Croque Monsieurs

This easy bistro dish was one of my favorite things to eat when I lived in Paris (next to crepes).  I haven’t had one in…lord, 9 years.  I bought some grueyere at half off at Kroger a while back and pulled it out of the freezer with the last of the Easter ham to put some together.  Croque Monsieur translates essentially to Mr. Crispy, and a crispy, rich sandwich it is indeed, topped with beschamel sauce.  Everything is better with beschamel.  Hubby declared these a winner.  Serves 2.


  • 4 slices of thick, crusty bread (I used part of the whole wheat loaf I’d baked the day before)
  • 4 oz. thick cut ham
  • 4 oz. finely grated grueyere cheese
  • dijon mustard (optional)
  • Parkay buttery spray
  • 1 tablespoons butter
  • 1 tablespoons flour
  • ½ cups warmed milk
  • Salt and ground pepper to taste


  1. Spritz both sides of the bread with buttery spray and lay face down in a large, oven proof skillet.
  2. Toast both sides of the bread over medium heat until each side is golden brown.
  3. Meanwhile, melt the butter in a saucepan over medium.
  4. Add the flour and cook for a few minutes.
  5. Slowly whisk in the milk.
  6. Simmer about 5 minutes.
  7. Preheat your oven to 350 degrees.
  8. While that’s simmering, go back to your toasted bread.  If you’re using dijon mustard, spread it on now.
  9. Sprinkle some of the cheese on one side.
  10. Layer the ham on top.
  11. Layer more cheese on the ham.
  12. Top with the other slice of bread.
  13. Go back to your beschamel.  Turn off the head and add in a quarter cup of the cheese.
  14. Stir until well incorporated.  Add salt and pepper if desired.
  15. Pour over the top of the sandwiches.
  16. Top THAT with whatever cheese you have left.
  17. Pop into the oven for 5 minutes.
  18. At the end, crank it up to broil for 2-3 minutes until the cheese is brown and bubbly.
  19. Let cool and devour.

Printable version.

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