Croque Monsieur

Croque Monsieur, a classic French sandwich, epitomizes indulgence with its layers of savory goodness. This beloved dish features slices of crusty bread generously filled with slices of ham and creamy béchamel sauce, then topped with grated cheese and toasted to golden perfection. The result is a symphony of flavors and textures—crispy on the outside, gooey and melty on the inside. Served hot, this iconic sandwich is a comforting delight that satisfies the palate and evokes the charm of a Parisian bistro. Whether enjoyed as a hearty brunch option or a satisfying lunchtime treat, the Croque Monsieur is sure to transport you to the streets of France with every delicious bite.

Keys to making the perfect croque monsieur

  1. Prepare Ingredients: Gather crusty bread, sliced ham, Gruyère cheese, butter, flour, milk, dijon mustard, horseradish, salt, and garlic powder.
  2. Make Béchamel Sauce: Prepare a classic béchamel sauce by melting butter, whisking in flour to form a roux, then gradually adding milk while stirring until thickened. Season with mustard, horseradish salt, and garlic powder.
  1. Assemble Sandwiches: Layer slices of bread with ham and a generous amount of béchamel sauce, then top with another layer of bechamel and grated Gruyère cheese.
  2. Toast Sandwiches: Toast them in a skillet or under a broiler until golden brown and the cheese is melted and bubbly.
  3. Serve Hot: Serve the Croque Monsieur immediately while hot and crispy, optionally garnished with a sprinkle of chopped parsley for added flavor and presentation.

Important steps in making bechamel

  1. Ingredients: Gather butter, flour, milk, and seasoning (such as garlic powder, salt, and pepper).
  2. Roux Formation: Melt butter in a saucepan over medium heat, then whisk in an equal amount of flour to form a smooth paste, known as a roux.
  3. Cooking the Roux: Cook the roux for a few minutes, stirring constantly, to remove the raw flour taste and achieve a light golden color.
  4. Gradual Milk Addition: Slowly pour in milk while whisking continuously to prevent lumps from forming and ensure a smooth consistency.
  5. Thickening: Continue cooking the sauce over medium heat, stirring constantly, until it thickens to the desired consistency. It should coat the back of a spoon.
  6. Seasoning: Season the béchamel sauce with garlic powder, salt, mustard, and horseradish to enhance the flavor profile.
  7. Straining (Optional): For an extra smooth texture, strain the finished sauce through a fine-mesh sieve to remove any remaining lumps.
  8. Adjust Consistency: If the sauce is too thick, thin it out with a little more milk. If it’s too thin, continue cooking until it reaches the desired thickness.
  9. Serve Immediately: Use the béchamel sauce immediately in your recipe, or store it in an airtight container in the refrigerator for later use.

Croque Monsieur

A croque monsieur is one of the most decadent sandwiches you will ever find out there. Super easy to make and consisting of bread, cheese, bechamel, and ham.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Appetizer, Breakfast, brunch, Main Course
Cuisine French


  • 2 slices bread
  • ¼ cup unsalted butter
  • ¼ cup flour
  • 1 cup milk
  • 1 tbsp dijon mustard
  • 1 tbsp horseradish
  • 1 tsp salt
  • 1 tsp garlic powder
  • 5 slices ham
  • 1 cup gruyere cheese
  • chives


  • In a pan or toaster, toast your two slices of bread and set aside.
    2 slices bread
  • In a medium heat pot, melt down your butter, then add flour. Stir well to cook out the raw flour flavor.
    ¼ cup unsalted butter, ¼ cup flour
  • Add milk into the pot and stir 10 seconds.
    1 cup milk
  • Season with dijon mustard, horseradish, garlic powder, chives, and salt.
    1 tbsp dijon mustard, 1 tbsp horseradish, 1 tsp salt, 1 tsp garlic powder, chives
  • Continue stirring until it reaches your desired consistency. If it is too thick, add more milk, too thin, just cook and stir longer.
  • Add a layer of the bechamel on the bottom of your toast.
  • Add your slices of ham. I use mortadella.
    5 slices ham
  • Top the sandwich with a layer of shredded gruyere cheese.
    1 cup gruyere cheese
  • Top with the second slice of bread, add another layer of bechamel on top and finish with a final layer of cheese.
  • Place the sandwich into the air fryer lined with parchment paper until the cheese is fully melted. 375F for 10 minutes.
  • Top with more chives and enjoy.
Keyword bread, cheese, croque, monsieur, sandwich