Crispy white bread, ham and melting Gruyère under a golden layer of béchamel: this French bistro sandwich makes a hearty lunch that’s best served straight from the oven.
Croque monsieur is a French hot sandwich known for its combination of bread, ham and cheese, often finished with béchamel. In this version, each component has a clear role: the bread forms a crisp exterior, the ham provides a savoury filling, and the Gruyère melts between the slices and on top. The béchamel keeps the topping soft and creamy before it browns under the grill. Serve the sandwich straight away, while the cheese is still stretchy and the bread remains crisp.
A smooth béchamel starts with equal weights of butter and flour. Let the roux cook briefly without browning it; this gets rid of the raw flour taste. Add the milk a little at a time while whisking, to prevent lumps from forming. The sauce doesn’t need to be thick enough to spread like a paste: a thin, spoonable layer spreads easily and won’t make the sandwich heavy in the oven. Grate in a pinch of nutmeg and go easy on the salt, as the ham and cheese are already salty.
Gruyère has a pronounced, nutty flavour and melts beautifully. Grate the cheese yourself if you can, so it spreads evenly over the sandwich. Emmentaler is a good alternative with a milder flavour. Choose firm white bread that isn’t sliced too thinly: very airy bread can soften quickly under the sauce. Thin slices of cooked ham are easy to layer between the bread. A thicker slice works too, but takes longer to heat through.
The sandwich is first fried until crisp, then grilled until golden. That brief frying gives the bread a sturdy base, so it holds up better to the sauce and filling. Keep a close eye on it under the grill: there’s very little time between pale and deep golden brown. So don’t place the oven rack too close to the grill element, and use a baking tray that can withstand high heat. A simple green salad with a tangy vinaigrette makes a good accompaniment; its acidity cuts through the rich cheese and béchamel. It’s best to eat any leftovers straight away: the bread softens in storage, and reheating makes it less crisp.
Preheat the oven to 220 °C with the grill setting on. Melt 20 g butter in a small saucepan. Stir in the flour and cook the roux over low heat for 1 minute without letting it colour.
Add the milk in splashes, whisking constantly. Let the sauce simmer gently for 3–5 minutes and thicken until it’s spoonable. Season with nutmeg, a little salt and black pepper.
Spread a thin layer of the remaining butter on one side of each slice of bread. Heat a frying pan over medium heat and fry the slices in batches, buttered side down, until golden brown. Then place them on a baking tray with the untoasted side facing up.
Divide the ham between two slices of bread and sprinkle about half the Gruyère over them. Top with the remaining slices, golden-brown side facing out. Spread a thin layer of béchamel on top and scatter over the rest of the cheese.
Grill the sandwiches for 3–5 minutes, until the cheese has melted and the tops are deep golden brown. Keep an eye on them under the grill. Serve straight away.
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