Traditional French croque-monsieurcrisp bread, melting Gruyere and golden béchamel
Parisian bistro hot sandwich with cooked ham, Gruyere and creamy béchamel, baked until crisp and deeply gratinated.
The croque-monsieur is a Parisian brasserie classic: bread, white ham and cheese transformed by heat into a crisp, melting meal. A properly cooked béchamel protects the bread and creates the burnished top.
Ingredients
Assembly
Béchamel
Preparation
Cook the roux
Melt 30 g butter, stir in flour and cook gently for 2 minutes without browning.
4 minutesFinish the béchamel
Whisk in cold milk gradually, simmer until thick, season with salt and pepper, then cool 10 minutes.
12 minutesPre-toast the bread
Butter one side of each slice with remaining butter and toast lightly at 200°C for 4 minutes.
4 minutesAssemble the sandwiches
Spread béchamel on four slices, add ham and half the Gruyere, then close with remaining bread.
5 minutesCover and gratinate
Spread remaining béchamel on top, add remaining cheese and bake at 210°C until bubbling and golden.
12 minutesRest and serve
Rest 3 minutes, cut diagonally and serve very hot.
3 minutes
Substitutions
Emmental is the classic accessible alternative to Gruyere. Add a fried egg only if making a croque-madame.
Storage
Refrigerate assembled unbaked sandwiches tightly covered; bake directly from cold.
Approximate shelf life: Up to 2 days refrigerated; best freshly baked.
Nutrition values are estimates and may vary by brand, substitution and actual yield.
