How to Make the Best Croque Monsieur, France’s Decadent Grilled Ham and Cheese Sandwich

France's croque monsieur, a bistro favorite, is a decadent melding of melted cheese, salty ham, and creamy béchamel sauce

The “croque monsieur” is filled with Paris ham and French hard mountain cheese, grilled to perfection, then covered with a creamy béchamel sauce and finished under the broiler. Audrey Le Goff

A French bistro classic, the infamous “croque monsieur” is a sandwich filled with Paris ham and French hard mountain cheese, grilled to perfection, then covered with a creamy béchamel sauce and finished under the broiler. Think of it as the French take on grilled cheese, only way more decadent.

Just like a sandwich, assembling a croque monsieur is nothing complicated. This recipe is truly a breeze to recreate at home and one that will please the whole family. But this isn’t your typical grilled cheese. What is important here is to choose each component of your croque monsieur wisely. So here are a few recommendations for building a great and authentic tasting sandwich—even outside of France.

A French bread with a tight crumb and not-too-crusty crust is ideal to hold the melted cheese and sauce. Audrey Le Goff

The Bread Base

A white classic pain de mie (also called pullman bread in North America) is the best and the most traditional choice for a croque monsieur. The square shape of pain de mie slices is ideal, and the tight crumb of this soft bread is perfect to hold the melty cheese without it leaking out onto the bottom of your pan.

You can also opt for a French loaf, which will make for a more rustic-looking croque monsieur (as pictured here). When picking the loaf, simply make sure the crumb is tight and the crust not too crusty.

Sourdough boules or grainy loaves aren’t recommended here. They often have crumbs with bigger holes that will allow the cheese to spill out and burn onto the pan. Their crust is also too crunchy and becomes even harder to bite into once toasted.

Each component of the croque monsieur is carefully chosen to create an authentic French bistro classic. Audrey Le Goff

Taste of Paris

In France, “Jambon de Paris” is used for this recipe. Jambon de Paris is a lean, unsmoked, mild-flavored ham that is sold cooked, sliced, and ready-to-eat in every grocery store and butcher shop in France. In North America, this style is less common but can often be found at the deli-counter. Ask for thin (not shaved) slices of “Paris Ham” from your butcher or deli grocer.

Paris ham is lean, unsmoked, mild-flavored, and complements the hard mountain cheeses in this French sandwich. Audrey Le Goff

Cheesy Perfection

Hard French mountain cheeses, such as Comté, Gruyère, and Emmental, are traditionally used for a croque monsieur. They are flavorful yet not too strong, hold delicious nutty aromas, and melt very well. They are very common cheeses to find in France and are also affordable. In North America, they are slightly more expensive but worth it, if you ask me, to create an authentic-tasting croque monsieur. They’re delicious to eat on their own, too!

A central ingredient of any grilled cheese sandwich, butter gives the croque monsieur its toasted crunch. Audrey Le Goff

The Béchamel Sauce

Béchamel is one of the five French “mother sauces” (along with velouté, espagnole, hollandaise, and tomato) and is a great recipe to have in your French repertoire. This white sauce begins with a roux (butter and flour), to which milk is whisked in to create a thicker sauce. Making a béchamel sauce usually calls for a ratio of two cups of 2 percent or whole milk for every three tablespoons of butter and three tablespoons of flour. This makes for an incredibly creamy sauce, which is then spiked with nutmeg—pairing nicely with the ham and cheese.

You can make the béchamel sauce in advance, up to one day before using it. After making the sauce, transfer it into a bowl and cover it with a plastic film that touches the surface of the sauce so no “dry skin” forms on top. Let it cool completely to room temperature and keep in the fridge until it’s time to use it. Before using it, reheat the sauce in a saucepan over medium-low heat and whisk vigorously until it becomes smooth again.

Steady Does It

A key to cooking a proper croque monsieur is to be patient. A common mistake when toasting this sandwich on the stovetop is to start on a pan that is far too hot. The bread immediately gets toasted and the cheese doesn’t have time to melt. To avoid this, place your croque monsieur on a cold pan, and then turn the heat up to medium. Both the bread and cheese will slowly warm up, and the cheese will start melting as the bread starts toasting.

Croque Monsieur

I love to enjoy croque monsieur with a salad and a few cornichons (French dill pickles) on the side. To turn it into a croque madame, simply add a sunny-side-up egg on top of each croque monsieur right before serving.

This recipe makes 2 sandwiches. You can easily double or triple quantities for more.

Makes 2

For the Béchamel Sauce

• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 2 cups 2 percent or whole milk
• 1/4 teaspoon nutmeg
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

For the Sandwich

• 2 tablespoons unsalted butter, at room temperature
• 4 slices pain de mie
• 1/2 cup Gruyère, Comté, or Emmental cheese, grated.
• 4 slices Paris ham
• Salt
• Pepper

To make the sauce:

Melt the butter in a medium saucepan over medium heat. Sprinkle with the flour and cook for 1 minute, stirring constantly with a wooden spoon until a thick paste forms that leaves the edges of the pan clean.

Switch to a whisk and slowly add the milk, stirring constantly.

Bring to a slow boil, and keep stirring until the sauce thickens to a creamy and spreadable consistency.

Remove from the heat and stir in the nutmeg and black pepper. Adjust seasoning (salt) if needed and set aside.

To make the sandwich:

Arrange the bread on your working surface. Spread 1/2 tablespoon of butter on each slice. Flip the slices so the buttered sides are on the outside, and top 2 slices each with a little less than 1/4 cup of grated cheese and 2 slices of ham. Close with the remaining bread slices (buttered side on the outside) to form sandwiches.

Place the 2 sandwiches on a cast iron skillet (or oven-safe pan), and turn the heat to medium. Cook for about 7 to 8 minutes, until the bottoms are crisp and golden. Flip the sandwich (carefully, with a spatula) and brown for an additional 4 to 5 minutes.

Spread a generous layer of béchamel sauce on top of the sandwiches and (optionally) top with the remaining grated cheese. Place the skillet in your oven under the broiler for 1 to 2 minutes. Keep a close eye on them so the tops don’t burn! Serve immediately.