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Article: Croque Monsieur

Croque Monsieur

Servings: 2

A French cheese sandwich served in French cafes and bars as a quick snack. Probably the best cheese sandwich you will ever have. Serve with a light green salad. This is a very rich dish.


  • 4 slices, white bread – crusts removed about 4 inches square
  • 4 slices, ham – sliced thin
  • 4 slices, mozzarella cheese – about 1/8 inch thick
  • 4 slices, Jarlsberg cheese – about 1/8 inch thick
  • dijon mustard
  • butter – for buttering bread
  • 1/2 tablespoon, butter – for Bechamel
  • 1/2 tablespoon, all-purpose flour
  • 1/2 cup, milk
  • fresh nutmeg – if you don’t have it leave it out


In a sauce pan melt 1/2 tablespoon butter over medium heat. Add flour and stir to combine. Cook until flour begins to brown slightly.

Carefully add milk stirring constantly. Bring to a boil and reduce heat to medium low.

Add salt and pepper tasting constantly. Bechamel should be only slightly salty, the cheese will do the rest.

Grate the nutmeg into the Bechamel. Probably about 4 swipes with the grater is all you need. Nutmeg is very potent. Continue mixing the Bechamel until all ingredients are incorporated. Remove from heat.

On a cutting board arrange your bread slices. Spread a thin coat of dijon mustard on two slices. Add a layer of Jarlsberg cheese, followed by the ham, followed by the mozzarella.

Smear a layer of the Bechamel over the cheese. Finish with the top slice of bread.

Add a bit of butter to the top of the sandwich.

Heat a large saute pan over medium high heat. When hot, carefully flip the sandwich over into the pan butter side down. Cover pan with lid and reduce heat to medium.

Cook for 5 minutes or until brown then flip the sandwiches over for another 5 minutes or until brown with the lid on.

Serve immediately.