If you’ve ever walked the streets of Paris and tried a croque monsieur, get ready for a wave of nostalgia. This classic French sandwich brings together layers of tender ham, melted gruyère cheese, and a velvety béchamel sauce sandwiched between two layers of butter-fried crispy bread. It may take a little more effort than your typical sandwich, but the result is a luxurious treat.
What Is a Croque Monsieur?
Croque Monsieur is a classic Parisian ham and cheese sandwich that originates from Paris. It’s made using traditional French techniques and ingredients like béchamel sauce, Pain de Mie (a soft white bread), Jambon de Paris (Parisian ham), Gruyère cheese, and Dijon mustard. The Croque Monsieur first made its debut in a Parisian café in 1910 and has since become a timeless favorite in French cuisine.
Ingredients
Bread: Use a soft white sandwich bread for the best results. Traditionally in Paris, this bread is known as Pain de Mie, which has a slightly sweet flavor and soft texture that crisps up beautifully when pan-fried in butter. You can typically find Pain de Mie in well-stocked groceries pre-sliced or in some bakeries, especially ones that specialize in French bread.
Ham: Use high-quality sliced ham for the best flavor. The most traditional choice is ‘Jambon de Paris,’ a mild and tender Parisian ham, but any good quality ham will work well in this recipe.
Gruyère: Gruyère is a Swiss cheese with a nutty, slightly sweet flavor that melts beautifully, making it ideal for the Croque Monsieur. If you can’t find gruyère, you can substitute with Emmental or Comté.
Dijon Mustard: A thin layer of Dijon mustard adds a tangy sharpness that cuts through the richness of the cheese and pairs well with the ham.
Béchamel Sauce: Although optional, the béchamel sauce adds an extra layer of creaminess and richness to the Croque Monsieur. Made with butter, flour, and milk, it’s a simple white sauce that takes the sandwich to another level.
Expert Tips
Prioritize Quality Ingredients: The flavor and texture of your croque monsieur greatly depends on the quality of the ingredients you use. Choose a high-quality ham, like Jambon de Paris, and a rich, nutty gruyère cheese.
Don’t Skip the Béchamel: For the most traditional croque monsieur, don’t skip the béchamel sauce. It adds a layer of creaminess and richness that is essential to the authentic flavor and richness of the sandwich.
Cover the Béchamel Sauce: After preparing the béchamel sauce, cover the saucepan with cling film or a lid to prevent skin from forming on the surface. This will keep the sauce smooth and ready to use when assembling your sandwiches.
Serve Immediately: Don’t let the sandwich sit after it’s made. Serve it immediately while the bread is still crispy and the cheese is gooey. This
Storage and Leftovers
Croque Monsieur is best enjoyed fresh, as the sandwich tends to go soggy when stored. For the best experience, I recommend making and serving it immediately. However, if you need to store leftovers, wrap the sandwich tightly and refrigerate it. To reheat, place it in a preheated oven at 355°F (180°C) until hot and the bread is crisp again. Keep in mind that the texture will not be as good as when freshly made.
FAQs
Can I make Croque Monsieur without béchamel sauce?
Yes, you can make Croque Monsieur without béchamel sauce, and it will still be delicious. However, if you want the most traditional Parisian version and have the time, I recommend trying it with béchamel first for that extra layer of richness and authenticity.
Can I make Croque Monsieur ahead of time?
You can make the béchamel sauce ahead of time. After preparing it, cover the saucepan with a lid to prevent a skin from forming and let it cool. Once cooled, place it in the fridge. When you’re ready to use it, reheat the sauce on low heat with the lid on, stirring occasionally to maintain a smooth consistency.
What’s the difference between Croque Monsieur and Croque Madame?
The main difference is that a Croque Madame includes a fried egg on top. The addition of the egg makes the dish even more indulgent and rich.
More Recipes You May Like:
- French Crepes
- Blueberry Buttermilk Pancakes
- American Pancakes
- Poached Eggs & Smashed Avocado on Toast
- Vegan Crepes
Croque Monsieur (Authentic Parisian Recipe)
Equipment
- Small Saucepan
- Large Sauté Pan
- Baking Tray
Ingredients
- 8 slices Pain de Mie (good quality white bread)
- 8 slices Jambon de Paris (good quality ham)
- 7 oz Gruyère sliced
- 4 teaspoons Dijon Mustard
- 4 knobs Butter for cooking
Béchamel Sauce (Optional)
- 1 oz Butter
- 1 oz Flour
- 10 fl oz Milk (about 1 ¼ cups)
- 1 pinch Nutmeg freshly grated
- Sea salt
Instructions
Preheat the Oven:
- Preheat your oven to 400°F (200°C).
Prepare the Béchamel Sauce (Optional):
- In a small saucepan, melt the butter over medium heat. Add the flour and stir continuously for 2-3 minutes to create a smooth roux with no lumps.
- Gradually whisk in the milk, a little at a time, stirring constantly until all the milk is incorporated and the sauce is smooth.
- Bring the sauce to a gentle boil, then remove it from the heat. Season with freshly grated nutmeg and sea salt to taste. Cover the béchamel with a lid or cling film to prevent a skin from forming until ready to use.
Assemble the Sandwiches:
- Lay out 4 slices of bread on a cutting board. Spread 1 teaspoon of Dijon mustard evenly over each slice, making sure to reach the edges.
- Place 2 slices of ham and a portion of the Gruyère cheese on each mustard-covered slice.
- Top with the remaining 4 slices of bread to form 4 sandwiches.
Cook the Sandwiches:
- In a large sauté pan, melt a knob of butter over medium heat. Add 2 sandwiches to the pan and cook for 2-3 minutes on each side, or until golden brown and crispy.
- Transfer the browned sandwiches to a baking tray. Repeat with the remaining sandwiches, adding more butter as needed.
Bake the Sandwiches:
- Spread a layer of béchamel sauce over the top of each sandwich, extending to the edges.
- Top each sandwich with the remaining Gruyère cheese.
- Place the baking tray in the preheated oven and bake for 4-5 minutes, or until the cheese is melted and bubbly.
Serve:
- Serve the croque monsieur hot, straight from the oven.