Name: Cheesy Croque Monsieur Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: French
Ingredients: 1 ½ cups milk; 4 tablespoons unsalted butter; 1/4 cup flour; 1/4 teaspoon salt; 1/8 teaspoon ground nutmeg; 1/8 teaspoon white pepper; Pinch of cayenne pepper (optional); 8 slices 1/2-inch thick country-style sourdough bread or pan de mie; 6 ounces Gruyere cheese, thinly sliced; 6 ounces ham slices, preferably black forest; 2 tablespoons Dijon mustard; 4 tablespoons unsalted butter, divided; 2 tablespoons olive oil, divided; 3 ounces (¾ cup) Gruyere cheese, shredded; 1/4 cup Parmesan cheese, grated

Nothing beats the warm, gooey comfort of a classic French sandwich, and this Cheesy Croque Monsieur Recipe is just that—a beautiful balance of creamy béchamel, savory ham, and melty Gruyere between crisped sourdough bread. It's a treat worth spending a bit of time on because every bite tastes like a little celebration at home.

Two baked slices stacked with layers of light golden melted cheese on top, the cheese is bubbly and slightly browned at edges with a creamy texture spread unevenly. Beneath the cheese, there are visible layers of browned slices and a round, slightly charred base, all placed on crinkled white baking paper on a baking tray. The surface underneath has a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Cheesy Croque Monsieur Recipe
Top Tip
How to Serve Cheesy Croque Monsieur Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Cheesy Croque Monsieur Recipe

Why You'll Love This Recipe

Over time, I've made many versions of this sandwich, but this Cheesy Croque Monsieur Recipe truly nails the taste and texture that keeps me coming back. It’s rich and indulgent but somehow elegant and well worth the effort.

Perfectly creamy béchamel: The sauce is rich but not overpowering, giving that luscious mouthfeel you expect from an authentic Croque Monsieur.
Melty, nutty Gruyere cheese: Using both sliced and shredded cheese adds layers of flavor and creates that irresistible golden crust.
Crispy, buttery bread: The pan-fried sourdough lightly presses the sandwich while adding crunch—a must for textural contrast.
Easy enough for a special weekend lunch: It’s an impressive-looking dish but surprisingly simple once you get into the rhythm.

Ingredients & Why They Work

Each ingredient plays a starring role to build the layers of flavor and texture in this Cheesy Croque Monsieur Recipe. Choosing quality basics like good bread and cheese really lets the flavors shine.

Flat lay of fresh country-style sourdough bread slices arranged neatly, thinly sliced pale yellow Gruyere cheese, folded pink Black Forest ham slices, whole clean unshelled brown eggs, small white ceramic bowls containing golden unsalted butter cubes, fine white flour, creamy white milk, smooth Dijon mustard, golden olive oil, finely shredded Gruyere cheese, finely grated pale Parmesan cheese, small white bowls with ground white pepper, ground nutmeg, fine salt, and a small pinch of bright red cayenne powder, all ingredients balanced symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Milk: Whole milk gives the béchamel its creamy richness without being too heavy.
Unsalted butter: Using unsalted lets you control the salt level precisely, especially important in béchamel and frying.
Flour: The base of the roux, it thickens the béchamel into that perfect smooth sauce.
Salt & spices (nutmeg, white pepper, cayenne): Small touches that add warmth and subtle heat for depth.
Country-style sourdough or pan de mie bread: Thick slices hold up to the rich fillings without getting soggy.
Gruyere cheese: The star—mild, nutty, and melts beautifully, both sliced inside and shredded on top.
Ham (preferably Black Forest): Adds a smoky saltiness that complements the cheese and béchamel.
Dijon mustard: Brings tang and a little punch to balance the richness.
Olive oil: Helps pan-frying without burning the butter.
Parmesan cheese: Adds sharpness and helps form that golden crust on top.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love switching things up depending on what I have on hand or the time available. While the classic recipe is unforgettable, you can easily make it your own with a few tweaks.

Variation: I sometimes swap the Black Forest ham for smoked turkey when I want a lighter flavor, and it’s just as satisfying.
Vegetarian option: Replace ham with sautéed mushrooms and caramelized onions for a cozy meatless version.
Cheese swaps: Emmental or Comté work well if you can’t find Gruyere; just make sure it melts nicely.
Spice it up: Add a pinch of cayenne in the béchamel (not traditional but seriously delicious) to give it a subtle kick.

Step-by-Step: How I Make Cheesy Croque Monsieur Recipe

A close-up view of a sandwich held by a woman's hand, showing three layers: the top and bottom layers are thick, toasted bread slices with a golden-brown crust and soft, airy inside; the middle layer has thin slices of pink ham folded neatly; between the bread and ham, melted yellow cheese drips slightly, stretching and covering parts of the ham and bread. In the background, part of the sandwich is placed on a white plate on a white marbled surface, with melted cheese spreading around it. The lighting is bright, making the textures of bread, cheese, and ham very clear. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prepare the Satin-Smooth Béchamel

Start by melting your butter gently over medium heat in a saucepan. Once melted, lower the heat and whisk in the flour, cooking it for about 2 minutes—this cooks out the raw flour taste and builds your roux. Slowly add the milk while whisking continuously; this is key to avoid lumps. Add your salt, nutmeg, white pepper, and a pinch of cayenne to brighten the flavor. Simmer it gently until thick enough to spread, like soft butter or pudding. This béchamel is the glue that makes everything luscious.

Step 2: Get Your Bread Ready and Slather on the Sauce

Lay out your bread slices on a parchment-lined baking sheet and spread half the béchamel thickly over all eight pieces—think rich layers that will soak into the bread without making it soggy. This step is where you build creamy depth before adding the fillings.

Step 3: Assemble the Sandwiches Like a Pro

On four béchamel-covered slices, layer half the sliced Gruyere first, then pile on the ham, folding it neatly so it fits. Spread a generous layer of Dijon mustard over the ham, then add the remaining sliced Gruyere. Top with the remaining bread slices, pressing the béchamel sides down onto the cheese. This little reverse layering trick ensures every bite is cheesy and saucy.

Step 4: Pan-Fry for That Perfect Golden Crunch

Heat olive oil and butter in a heavy skillet (cast iron is my favorite) over medium heat. Add the sandwiches in batches, grilling for about 2 minutes on each side until they're a beautiful deep golden brown. Press down gently with a spatula to help everything bind and get evenly crisp. Don’t worry if the cheese inside isn’t fully melted yet—we’ll finish that in the oven.

Step 5: Finish with Béchamel, Cheese, and Bake to Perfection

Spread the remaining béchamel over the sandwich tops (if it’s thickened too much, warm it briefly with a splash of milk to loosen). Sprinkle shredded Gruyere and grated Parmesan liberally on top. Bake in your preheated 400°F oven for 10–12 minutes to melt the cheese, then switch to broil for 2–3 minutes for that irresistible golden, bubbly crust. Serve immediately—this sandwich is best enjoyed hot with a knife and fork.

Top Tip

Making béchamel can feel intimidating, but once you get the hang of whisking continuously and adding milk gradually, it’s so worth it. Here are my best tips from trials in the kitchen to keep this recipe fuss-free and delicious every time.

Patience with whisking: Always whisk the milk in slowly off the heat to keep lumps from forming.
Temperature matters: I learned the hard way that adding cold milk straight into hot roux causes clumping—warm your milk slightly first.
Use fresh cheese: Slicing your Gruyere from a block and shredding fresh cheese makes a huge difference in melt quality and final flavor.
Don’t rush the pan-fry: Medium heat and gentle pressing help create that crisp crust without burning the butter.

How to Serve Cheesy Croque Monsieur Recipe

Garnishes

I usually sprinkle finely chopped fresh parsley or chives on top for a pop of color and a mild herbal contrast to the cheese, plus a light dusting of freshly cracked black pepper just before serving to brighten all those rich flavors.

Side Dishes

A simple green salad dressed with a lemon vinaigrette balances this indulgent sandwich wonderfully. Thinly sliced pickles or cornichons add that delightful tangy crunch that cleanses the palate between bites.

Creative Ways to Present

For special brunches, I like cutting the sandwiches into smaller squares and stacking them on a wooden board alongside a variety of mustards and small bowls of olives or nuts. It turns the meal into a fun communal experience perfect for chatting and nibbling.

Make Ahead and Storage

Storing Leftovers

I store leftover sandwiches wrapped in foil or airtight containers in the fridge for up to 2 days. Just keep in mind that they’re best eaten fresh but still delicious warmed gently later.

Freezing

While you can freeze these sandwiches, I recommend freezing them before the final bake—wrap tightly and freeze in a single layer. When ready to eat, bake straight from frozen, adding a few extra minutes to cook through and melt the cheese.

Reheating

To reheat, I find a low oven (about 325°F) for 10–15 minutes keeps the sandwich crispy outside and melty inside better than a microwave. You can also finish under the broiler for a minute if you want to revive the top crust.

Frequently Asked Questions:

What is the secret to a perfect Croque Monsieur?

The secret lies in the creamy béchamel and using good quality Gruyere cheese combined with crispy, buttery pan-fried bread. Taking time to prepare the béchamel without lumps and ensuring you toast the sandwich slowly leads to that perfect golden crust and melty center.

Can I make this recipe vegetarian?

Absolutely! Swap the ham for flavorful fillings like sautéed mushrooms, caramelized onions, or even roasted vegetables. Keep the béchamel and cheese for that classic creamy, cheesy feel.

How do I prevent the sandwich from becoming soggy?

Spreading the béchamel thickly but evenly and using thick slices of sturdy bread like sourdough helps prevent sogginess. Also, pan-frying the sandwich before baking to toast the bread seals in the juices and keeps the outside crisp.

Can I prepare parts of this recipe ahead of time?

Yes! You can prepare the béchamel sauce and slice the cheese in advance. Assemble the sandwiches, wrap well, and refrigerate for a few hours or overnight. Then pan-fry and bake just before serving for a fresh, warm finish.

Final Thoughts

This Cheesy Croque Monsieur Recipe is one of those dishes I go to when I want something cozy yet a bit special. The hands-on process is relaxing, the aromas filling the kitchen feel like a warm hug, and the end result is a sandwich you’ll want to savor slowly. I can’t wait for you to try this—you’ll find it’s as fun to make as it is to eat.