Croque Monsieur Sandwich

Croque MonsieurSo you might see the picture here or the video below and think that ‘Croque Monsieur’ is just a fancy term for a ham and cheese toasted sandwich. Well you’re dead right though there is a little more to it. It is essentially a sandwich made with toasted crusty white bread, covered with a cheese sauce and gratinated under the grill or in an oven set to broil. You might think it’s not worth the effort for a fancy toasty but it really is. Also, it takes very little extra work to make these for a crowd so it would be great for lunch if you’re having people over.

Croque Monsieur


  • 4 large slices of crusty white bread
  • 3 tbsp melted butter
  • 75 g gruyere, finely grated
  • 75 g pecorino, finely grated
  • half a clove of garlic
  • 1 tbsp plain flour
  • 300 ml milk
  • a small grating of nutmeg or a small pinch of powdered nutmeg
  • 1 tbsp dijon mustard
  • 4 slices of parma ham
  • 1 tbsp fresh chives (to garnish)


  1. Brush both sides of each slice of bread with melted butter and transfer to an oven at 200 degrees celsius for 5 minutes. Take them out, turn them and return them to the oven for another 5 minutes.
  2. Once they have cooled enough to handle, rub the cut surface of the garlic clove on one side of two of the slices.
  3. Heat the remaining melted butter in a pan and whisk in the flour. Allow to cook for a few minutes to cook out the raw flour taste.
  4. Whisk in the milk in a few batches followed by the nutmeg and half your cheese. Whisk until melted, incorporated and thickened. Then take it off the heat to assemble the sandwiches.
  5. Spread the dijon on the slices of toast that weren't rubbed with garlic and sprinkle over a little of the remaining cheese.
  6. Add 2 slices of parma ham to each sandwich letting them fall loosely of the cheese.
  7. Add another layer of cheese and top with the garlic toasts and press them down to compress the sandwiches a little.
  8. Pour the white sauce generously over each sandwich and finish with the remaining grated cheese.
  9. Place them under a hot grill or in a hot oven set to broil and allow them to gratinate or turn brown and molten.
  10. Snip the fresh chives over to garnish and serve with a green salad.
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