Name: Croque Monsieur (Classic Recipe)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: French
Ingredients: 8 slices pain de mie (or other white sandwich bread); ½ cup grated gruyère cheese (or Swiss/Emmental); 2 ½ tablespoons butter; ¼ cup all-purpose flour; 1 ¼ cups milk; Pinch of salt; Pinch of ground nutmeg

The Croque Monsieur is a beloved French bistro classic: a warm, golden sandwich layered with cheese, béchamel, and bread. I love how this simple recipe turns a cheese sandwich into something indulgent and satisfying with its creamy sauce and perfectly melted cheese.

Why You’ll Love This Recipe

I love this recipe because it’s quick to make yet feels elegant. The béchamel sauce gives it a rich, creamy texture, while the gruyère adds just the right amount of nuttiness. It’s the kind of sandwich I enjoy for brunch, lunch, or even a light dinner with a crisp salad.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Sandwich
8 slices of pain de mie (or other white sandwich bread)
½ cup grated gruyère cheese (or another similar cheese like Swiss cheese or Emmental cheese)

Béchamel Sauce
2 ½ tablespoons of butter
¼ cup of all-purpose flour
1 ¼ cup of milk
Pinch of salt
Pinch of ground nutmeg

Directions

I start by making the béchamel: I melt the butter in a small saucepan, then whisk in the flour to form a roux.
I gradually whisk in the milk, cooking until the sauce thickens and becomes smooth. I season with a pinch of salt and nutmeg, then set it aside.
I preheat the oven to 400°F.
I place 4 slices of bread on a baking sheet and sprinkle half of the grated gruyère over them.
I top with the remaining slices of bread, then spread béchamel sauce over the top of each sandwich.
I sprinkle the rest of the gruyère on top of the sauce.
I bake for about 10–12 minutes, until the tops are golden and bubbly.
I let the sandwiches rest for a couple of minutes before serving hot.

Servings and Timing

This recipe makes 4 sandwiches. It takes about 15 minutes to prep and 15 minutes to bake, so I can have it ready in around 30 minutes.

Variations

If I want a Croque Madame, I top each sandwich with a fried or poached egg. I also like swapping gruyère for comté cheese when I have it on hand.

Storage/Reheating

I think Croque Monsieur tastes best fresh, but if I have leftovers, I keep them in the refrigerator for up to 2 days. To reheat, I place them in the oven at 350°F until warmed through and crispy again. I avoid microwaving because it makes the bread soggy.

FAQs

What is the difference between a Croque Monsieur and a Croque Madame?

A Croque Madame is topped with a fried or poached egg, while the Croque Monsieur is served without one.

Do I need to use pain de mie?

Not necessarily I also like using any good-quality white sandwich bread.

Can I use a different cheese?

Yes, Swiss cheese, Emmental, or comté are all great substitutes.

Do I have to use béchamel sauce?

The béchamel is traditional and adds creaminess, but I can make a simpler version with just cheese.

Can I make Croque Monsieur ahead of time?

I can assemble the sandwiches and keep them in the fridge, then bake just before serving.

What can I serve with Croque Monsieur?

I love it with a crisp green salad or a small bowl of soup.

Can I toast the sandwich in a skillet instead of baking?

Yes, but baking gives the best golden, bubbly top layer.

Can I freeze Croque Monsieur?

I don’t recommend freezing because the béchamel doesn’t hold its texture well after thawing.

How do I keep the bread from getting soggy?

I toast the bread lightly before assembling if I want extra crispiness.

Conclusion

Croque Monsieur is one of my favorite classic French comfort foods. With its creamy béchamel, melted cheese, and crisp bread, it’s simple yet decadent. I love making it whenever I want a quick meal that feels a little indulgent and timeless.