Croque monsieur

Name: Croque monsieur
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 6
Ingredients: White bread loaf thick 12 slices; Prosciutto cotto 10.5 oz; Comté cheese 5.3 oz; Fine salt to taste; Black pepper to taste; Whole milk 1.9 cups; Type 00 flour &frac13; cup; Butter 3 tbsp; Salt 1 pinch; Nutmeg to taste; Black pepper to taste

it de es fr br

Difficulty: Very easy
Prep time: 10 min
Cook time: 12 min
Makes: 6 pieces
Cost: Low

PRESENTATION

Recipe by
Denny Imbroisi

The croque monsieur is a classic French favorite, often found in those cozy bistros of Paris. It’s like your average ham and cheese sandwich, but way way better. Layers of crispy toasted bread packed with juicy ham, gooey cheese, and thick, creamy bechamel sauce. So good. Toasted until the cheese bubbles and the bread turns that tasty golden brown—crunchy with every bite. And the sauce? Really makes it. In France, it's beloved street food but also great for a sit-down meal. Seriously good.

You know, there are loads of fun twists on this classic French sandwich. Take the croque madame, for instance—adds a fried egg on top, and that moist yolk mingles with all those rich flavors underneath. Pretty awesome. Then you’ve got other versions like croque monsieur finger food made with puff pastry for an extra tender and chewy texture, or the croque baguette, swapping in a baguette for a hearty appeal. I mean, whichever version you try, that combo of melty cheese and salty ham in a toasted crust gives you a real taste of French culinary charm.

The bechamel sauce? Adds a silky and rich dimension without overwhelming your senses. Honestly, it’s easy to see why this sandwich is a staple of Parisian bistros. For those looking to bring a bit of France home, experimenting with different croque monsieur variations can turn any meal into a gourmet adventure. Try the original or go for something like the croque madame. Trust me, you’ll love the blend of flavors and textures. Gather some quality bread and cheese, and bring a touch of Paris to your table. Seriously, everyone will appreciate it when this gourmet grilled cheese is on the menu. It is a pretty simple yet elegant way to enjoy a taste of France right in your own kitchen. For real.

INGREDIENTS

For 6 croque monsieur: White bread loaf 12 slices - thick; Prosciutto cotto 10.5 oz (300 g); Comté cheese 5.3 oz (150 g); Fine salt to taste; Black pepper to taste

For the béchamel sauce: Whole milk 1.9 cups (450 g); Type 00 flour ⅓ cup (45 g); Butter 3 tbsp (45 g); Salt 1 pinch; Nutmeg to taste; Black pepper to taste

Preparation

How to prepare Croque monsieur

To prepare the croque monsieur, start with the béchamel sauce: in a saucepan, melt the butter 1, add the flour 2, and cook over low heat for 2-3 minutes while stirring with a whisk. Then, gradually pour in the milk 3.

Bring the sauce to a gentle boil, stirring continuously with the whisk. Flavor with grated nutmeg 4, salt, and pepper 5. Once thickened, transfer the béchamel sauce to a bowl 6.

Cover with plastic wrap and let it cool 7 in the refrigerator. Slice the bread 8, spread the béchamel sauce on two slices 9.

Grate the cheese 10, it should be a generous amount 11. Add salt 12.

Add pepper 13 and fill with slices of ham 14. Place one slice on top of the other, keeping the filling inside, and press lightly with the palm of your hand 15.

Now spread some more béchamel sauce on top 16, grate more cheese 17, and place the croque monsieur on a baking sheet lined with parchment paper 18. Bake in a preheated ventilated oven at 375°F for 12 minutes or until golden brown.

Once ready, remove your homemade croque monsieur from the oven 19, cut it in half diagonally as tradition dictates 20, and serve immediately 21.

Storage

It is recommended to consume the croque monsieur as soon as it is ready.

Advice

If you can't find Comté, you can substitute it with Gruyère.

If the béchamel sauce has lumps, blend it with a mixer to make it smoother.

You can also replace the cooked ham with salmon or grilled zucchini.

Curiosity

The recipe saw the light of day in the early 20th century in a Parisian bistro, where the chef, short of baguettes for the traditional baguette jambon-beurre, invented an innovative dish using sandwich bread with a crunchy yield: thus the croque monsieur was born.

For the translation of some texts, artificial intelligence tools may have been used.