Best Croque Monsieur Recipe (+ tips)

Meet your new favorite Croque Monsieur—my husband calls it “insanely good!!!” I’ve perfected every detail of this recipe to bring you the ultimate version: think velvety béchamel, triple cheese magic, and buttery, golden sourdough with just the right crunch. Follow along for a tried-and-true, foolproof recipe packed with expert tips and tricks to create this French bistro classic that’s easier—and more irresistible—than you ever imagined!

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croque monsieur cut in half and stacked showing how cheesy it is

What is Croque Monsieur?

Croque Monsieur is France’s version of a grilled ham and cheese sandwich—on steroids! This Parisian café classic starts with thick slices of bread layered with creamy béchamel sauce, Gruyère cheese, savory ham, a smear of Dijon, and even more melty cheese, then pan-fried and baked to golden bubbling perfection.

It’s indulgent, satisfying, irresistibly crispy, cheesy, and comforting—perfect for brunch, lunch, or an effortlessly elegant dinner with a French twist!

Croque Monsieur vs Madame

Croque Monsieur and Croque Madame are both decadent French sandwiches made with layers of béchamel sauce, Gruyère cheese, ham, and Dijon mustard, toasted to golden perfection. The key difference? A Croque Madame is topped with a fried or poached egg, giving it a rich, brunch-worthy twist, while the Croque Monsieur is served egg-free. Same delicious base—just an extra flourish on top!

top view of croque-monsieur recipe showing the melted, golden, cheesy broiled tops

Why you’ll love This croque monsieur

With years of experience crafting cozy, elevated meals, I’ve created this Croque Monsieur recipe to deliver an unparalleled creamy, cheesy, and flavorful experience. Here’s why you’ll love it:

🧀 Triple Cheese Heaven: Gruyère, Parmesan, and even more Gruyère inside and out for layers of melty, nutty, golden goodness.
🍞 Sourdough Upgrade: Thick slices of sourdough offer just the right chew and tang—and hold up beautifully to all the creamy, cheesy layers.
🍯 Dijon Brings the Zing: A generous smear of Dijon mustard adds bold, savory depth that cuts through the richness just right.
🥛 Perfect Béchamel, No Heavy Cream: The ultra-creamy béchamel sauce is rich, silky perfection without the need for heavy cream!
🌟 Secret Ingredient Boost: The béchamel is spiked with an extra spice to that takes it from ordinary to extraordinary.
🧈 Pan-Fried in Butter: By toasting the sandwich in butter before baking, the bread gets a crispy, golden crust full of flavor, and becomes sturdy enough to hold everything together like a pro.

croque monsieur recipe on a baking sheet after broiling, showing the signature top golden cheesy, bubbly top

Croque Monsieur Ingredients

Let’s take a closer look at what you need to make this recipe (measurements in the printable recipe card at the bottom of the post):

Béchamel Sauce: This creamy French white sauce starts with butter, flour, and milk to create a smooth, velvety base. Any milk will work here.
Spices: It’s seasoned with salt, nutmeg, white pepper, and a pinch of cayenne. The cayenne isn’t traditional, so take it or leave it, but I love the depth it adds while enhancing all the flavors without making the sandwiches spicy.
Bread: Use thick-cut slices of sourdough (my favorite), pan de mie, or country-style white bread. Whatever you choose should be hearty enough to support the béchamel, cheese, and ham without becoming soggy or falling apart. Look for loaves you can slice yourself.
Gruyere Swiss Cheese: This is the star—mild, nutty, and perfectly melty. You’ll need 9 ounces total. Six ounces of sliced Gruyere is layered inside, and three ounces of shredded Gruyere is sprinkled on top for that signature golden crust.
I recommend purchasing the slices in the deli section and a block to shred yourself.
Parmesan: This is added to the top of the sandwiches for extra salty, umami richness that crisps up in the oven. Use a microplane grater and use more or less to taste. DO NOT use pre-grated.
Ham: Use high-quality slices of Black Forest ham, known for its smoky, slightly sweet flavor. I typically purchase this at the deli counter. You can also use leftover honey baked ham or glazed ham from the holidays!
Dijon Mustard: Spread a generous layer inside each sandwich, cutting through the richness and adding a sharp, zesty note.
Unsalted Butter and Oil: Used for pan-frying the bread until golden and crisp. The butter adds flavor and browning, while the oil prevents the butter from burning.

top view of croque monsieur ingredients: sourdough bread, ham slices, Gruyere swiss cheese, flour, milk, nutmeg, white pepper, Dijon mustard

How to make Croque Monsieur

Let’s take a closer look at how to make this recipe with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):

How to Make Bechamel Sauce

Step 1: Make roux. Cook the flour in melted butter while whisking for 2 minutes.

showing how to make croque monsieur by making the roux with flour and butter for the béchamel

Step 2: Add milk. Remove from the heat and gradually whisk in the milk a little at a time. Add the nutmeg, salt, white pepper, and cayenne.

showing how to make croque monsieur by adding milk to make the béchamel, then adding nutmeg, white pepper and salt

Step 3: Thicken. Bring to a simmer and continue to whisk for a few minutes until thickened to the consistency of spreadable butter—not runny at all. Remove from the heat.

showing how to make croque monsieur by simmering the béchamel until thickened

Assembly

Step 1: Add Béchamel. Line a large baking sheet with parchment paper, then add 8 slices of bread. Spread half of the béchamel thickly over the 8 slices of bread—four will be the sandwich bottoms and four will be the tops.

showing how to make croque monsieur by spreading the bottom of the bread with béchamel

Step 2: Layer. Top four pieces of the béchamel bread with half of the Gruyere slices, followed by all of the ham. Spread a thick layer of Dijon over the ham, then top with the remaining slices of Gruyere. Close the sandwiches with the remaining four slices of bread, béchamel side down.

showing how to make croque monsieur by topping 4 slices of bread with Gruyere, then ham, then Dijon, then Gruyere, then top with bread béchamel side down

showing how to make croque monsieur by topping the sandwich a piece of bread, béchamel side down

Cooking

Step 1: Pan fry. Working in batches, grill the sandwiches in butter and a splash of oil for about 2 minutes per side, until deeply golden brown, pressing down occasionally with a spatula so they grill evenly. Transfer back to the parchment paper-lined baking sheet.

showing how to make croque monsieur by grilling the sandwiches until golden

Step 2: Add Topping. Spread the remaining béchamel on the top slices of each sandwich. Sprinkle with the shredded Gruyere and grated Parmesan.

showing how to make croque monsieur recipe by adding shredded Gruyere and Parmesan

Step 3: Bake. Bake for 10-12 minutes, until the cheese is melted, then broil for 2-3 minutes until the top is golden.

showing how to make croque monsieur recipe by baking until the cheese has melted, then broiling

Best Croque Monsieur Recipe Tips

Toast before assembling: If you use flimsier bread like white sandwich bread (not recommended), lightly toast it before layering to prevent sogginess and help maintain structure.
Whisk constantly: When making the béchamel, whisk continuously to keep it lump-free and silky smooth. Add the milk gradually, whisking until smooth before each addition.
Béchamel should be thick but smooth and spreadable: Think soft pudding or thick gravy. It should coat the back of a spoon and hold its shape slightly when layered, without being runny. This consistency ensures the sauce stays in place and bakes up creamy without making the bread soggy.
Rewarm Béchamel: If it becomes too cold and thick to spread easily while assembling the sandwiches, reheat it over low heat, whisking constantly. Add a splash of milk if needed, a little at a time, until it reaches the original creamy consistency. Avoid high heat to prevent curdling or burning.
Use a cast-iron skillet: You can technically use any pan, but a cast-iron skillet distributes heat the most evenly, creating a perfectly crisp, golden crust.
Toast at a lower heat: Don’t toast your sandwiches too high, or the bread will burn. Check occasionally for doneness on the bottom.

MEal Prep croque monsieur recipe

This Croque Monsieur recipe is best served fresh, but elements can be prepped in advance to make mealtime fast and stress-free! Here’s how:

•Make the béchamel sauce ahead of time: Store it in an airtight container in the fridge for up to 3 days. Reheat gently over low heat, stirring with a splash of milk as needed to loosen it up.
•Assemble but don’t bake: Fully assemble the sandwiches (with béchamel, ham, Dijon, and cheese), then wrap them tightly in plastic or foil and refrigerate for up to 1 day before baking. Grill the sandwiches, then add the top béchamel, Gruyere, and Parmesan per recipe.
•Prep components separately: Grate the cheese, slice the bread, and portion the ham beforehand so everything is ready.

croque monsieur sandwich cut in half on a plate showing how to serve

Croque Monsieur variations

Each variation offers a new way to love this French classic—customize to your cravings!

Croque Madame: Top your Croque Monsieur with a fried or poached egg for added richness and that irresistible runny yolk.
Croque Provençal: Add a few thin slices of tomato inside the sandwich for a fresh, juicy twist that pairs beautifully with the melty cheese.
Vegetarian Croque: Skip the ham and layer in sautéed mushrooms, spinach, or roasted veggies like zucchini or bell peppers.
Spicy Croque: Kick it up a notch with additional cayenne pepper, a smear of spicy mustard, or even jalapeño slices inside the sandwich.
Italian-Inspired Croque: Swap the ham for prosciutto or salami, and mix in a little fontina or mozzarella cheese with the Gruyère. You can even add pesto with the mustard.
Sweet & Savory: Add a thin layer of fig jam for a sweet contrast to the salty ham and nutty cheese.
Mini Croques: Make smaller versions using baguette slices for party-perfect finger food or brunch bites.
Open-Faced Croque: Serve it tartine-style, with one slice of bread piled high with béchamel, ham, and cheese, then broiled until bubbly and golden.

showing the best croque monsieur recipe by stacking the sandwiches cut in half showing the cheesy, creamy inside

How to Serve Croque-Monsieur

Croque Monsieur is best served hot and fresh from the oven, so the cheese is perfectly melty and the bread stays crisp and golden. Because it’s rich, cheesy, and saucy, it’s typically enjoyed as a knife-and-fork sandwich—ideal for savoring every gooey, flavorful bite without the mess.

It’s best paired with fresh sides to balance the richness of the sandwich, such as:

🥗 Green salad with a tangy vinaigrette, like cherry salad, spring salad, beet salad, green bean salad, and Fall salad.
🍟 Crispy fries or roasted potatoes for a bistro-style meal.
🍇 Fresh fruit like grapes or grape salad, apple slices, or berries. Add my favorite fruit dip for a party crowd pleaser.
🍅Soup: Tomato soup for cozy dipping, broccoli soup, potato soup, or asparagus soup.

HOW TO STORE croque-monsieur

•Refrigerate: Wrap any leftovers tightly in foil or place in an airtight container. Store in the refrigerator for up to 3 days.
•Reheat: For best results, reheat in a 350°F oven or toaster oven for 10 minutes until warmed and the bread is crisp again. Avoid the microwave if possible—it makes the bread soggy.
•Freeze (optional): You can freeze unbaked, assembled sandwiches (without the béchamel topping) tightly wrapped for up to 2 months. When ready to serve, thaw overnight in the fridge, top with béchamel and cheeses, then bake as directed.

Croque Monsieur Sandwich FAQs

What is the best bread to make croque monsieur?

The best bread for Croque Monsieur is a thick, sturdy, yet soft white bread that can hold up to all the creamy, cheesy goodness without becoming soggy. Here are top options:

•Pain de mie: The traditional choice—soft, slightly sweet, with a fine crumb that’s perfect for soaking up béchamel while staying structured.
•Country-style sourdough: Adds a slight tang and chewy texture that balances beautifully with the rich sauce and cheese.

Whichever you choose, slice it about ½-inch thick and toast or pan-fry it in butter before assembling to help it stay crisp and flavorful!

Is croque monsieur hot or cold?

Croque Monsieur is served hot! 🔥 This classic French sandwich is all about melty cheese, warm ham, and creamy béchamel, all nestled between buttery, crispy bread. It’s baked or broiled until golden and bubbly, making it rich, comforting, and irresistibly gooey—definitely not your average cold sandwich!

What is a good substitute for ham in a croque monsieur?

If you’re looking for a substitute for ham in a Croque Monsieur, here are some delicious options:

•Turkey: A mild, lean alternative that pairs well with béchamel and cheese.
•Prosciutto: Offers a saltier, slightly more intense flavor and a delicate texture.
•Smoked Chicken: Adds a savory, smoky twist while keeping the sandwich hearty.
•Roast Beef – For a richer, beefy, especially indulgent version.
•Mushrooms (vegetarian option): Sautéed mushrooms (like cremini or portobello) bring an umami punch and a satisfying meaty texture.
•Grilled or Roasted Veggies: Zucchini, eggplant, or spinach make for a flavorful, veggie-packed take.

Each of these swaps can keep the spirit of the sandwich alive—warm, cheesy, and totally comforting!

up close of holding croque monsieur showing the thick bread, ham slices, and melty cheese

Looking for more Sandwich Recipes?

Monte Cristo Sandwich
French Dips
Philly Cheesesteak
Italian Beef Sandwiches
Beef Brisket Sandwiches
BBQ Pulled Pork Sandwiches
Teriyaki Chicken Sandwiches
Cuban Sandwiches
Gourmet Grilled Cheese

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Total Time: 45

Prep Time: 20

Cook Time: 25

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Ingredients

Bechamel:

1 ½ cups milk
4 tablespoons unsalted butter
1/4 cup flour
1/4 teaspoon salt
1/8 tsp EACH ground nutmeg, white pepper
Pinch of cayenne (not traditional, optional – YUM!)

Sandwich:

8 1/2-inch thick slices country-style sourdough bread or pan de mie
6 oz. Gruyere cheese, thinly sliced
6 oz. ham slices, preferably black forest
2 tablespoons Dijon mustard
4 tablespoons unsalted butter, divided
2 tablespoons olive oil, divided

Topping:

3 oz. (¾ cup) gruyere cheese, shredded
1/4 cup Parmesan grated on microplane grater

Instructions

Prep: Preheat the oven to 400°F. Line a large baking sheet (21×15) with parchment paper.
Make roux: Melt four tablespoons of unsalted butter in a medium to large saucepan over medium heat. Reduce the heat to low, then add flour. Cook while whisking constantly for 2 minutes.
Add milk: Remove from the heat. While whisking constantly, add about a quarter of the milk and whisk until smooth (it will be thick). Continue to whisk while adding the milk a couple of tablespoons at a time, whisking until smooth between each addition. Add the salt, nutmeg, white pepper, and cayenne.
Thicken: Bring to a simmer and continue to whisk for a few minutes until thickened to the consistency of spreadable butter or pudding, not runny at all. Remove from the heat.
Slather Béchamel: Add 8 slices of bread to the prepared baking sheet. Spread half of the béchamel thickly over ALL the slices (like you would butter toast- it will be thick).
Assemble: Top FOUR pieces of the béchamel bread with half of the Gruyere slices, followed by all of the ham (folding as needed to fit). Spread a thick layer of Dijon over the ham, then top with the remaining slices of Gruyere. Close the sandwiches with the remaining slices of bread, béchamel side down.
Pan fry: Heat one tablespoon olive oil in a cast-iron skillet over medium heat. Once hot, add the butter to melt. Working in batches, grill the sandwiches for about 2 minutes per side, until deeply golden brown, pressing down occasionally with a spatula so they grill evenly (the cheese will not be completely melted). Transfer back to the parchment paper-lined baking sheet.
Topping: Spread the remaining béchamel on the top slices of each sandwich. (Gently reheat and re-whisk the béchamel with a splash of milk if it's become too cold/thick to spread.) Add the shredded Gruyere and grated Parmesan over the béchamel.
Bake: Bake for 10-12 minutes, until the cheese is melted, then broil for 2-3 minutes until the top is golden.
Serve immediately with a fork and knife to enjoy every gooey bite (its rich, cheesy goodness is too messy and hot to eat with hands).

Notes

Gruyere Swiss Cheese: This is the star—mild, nutty, and perfectly melty. You’ll need 9 ounces total. Six ounces of sliced Gruyere is layered inside, and three ounces of shredded Gruyere is sprinkled on top for that signature golden crust. I recommend purchasing the slices in the deli section and a block to shred yourself.