A Croque Monsieur is the French take on a grilled ham-and-cheese sandwich, but elevated into something truly special. Perfect any time of year, these indulgent sandwiches are rich, comforting and ideal for cool, blustery days.
Many of us remember childhood grilled cheeses made with processed slices, which satisfied us then but left our grown-up palates wanting more. The Croque Monsieur answers that craving with higher-quality cheeses and a luscious finish that transforms the familiar into the sublime.
At the heart of this sandwich is a creamy cheese béchamel poured over the top and broiled until golden and bubbling. That finishing touch is what separates the Croque Monsieur from an ordinary grilled ham-and-cheese and makes it decadently French.
The combination of a silky béchamel and grated Gruyère is inspired. Gruyère brings a nutty, slightly tangy bite that the béchamel softens and enriches. If Gruyère isn’t available, any good Swiss-style cheese will produce excellent results.
When you add the grated cheese to the hot sauce it will melt and become pleasantly stringy. If the sauce becomes too thick, whisk in small amounts of milk (no need to warm it) until it is smooth. Aim for a consistency thick enough to stay on the sandwich when spread over the top.
Removing the crusts is optional but helpful: with the béchamel ladled over the top, the sandwiches can be messy and are easier to eat with a fork and knife. If you prefer to eat by hand, keep the crusts on—both approaches are authentic in different contexts.
In some American interpretations, a Croque Monsieur is served simply as a grilled ham-and-cheese without the béchamel. To make a Croque Madame, top the finished sandwich with a fried egg so the runny yolk enriches the sauce and cheese—utterly luxurious. For the most traditional experience, though, serve with the béchamel spooned over the top.
This recipe is featured as part of Food Network’s Comfort Food Feast—look to other cooks’ versions for more grilled-cheese inspiration and variations that showcase the versatility of this comforting category.
Enjoy your weekend, and if you try this recipe, consider making it again for company—it’s easy to scale and always impressive.
Key Ingredients for Croque Monsieur Sandwiches:
- Milk, butter, flour (or gluten-free flour), salt, pepper, and a pinch of nutmeg
- Grated Gruyère or another Swiss-style cheese, plus grated Parmesan
- French or gluten-free sandwich bread
- Dijon mustard and thinly sliced ham
- Fresh parsley for garnish
Mustard Recommendation
A classic Dijon is ideal. Edmond Fallot is a traditional Dijon mustard from Burgundy that pairs beautifully, but use whichever Dijon you prefer—plain Dijon is the authentic choice.
PRO Tip:
Avoid pre-grated cheeses for the sauce. They often contain anti-caking agents that prevent smooth melting. Grate cheese from a block for a creamier, silkier béchamel.
How to Make Croque Monsieur Sandwiches:
- Make the cheesy béchamel sauce, whisking until thick and smooth.
- Toast the bread slices until lightly browned.
- Brush one side of half the toasted slices with Dijon mustard, layer with ham and shredded Gruyère, and top with the remaining slices to form sandwiches.
- Ladle the béchamel over each sandwich, sprinkle with more Gruyère, then bake briefly to warm the ham. Finish under the broiler until the topping is bubbly and lightly browned.
- Garnish with parsley and serve immediately—add a fried egg for a Croque Madame if desired.
Gluten-Free Tips
If using a gluten-free flour blend, reduce the amount slightly since these blends often contain starches that thicken more efficiently. You may need a touch more milk to reach the right sauce consistency. The béchamel should be thick enough to spread and stay on the bread.
Gluten Free Croque Monsieur Sandwiches
A Croque Monsieur is the French equivalent of grilled ham and cheese, elevated with a creamy cheese sauce that makes each bite rich and satisfying.
20 minutes
25 minutes
45 minutes
Ingredients
- 2 cups milk, plus more if needed
- 2 tbsp butter
- 3 tbsp all-purpose flour, or 2 tbsp gluten-free flour blend or sorghum flour
- 1 tsp kosher salt
- 1/2 tsp freshly ground black or white pepper
- Pinch ground nutmeg
- 4 cups freshly grated Gruyère or Swiss cheese, divided
- 1/2 cup freshly grated Parmesan
- 16 slices French or gluten-free sandwich bread
- Dijon mustard
- 8 oz thin ham slices
- Parsley for garnish
Instructions
- Preheat the oven to 400°F.
- Make the cheese sauce: Warm the milk to just below a simmer. In a saucepan over low heat, melt the butter and whisk in the flour. Cook for about 2 minutes, whisking constantly, until the raw flour smell is gone. Gradually whisk in the hot milk and cook until the sauce thickens, about 3 minutes. Remove from heat and stir in salt, pepper, nutmeg, 1/2 cup grated Gruyère and all the Parmesan. Set aside.
- Toast the bread: Cut crusts off if desired and toast both sides until lightly browned.
- Assemble: Lightly brush half the toasted slices with Dijon mustard, top with ham and about half of the remaining Gruyère, then cap with the remaining slices to make 8 sandwiches.
- Ladle the cheese sauce over each sandwich and sprinkle with the remaining Gruyère. Bake 5 minutes to warm the ham, then broil 3–5 minutes until the topping is bubbly and lightly browned.
- Garnish with parsley and serve hot.
Notes
* If using a gluten-free flour blend, use less flour because blends often contain starches that thicken more effectively. The sauce will also thicken as it rests.
Nutrition Information:
Yield:
8
Serving Size:
1
Amount Per Serving:
Calories: 495
Total Fat: 31g
Saturated Fat: 17g
Trans Fat: 0g
Unsaturated Fat: 11g
Cholesterol: 112mg
Sodium: 1230mg
Carbohydrates: 22g
Fiber: 1g
Sugar: 1g
Protein: 33g
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Create a New Tradition Today!
This recipe was included in Food Network’s Comfort Food Feast and pairs well with many creative grilled-cheese variations. Try different fillings and breads to make the dish your own.
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This post was first shared in Feb 2015 and updated in 2020.
These suggestions are not intended as dietary advice. For more information, consult a qualified professional. Unauthorized use of proprietary material from The Heritage Cook is prohibited.