When it comes to iconic French comfort food, few dishes are as beloved — or as indulgent — as the Croque Monsieur. This classic sandwich, layered with ham, creamy béchamel sauce, and melted cheese, is a staple in French cafés and a favorite among locals and tourists alike. With its golden, crispy crust and rich, gooey center, the Croque Monsieur perfectly blends simplicity with decadent flavor.
Despite its elegant reputation, the Croque Monsieur is surprisingly easy to make at home. It’s a dish that proves French cuisine isn’t all fine dining and fancy plating — sometimes, it’s about hearty, satisfying fare that warms both the stomach and the soul. Whether you’re looking for a quick lunch, a brunch centerpiece, or a cozy dinner option, this sandwich delivers comfort in every bite.
In this guide, we’ll walk you through how to make a classic Croque Monsieur from scratch — with tips for getting that perfect cheesy melt and golden crust. Whether you’re cooking for yourself or impressing guests, this French favorite is a guaranteed hit.
The Croque Monsieur is a classic French sandwich that is both delicious and comforting. It features ham, cheese, and béchamel sauce, making it a rich and satisfying meal perfect for breakfast, brunch, or lunch.
Read here vegetarian food in France and Classic French Breakfast
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Best Time to Eat & How to Partner This Dish
The Croque Monsieur shines as a brunch or lunch dish, particularly on weekends when you want something a little heartier than the usual sandwich. It also makes for a satisfying dinner when paired with a simple side salad or bowl of soup.
For the perfect pairing, serve your Croque Monsieur with a light green salad dressed in a mustard vinaigrette or a classic French onion soup for a bistro-style meal. To drink, opt for a crisp white wine like Sauvignon Blanc or even a glass of light-bodied red wine such as Pinot Noir to cut through the richness of the cheese and béchamel.
This dish also works wonderfully as part of a brunch spread alongside quiche, fresh fruit, or pastries. Its versatility means you can dress it up for guests or enjoy it as a comforting solo meal — either way, it always delivers.
One common misconception is that a Croque Monsieur is just a fancy grilled ham and cheese. While it shares some similarities, the addition of béchamel sauce and specific cheeses like Gruyère or Emmental set it apart as a richer, more indulgent dish with deep roots in French culinary tradition.
Another debated belief is that you need a professional kitchen or special tools to make it right. In reality, a good frying pan, oven, and quality ingredients are all you need. The key lies in proper layering, toasting, and not skimping on the béchamel.
Perhaps most surprising is the assumption that Croque Monsieur is always served hot with a runny egg — confusing it with the Croque Madame. The traditional Croque Monsieur is served hot and melty but without the fried egg on top, which is the signature twist of its counterpart, the Croque Madame. Knowing the difference can save you from ordering surprises at a Parisian café.
How to Make Croque Monsieur
Croque Monsieur Recipe Ingredients
For the Béchamel Sauce:
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup whole milk
1/2 teaspoon salt
1/4 teaspoon ground black pepper
A pinch of ground nutmeg
For the Sandwich:
8 slices of white bread (preferably thick-cut)
4 tablespoons Dijon mustard
8 slices of ham
2 cups grated Gruyère cheese (or Emmental cheese)
Optional: 1/4 cup grated Parmesan cheese for extra flavor
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Step By Step How to Make Croque Monsieur
Making the Béchamel Sauce
In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until lightly golden, forming a roux. Gradually whisk in the milk, continuing to whisk until the sauce thickens, about 3-5 minutes. Add salt, pepper, and nutmeg. Remove from heat and set aside.
Assembling the Sandwich
Preheat your oven to 375°F (190°C). Lightly toast the bread slices in a toaster or under a broiler until just golden. Spread Dijon mustard on one side of each slice of toasted bread. On four slices of bread, place a slice of ham, then sprinkle with grated Gruyère cheese. Top with another slice of bread, mustard side down, to form a sandwich.
Place the sandwiches on a baking sheet. Spoon the béchamel sauce over the top of each sandwich, spreading it to cover the entire surface. Sprinkle with additional grated Gruyère and Parmesan cheese if desired.
Baking
Bake the sandwiches in the preheated oven for about 10-15 minutes, or until the cheese on top is melted and golden brown.
Serving
Serve the Croque Monsieur hot, optionally garnished with a sprinkle of fresh parsley if desired.
Tips To Make Croque Monsieur
Use high-quality, thick-cut bread for a sturdier sandwich. Gruyère is traditional, but Emmental or Swiss cheese are good substitutes.
Make sure the béchamel sauce is smooth and lump-free. Whisk continuously while adding the milk. Be generous with the béchamel sauce and cheese to ensure a rich and creamy sandwich.
How Many Calories Have Croque Monsieur
Bread: ~150-200 calories per slice (300-400 calories for two slices)
Ham: ~50-70 calories per slice (100-140 calories for two slices)
Cheese: ~100 calories per 1/2 cup grated Gruyère (200 calories for 1 cup)
Béchamel Sauce: ~150-200 calories
Butter: ~50 calories
Total: Approximately 800-990 calories per serving
Serving Suggestions
The croque monsieur is best served piping hot, straight from the broiler. Pair it with a crisp green salad lightly dressed in Dijon vinaigrette to balance the richness of the sandwich. For a more indulgent meal, add a fried egg on top to transform it into a Croque Madame. Want to make it dinner-worthy? Serve it with a warm bowl of French onion soup or a glass of dry white wine like a Sauvignon Blanc or a light Chardonnay.
Final Thoughts
The croque monsieur may look like a fancy grilled cheese, but it’s so much more. With its golden béchamel, layers of thinly sliced ham, and perfectly crisped bread, this sandwich is a window into French home cooking at its most indulgent. It’s not just about ingredients — it’s about technique: layering, broiling, and building textures that feel both decadent and satisfying.
Too many people rush this dish, but its magic lies in patience — letting the béchamel thicken just right, using high-quality ham, and toasting to golden perfection. Make it once the right way, and you’ll never settle for an average sandwich again.
About the Author: Ruben, co-founder of Gamintraveler.com since 2014, is a seasoned traveler from Spain who has explored over 100 countries since 2009. Known for his extensive travel adventures across South America, Europe, the US, Australia, New Zealand, Asia, and Africa, Ruben combines his passion for adventurous yet sustainable living with his love for cycling, highlighted by his remarkable 5-month bicycle journey from Spain to Norway. He currently resides in Spain, where he continues sharing his travel experiences with his partner, Rachel, and their son, Han.