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I just made my first homemade loaf of white bread and was looking for recipes to make with it. Croque Monsieur is one of them.
I found many recipes on Google, but this version with bechamel sauce looks delicious. Maybe it makes the sandwich softer ?
I only have Mozzarella and Cheddar at home. I’m sure it won’t be as delicious ! So I have to buy some Gruyère Cheese to make it. Thanks!
This was our Christmas brunch and it was awesome – simple yet special! The rosemary ham, real french bread, and gruyere made it the most satisfying thing in the world, with a nice merlot. Will give serious thought to daring a hint of garlic or scalion next time, and also read on Chowhound that I can freeze the leftover bechamel!
I’ve had these sandwiches in France, and fell in love. I happened to have some cave-aged Gruyère in the fridge, and was in a French mood the other night, so looked up this recipe and whipped up one of these puppies using sourdough bread and old-fashioned ham. Dennis is right, cave-aged makes a big difference. I’m curious to try it with Comté now that I know it’s basically the same cheese.
I had mine with an endive, toasted walnut, red pear and Fourme d’Ambert salad which took the whole meal into over-the-top French cheesy territory. I would recommend pairing this sandwich with something a bit lighter, maybe a tomato soup or salad, which would be fresher as a complement. Bon appétit!
This was great! I saw this in the movie “It’s Complicated” and was dying to try it. My fiance loved it and I cant wait to try it as a Croque Madame. Thanx
Made this AGAIN last night, but using leftover Smithfield ham from the weekend. Again, it was perfect. This has become my husband’s favorite sandwich.
I made this recipe last night. It was perfect. Absolutely delicious. Will definitely make it again. Used Black Forest ham, and it was divine.
I just wanted to make sure I get this recipe correct – do I place the salt, pepper, and nutmeg, Parmesan and 1/4 cup of the grated Gruyèr mixture over the top of the bechamel sauce or INSIDE the sandwich? It’s been a while so I want to make it right – thank you!
You add the salt etc. to the bechamel sauce, which you then pour over the sandwich. ~Elise
I just made this for dinner, and it was amazing! I halved the recipe since it was just myself and my fiancee, and the proportions were fine. I even used the toaster oven instead of lighting the oven, and the cheese melted beautifully and browned nicely with the broiler setting. I’ve seen recipes on The Food Network for this, but I’m going to stick with this one since it was quite delicious. It was worth every penny to buy the Gruyere cheese and good quality ham.
Hey Lori, you may not have tasted it, but it does need mustard. Done proper, it sort of mellows into the background, but adds some substantial support.
I just discovered this blog today and I am so impressed! However, I made these for lunch, and was actually a little disappointed. I have had these in France, and although this was good, it didn’t have the over the top wow factor that like the ones I had in France. I used fresh Puglese bread, black forest ham, whole milk in the bechamel. Can’t figure out what was missing, but I don’t think it was butterfat. I didn’t use any mustard because I didn’t remember that on the originals. Any ideas out there?
Hi Elise, I’m new to the food blog world and just recently started my own.(Lots to learn:)
I made your croque monsieur last week for my husband and I, and it was delicious!! I am writing about it tonight on my blog, and linking to your site. I can’t wait to explore more and try many of your recipes… Thanks for sharing!
I am so excited to see a fabulous recipe for Croque Monsieur! I had one when I was in Paris… without the bechamel sauce. It was great. But when I travelled to Brazil, my boyfriend and I found a secluded little restaurant in Rio that served these delicious Croques Monsieur. And since I can’t speak portuguese, but can speak french… it was one of the only things I could read off the menu. This Croque Monsieur was the most incredible, tasty, delicious sandwich that I have ever had. I cannot WAIT to try this recipe. My boyfriend even made me forward him this address so we each have it on our respective computers, in case something should happen to one! Hahaha… Thanks for the recipe! YUM!
I first had this sandwich at Bouchon in Napa Valley, CA. I have never had a better sandwich. When I lived in SF I was lucky enough to live next to a French restaurant that served them as well. I became an addict. This recipe recreates the sandwich exactly! I am so happy that other people love it as much as I do! Everyone needs to try it before they say anything negative… it is sandwich perfection.
I made these last week – they were SO good. I went to the local Italian bakery and got a loaf of bread, hot out of the oven. They sliced it thin for me…which I thought would be a problem but it toasted up really nicely without being too hard. These were delicious! I will definitely be making these again.
I lived in London for five weeks in 1989, doing Overseas Study in college, and the little sandwich shop down the street made their Croque Monsieur the same way as you except instead of bechamel, they topped it with thinly sliced tomatoes and broiled cheese. It was delicious!
I almost grated the gruyere in my fridge for this sandwich but it’s 10 at night and I thought my waistline and I should wait till tomorrow. Gruyere is my absolute favorite cheese ever, especially in fondue where I first encountered it, so any melted Gruyere anywhere has my heart, and my stomach.
I made this a couple days ago and it was wonderful! And, it was surprisingly easy to make and not messy to eat (or too hard to eat with my braces). Thanks for chefjustin for recommending the rosemary flavored ham. Delicious! The only issue I have with the recipe is that 6 oz of gruyere is far too much. I had a 6 oz chunk of gruyere that I grated and it produced far more than 1 1/2 cups, so we only used about half of it and still had quite cheesy sandwiches. I’m sure 3 oz of gruyere will be plenty next time. And there will be a next time! I worked out for an hour earlier in the day to prepare for eating my croque monsieur in the evening, but it was worth it.
Nathan Palmer said he had problems with the cheese not melting when making a grilled cheese (which some members of my family call — a cheese toasty — plural: cheese toasties). Here’s a tip: take a pan lid one that just covers the sandwich and place over the sandwich (on the grill) for a little while — if using a pan to fry the sandwich in make sure the lid fits inside (not on top) the pan you’re frying the grilled cheese in — it traps the heat inside and helps to melt the cheese. If making more than one sandwich — just move the lid around to give each sandwich some time under the lid.
I am so happy to have stumbled across your site. I discovered your blog recently from a post on Chowhound. Elise, I have thoroughly enjoyed your articles and recipes. I wanted to write and share my experience with your recipe for Croque Monsieur.
I made these for dinner tonight using my homemade Honey French Bread (I cheat and use a bread machine). Oh my goodness, they were so good. They are rich, so I could only eat one-half. Good thing as I’m sure the calorie count is very high, but totally worth it.
I also prepared Clotilde Dusoulier’s, from Chocolate Zucchini, Petites Tomatoes au Pecorino as our side dish to the sandwich. What a wonderful and pretty meal we had. Fortunately, I have leftovers for tomorrow night.
Hey! I’m fairly new to posting on the site, so if I step over any lines just let me know! Anywho, I’ve experienced frustration with grilled cheese in the past, always burning it or not cooking it enough for the cheese to melt. This all changed late one when my bff’s were over; Trent Pazsek and Gabrielle (French). This is when Gabby told me about this SCRUMPTOUS french recipe. Since then I’ve made this delicious sandwich everyday before practice. I just want to thank you guys for making this great site, I use it all the time and get a ton of recipes off of it. Thanks again!