A Parisian Café Classic, Straight from My Kitchen
If there’s one sandwich that instantly transports me to a little café on a cobblestone street in Paris, it’s the Croque-Monsieur. My grandmother used to whip this up for weekend brunches, adding her little twist—a pinch of nutmeg and just a whisper of Dijon in the béchamel. This French ham and cheese sandwich is simple, elegant, and incredibly satisfying. Let me walk you through this crusty, cheesy masterpiece.
Prep Time: 10 mins
Cook Time: 15 mins
Serves: 2
One of my favorite memories is the aroma of butter sizzling on a pan, filling the kitchen just before noon. The sizzle was always followed by the first golden flip of the sandwich and the bubbling of cheese under the broiler. That scent meant comfort, warmth, and something delicious on the way. Making a French ham and cheese sandwich isn’t just cooking—it’s creating a moment, a mood, a tiny Parisian escape in your own home.
Ingredients
For the béchamel sauce:
- 1 tbsp unsalted butter
- 1 tbsp all-purpose flour
- 3/4 cup whole milk
- Pinch of salt
- Pinch of nutmeg
- 1 tsp Dijon mustard (optional)
For the sandwich:
- 4 slices of good-quality white or sourdough bread
- 2 tsp butter (for spreading)
- 4 slices of cooked ham
- 1 cup grated Gruyère cheese (or Emmental for a milder flavor)
- 1/4 cup grated Parmesan cheese
Instructions
1. Make the béchamel
In a small saucepan over medium heat, melt butter. Add flour and whisk until it forms a paste (about 1 minute). Slowly pour in milk while whisking to prevent lumps. Cook until it thickens, 2–3 minutes. Season with salt, nutmeg, and Dijon mustard. Set aside.
2. Assemble the sandwiches
Lightly butter one side of each bread slice. On the unbuttered side, spread a spoonful of béchamel, layer with ham and a handful of Gruyère cheese. Top with another slice of bread (buttered side out).
3. Grill to golden
In a skillet or griddle over medium heat, toast each sandwich until golden on both sides (about 3–4 minutes per side).
4. Broil and finish
Transfer sandwiches to a baking tray. Spread a thin layer of béchamel over the top, sprinkle with Gruyère and Parmesan. Broil until bubbling and golden brown (2–3 minutes).
Serving Tip
Pair this French ham and cheese sandwich with a simple green salad tossed in vinaigrette for a perfectly Parisian lunch.
Bon Appétit!
There’s a reason this sandwich is adored around the world—it’s melty, toasty, and just rich enough to feel indulgent. Try it once, and you’ll be hooked!
Whether you’re making this for a lazy Sunday brunch or an elegant yet easy lunch, this French ham and cheese sandwich is guaranteed to impress. The layers of flavor—from the creamy béchamel to the gooey Gruyère and the crisp, buttery bread—create an irresistible bite every time. It’s rich without being heavy, classic without feeling fussy, and always, always comforting.
Frequently Asked Questions
Can I make this sandwich ahead of time?
Yes! You can assemble the sandwich (without the béchamel topping) and store it in the fridge for up to 24 hours. When ready to serve, add the béchamel and cheese topping, then broil until golden and bubbly.
What’s the difference between Croque-Monsieur and Croque-Madame?
The Croque-Madame is a variation of the Croque-Monsieur with a fried or poached egg on top. It adds richness and turns the sandwich into a more decadent brunch dish.
Can I use a different cheese instead of Gruyère?
Absolutely! Emmental, Swiss, or even sharp white cheddar will work. Gruyère offers a nutty depth, but feel free to use what you have on hand.
Is this sandwich kid-friendly?
Very much so! You might skip the Dijon mustard or nutmeg for younger palates, but the melty cheese and crispy bread are usually a big hit.
What’s the best bread to use?
Traditional French-style white bread, brioche, or sourdough all work well. You want something sturdy enough to hold up to the béchamel and cheese without going soggy.
Conclusion
The French ham and cheese sandwich, or Croque-Monsieur, isn’t just a meal—it’s a little taste of Paris right in your kitchen. Whether you’re serving it on a cozy weekend or treating friends to a café-style lunch, this sandwich brings that perfect balance of rich, creamy, crispy, and savory.
And just like my nonna’s version, don’t forget that little sprinkle of nutmeg—it makes all the difference.
So go ahead, make it, and let that broiled cheesy top transport you to a Parisian bistro. Bon appétit!
French Ham and Cheese Sandwich (Croque-Monsieur Style)
Equipment
- Saucepan
- Skillet or Griddle
- Oven or Broiler
Ingredients
Béchamel Sauce
- 1 tbsp unsalted butter
- 1 tbsp all-purpose flour
- 3/4 cup whole milk
- salt pinch
- nutmeg pinch
- 1 tsp Dijon mustard optional
Sandwich
- 4 slices white or sourdough bread good-quality
- 2 tsp butter for spreading
- 4 slices cooked ham
- 1 cup Gruyère cheese grated
- 1/4 cup Parmesan cheese grated
Instructions
- In a small saucepan over medium heat, melt butter. Add flour and whisk until it forms a paste (about 1 minute). Slowly pour in milk while whisking to prevent lumps. Cook until it thickens, 2–3 minutes. Season with salt, nutmeg, and Dijon mustard. Set aside.
- Lightly butter one side of each bread slice. On the unbuttered side, spread a spoonful of béchamel, layer with ham and a handful of Gruyère cheese. Top with another slice of bread (buttered side out).
- In a skillet or griddle over medium heat, toast each sandwich until golden on both sides (about 3–4 minutes per side).
- Transfer sandwiches to a baking tray. Spread a thin layer of béchamel over the top, sprinkle with Gruyère and Parmesan. Broil until bubbling and golden brown (2–3 minutes).