A homemade béchamel, good grated cheese, ham and ten minutes in the oven: the croque-monsieur for busy evenings, bistro style.
For 4 people, simply double the quantities.
The secret of a homemade croque-monsieur: the béchamel
An oven-baked croque-monsieur without béchamel is a toasted sandwich. With it, it is a bistro dish. The béchamel keeps the bread soft, coats the ham and helps the cheese melt without drying out.
It needs only three ingredients and five minutes: butter, flour, milk. The rest comes down to the choice of cheese.
Ingredients for 2 croque-monsieur
- 4 slices of sandwich bread (here a multigrain sandwich loaf)
- 2 slices of cooked ham
- 100 g grated cheese (Comté 12-17 months, Gruyère or Emmentaler)
- For the béchamel: 20 g salted butter, 20 g flour, 20 cl milk
- Freshly ground pepper, a pinch of nutmeg (optional)
- A handful of green salad to serve
The croque-monsieur recipe, step by step
The béchamel
- Preheat the oven. Preheat the oven to 200 °C. Take the cheese out of the fridge: at room temperature, it melts more evenly.
- Make the roux. Melt the salted butter over a low heat in a small saucepan. Add the flour all at once and stir for a minute with a wooden spoon, without letting it colour.
- Pour in the milk. Pour in the milk little by little, stirring constantly, to avoid lumps.
- Let it thicken. Cook for 3 to 4 minutes over a low heat, stirring: the béchamel is ready when it coats the spoon. Add pepper and the nutmeg. Add little or no salt: the salted butter, ham and cheese are already salty.
Assembling and baking
- Spread and sprinkle. Lay the 4 slices of bread on a baking tray lined with baking paper. Spread them with béchamel, then sprinkle with grated cheese.
- Add the ham. Fold a slice of ham onto two of the slices of bread.
- Assemble the croques. Close with the other two slices, béchamel and cheese side up.
- Bake. Bake on the middle shelf for 10 to 12 minutes, until the cheese is melted and golden. For a crisper top, finish for 1 to 2 minutes under the grill, keeping an eye on it.
- Serve. Serve straight away, with a simply dressed green salad.
Which cheese for a croque-monsieur?
You need a cheese that melts properly without releasing oil. The classic duo: Comté 12-17 months for its hazelnut flavour, Gruyère for suppleness. Emmentaler gives a milder croque. Avoid using very mature cheeses on their own: they turn greasy before they melt.
To understand why a cheese melts well or badly, and which to choose from our selection, read our guide which cheese for a croque-monsieur or a burger.
Croque-madame and other variations
Croque-madame
The same recipe, with a fried egg placed on the croque as it comes out of the oven. Stick with a cheese that holds, such as Comté or Gruyère.
Herb ham
Replace the cooked ham with thinly sliced prosciutto cotto with herbs and spices: more fragrant, it transforms the whole sandwich.
Raclette croque
A slice of Swiss mountain raclette instead of grated cheese, for a long melt that spills over the edges.
Oven, pan or sandwich maker: cooking times
| Method | Setting | Time | Result |
|---|---|---|---|
| In the oven | 200 °C, middle shelf | 10 to 12 min | Melting inside, golden on top: the version in this recipe |
| Oven then grill | 200 °C then grill | 10 min + 1 to 2 min | Crisper golden crust, watch it closely |
| In a pan | Medium heat, bread buttered on the outside | 3 to 4 min per side | Crisp bread; no béchamel or cheese on top |
| Sandwich maker | Preheated | 4 to 5 min | Quick, well sealed; no gratin top |
Frequently asked questions
Which cheese should you put in a croque-monsieur?
How long do you bake a croque-monsieur in the oven?
Should you put béchamel in a croque-monsieur?
What is the difference between a croque-monsieur and a croque-madame?
Can you prepare croque-monsieur in advance?
Melting cheeses, cut for you
Comté, Gruyère, Emmentaler: sliced or grated to order in Ixelles, and delivered vacuum-packed in 1 to 3 days in Belgium, France and Luxembourg.
Comté 12-17 months