Croque Monsieur

Recipe: Croque Monsieur

Croque Monsieur

France’s Famed Inside Out Ham & Cheese
  • Classic French recipe for Croque Monsieur
  • Croque Monsieur made with Comte cheese and Olympia Provisions Sweetheart Ham
  • Bechemel sauce on top of a Croque Monsieur
The French developed so many culinary techniques, that it seems natural they’d come up with a sandwich that was both inside out and inside, The croque monsieur is a ubiquity in French cafes, where it began appearing in the early 1900s. Essentially a grilled ham & cheese with its sauce broiled over top, the croque monsieur changed the game by making it okay to eat a sandwich with a fork and knife.

Croque Monsieur

France’s Famed Inside Out Ham & Cheese
  • Prep Time : 5 min.
  • Cook Time : 15 min.
  • Total Time : 20 min.
  • Serves 4


  • 2 cups whole milk
  • 1 shallot, thinly sliced
  • 2 garlic cloves, smashed
  • 1 bay leaf
  • 2 sprigs fresh thyme
  • 1/2 cup all-purpose flour
  • 1/4 cup butter
  • 8 slices white sandwich bread
  • 1/2 lb. Murray's Cave Aged Gruyere, thinly sliced
  • 1/4 lb. ham
  • 1 tsp salt
  • 1/2 tsp Ground black pepper
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  1. Preheat the oven to 350°. Make a béchamel sauce by adding the garlic, shallot, bay leaf, thyme, and milk to a small pot and heat until just boiling. Let the aromatics steep in the pot for at least 5 minutes.
  2. In another small pot, melt the butter. Add the flour and, whisking frequently, cook over medium heat until the flour turns a light brown. Strain the milk into the flour and butter mixture and continue to whisk over low heat until the sauce thickens, about 4 minutes.
  3. Assemble the sandwiches, dividing the cheese and ham among the four sandwiches evenly. Place on a sheet tray and bake until the cheese has just melted.
  4. To finish, spoon about 1/4 cup of the béchamel on top of each sandwich, then place under a broiler and heat until the béchamel begins to bubble and brown. Enjoy.
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