At a glance
This indulgent French classic comes together quickly with toasted bread, creamy béchamel sauce, ham, and melted gruyère. The trickiest part is making the béchamel smooth and lump-free, but you'll get it with patient whisking and gradual milk addition. Once assembled and baked, you'll have a crispy, cheesy, utterly satisfying sandwich in no time.
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Toast the bread
Preheat the oven to 180°C (350°F). Arrange the slices of sandwich bread on a baking tray lined with parchment paper and toast them on both sides until golden. Meanwhile, grate the gruyère cheese.
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Make the béchamel sauce
Melt the butter in a saucepan over low heat. Add the plain flour and whisk until you get a pale roux. Keep whisking for about 2-3 minutes, until the raw flour taste cooks off.
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Thicken the béchamel
Gradually pour in the cold milk, whisking constantly to avoid lumps. Cook over low heat, stirring continuously, until the sauce thickens to a creamy consistency. This should take about 5-7 minutes.
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Tips from the Yumsto kitchen
Why it works
Toasting the bread before assembly firms up the surface, so the béchamel doesn't soak in and the base stays crisp even after baking. The béchamel holds the ham and cheese together and bakes into a creamy layer that cheese alone can't give you. Gruyère melts smoothly and brings a nutty depth, while a thin layer of Dijon mustard cuts through the richness of the sauce.
Tips for a smooth béchamel and a golden crust
Pour in the milk cold and a little at a time, adding the next splash only once the last one has fully blended into the roux. The finished béchamel should coat a spoon and run off it slowly; if it's too thick, whisk in a spoonful of milk. Grate the cheese finely so it melts before the bread has a chance to burn. Keep an eye on the oven from minute 5 – cheese goes from golden to scorched very quickly.
Swaps
Comté is a good stand-in for Gruyère with a similar nutty flavor; Emmental is milder and stretchier. Swap the white pepper for black if you like – you'll see dark specks in the sauce, but the flavor barely changes. Top the finished sandwich with a fried egg and you have a croque madame.
Troubleshooting
Lumpy béchamel: take the pan off the heat and whisk hard, or pass the sauce through a sieve. Thin béchamel: return it to low heat and keep stirring for a few more minutes. Scorched taste: the heat was too high – béchamel catches on the bottom, so sweep the whisk around the edges of the pan too.
Serving
Croque monsieur is best straight out of the oven while the cheese is still molten. A leafy salad with a sharp dressing balances the buttery sauce and cheese nicely.
Common questions
Can I make it in a pan or a sandwich press?
The top layer of béchamel and cheese would run off in a sandwich press and won't brown in a pan. For the classic baked crust you need the oven or broiler.
Can I prepare anything ahead?
The béchamel, yes: press plastic wrap onto its surface and it keeps in the fridge for up to 2 days. Rewarm and whisk it before using. Assemble the sandwiches right before baking, otherwise the bread goes soggy.
How much nutmeg should I use?
A pinch is plenty – nutmeg is strong and can easily overpower the cheese. Taste and add more if you like.
What kind of ham works best?
Ideally bone-in ham or another good-quality cooked ham with a high meat content. Smoked ham gives a bolder, smokier result.
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