Croque Monsieur


I used to get these from an Algerian bakery of all places in Paris, but they were the best Croque Monsieurs I have ever had. This is the French version of a ham and cheese toastie, easy to make and taste amazing.

Croque Monsieur
Serves 2
Prep Time
10 min
Cook Time
8 min
Prep Time
10 min
Cook Time
8 min
  1. 8 Slices Thick white sandwich bread
  2. 2 tbsp Unsalted butter, plus extra for toast
  3. 1 tbsp Plain flour
  4. 300ml Whole milk
  5. Fresh nutmeg, for grating
  6. 5-6 Dijon mustard, plus 1 tbsp for Bechamel
  7. 150g Gruyere cheese, grated
  8. 150g Mature cheddar, grated
  9. 8 Thick ham slices
  1. Toast the bread slices in a toaster or under a hot grill, keep warm.
  2. In a large, wide saucepan set over a medium heat. Melt the butter and add the flour. Mix vigorously with a wooden spoon until there are no traces of white and pour in a little of the milk. Whisk the mixture to ensure there are no lumps and add more milk, continue to do this until all of the milk is used up and you have a thick white béchamel sauce. Add a tablespoon of mustard and season to taste. Keep warm.
  3. Line an ovenproof baking tray with baking parchment paper. Butter one side of each side of toast and lay onto the tray butter side facing upwards. Spread a little mustard onto the toast and top with a slice of ham. Add a little béchamel to lightly cover and sprinkle over a little of each cheese.
  4. Pair up the toasts by placing one on top of the other with the cheese facing upwards. Bake in the oven for 6-8 minutes or until the cheese is melted and golden brown. Serve warm.
Artisan Traveller


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