Croque Monsieur always makes me think of lazy Saturday mornings when you’re hungry, but sort of tired of your usual eggs or pancakes. Ever find yourself craving something that feels a little “fancy bistro” but you don’t wanna leave your pajamas? Same. That’s where this French classic comes in—simple, hearty, oh so cheesy, but still an upgrade from a regular grilled cheese.
Let’s be real, if you love breakfast stacks like shakshuka, you’ll totally appreciate this flavor bomb. Actually, my go-to for French brunch at home is either Croque Monsieur or an easy homemade French onion soup. Plus, if you want a real breakfast sandwich adventure, you have to peek at my fluffy brioche French toast post too.
Table of Contents
How to make Croque Monsieur
Okay, I’m not gonna lie—Croque Monsieur sounds super posh, but it’s not rocket science. Think melt-in-your-mouth ham and cheese, toasted until golden, dripping with creamy sauce. Yes, please! First, promise me you’ll use good bread. I’m telling ya, the better the bread, the bigger the flavor bomb. I love crusty sourdough, but any sturdy loaf will do. Butter those slices generously on both sides. Toast them just a bit, either in a pan or toaster. Pile on slices of good-quality ham (don’t overthink it) and lots of shredded Gruyère—or whatever melty cheese you fancy.
Now, here’s what makes this sandwich a showstopper: béchamel sauce. Sounds fancy, but it’s just a quick white sauce—melt butter, add a spoonful of flour, and whisk in milk til it’s creamy. Smother it over your sandwich, more cheese on top (go wild), then bake or broil until bubbly and a little messy. I always let mine go a couple minutes longer for those crispy cheesy edges. Honestly, Croque Monsieur is that friend that always outdresses you, but still shows up on time.
What you need for Croque Monsieur
Let’s keep it real simple. You don’t need a ton of special stuff, just some grocery staples. My first time making it, I panicked about the cheese. Spoiler alert: you can swap for whatever you’ve got—although Gruyère is classic and melts like a dream. Here’s what you’ll want in your kitchen:
- Bread: Sourdough or country white bread slices, thick enough to hold everything without turning mushy.
- Ham: Sliced deli ham works, but if you have leftover roast ham? Use it. That’s living fancy.
- Cheese: Gruyère is ideal. Swiss cheese or Emmental is great, too.
- Butter: You’ll need this for both the pan and to brush the bread.
- Milk and flour: These make the béchamel sauce. Don’t be scared; it’s basically a saucy blanket for your ham and cheese.
Don’t forget salt, pepper, and a touch of Dijon mustard if you like a little sharpness. That’s honestly it. Most times, you’ve got everything within arm’s reach.
When and how to serve Croque Monsieur
So, this killer sandwich isn’t just for breakfast, trust me. Serve it up for brunch, lunch, or even dinner when you want something quick but totally drool-worthy. I love pairing mine with a crisp arugula salad or some tomato soup. If you’re hosting, just batch these guys and keep ‘em warm in the oven. Guests are always impressed and you spend less time fussing at the stove. For the full Parisian bistro vibe, maybe put on some jazz, pour a glass of something sparkling, and call it “dining in France night.” Friends always tell me it feels like a five-star restaurant… in my living room.
- Pair with a simple green salad for a lighter meal.
- Cut into smaller pieces and serve as a snack or appetizer.
- Perfect with a cozy bowl of hot soup, especially when it’s cold outside.
“It was so easy to make and my family thought I’d ordered from a French café. Never going back to plain old grilled cheese!” – Jen, loyal sandwich enthusiast
What is the difference between a Croque Monsieur and Croque Madame?
Whew. This one’s easy but important—people do get them mixed up. The Croque Monsieur is basically the “default” version: ham, cheese, and that rich sauce. Now, take the same sandwich and pop a fried or poached egg on top. That’s a Croque Madame. Why Madame? French folklore says the egg looks like a lady’s hat. I know. It’s adorable and probably not true, but I’ll take it because eggs make everything better.
Honestly, if I had a nickel for every time someone asks whether you can skip the egg, I’d buy a LOT of cheese. But hey, try both and you’ll see why some folks swear by that runny yolk.
Variations on a theme
So here’s a not-so-secret secret: you can riff on Croque Monsieur and nobody will call the food police. There’s no law that says you can’t play around. Some afternoons, I switch the ham for roast turkey. Leftover Thanksgiving turkey? Yes, you should. Or toss in a sprinkle of fresh herbs. Once, I added roasted veggies and called it “health food” (don’t tell the Parisians).
My neighbor even uses English muffins instead of bread when she’s in a hurry. That’s kinda brilliant, right? Some people swap the cheese for cheddar or smoked gouda. Totally up to you. Croque Monsieur can be as classic or quirky as you like.
Common Questions
How do you get the cheese bubbly without burning the bread?
Stick the sandwich under your broiler for just a minute or two—watch it close. Sometimes edges get a little too tan, so slide a bit of foil under if you need.
Can I make it ahead of time?
You can prep all the parts early, but don’t assemble until you’re ready to bake. The bread’ll get soggy if you leave it sitting.
Is Croque Monsieur kid-friendly?
Total crowd-pleaser. Just skip the mustard if you’ve got picky eaters.
Do I have to use béchamel sauce?
Well, it’s what makes the sandwich special. But if you’re in a hurry, a simple cheese toastie with ham is still pretty great.
Can I freeze these?
It’s better fresh, honestly. With all that cheesy sauce, freezing can turn things a little weird when you thaw it.
Make Croque Monsieur at Home (You’ll Thank Yourself!)
And that’s it. You’re armed and ready to whip up the most satisfying Croque Monsieur at home. Remember to play around with fillings or try topping with an egg for a Croque Madame. If you want even more details or want to compare different takes, I always check this Easy Croque Monsieur Recipe – Tastes Better From Scratch and if you want to get a bit more gourmet, peek at Croque Monsieur – the ultimate ham & cheese sandwich … and see how the French really like it. I promise this’ll become your rainy day (or any day) favorite, so go make your kitchen smell like a Paris sidewalk café. No beret required. 
Croque Monsieur
Ingredients
For the Sandwich
- 4 slices Sourdough or country white bread Slices thick enough to hold everything without turning mushy.
- 4 slices Sliced deli ham Can also use leftover roast ham.
- 1 cup Shredded Gruyère cheese Can substitute with Swiss cheese or Emmental.
- 2 tablespoons Butter For spreading on the bread.
For the Béchamel Sauce
- 2 tablespoons Butter For making the sauce.
- 2 tablespoons All-purpose flour To thicken the sauce.
- 1 cup Milk To create a creamy sauce.
- 1 pinch Salt To taste.
- 1 pinch Black pepper To taste.
- 1 teaspoon Dijon mustard Optional for added flavor.
Instructions
Preparation
- Preheat your oven to 400°F (200°C) or get the broiler ready.
- Butter the outside of each slice of bread generously.
- Toast the bread slightly in a pan or toaster, just until it’s starting to brown.
- Pile ham on two slices of bread, followed by shredded Gruyère cheese.
Making the Béchamel Sauce
- In a saucepan, melt 2 tablespoons of butter over medium heat.
- Whisk in flour and cook for about a minute, stirring constantly.
- Slowly add milk, whisking until the mixture thickens and is creamy.
- Season with salt, pepper, and Dijon mustard. Stir until well combined.
Assembling the Sandwich
- Spread a generous amount of béchamel sauce over the ham and cheese.
- Top each sandwich with another slice of bread.
- Add more béchamel sauce and a sprinkle of Gruyère cheese on top.
- Bake in the preheated oven or under the broiler until bubbly and golden brown, about 5-10 minutes.
