📝 About This Recipe
Born in the bustling brasseries of early 20th-century Paris, the Croque Monsieur is the definitive luxury ham and cheese sandwich. This recipe elevates the classic with a silky, nutmeg-infused Mornay sauce and high-quality Gruyère, toasted until bubbling and golden. It is a decadent symphony of crunchy sourdough, savory ham, and velvety melted cheese that transforms a simple brunch into a sophisticated French affair.
🥗 Ingredients
For the Mornay Sauce
- 2 tablespoons Unsalted butter (high quality)
- 2 tablespoons All-purpose flour
- 1 1/4 cups Whole milk (warmed slightly)
- 1/4 cup Gruyère cheese (finely grated)
- 1/8 teaspoon Nutmeg (freshly grated preferred)
- 1 teaspoon Dijon mustard (smooth)
- 1/4 teaspoon Kosher salt (to taste)
- 1/8 teaspoon Black pepper (freshly ground)
For the Sandwiches
- 4 thick slices Sourdough or Pullman loaf (about 3/4 inch thick)
- 2 tablespoons Unsalted butter (softened for spreading)
- 2 teaspoons Dijon mustard (for the bread)
- 4-6 slices Paris Ham or high-quality deli ham (thinly sliced)
- 1 1/2 cups Gruyère cheese (grated)
- 2 tablespoons Parmesan cheese (finely grated for the crust)
For Garnish
- 1 teaspoon Fresh parsley (finely chopped)
- 1 teaspoon Chives (minced)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.
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2
In a small saucepan over medium heat, melt the 2 tablespoons of butter for the sauce. Once foaming, whisk in the flour and cook for 1-2 minutes until it smells slightly nutty but remains pale.
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3
Slowly drizzle in the warm milk while whisking constantly to prevent lumps. Continue to cook and whisk until the sauce thickens enough to coat the back of a spoon (about 4-5 minutes).
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4
Remove the pan from heat. Stir in 1/4 cup of grated Gruyère, Dijon mustard, nutmeg, salt, and pepper until smooth. Set aside to cool slightly.
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5
Lightly butter both sides of all four bread slices. Place them on the baking sheet and toast in the oven for 3 minutes per side until lightly golden.
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6
Remove the bread from the oven. Spread a thin layer of Dijon mustard on the top side of two slices, then follow with a generous tablespoon of the Mornay sauce.
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7
Layer the ham over the sauce, folding the slices to fit the bread perfectly. Sprinkle about 1/4 cup of Gruyère over the ham on each sandwich.
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8
Place the remaining two slices of bread on top. Press down gently to secure the sandwich.
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9
Spread the remaining Mornay sauce generously over the top of each sandwich, ensuring it covers the edges of the bread to prevent burning.
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10
Top with the remaining grated Gruyère and a sprinkle of Parmesan for extra flavor and color.
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11
Bake for 10-12 minutes until the cheese is melted and bubbly. Switch the oven to broil for the last 1-2 minutes to achieve those iconic brown, caramelized spots.
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12
Remove from the oven and let rest for 2 minutes. Garnish with fresh herbs and serve immediately while the cheese is molten.
💡 Chef's Tips
Always grate your own Gruyère; pre-shredded cheese is coated in potato starch and won't melt as smoothly. For the best texture, use day-old bread which holds up better under the heavy sauce than fresh, soft bread. Don't skip the nutmeg—it is the secret ingredient that gives the Mornay sauce its authentic French flavor profile. If the sauce gets too thick while cooling, whisk in a tablespoon of warm milk to loosen it before spreading. To turn this into a 'Croque Madame,' simply top the finished sandwich with a sunny-side-up fried egg.
🍽️ Serving Suggestions
Serve with a simple side of butter lettuce tossed in a sharp lemon-shallot vinaigrette to cut through the richness. A bowl of classic French Onion soup makes this a truly hearty Parisian lunch. Pair with a crisp, dry white wine like a Sancerre or a chilled glass of dry Rosé. For a non-alcoholic option, a sparkling apple cider provides a refreshing contrast to the savory ham. Accompany with a few cornichons (French tart pickles) for a traditional acidic bite.