Croque Monsieur
Baked ham and cheese sandwich with béchamel, the French bistro classic that is no ordinary toast.
- Preparation
- 15 min
- Cook/bake time
- 15 min
- Total
- 30 min
- Difficulty
- Easy
- Calories
- 728 kcal
- Servings
- 2 piece
- Prep
- 15 min
- Cooking & baking
- 15 min
Baked ham and cheese sandwich with béchamel, the French bistro classic that is no ordinary toast. The difference from a regular sandwich lies in the béchamel. It goes inside and on top, keeping the sandwich juicy and browning in the oven to form a crust. Adding a fried egg on top turns it into a Croque Madame.
Why this works
A Croque Monsieur differs from a toasted sandwich because of the béchamel, and it has two jobs that both relate to moisture. On the inside, it keeps the bread juicy because its starch binds water and releases it only slowly during baking. Without it, the bread would dry out under the broiler before the cheese has melted. On the outside, it forms the actual crust. Its milk proteins and lactose brown significantly faster at 220 degrees via the Maillard reaction than cheese alone, resulting in the typical mottled, deep golden brown surface. That is why the cheese does not go directly on the bread, but in and on the béchamel. Melted cheese alone separates into fat and protein under high heat, but bound in the béchamel it remains creamy.
Step-by-step instructions
- 1
Cook the béchamel
Melt the butter, stir in the flour and toast it for two minutes without letting it take on color. Gradually pour in the lukewarm milk while stirring and let the sauce simmer for five minutes until it is thick. Season to taste with nutmeg, mustard, salt and white pepper. It should be strongly seasoned because it carries the whole sandwich.
- 2
Lightly toast the bread
Briefly toast the bread slices until they are just firm but not yet brown. This is not just for show. Untoasted bread completely absorbs the béchamel and becomes mushy, while bread toasted too dark will burn later under the broiler.
- 3
Assemble
Spread two slices with béchamel, sprinkle a third of the cheese on top, place two slices of ham on each and cover with the second slice of bread. The béchamel inside is the difference from a toasted sandwich. Without it, the sandwich lacks its core.
- 4
Béchamel and cheese on top
Generously spread the tops with the remaining béchamel so that it runs over the edges, and distribute the remaining cheese on top. The overflow is intentional, as that is where the crispy edges form.
- 5
Under the broiler
Bake the croques at 220 °C under the broiler for 6 to 8 minutes until the surface is deep golden brown and mottled. Do not let them out of your sight. Between golden brown and black is less than a minute under the broiler.
Our best tips
- The béchamel can easily be seasoned more strongly than it should taste on its own. It spreads over the bread, ham and cheese and is heavily diluted in the process.
- Use Gruyère or Comté instead of Gouda. Both melt evenly without sweating fat and bring the nutty note that goes well with the mustard in the béchamel.
- For the Croque Madame, place a fried egg with a runny yolk on top. The yolk runs into the béchamel when cut and is the real reason for the variation.
Tasty variations
Croque Madame
Place a fried egg with a runny yolk on the finished croque. The egg yolk, which is reminiscent of a lady's hat, is said to give the dish its name.
Vegetarian
Replace the ham with thinly sliced, sautéed mushrooms and add an extra teaspoon of mustard to the béchamel.
Nutrition facts
| Calories | 728 kcal |
|---|---|
| Protein | 37 g |
| Carbohydrates | 49 g |
| – of which sugar | 12 g |
| Fat | 42 g |
| Fiber | 2 g |
Where the 728 kcal come from
per serving
Calculated from the ingredients – how we do it
We add up reference values for every ingredient and divide by the number of servings. These assumptions are baked in:
- Reference values per 100 g – for the raw ingredient, exactly as listed.
- Tinned goods count at drained weight, bone-in meat at purchase weight: you eat about 70 per cent of a chicken thigh and leave the rest.
- Water evaporates as you cook. The energy stays in the pot, the weight does not – so the figure is per serving, not per 100 g of finished dish.
- Anything listed without a quantity – “salt and pepper” – is not counted.
A guide value, not a lab measurement: no two onions weigh the same, and fat content varies from pack to pack.
Frequently asked questions
What is the difference from a toasted sandwich?
The béchamel. It goes inside between the slices and on top, keeps the bread juicy and forms the typical crust when baked. Without it, it is just a toasted sandwich with cheese.
How many calories does a Croque Monsieur have?
Around 730 kcal per piece. Béchamel and Gruyère together make up a good half of that, making it a complete meal, not a snack.
Which cheese is the right one?
Gruyère or Comté. Both melt evenly without sweating fat and their nutty note goes well with the mustard. Emmental works, but Gouda quickly becomes oily when baked.
What is a Croque Madame?
The same croque with a fried egg on top. The runny yolk runs into the béchamel when cut, making it the better variation for many.
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