwich has been around in French cafes for over a hundred years and always combines a delicious mixture of ham and cheese. But from there the preparations can vary. Sometimes it is grilled, sometimes baked, sometimes fried in a frying pan. It can be dipped in egg, smothered with cheese, or, as in this case, coated with bechamel sauce.

Dining outside at a French cafe during a cooking vacation in Paris.

If you add a lightly fried egg to the top, the sandwich becomes a croque madame. It is equally satisfying and incredibly hearty!

Did you know? Proust’s famous A la Richerche du Temps Perdu (In Search of Lost Time) includes a reference to a croque monsieur (along with “oeufs à la crème”)?

15 minutes
4 servings
Bake
15 minutes

Ingredients

3 Tbsp butter
1/4 cup flour
1 1/2 cups whole milk
thyme sprig or a pinch of dried thyme
rosemary sprig or pinch of dried rosemary
1 garlic clove, minced
3 cups grated Gruyere cheese
1/4 tsp nutmeg
8 slices hearty white bread
3/4 pound of sliced ham
1 Tbsp whole grain mustard

Instructions

Preheat the oven to 425 degrees and line a baking sheet with parchment paper.
Make a bechamel sauce. First, melt the butter and then whisk in the flour, cooking it to form a roux and to remove the flavor of raw flour, about 2-3 minutes.
Gradually whisk in the whole milk. Add the garlic and herbs, and cook, stirring constantly, over medium heat until the sauce has thickened (5-8 minutes). Remove the sprigs and add the nutmeg, then half the cheese. Season with salt and pepper to taste. Allow to cool slightly before assembling.
Spread some of the bechamel on both sides of each slice of bread. Place 4 slices on the baking sheet, then top with the ham. Spread a bit of mustard over the ham, then top with the remaining cheese, reserving a few tablespoons to sprinkle over the top of the sandwiches. Place the last 4 slices of bread on top, sprinkle the remaining cheese.
Bake for 15-18 minutes, or until bubbly and golden.
Enjoy!