Classic Croque Monsieur
shared by Nibblore Cuisine
This classic croque monsieur layers golden white bread with cooked ham and melted Comté, topped with a thin layer of bubbling béchamel. A thick béchamel keeps the bread from turning soggy, while pan-frying before grilling ensures a crisp base. Serve straight from the oven with a green salad for a traditional French bistro lunch. • Let the béchamel cool slightly and make sure it is thick enough to sit on top rather than soak into the bread. • Finely grate the Comté so it melts evenly and browns quickly. • Do not step away from the grill: the cheese can go from golden to burnt in less than a minute. • Replace the Comté with Emmental or French Gruyère, using the same quantity. • If cooked ham is unavailable, use Paris ham or another mildly flavoured, lightly smoked cooked ham. • Wholemeal sandwich bread can replace white bread; choose soft slices that are not too thick. Croque monsieur is best served immediately. Leftovers can be refrigerated in an airtight container for up to 2 days, then reheated at 180°C for 8–10 minutes to restore the bread's crispness; avoid the microwave. Freezing is not recommended once the béchamel has been added.
- Total time
- 35 min
- Servings
- 4
- Difficulty
- Beginner-friendly
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Save to my cookbook — freeIngredients
- 30 gunsalted butter
- 25 gplain flour
- 250 mlwhole milk
- 1 pinchnutmeg, freshly grated
- ¼ tspfine salt
- ⅛ tspground black pepper
- 8 sliceswhite sandwich bread, about 1 cm thick
- 20 gunsalted butter, softened
- 4 slicescooked ham, about 160 g total
- 160 gComté cheese, grated
Instructions
- 1Make the béchamel: melt 30 g butter in a small saucepan over medium heat. Add the flour and whisk for 1 minute without letting it brown.
- 2Gradually pour in the cold milk, whisking continuously. Bring to a gentle simmer, then cook over medium-low heat for 3–4 minutes, stirring until the sauce is thick enough to coat the spoon well. Stir in the nutmeg, salt and pepper, then remove from the heat.
- 3Preheat the oven grill to 230°C and position a rack about 15 cm below the heating element. Line a baking tray with baking paper.
- 4Spread the 20 g softened butter over one side of each bread slice. Place 4 slices in a large cold frying pan, buttered-side down, then top the unbuttered sides with the ham and 80 g Comté. Close the sandwiches with the remaining bread, buttered-side facing out.
- 5Cook the sandwiches over medium heat for 3–4 minutes, pressing them lightly with a spatula. Carefully turn them over and cook for another 3 minutes, until both sides are crisp and golden. Work in two batches if the pan is too small.
- 6Transfer the sandwiches to the lined tray. Spread the béchamel over the tops without letting it run down the sides, then sprinkle with the remaining 80 g Comté.
- 7Grill for 3–5 minutes, watching constantly, until the cheese is bubbling and deeply golden in spots. Leave to rest for 2 minutes before serving hot.