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A fantastic French toasted sandwich, which is made with Gruyere cheese and ham. It's perfect anytime of the day.
56 people made this
IngredientsMakes: 3 sandwiches
- 1 tablespoon Dijon mustard
- 2 tablespoons mayonnaise
- 4 tablespoons softened butter or margarine
- 6 slices white bread
- 6 slices Gruyere cheese
- 12 slices thinly sliced sandwich ham
- 4 tablespoons plain flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 eggs
- 4 tablespoons water
- 1 tablespoon vegetable oil
MethodPrep:15min ›Cook:5min ›Ready in:20min
- Use 2 tablespoons of the butter to spread over one side of each slice of bread. On three of the slices, spread a layer of Dijon mustard over the butter and top each with 4 slices of ham. On the other three, spread mayonnaise and top each one with 2 slices of Gruyere cheese. Press ham and cheese sides of sandwiches together.
- In a flat bottomed dish, whisk together the flour, baking powder, salt, eggs and water until blended. Set aside.
- Heat remaining butter and vegetable oil in a large frying pan over medium heat. Dip both sides of each sandwich in the egg mixture and fry in the oil and butter until browned, flipping to brown on each side.
Reviews & ratingsAverage global rating:(68)
Reviews in English (52)
A true Croque-Monsieur isn't battered....it's a grilled ham & cheese sandwich, covered in a cheese sauce & broiled for a few minutes. While not typical, this version is tasty. I used honey wheat bread & because of reviews syaing the batter was heavy, I copied M.A.H. & used a liberal amount of butter-flavor Pam to fry them in. Hubby didn't think it would work but it did...beautifully! The crust was perfect... not greasy or heavy & they didn't stick although I did use a non-stick saute skillet. I served them w/ Michel Richard’s Cold Cherry Soup, (google the recipe) which was the perfect accompaniment. Thanks for the recipe Teresa Neff...we enjoyed it!-20 Aug 2007
by JOSLYN H.
I tried this sandwich, as written, and it was good but a bit too rich for me. Another reviewer called this sandwich a fake, which is wrong. This sandwich can be baked and broiled or fried in a pan, with or without Mornay or Bechamel sauce. Gruyère is traditionally used and is a Swiss cheese, although camembert or brie can be used. The version served with the egg on top is called a "Croque Madame". Made with tomatoes it's a "Croque Provencal," made with Bleu cheese a "Croque Auvergant." So you see, as with any recipe, there are probably as many variations as their are cooks.-04 Apr 2009
by M. A. H.
I made this sandwich with sliced turkey breast and provolone. I eliminated the frying part with oil and butter and used butter flavored Pam instead. I also eliminated the salt in the batter. It was delicious.-05 Jan 2005
How to make croque monsieur – recipe
L oyal as I am to the classic cheese toastie, sometimes the occasion demands something with a bit more je ne sais quoi, which is where the croque monsieur comes in. Though in truth it’s not much more than a hot cheese and ham sandwich with a fancy name, it always conjures visions of busy brasseries – which is exactly where I’d like to be right now.
Prep 15 min
Cook 10 min
4 slices soft white bread (see step 1)
1 tbsp flour
80g gruyere (see step 4)
Nutmeg, to grate (optional)
2 tbsp dijon mustard
2 slices baked ham
Classic Croque Monsieur
LOVE the Croque! This sandwich dates back to Paris, 1910. It's simple: make a great Béchamel, use good bread, great cheese, and tasty ham. If you are counting calories, just move along now. This sandwich isn't for you.
Ingredients You'll Need
1 cup wine-for the cook
8 slices good bread, such as batard, sourdough or French
2 Tablespoons unsalted butter + more (melted) for the bread
2 Tablespoons flour
1 cup milk
Big Pinch of nutmeg
Salt and pepper
2 - 1/2 cup Gruyere or Emmental cheese, grated (about 8 oz.)
12 oz. thinly sliced Deli ham
Preheat the oven to 400. Brush one side of each slice of bread with melted butter and toast until lightly browned. Remove and set aside.
Make the Béchamel Sauce: In a small saucepan over medium heat, melt 2 Tablespoons of the butter. Add the flour and cook, stirring until combined and lightly golden, about 2 minutes. Slowly whisk in the milk. Cook whisking, until mixture simmers and thickens about 2-3 minutes. Add 1/2 cup of the cheese, nutmeg, salt and pepper and whisk until melted. Remove from heat, Set aside.
Preheat oven to Broil. Rewarm the Béchamel. Spread mustard on the untoasted side of 4 of the pieces of bread. Top those 4 slices with 3 oz. ham and about 1/4 cup of the cheese and the other piece of bread. Top each sandwich with 1/4 cup of the Béchamel (making sure to cover the edges) and the remaining 1/4 cup of cheese. Put in the oven and broil until brown and bubbly and cheese has melted.
(Alternately you can assemble the sandwiches and grill then in a skillet then finish them in the oven with the Béchamel)
*Variations: Croque Madame – Add Poached Egg
Croque Provencal – Add Tomatoes
Croque Auvergunat – Replace Gruyere with Blue Cheese
Croque Hawaiian – Add Pineapple
Croque Norwegian – Replace ham with Salmon
And MY FAVE - Croque Tamara – Replace Ham with Smoked Turkey, add Pears
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Classic Croque Monsieur
Topped with creamy béchamel sauce and melted Gruyère cheese, this is bistro food at its best &ndash and a pretty spectacular way to turn leftover Easter ham into a brand new meal. Serve with a simple salad.
- 2 tablespoons Dijon mustard
- 8 thick (1/2-inch/1 cm) slices multigrain bread
- 4 slices Gruyère cheese
- 4 thin slices ham
- 2 tablespoons butter melted
- 1 teaspoon vegetable oil
- 1 cup shredded Gruyère cheese
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 1/2 cup milk
- 1 pinch nutmeg
- 1 pinch salt
- 1 pinch pepper
Nutritional facts Per serving: about
- Fibre 7 g
- Sodium 944 mg
- Sugars 8 g
- Protein 31 g
- Calories 560.0
- Total fat 30 g
- Potassium 380 mg
- Cholesterol 84 mg
- Saturated fat 15 g
- Total carbohydrate 43 g
Béchamel: In small saucepan, melt butter over medium heat add flour and cook, whisking constantly, for 1 minute. Whisk in milk and bring to boil reduce heat and simmer, whisking, until thickened, about 3 minutes. Stir in nutmeg, salt and pepper. Set aside.
Spread mustard over 4 of the bread slices top each with 1 slice each Gruyère cheese and ham. Top with remaining bread. Brush butter over outsides of bread.
Heat large ovenproof skillet over medium heat brush with oil. Cook sandwiches until golden, about 3 minutes per side.
Pour béchamel onto sandwiches, without dripping down sides sprinkle with shredded Gruyère cheese. Broil until cheese is melted and light golden, 2 to 4 minutes.
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For the sandwich
- 4 slices from a white sourdough or crusty white
- 20g butter, melted
- 1 tsp Dijon mustard
- 100g grated gruyère
- 4 thin slices of great smoked ham
For the béchamel sauce
- 125ml milk
- 125ml cream
- 1 garlic clove, crushed
- 2 bay leaves
- 1 small onion, chopped
- 20g butter
- 20g plain flour
- 1 heaped tsp Dijon mustard grated
For the mustard mayo
First, make a perfect béchamel sauce. Put the milk, cream, garlic, bay leaves and onion in a small pan over a medium heat and stir together. Heat until nearly boiling, then turn the heat off and leave for 10 mins to infuse. Pass the liquid through a sieve and discard the bay and onion.
Melt the butter with the flour in another pan and cook over a gentle heat until it smells biscuity. Gradually whisk in the warm milk and bring to a gentle boil, stirring regularly, then add the Dijon mustard, a little grating of fresh nutmeg and some seasoning. It should be a lovely thick creamy sauce with a deep flavour.
Brush the slices of bread with melted butter. Place them on a baking tray and toast one side under a grill, buttered-side up, until golden. Take them out and heat oven to 220C/200C fan/gas 7.
Turn the bread over and spread each slice with a thin layer of Dijon, followed by a layer of the béchamel. Cover the sauce with grated gruyère, and then a slice of ham. Form the slices into two sandwiches, spread a thin layer of the sauce over the top slice and sprinkle more gruyère on top. Put the sandwiches in the oven and bake for 10-15 mins or until golden. Mix the mustard and mayo together and serve alongside.
Croque Monsieur Sandwich
Adapted from Jake Cohen’s recipe (on the feedfeed website).
Prep time: 15 minutes
Cook time: 15 minutes
Cook method: Bake
- 3 Tbsp butter
- 1/4 cup flour
- 1 1/2 cups whole milk
- thyme sprig or a pinch of dried thyme
- rosemary sprig or pinch of dried rosemary
- 1 garlic clove, minced
- 3 cups grated Gruyere cheese
- 1/4 tsp nutmeg
- 8 slices hearty white bread
- 3/4 pound of sliced ham
- 1 Tbsp whole grain mustard
- Preheat the oven to 425 degrees and line a baking sheet with parchment paper.
- Make a bechamel sauce. First, melt the butter and then whisk in the flour, cooking it to form a roux and to remove the flavor of raw flour, about 2-3 minutes.
- Gradually whisk in the whole milk. Add the garlic and herbs, and cook, stirring constantly, over medium heat until the sauce has thickened (5-8 minutes). Remove the sprigs and add the nutmeg, then half the cheese. Season with salt and pepper to taste. Allow to cool slightly before assembling.
- Spread some of the bechamel on both sides of each slice of bread. Place 4 slices on the baking sheet, then top with the ham. Spread a bit of mustard over the ham, then top with the remaining cheese, reserving a few tablespoons to sprinkle over the top of the sandwiches. Place the last 4 slices of bread on top, sprinkle the remaining cheese.
- Bake for 15-18 minutes, or until bubbly and golden.
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Mediterranean Croque Monsieur Recipe
This is our take on the classic croque monsieur recipe. Inspired by a simular version that we had in a tiny French restaurant in Cannes a few years ago.
We have made a Spanish version using wholmeal bread (more healthy), chorizo and manchego. instead of white bread, ham and gruyere cheese. I suppose, really it's a Croque Madame as we have added an egg, but c'est la vie!
It makes a yummy breakfast, snack or starter and is easy peasy to prepare.
looking much more chic than a sandwich!
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Croque Monsieur Recipe Ingredients
For 6 individual tarts
There are some tricks to making good panini. Use a traditional panino roll or a good country white bread cut into slices of even thickness.
Make sure whatever filling you use -- cured meats and cheeses, grilled vegetables, marinated tuna, even chunks of bittersweet chocolate -- is arranged evenly between the two pieces of bread.
Bring the ingredients to room temperature before you grill: If the ingredients are cold, the bread will brown long before the interior of your panini is heated, much less melted.
Once you have your sandwich assembled, simply put it on the hot grill. You don’t need to butter the bread first or grease the pan, as the bread won’t stick to the surface.
Press down the top for a minute to make sure that everything is firmly in place, then let the sandwich cook until it’s golden and crispy.
Grill an autostrada, a traditional Italian panino made with Italian meats and cheese and marinated peppers, or a glorious croque-monsieur, a French bistro-style ham and cheese sandwich.
With rich slices of Black Forest ham and nutty Gruyere cheese, you don’t even need the traditional sauce Mornay on top: Just sprinkle on some chives instead.
With the right pan -- and a little electricity -- you can make a terrific panino out of just about anything. That would be panino, singular. I guess the manufacturers of these “panini pans” assume you won’t ever make just one.
Michel Roux’s Authentic Croque Monsieur Recipe
A croque monsieur is essentially a toasted ham and cheese sandwich but we promise you, when you make it the master chef’s way it is no ordinary toasted sandwich. Authentic, fabulous, simple to make this is a real French croque monsieur that will taste so French you’ll want to make it again and again!
Chef Michel Roux Jr shares this fabulous croque monsieur recipe with us from his new book The French Kitchen.
Michel says: “I’m often asked to explain what makes a recipe a classic. The simple answer is that it is a dish that has stood the test of time. A classic can be anything from a pan of sautéed potatoes, redolent with garlic and herbs, to the most extravagant fish or meat dishes or beautiful pastries.
Properly made with béchamel sauce, this classic French hot sandwich is a delight but it is all too easy to find disappointing versions. Try preparing your own to enjoy the croque in its full glory.”
8 slices of good sourdough bread
2 tbsp unsalted butter
1 tbsp plain flour
freshly grated nutmeg
280g grated cheese (a mixture of Emmental, Gruyère and Cheddar is good)
160g good-quality, sliced ham
Lightly toast the bread on both sides, then butter one side of each slice. To make the béchamel sauce, melt the remaining butter in a small pan, stir in the flour to make a roux, then whisk in the milk. Keep whisking it well to avoid lumps and bring the sauce to the boil. Season with salt, pepper and nutmeg and cook for 3–4 minutes, then remove from the heat.
Preheat the oven to 200°C/Fan 180°C/Gas 6. Spread a little mustard on the buttered side of a piece of toast. Add a generous amount of béchamel, followed by grated cheese and a slice of ham. Spread some more béchamel on the dry side of another piece of toast and place on top of the ham, pressing a little to stick it down. Spread a little more béchamel on top of the sandwich and sprinkle with grated cheese. Make all the sandwiches in the same way.
Put the sandwiches on a baking tray and bake them in the preheated oven for 6–8 minutes until crisp and golden. Serve at once.
Recipe from THE FRENCH KITCHEN by Michel Roux Jr, © Michel Roux Jr.
Read our review of the deliciously written The French Kitchen by Michel Roux Jr