A French toasted ham-and-cheese sandwich finished with béchamel and browned Gruyère.
Croque Monsieur is a French toasted ham-and-cheese sandwich finished with béchamel and browned Gruyère.
Make Croque Monsieur when you want a recognisable sandwich with a strong sense of place and a clear balance of bread, filling, moisture, acidity and texture.
lunch, casual dinner, street-food night, weekend cooking and global sandwich tasting menus
Spread a thin layer of Dijon on the bread and fill with ham and half the Gruyère.
Close the sandwiches and butter the outside lightly.
Toast in a pan until golden on both sides.
Transfer to a tray, spoon béchamel over the top and scatter with the remaining Gruyère.
Grill until bubbling and browned, then serve hot.
Store prepared fillings separately in the refrigerator and assemble as close to serving as possible.
Prepare sauces, pickles and cooked fillings ahead where practical; refresh, reheat or toast just before assembly.
Explore more guides in the same category.
Crisp-edged bacon in soft buttered bread with brown sauce or ketchup.
Grilled oily fish in bread with onion, tomato, herbs and lemon, an Istanbul waterfront classic.
A crisp baguette filled with savoury pork, pâté, pickles, cucumber, herbs and chilli.
The Catalan ham-and-cheese toastie, crisp outside with a molten centre.
Crisp bacon, cool lettuce and ripe tomato in toasted bread with mayonnaise.
Crisp fried squid rings tucked into crusty bread, often finished simply with lemon.
Spanish potato omelette tucked into a crusty baguette, simple and deeply satisfying.
A vibrant layered vegetable sandwich with green chutney, spiced potato, beetroot and masala.