The Essential Croque Monsieur: A Parisian Bistro Classic
Servings: 4
Calories: 898kcal
This authentic Parisian bistro sandwich features salty ham and nutty Gruyère tucked between thick slices of sourdough, all smothered in a velvety Béchamel sauce and baked to golden, bubbling perfection. It’s a decadent French classic that is surprisingly easy to make in your own kitchen.
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Equipment
- 1 Medium saucepan
- 1 baking pan
Ingredients
For the Toasted Bread and Classic Béchamel Sauce
- 8 slices sourdough bread see NOTES
- 3 tablespoon unsalted butter
- 3 tablespoon all-purpose flour
- 2 cups whole milk warmed
- 2 tablespoon Dijon mustard
- ½ teaspoon ground nutmeg
- ½ teaspoon Kosher salt
- ½ teaspoon freshly ground black pepper
- ¼ cup Parmesan cheese freshly grated
For the Sandwich
- 12 oz Gruyere cheese shredded
- 12 oz deli ham thinly sliced
- 2 tablespoon chives snipped, for garnish
Instructions
- Preheat oven to 450°F.
- Place the bread slices on a baking sheet and toast them in the oven for about 8 to 10 minutes, or until lightly browned. You'll want to flip the slices over after about 6 to 7 minutes. Set aside.8 slices sourdough bread
- Lower the oven temperature to 400°F.
- Make the Béchamel sauce by melting the butter in a medium saucepan over medium heat. Whisk in the flour and stir for 1 to 2 minutes.3 tablespoon unsalted butter, 3 tablespoon all-purpose flour
- Slowly, add the warmed milk in increments, whisking constantly to remove any lumps. Continue whisking and stirring until thickened enough to coat the back of a wooden spoon. Remove from the heat and stir in the Dijon, nutmeg, salt, pepper, and Parmesan cheese. Let cool slightly (the sauce will thicken more as it cools).2 cups whole milk, 2 tablespoon Dijon mustard, ½ teaspoon ground nutmeg, ½ teaspoon Kosher salt, ½ teaspoon freshly ground black pepper, ¼ cup Parmesan cheese
Assemble the Sandwiches
- Spread a generous layer of the Béchamel on four of the toasted bread slices. Top with a generous layer of grated Gruyère, then fold the ham to fit perfectly over the cheese.12 oz Gruyere cheese, 12 oz deli ham
- Place the remaining four slices of bread on top of each sandwich. Spread ahick layer of Béchamel sauce over the top slice of each sandwich. Sprinkle the remaining Gruyère cheese over the Béchamel sauce.
- Place in the oven on the middle rack and bake for 8 to 10 minutes, until the cheese is melted. Turn the broiler on HIGH and broil until a few dark spots appear on the cheese (Keep an eye on them, don't let them burn!). This usually takes about 1 to 2 minutes.
- Remove from the oven and plate the sandwiches. Sprinkle the snipped chives over the top and serve at once.2 tablespoon chives
Video
Notes
NOTE: Watch the video in the recipe card for visual guidance.
- The Sourdough Slices: For the best structure and crunch, slice your sourdough loaf into consistent ¾-inch thick slices. This "Goldilocks" thickness is substantial enough to hold the weight of the Béchamel and ham without becoming soggy, yet thin enough to toast through to a perfect, golden crisp.
- Shredding the Gruyère: We highly recommend grating your Gruyère fresh from a block. Pre-shredded cheeses are often coated in anti-clumping starches that can prevent a smooth melt and result in a grainy texture. Grating it yourself ensures that iconic, gooey "cheese pull" every time.
- Lump-Free Béchamel: To ensure a velvety sauce, use warm milk and add it to your roux incrementally. Start with just a splash, whisking until a smooth paste forms, then gradually whisk in the rest. This prevents "temperature shock" and keeps the sauce perfectly silky.
- The "Leopard Spots": Don't be afraid of a little color! When broiling the sandwiches, look for those deep golden-brown "leopard spots" on the cheese. This caramelization provides a nutty, toasted flavor that is essential to an authentic Parisian bistro experience.
- Make it a Madame: To easily swap this recipe, simply top the finished sandwich with a sunny-side-up fried egg. You’ve just turned your Monsieur into our famous Croque Madame!
Nutrition
Calories: 898kcal | Carbohydrates: 78g | Protein: 65g | Fat: 36g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 188mg | Sodium: 798mg | Potassium: 676mg | Fiber: 3g | Sugar: 12g | Vitamin A: 1386IU | Vitamin C: 1mg | Calcium: 1166mg | Iron: 6mg