Croque Monsieur (French hot ham and cheese sandwich)
Prep
15m
Cook
15m
Total
30m
This Croque Monsieur recipe features a creamy bechamel sauce, layered with Swiss or gruyere cheese, ham, and Dijon mustard, all sandwiched between slices of sourdough bread. Topped with a generous helping of gruyere and parmesan, then baked until golden and bubbly, it's a French classic with a delicious twist.
Ingredients
2 servingsBechamel
Sandwich
Topping
Steps
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Nutrition Facts
Per serving. If servings isn't set, the recipe counts as 4.
-
Calories 1,251kcal 62%
-
Fat 85g 130%
-
Saturated Fat 48g 240%
-
Carbohydrates 60g 20%
-
Fiber 4g 16%
-
Sugar 15g 30%
-
Protein 54g 108%
-
Cholesterol 300mg 100%
-
Sodium 1,400mg 58%
Percent Daily Values are based on a 2,000 calorie diet.
Notes
1. Bread choice – Use a bread with decent heft and structure, not something very soft and delicate like basic square loaf bread, otherwise it won’t hold up to the considerable weight of the fillings!
A sourdough that doesn’t have a very thick or too-chewy crust is ideal (I used Bowan Island sourdough from Harris Farms, in case you are interested!). Otherwise a ciabatta, pane di casa or other stone baked bread will work a treat.
If you only have a soft bread (like said standard sandwich bread), toast it first before assembling, that will help keep it intact. Also consider using two slices of bread (glued with an extra sprinkle of cheese) to form one!
2. Cheese choices – Comte and Emmental are popular choices in France. Here in Sydney they can be harder to come by and rather expensive! Gruyere and Swiss cheese are ideal alternatives – excellent flavour, excellent melting qualities.
While these are the most traditional cheeses for Croque Monsieur you could absolutely make this with any good melting cheese (cheddar, Colby, tasty, Monterey Jack etc) and it will still be insanely good. Give mozzarella a miss in this one, as while it melts well it tends to be quite bland in grilled cheeses.
3. Make ahead –These can be assembled ahead, then tightly wrapped in cling wrap and frozen for 2 to 3 months. Thaw before cooking per recipe.
4. Nutrition per sandwich. (I was scared to do this calculation. Itis a lot but I think these values are somewhat exaggerated. Still, diet food this definitely ain’t! Wear loose pants while eating!!😂)
A sourdough that doesn’t have a very thick or too-chewy crust is ideal (I used Bowan Island sourdough from Harris Farms, in case you are interested!). Otherwise a ciabatta, pane di casa or other stone baked bread will work a treat.
If you only have a soft bread (like said standard sandwich bread), toast it first before assembling, that will help keep it intact. Also consider using two slices of bread (glued with an extra sprinkle of cheese) to form one!
2. Cheese choices – Comte and Emmental are popular choices in France. Here in Sydney they can be harder to come by and rather expensive! Gruyere and Swiss cheese are ideal alternatives – excellent flavour, excellent melting qualities.
While these are the most traditional cheeses for Croque Monsieur you could absolutely make this with any good melting cheese (cheddar, Colby, tasty, Monterey Jack etc) and it will still be insanely good. Give mozzarella a miss in this one, as while it melts well it tends to be quite bland in grilled cheeses.
3. Make ahead –These can be assembled ahead, then tightly wrapped in cling wrap and frozen for 2 to 3 months. Thaw before cooking per recipe.
4. Nutrition per sandwich. (I was scared to do this calculation. Itis a lot but I think these values are somewhat exaggerated. Still, diet food this definitely ain’t! Wear loose pants while eating!!😂)
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