Croque Monsieur Gruyere Ham

Croque Monsieur has a special place in my kitchen as the ultimate comfort sandwich when I crave a taste of France. Whether for brunch or as an upgraded lunch, this recipe brings crisp golden bread, gooey cheese, and fragrant herbs to every bite. I first fell in love with croque monsieur at a Parisian cafe, and each time I make it at home, those memories return.

I discovered this version after eating at Buvette in NYC. My family now requests it for snowy weekend lunches, and it has become our go-to treat.

Ingredients

• Unsalted butter: Gives the béchamel its silky base so use fresh high-quality butter for the best flavor
• All purpose flour: Thickens the sauce and should be fresh and lump-free
• Bay leaves: Add subtle depth and herbal notes to the béchamel
• Whole milk: Creates a creamy texture so choose a full-fat milk for richness
• Whole grain mustard and Dijon mustard: Add tang and complexity try to use a good French grainy mustard for authenticity
• Freshly grated nutmeg: Brightens the sauce and freshly grated gives better aroma than pre-ground
• Kosher salt: Seasons every layer
• Country style French bread boule: Brings structure and crunch slice evenly for best results
• Deli ham: Provides the classic meaty layer be sure it is thinly cut and flavorful
• Gruyère cheese: Melts beautifully for that iconic pull so grate it fresh for best texture
• Herbes de Provence: Lends aromatic complexity select a blend with thyme rosemary and lavender

Step-by-Step Instructions

Make the béchamel sauce:

Begin by melting unsalted butter in a medium saucepan over medium heat then add flour and stir diligently until the mixture blends together and becomes golden and fragrant this usually takes about four to five minutes to develop a nutty aroma

Add milk and flavorings:

Toss in two bay leaves and gradually whisk in whole milk pouring slowly to keep the mixture free of lumps keep whisking occasionally for about five minutes until the sauce thickens to the texture of Alfredo sauce then remove from heat and whisk in mustards nutmeg and salt for a balanced tangy kick

Prepare the bread:

Slice the French bread boule into eight half inch thick slices making sure each piece is as even as possible for consistent toasting

Spread the béchamel:

Use a spoon or offset spatula to spread a generous layer of béchamel on one side of each bread slice dividing the sauce evenly so each bite is creamy

Assemble with ham and cheese:

Take four slices and cover with half of the grated Gruyère then pile shaved ham on top distributing it evenly top with a second bread slice béchamel side up then add the rest of the Gruyère and sprinkle with herbes de Provence

Bake the sandwiches:

Place sandwiches on a baking sheet and bake in a preheated oven at four hundred degrees Fahrenheit for about fifteen minutes until the cheese is golden bubbling and irresistible for an extra golden top finish under a low broil for about a minute while watching closely

Cool and serve:

Let sandwiches cool for a few minutes after baking before slicing in half using a sharp knife for clean edges then serve warm and gooey

Known for its rich filling croque monsieur makes a hearty brunch. Gruyère is my favorite part for its nutty melt try not to substitute if you can find it as it truly makes this sandwich shine I remember making a version with Swiss once and it simply did not have that same Parisian magic.

Storage tips

These sandwiches keep well in the refrigerator for up to three days Store them in an airtight container and reheat in a low oven or toaster oven to revive the crunch Avoid microwaving as it softens the bread

Ingredient substitutions

If you cannot find Gruyère try Emmental or a good quality Swiss cheese For more flavor in the béchamel add a handful of minced shallots Place thin turkey slices instead of ham if needed Gluten free flour blends can be used in the béchamel

Serving suggestions

Serve your croque monsieur with a crisp green salad tossed in a light vinaigrette for balance French cornichons on the side add a delightful tang It also pairs well with a bowl of tomato soup especially for colder days

Cultural context

The croque monsieur started as a Parisian bar snack in the early 1900s It quickly became a beloved bistro staple for its decadent flavor and cozy satisfaction The sandwich has inspired many offshoots over the years but the classic version never goes out of style

With this recipe each bite feels like a trip to a sunny Parisian sidewalk café The aroma while baking always sends my family straight to the kitchen and I promise it is just as magical in your home

Recipe Q&A

→ What type of bread works best?

Country-style French bread is ideal for its sturdy texture and crisp crust, holding up well to the creamy sauce and melted cheese.

→ Can I make the béchamel ahead of time?

Yes, béchamel can be prepared up to two days in advance and refrigerated. Cover it directly with plastic wrap to prevent a skin.

→ Is it possible to assemble these sandwiches in advance?

You can assemble (but not bake) the sandwiches a day ahead. Store covered in the fridge until ready to bake and serve.

→ Can I use a different cheese?

Gruyere is classic for its flavor and melt, but Emmental, Comté, or Swiss cheese are good substitutes for a similar result.

→ What can I add for extra flavor?

Minced shallots added to the béchamel boost depth. Try a sprinkle of fresh herbs for more aromatic notes.

→ How do I achieve a crisp topping?

After baking, a brief stint under the broiler browns the cheese topping and creates a crisp, golden finish.