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Croque Monsieur from France

Croque Monsieur

Toasted ham sandwich blanketed in béchamel and cheese. · France

📍 Paris ★ 4.4
Last updated Aug 13, 2026 · Reviewed by the WhatWhereVacay editorial team

Toasted ham sandwich blanketed in béchamel and cheese.

About Croque Monsieur

Ham is layered between bread, coated with béchamel and cheese, and grilled until golden and bubbling; add a fried egg on top and it becomes a croque madame. It is the classic French café snack.

🏛️ History & Culture

The croque monsieur originated in Parisian cafés and bistros in the early 20th century, first documented in print around 1910. Its precise inventor is unknown, and the story of its creation is debated, but it quickly became a staple of French café culture as a simple, satisfying hot sandwich.

Regional variations exist, such as adding béchamel sauce on top (a common modern touch) or using different cheeses like Comté or Emmental. The croque madame, topped with a fried egg, is a well-known variant. The dish is culturally significant as an emblem of French brasserie fare, bridging working-class nourishment and bistro elegance.

🍳 How to make Croque Monsieur

AI-assisted, not kitchen-tested

Croque Monsieur

The iconic French bistro sandwich: toasted pain de mie layered with Paris ham, a quick béchamel, and nutty Gruyère, gratinéed until bubbling. Crown with a fried egg to make it a Croque Madame.

Prep
15 min
Cook
15 min
Total
30 min
Serves
2
Difficulty
Easy

Recipe ingredients

  • 60 g (4 tbsp) unsalted butter, softened, divided
  • 30 g (¼ cup) all-purpose flour
  • 250 ml (1 cup) whole milk, warm
  • 1 pinch freshly grated nutmeg
  • 40 g (1½ oz) Gruyère, coarsely grated, for the béchamel
  • 4 slices pain de mie or soft white sandwich bread, crusts on; a thin Pullman loaf is traditional
  • 10 g (2 tsp) Dijon mustard
  • 120 g (4 oz) Paris-style cooked ham, Jambon de Paris or other thinly sliced, mild cooked ham
  • 80 g (3 oz) Gruyère, finely grated, for topping
  • 0.5 tsp (½ tsp) lemon juice, added to the béchamel to keep it pale and bright
  • 2 whole eggs, optional, for Croque Madame

Steps

  1. 1 Make the béchamel: melt 30 g (2 tbsp) of the butter in a small saucepan over medium heat. Whisk in the flour and cook, whisking constantly, 60–90 seconds until pale and foamy — do not let it brown.
  2. 2 Off the heat, whisk in the warm milk a little at a time, returning to the heat between additions, until you have a smooth, thick sauce that coats the back of a spoon, about 3–4 minutes.
  3. 3 Season with salt, white pepper, the nutmeg, and lemon juice. Off the heat, whisk in the 40 g grated Gruyère until melted. Cover the surface with plastic wrap directly on the sauce to prevent a skin; keep warm.
  4. 4 Heat the oven to 220 °C / 425 °F (fan 200 °C / 400 °F). Lightly butter one side of each bread slice with about half the remaining softened butter.
  5. 5 Toast the buttered sides in a large skillet over medium heat, 1–2 minutes per side, until pale gold. (A traditional alternative is to leave the bread soft and bake the whole sandwich longer.)
  6. 6 Spread the untoasted side of two slices with Dijon mustard, then a thin, even layer of béchamel, followed by the ham folded loosely and another spoonful of béchamel. Top with the remaining bread, toasted side up.
  7. 7 Spoon or spread the remaining béchamel over the tops of the sandwiches, then blanket with the 80 g grated Gruyère, pressing it on so it adheres.
  8. 8 Place on a parchment-lined tray and bake 8–10 minutes, then switch to the broiler / grill 2–3 minutes at 230 °C / 450 °F until the cheese is deeply golden, bubbling, and slightly spotted — watch closely so it does not scorch.
  9. 9 For a Croque Madame, while the sandwiches bake, fry the eggs sunny-side up in a little butter over medium-low heat until the whites are fully set and the yolks remain runny, 2–3 minutes. Season with salt and pepper.
  10. 10 Slide each sandwich onto a warmed plate, top with a fried egg, and serve immediately, ideally with a simple green salad.
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Ingredients
Steps

Croque Monsieur — frequently asked questions

What is Croque Monsieur?

Ham is layered between bread, coated with béchamel and cheese, and grilled until golden and bubbling; add a fried egg on top and it becomes a croque madame. It is the classic French café snack.

What is Croque Monsieur made of?

Croque Monsieur is made with bread, ham, béchamel, Gruyère and butter.

Where does Croque Monsieur come from?

Croque Monsieur comes from France, and is especially associated with Paris. The croque monsieur originated in Parisian cafés and bistros in the early 20th century, first documented in print around 1910.

Where can I eat Croque Monsieur?

A Parisian café, with a small green salad.

How do you make Croque Monsieur?

Making Croque Monsieur at home takes about 15 minutes of prep and 15 minutes of cooking. The recipe on this page serves 2 and is rated easy. Full ingredient list and step-by-step method are in the recipe section above.

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