top of page

Croque – Monsieur

croque monsieur - just out of the oven

I have been sick in bed the past few days and I don’t know about you, but I usually have a particular movie on repeat – something I don’t have to pay attention to (because I don’t have the energy to pay attention to anything) but provides soothing noise so it is not just silence for hours and hours and hourssssss.

Anyway, that movie for me is It’s Complicated. Possibly my favorite movie ever. I know its about old(er) folks doing things i don’t want to imagine…like smoking pot. But have you seen the chocolate croissant scene?

bechamel ingredients

So I was watching/listening to my movie when Meryl (we are on a first name basis now) makes croque-monsieur and I suddenly perked up and felt i must make these decadently delicious sandwiches!

I am being completely serious, I am THAT big a nerd.


Don’t be deterred by the bechamel – it might be a French technique but go for it – these are cheap ingredients so who cares (and who will know) if you have another go around…i did!


croque monsieur assembly1

croque monsieur assembly2

croque monsieur layers

Croque - Monsieur

Yield: 4


  1. ¼ cup (½ stick) unsalted butter

  2. ¼ cup all-purpose flour

  3. 1½ cups whole milk

  4. 2 tbl whole grain mustard

  5. 2 tbl dijon mustard

  6. 1 tsp kosher salt

  7. 1 tsp black pepper

  8. 8 slices (½”-thick) crusty country-style bread

  9. ½ lb ham (or prosciutto, which I prefer but is not traditional...since it is italian)

  10. 3 oz. Gruyère, grated (about 1½ cups)

  11. 1 tsp herbes de Provence (optional)


  1. Warm milk in a small saucepan or in the microwave.

  2. Melt butter in a medium saucepan over medium heat until completely melted. Add flour and cook, stirring, until mixture is pale and foamy, about 3 minutes.

  3. Gradually add warmed milk, stirring until mixture is smooth.

  4. Cook, stirring, until sauce is thickened, about 5 minutes.

  5. Remove from heat and whisk in mustard and nutmeg; season with salt.

  6. Preheat oven to 425°. Spread béchamel onto half of the bread, place onto a parchment-lined baking sheet, and top with ham and half of cheese. Top with remaining slices of bread, spread more béchamel on top, then sprinkle on remaining cheese and herbes de Provence (if using).

  7. Bake until cheese is brown and bubbling, 10–15 minutes. If not sufficiently brown, place under broiler for a minute (but keep an eye on it!!).


Béchamel can be made 1 day ahead. Let cool; press plastic wrap directly onto surface and chill.


0 views0 comments

Recent Posts

See All


bottom of page