Name: Ultimate Croque Monsieur Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: French
Ingredients: 1 ½ cups milk; 4 tablespoons unsalted butter; 1/4 cup flour; 1/4 teaspoon salt; 1/8 teaspoon ground nutmeg; 1/8 teaspoon white pepper; Pinch of cayenne pepper (optional); 8 slices 1/2-inch thick country-style sourdough bread or pan de mie; 6 ounces Gruyere cheese, thinly sliced; 6 ounces ham slices, preferably Black Forest; 2 tablespoons Dijon mustard; 4 tablespoons unsalted butter, divided; 2 tablespoons olive oil, divided; 3 ounces (¾ cup) Gruyere cheese, shredded; 1/4 cup Parmesan cheese, grated on microplane grater

There’s just something irresistibly cozy about a warm, golden croque monsieur on a chilly day. The melty Gruyère, the velvety béchamel, and that perfectly crisped bread make this Ultimate Croque Monsieur Recipe a total crowd-pleaser that’s worth every delicious bite.

Two baked slices stacked with layers of light golden melted cheese on top, the cheese is bubbly and slightly browned at edges with a creamy texture spread unevenly. Beneath the cheese, there are visible layers of browned slices and a round, slightly charred base, all placed on crinkled white baking paper on a baking tray. The surface underneath has a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Ultimate Croque Monsieur Recipe
Top Tip
How to Serve Ultimate Croque Monsieur Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Ultimate Croque Monsieur Recipe

Why You'll Love This Recipe

I have a soft spot for recipes that feel fancy but come together without too much fuss, and this Ultimate Croque Monsieur Recipe fits that exactly. It brings that classic French café vibe right to your kitchen, with a perfect balance of creamy, crunchy, and savory.

Authentic layered flavors: That melty Gruyère cheese combined with smoky ham and creamy béchamel can’t be beat.
Simple ingredients, restaurant-worthy results: You don’t need fancy tools or tons of time to impress yourself (and your guests!).
Perfect balance of textures: Crispy golden bread with gooey, cheesy inside — comfort food deluxe.
Flexible and customizable: You can tweak the ham, cheese, or add a little mustard kick exactly how you like it.

Ingredients & Why They Work

Each ingredient in this Ultimate Croque Monsieur Recipe plays a star role, coming together to create layers of rich flavor and the ultimate melt-factor. Here’s why I love each choice and some tips to pick your best options.

Flat lay of fresh country-style sourdough bread slices arranged neatly, thinly sliced pale yellow Gruyere cheese, folded pink Black Forest ham slices, whole clean unshelled brown eggs, small white ceramic bowls containing golden unsalted butter cubes, fine white flour, creamy white milk, smooth Dijon mustard, golden olive oil, finely shredded Gruyere cheese, finely grated pale Parmesan cheese, small white bowls with ground white pepper, ground nutmeg, fine salt, and a small pinch of bright red cayenne powder, all ingredients balanced symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Milk: The base for the béchamel sauce — whole milk works great for creaminess without heaviness.
Unsalted butter: For the béchamel and frying — unsalted lets you control the salt perfectly.
Flour: Thickens the béchamel smoothly, giving it that luscious pudding-like texture.
Salt, nutmeg, white pepper, cayenne: These seasonings give the béchamel subtle warmth and depth — cayenne is optional but adds a sneaky kick I adore.
Country-style sourdough bread or pan de mie: Sturdy enough to hold the filling and crisp up beautifully without falling apart.
Gruyère cheese: The hero cheese — nutty, smooth, and melts into gooey perfection. I use slices inside and shredded on top for that golden crust.
Ham (preferably Black Forest): Adds smoky, savory depth. You can swap for ham off the bone or prosciutto if you like it fresher and less processed.
Dijon mustard: A tangy layer that cuts through richness — it’s my little secret ingredient for flavor balance.
Olive oil: Used with butter for pan-frying to get that crisp, golden crust without burning.
Parmesan cheese: Adds a sharp salty note on top to finish the croque monsieur perfectly.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the greatest things about this Ultimate Croque Monsieur Recipe is how easy it is to tweak to your taste. I love adding a little extra mustard or swapping ham for turkey when I want something lighter, and you’ll find your perfect combo the more you make it.

Vegetarian Variation: Skip the ham and layer in thinly sliced sautéed mushrooms or grilled zucchini — it still gets that cheesy, creamy magic.
Spicy Kick: Add a dash more cayenne or mix a bit of harissa into the béchamel for a bold twist I stumbled upon one evening that totally blew me away.
Make it Gluten-Free: Use gluten-free bread and a gluten-free flour blend for the béchamel — just watch the cooking times as heat absorption changes a bit.

Step-by-Step: How I Make Ultimate Croque Monsieur Recipe

A close-up view of a sandwich held by a woman's hand, showing three layers: the top and bottom layers are thick, toasted bread slices with a golden-brown crust and soft, airy inside; the middle layer has thin slices of pink ham folded neatly; between the bread and ham, melted yellow cheese drips slightly, stretching and covering parts of the ham and bread. In the background, part of the sandwich is placed on a white plate on a white marbled surface, with melted cheese spreading around it. The lighting is bright, making the textures of bread, cheese, and ham very clear. photo taken with an iphone --ar 2:3 --v 7

Step 1: Craft That Perfect Béchamel

I start by melting butter in a saucepan over medium heat, then whisk in flour to form a smooth roux. This part needs patience — whisk constantly for a couple of minutes to cook out the raw flour taste but don’t let it brown. Slowly add the milk bit by bit while whisking to prevent lumps. The béchamel thickens beautifully into a creamy sauce that'll coat your bread like a dream. Don’t forget to season with salt, nutmeg, white pepper, and if you’re like me, a pinch of cayenne for just a subtle warmth.

Step 2: Build Your Sandwich Layers

Spread half of your béchamel generously on each slice of bread (I like to get a thick layer). Layer Gruyère slices over four pieces, then top evenly with ham, folding if needed to fit. Smear Dijon mustard on the ham before adding the remaining Gruyère slices — each layer adds that perfect balance of sharpness and creaminess. Finally, top with the remaining slices of bread, béchamel side down to seal the deal.

Step 3: Golden Pan Fry for Crunch

Heat olive oil and butter in a cast-iron pan until shimmering. Grill the sandwiches about 2 minutes per side until beautifully golden, pressing gently with the spatula to compact everything. The cheese might not be fully melted yet, and that’s okay — we’re just getting that crunch at this stage. Set the sandwiches back on your baking sheet lined with parchment.

Step 4: Top It and Bake

Spread the remaining béchamel on top of each sandwich while it’s still warm — if it’s gotten too thick, just give it a quick whisk with a splash of milk to loosen. Sprinkle shredded Gruyère and grated Parmesan on top, then pop them in a 400°F oven. Bake for 10-12 minutes until cheese melts, then broil for 2-3 minutes to get that gorgeous golden crust that makes a croque monsieur so iconic.

Top Tip

From trial and error, I’ve learned a few tricks that make this Ultimate Croque Monsieur Recipe truly shine and take the stress out of making it:

Whisk like your life depends on it: When making béchamel, constant whisking prevents lumps and creates that silky sauce.
Don’t rush the pan-fry: Getting that golden crust before the oven seals in flavor is key — use moderate heat so it browns evenly without burning.
Spread béchamel thickly: It’s what keeps the sandwich oh-so-creamy and ensures that classic soft, rich bite we’re aiming for.
Let broil finish the job: A quick top broil crisps the cheese just right without drying out the sandwich.

How to Serve Ultimate Croque Monsieur Recipe

Garnishes

I usually keep garnishes simple — a little fresh chopped parsley or chives on top gives a lovely fresh color contrast and a hint of herbaceous brightness that cuts through the richness wonderfully.

Side Dishes

This sandwich pairs beautifully with a crisp green salad dressed in lemon vinaigrette or a light bowl of soupe à l’oignon. Sometimes, when I’m feeling indulgent, a side of pommes frites seals the café vibe perfectly.

Creative Ways to Present

For a special brunch, I’ve served croque monsieur halves stacked with a poached egg on top, drizzled lightly with a touch of truffle oil — guests absolutely loved the elevated twist! You can also present these cut into fingers as a fancy appetizer plate.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (which can be rare!), wrap them tightly in foil or plastic wrap and store them in the fridge. I recommend eating within 24 hours for best texture and flavor — otherwise, the bread can get soggy.

Freezing

Freezing croque monsieur is doable, but I find the béchamel and bread don’t reheat quite as nicely. If you freeze, wrap each sandwich individually and thaw overnight in the fridge before reheating to reduce sogginess.

Reheating

The key to reheating is bringing back that crispy crust. I pop leftovers in a skillet over medium heat covered with a lid for a few minutes, then finish under the broiler for a minute or two. This revives the gooey cheese and crispy exterior without drying it out.

Frequently Asked Questions:

What makes this the Ultimate Croque Monsieur Recipe?

This recipe balances every element—the creamy béchamel, melty Gruyère, good-quality ham, and perfectly toasted bread—to deliver the classic French sandwich experience that’s rich, comforting, and texturally perfect.

Can I use a different cheese if I don’t have Gruyère?

Gruyère is ideal for its meltability and flavor, but you can substitute Emmental, Comté, or even Swiss cheese if needed. Avoid sharper cheeses like cheddar, which can overpower the delicate balance.

Is there a way to make this recipe quicker?

You can skip making your own béchamel and use a quality store-bought cheese sauce, but I highly recommend trying the béchamel at least once—it’s simple and elevates the sandwich to something special.

How do I prevent the sandwich from getting soggy?

Using sturdy bread like sourdough or pan de mie helps, plus pan-frying to crisp the bread before baking seals it nicely. Spreading béchamel thickly but evenly and baking instead of microwaving keeps it crisp.

Final Thoughts

This Ultimate Croque Monsieur Recipe holds a special place in my kitchen and heart. It’s that perfect blend of simple ingredients transformed into something indulgent and elegant that can easily become your go-to comfort food. Give it a try—you might just find yourself daydreaming about that crispy, cheesy, buttery goodness long after the last bite.