This Rustic Croque Monsieur is a cheesy and decadent recipe, which is made with Gruyere cheese and ham. It’s the ultimate comfort food recipe, ready in about 30 minutes.
Rustic Croque Monsieur Recipe Ingredients
- 2 tablespoons unsalted butter, plus more for bread
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- ½ cup grated Gruyere cheese, plus 8 slices
- ½ cup grated Parmesan cheese
- 8 thick slices rustic bread
- 12 slices ham
- Dijon mustard, for bread
How To Make Rustic Croque Monsieur
- Make the Mornay Sauce: Melt 2 tablespoons of butter in a saucepan over medium heat. Whisk in the flour and cook for one minute to create a roux. Gradually whisk in the milk until smooth. Bring the sauce to a simmer and cook, whisking frequently, for about 5 minutes until it has thickened. Remove from the heat and whisk in the grated Gruyere and Parmesan cheeses until melted and smooth.
- Assemble the Sandwiches: Generously butter one side of each slice of rustic bread. On a rimmed baking sheet, arrange half the slices with the buttered side down. Top each with 2 slices of Gruyere and 3 slices of ham.
- Grill the Sandwiches: Spread Dijon mustard on the unbuttered sides of the remaining bread slices and place them on top of the ham, buttered side up. Heat a grill pan or large skillet over medium heat. Cook each sandwich for about 5 minutes per side, until the bread is golden brown and the cheese inside is melted.
- Top with Sauce and Broil: Return the grilled sandwiches to the baking sheet. Preheat the broiler. Spoon about 1/3 cup of the cheese sauce over the top of each sandwich, spreading it to the edges. Broil for about 3 minutes, until the tops are bubbling and golden brown.
Recipe Tips
- How to get a perfectly smooth cheese sauce? The secret is to cook the butter and flour mixture (the roux) for a full minute before slowly adding the milk. Add the milk in a thin stream while whisking constantly to prevent lumps. Removing the sauce from the heat before stirring in the cheese also helps it melt smoothly without becoming grainy.
- What’s the best bread for a Croque Monsieur? A sturdy, thick-sliced rustic bread like a pain de campagne or a good quality sourdough is essential. It needs to be robust enough to hold up to being grilled and then smothered in sauce without falling apart.
- What’s the difference between a Croque Monsieur and a Croque Madame? They are almost identical! A Croque Madame is simply a Croque Monsieur with a fried or poached egg placed on top of the finished sandwich.
- Why grate your own cheese? For the best, smoothest, and most flavorful Mornay sauce, always grate your own cheese from a block. Pre-shredded cheeses are often coated in anti-caking agents that can prevent them from melting into a perfectly silky sauce.
What To Serve With a Croque Monsieur
This is a very rich and satisfying sandwich that is a meal in itself. In a classic French bistro style, it is perfectly paired with:
- A simple green salad with a sharp Dijon vinaigrette to cut the richness.
- A side of crispy French fries (frites).
- A small bowl of cornichons (tiny, tart pickles).
How To Store a Croque Monsieur
- Best Eaten Fresh: A Croque Monsieur is best enjoyed immediately after it’s broiled, while the sauce is bubbly and the bread is crisp.
- Refrigerate: If you have leftovers, they can be stored in an airtight container in the refrigerator for up to 2 days. The bread will soften from the sauce.
- Reheat: For the best results, reheat in a 375°F oven on a baking sheet until the sandwich is hot and the top is bubbly again.
Rustic Croque Monsieur Nutrition Facts
- Serving: 1 sandwich
- Calories: 750 kcal
- Carbohydrates: 45g
- Protein: 38g
- Fat: 48g
- Saturated Fat: 28g
- Sodium: 1800mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes. While Gruyere is the classic choice for its nutty flavor and excellent melting properties, you could also use a good quality Swiss, Comté, or even a mix of white cheddar and Parmesan.
Grilling the sandwich first is a crucial step. It ensures the bread is toasted and golden, the ham is heated through, and the cheese on the inside is perfectly melted before you add the sauce and broil the top.
Yes, you can make the Mornay sauce up to 3 days in advance and store it in an airtight container in the refrigerator. To prevent a skin from forming, press a piece of plastic wrap directly onto the surface of the sauce. Reheat it gently on the stove, whisking, before using.
Try More Recipes:
- Quick Shrimp Po’boys Recipe
- Zucchini, Avocado, and Jalapeño Tartine Recipe
- Lemony-Yogurt Salmon Tartine with Dill Recipe
Rustic Croque Monsieur Recipe
Description
A classic French bistro sandwich featuring grilled ham and melty Gruyere on rustic bread, smothered in a rich Mornay sauce and broiled to perfection.
Ingredients
Instructions
- Make the Mornay sauce: Create a roux with butter and flour, then whisk in milk and simmer until thick. Remove from heat and stir in the grated cheeses until smooth.
- Assemble the sandwiches with buttered bread (buttered side out), Gruyere slices, ham, and a smear of Dijon mustard on the inside.
- Grill the sandwiches in a skillet for about 5 minutes per side, until golden brown and the cheese is melted.
- Preheat the broiler. Place the grilled sandwiches on a baking sheet.
- Spoon about 1/3 cup of the Mornay sauce over the top of each sandwich.
- Broil for about 3 minutes, until the sauce is bubbling and golden brown.
Notes
- Using a sturdy, thick-cut rustic bread is essential to prevent the sandwich from becoming soggy under the rich sauce.
- For the smoothest sauce, always grate your own cheese and whisk the milk into the roux slowly and constantly.
- Grilling the sandwich before broiling is a key step that ensures the inside is perfectly melted and the bread is toasted.
- Don’t walk away from the broiler! The sauce can go from golden to burnt in a matter of seconds.