With layers of cheese, Bechamel sauce, meat and dijon mustard, this Croque Monsieur Recipe will be a hit sandwich for every meal.

Croque Monsieur Recipe cut in half with the two halves stacked on top of one another showing inside sandwich with salad in background.

I love a good sandwich, especially if they are hot, gooey, melty and delicious. That is exactly what you are going to get from this Croque Monsieur.

While you would think that this would be a breakfast sandwich, it is actually typically served at lunch. We also love to eat this as a dinner recipe as well, served up with some of our favorite sides.

The one thing that puts this Croque Monsieur Recipe over the top is the homemade Bechamel sauce.

Do not in any way think that this is a hard recipe to make, it is actually really simple. The hardest part is making the sauce, and the sauce is easy peasy as well.

I hate complicated recipes, but I love when the sound complicated but are super easy to make. That is when you can take people by surprise, and that is exactly what this sandwich does.

With a punch of amazing flavor, meat, cheese and all the good thing, you will not be able to get enough of this Croque Monsieur Recipe!

Some of our other favorite sandwich recipes that we have on our site include: Chicken Parmesan Sandwiches, Pizza Grilled Cheese and Baked Italian Subs.

Finished sandwich on wooden board with a bowl of dijon mustard and a saland behind sandwich.

WHY THIS RECIPE WORKS:

Readily available ingredients.
Super filling.
You can easily double this recipe to serve more people.

INGREDIENTS NEEDED (FULL RECIPE AT THE BOTTOM OF THE POST):

Salted butter
All-purpose flour
Milk
Heavy cream
Dijon mustard
Black pepper
Ground nutmeg
White bread
Smoked deli ham
Gruyere cheese
Parmesan cheese

Ingredients needed to make a Croque Monsieur Recipe.

HOW TO MAKE A CROQUE MONSIEUR RECIPE, STEP BY STEP:

Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper, set aside.
You will want to make the Bechamel sauce first. In a small saucepan over medium heat, melt the butter. Once melted, whisk in the flour and cook for 1 minute to get the flour taste out.
While whisking constantly, Slowly stream in the milk to avoid any lumps. Repeat doing the same thing with the heavy cream. Once whisked together the mixture should be smoothe.
Next, add the dijon mustard, pepper, and nutmeg, then stir to combine. Whisking the mixture constantly, cooking until the mixture becomes very thick and spreadable (you do not want this to be runny). This could take up to 5 minutes. Remove from the heat.
Place the bread slices on the prepared sheet pan. Place in the oven to toast for 2 minutes, flip the bread slices over, and toast for another 2 minutes.
Spread half of the sauce over 4 slices of the bread, then top with the ham and spread the dijon mustard on top of the ham.
Then add half of the gruyere cheese and then half of the parmesan cheese.
Place the remaining bread slices on top and spread the top with the remaining sauce and add the rest of the gruyere cheese and parmesan cheese.
Place back in the oven and bake for 10 minutes until the cheese is melty. Turn the broiler on high and broil until the cheese on top is golden brown, or until your desired toastiness. Serve immediately.

Step by step photos on how to make a Croque Monsieur Recipe.

WHAT IS A BECHAMEL SAUCE?

Bechamel sauce is a basic French sauce that consists of a roux which is butter, flour and milk (we also use heavy cream in ours) mixed together.

It is then seasoned usually with ground nutmeg. In our sauce we also use some black pepper and dijon mustard.

You can use the sauce the way we make it (we like the added flavors) or you can search up a basic Bechamel sauce to use as well.

DO I HAVE TO USE THE NUTMEG?

Typically for the sauce nutmeg is used. If you are not a fan of the nutmeg, you can leave it out.

It really gives the sauce a nice flavor and we highly suggest using it in this recipe.

WHAT CHEESE IS BEST TO USE?

You will want to use gruyere and parmesan in this recipe. The gruyere we use is freshly shredded.

You can use sliced gruyere if you’d like, but be careful to not overwhelm the sandwich with the cheese.

You can also use swiss cheese if you’d like in place or along with gruyere. They make a mighty fine combo and both taste great on this sandwich.

CAN I MAKE THIS INTO A CROQUE MADAME?

Absolutely! All you have to do for that is add a fried sunny side up egg onto the top of the sandwich.

The Croque Monsieur is the “male” version of the sandwich and the Croque Madame is the “female” version of the sandwich.

I love both, I especially love the addition of the egg on the top because of the drippy egg yolk that adds just that much more flavor to the sandwich itself.

Croque Monsieur Recipe cut in half on wooden board showing the inside of the sandwich.

HOW TO STORE:

The sandwiches can be kept in an airtight container in the refrigerator where they will keep for up to 3 days. Be wary that the bottom slices may get soggy after storing.

To reheat, place in the oven at 400 degrees F until just heated through.

We do not suggest freezing this Croque Monsieur Recipe.

TIPS AND TRICKS:

You can easily double this recipe.
Add a fried sunny side up egg to the top and it becomes a Croque Madame.
Regular white sliced bread is recommended in using this so your sandwich doesn’t become to large and heavier than it is.
Other hams can be used, maple ham, honey ham or tavern ham are great alternatives.
Make sure that you are using freshly shredded cheese, it helps melt better.
Keep an eye on the sandwiches when you are broiling to ensure that they do not burn.

Hand holding up one half of the cut sandwich showing the inside.

Looking for that ooey gooey and flavorful sandwich that you will want to make over and over again? Then you need to whip up this Croque Monsieur Recipe!

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Croque Monsieur Recipe