The croque monsieur first appeared on Parisian café menus in 1910, documented in a reference that describes it as a warm ham and cheese sandwich — the béchamel topping was codified later, and its presence is now considered definitional. You can make a warm toasted ham and cheese without béchamel, but it won't be a croque monsieur.
The sandwich occupies a specific space in French culinary culture: it's a quick lunch or late-night food, found at every bistro, brasserie, and café, priced as everyday food rather than restaurant food, and eaten with a small green salad (salade verte) and perhaps a glass of wine.
The Béchamel
A croque monsieur has béchamel in two places:
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Inside the sandwich: Spread on the bread before the ham and cheese go in. This is what keeps the bread from drying out and provides richness and flavor throughout.
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On top: Spread over the assembled sandwich (over the top slice), topped with grated Gruyère, then broiled until the béchamel bubbles and the cheese is golden.
The béchamel is not thin: It should be thick enough to hold its shape on top of the sandwich without running off — thicker than a sauce, closer to a paste.
The Cheese
Gruyère is the correct choice — nutty, complex, melts beautifully, develops good color under the broiler. Emmental (Swiss cheese) is an acceptable substitute. Do not use processed cheese slices.
The Complete Recipe
Serves: 2 | Time: 20 minutes
Ingredients
Béchamel (thick):
- 20g unsalted butter
- 20g all-purpose flour
- 200ml whole milk, warm
- Pinch of nutmeg
- Salt, white pepper
Sandwiches:
- 4 slices good-quality white bread (pain de mie or a dense white loaf)
- 150g Gruyère cheese, grated
- 4 slices cooked ham (jambon blanc — not smoked)
- Softened butter for the bread
- Dijon mustard (optional but strongly recommended)
For croque madame (per sandwich):
- 1 fried or poached egg
Method
1. Make the béchamel: Melt butter in a small saucepan; add flour; whisk over medium heat 1–2 minutes (cook out the raw flour taste). Add warm milk gradually, whisking constantly. Cook over medium heat 3–4 minutes, whisking, until the sauce is very thick. Season with nutmeg, salt, and white pepper. Set aside.
2. Assemble sandwiches: Preheat broiler. Lightly butter one side of each bread slice; place butter-side down on a baking sheet. Spread the top side of two slices with béchamel (about 1 tablespoon each). Spread the other two slices lightly with Dijon mustard (optional). Layer ham and half the Gruyère onto the béchamel-spread slices; top with the mustard-spread slices (mustard-side down against the ham).
3. Toast the bottom: Place sandwiches (butter-side down) in a non-stick pan over medium heat; press gently; cook 2–3 minutes until the bottom is golden. Flip to toast the other side briefly, 1 minute.
4. Broil the top: Transfer to the baking sheet. Spread the top of each sandwich with a generous layer of the remaining béchamel; scatter remaining Gruyère over the top. Broil 3–4 minutes until bubbling and golden (watch carefully — it burns quickly).
5. For croque madame: Fry or poach one egg per sandwich; place on top just before serving.
Serve: With a small green salad dressed with Dijon vinaigrette.
Related reading: Quiche Lorraine French Custard Tart Guide | French Onion Soup Guide | Crêpes French Guide
The full recipes live in the book.
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