Croque Monsieur

The French version of a ham and cheese sandwich topped with a creamy béchamel.

Published Mar 23, 2026

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This crispy, buttery Croque Monsieur will make you feel like you’re lunching in the streets of Paris. It’s the ultimate ham and cheese sandwich!

A hand holds half of a toasted Croque Monsieur filled with ham and melted cheese, placed on a wooden board beside fresh herbs and a striped cloth napkin.

To make it, layer slices of brioche toast with a simple, velvety béchamel, a generous helping of ham, and two layers of cheese. Then bake it until the cheesy top is golden and bubbly.

Two slices of cheesy Croque Monsieur toast cut in half, served on a wooden board with fresh herbs and a small bowl of coarse salt.

Serve it for lunch straight from the oven, and pair it with a crunchy green salad. It’s also the perfect side to enjoy with a warm bowl of soup.

❤️ Why You’ll Love A Croque Monsieur

Bring Paris to your doorstep with this sophisticated (and delicious) version of a classic ham and cheese.
The perfect lunch or brunch with a crispy green salad.
Comfort food that is make-ahead friendly.

A hand holds a white plate with a classic Croque Monsieur.

Croque Monsieur Ingredients

Please be sure to scroll down to the recipe card below for the complete details!

Bechamel: Plain white flour, butter (I use salted), milk (whole milk or similar), Dijon, sea salt, and black pepper.
Toast: Brioche toast, sliced ham, fresh thyme, and grated cheddar and Parmesan. Choose good-quality ingredients for the best results.

Ingredients for Croque Monsieur featuring sliced ham, brioche toast, cheddar, parmesan, butter, flour, milk, dijon mustard, thyme, salt, and pepper.

How to Make Croque Monsieur

Prepare the béchamel: Melt the butter in a small pot. Add flour and whisk. Slowly add the milk while you whisk. Let it thicken. Remove from the heat and season with Dijon, sea salt, and pepper.
Assemble the toast: Top the béchamel onto all four toasts. Add ham, grated cheese, and chopped fresh thyme to two of the slices. Add cheese to the other two slices. Top the cheese toasts with the other toasts. Flatten the toasts.
Bake: Place them in a preheated oven (210°C /410°F fan) for 8-10 minutes.

A person whisking a creamy béchamel sauce in a stainless steel saucepan on a stove.

Two hands sprinkle grated cheese onto a slice of bread covered with béchamel, preparing a classic Croque Monsieur.

Recipe Tip

Be sure to grill the toast for 1-2 extra minutes to get that golden brown top.

Possible Variations

Brioche: Sourdough, regular toast, or any fluffy bread will be delicious.
Ham: Sliced turkey, pastrami, mortadella, or any sliced meat you prefer.
Cheddar: Swap for gruyère (which is traditionally used), comté, or emmental.
Dijon mustard: Try a grainy mustard or a stronger mustard. Fig jam or another preserve would also be tasty.
Fresh thyme: Or chives.
Add-ins: Add a sprinkle of nutmeg into the béchamel.

Serving Suggestion

If serving a crowd, make mini sandwich appetizers, by cutting each finished Croque Monsieur into four pieces. Skewer them and top each with a small piece of frisée salad and a cherry tomato. Voila!

Best Served with

How to Store Leftovers

Keep them in an airtight container in the refrigerator. Enjoy them within 1-2 days. Reheat them in a preheated oven at 175°C (350°F) fan for about 10 minutes until heated through.

FAQs

What’s the difference between a Croque Madame and a Croque Monsieur recipe?

A Croque Madame is topped with a fried egg.

Can I prepare the toast in advance?

Yes! Make the toasts up to one day in advance, cover them unbaked with plastic wrap and store them in the fridge. Then, bake them and serve them warm.

My béchamel is lumpy. How can I fix it?

There are a few ways to fix this. Try to take the sauce off the heat and whisk vigorously. Next, you can strain it through a sieve, or blend it shortly in a mini processor.

My béchamel is runny. How can I fix it?

Let it cook longer to thicken.

Can I cook the béchamel and save it for later?

Yes! Pour the cooked béchamel into a bowl, and when it’s almost cooled, cover the surface with plastic wrap so it can’t form a skin.

When making the béchamel sauce do I need to heat the milk before adding it to the flour and butter?

Some recipes do suggest to use hot milk to avoid lumps. I don’t find this step necessary if you just make sure to add the milk slowly, and whisk constantly.