How a Master French Chef Makes Croque Monsieur
How a Master French Chef Makes Croque Monsieur is a medium French recipe that serves 4. 620 calories per serving. Recipe by Bon Appétit on YouTube.
Prep: 1 hr 4 min | Cook: 15 min | Total: 1 hr 34 min
Cost: $13.52 total, $3.38 per serving
Ingredients
- 2 cups Whole Milk (full‑fat for richness)
- 1 sprig Fresh Thyme (adds subtle herb aroma to the milk)
- 4 tablespoons Unsalted Butter (cut into cubes for the roux)
- 4 tablespoons All-Purpose Flour (for the roux, equal weight to butter)
- 2 pinches Salt (season the béchamel lightly)
- 1 pinch Ground Nutmeg (traditional French flavor)
- 1 cup Comté Cheese (grated, adds sharp, nutty flavor)
- 4 slices Raclette Cheese (thin slices, excellent melt)
- 8 slices Pain de Mie (Milk Bread) (about 1.5 cm thick; can substitute with sturdy white sandwich bread)
- 8 slices Jambon de Paris (Paris Ham) (thinly sliced, low‑sugar, trim any fat)
- 1 tablespoon Dijon Mustard (strong, unsweetened; thin layer on one slice of bread)
- 1 teaspoon Honey (adds subtle sweetness to vinaigrette)
- 1 tablespoon White Wine Vinegar (acidic component of vinaigrette)
- 2 tablespoons Olive Oil (extra‑virgin, for vinaigrette)
- 1 tablespoon Water (thins vinaigrette)
- 1 tablespoon Shallot (finely minced, adds tang to salad)
- 1 pinch Freshly Cracked Black Pepper (Sarawak) (for vinaigrette seasoning)
- 2 tablespoons Butter (for pan‑frying) (adds flavor and helps crisp the bread)
Instructions
Infuse Milk
In a saucepan, combine 2 cups whole milk with a sprig of fresh thyme. Warm over medium heat until just steaming, about 3‑4 minutes. Do not boil.
Time: PT5M
Make the Roux
Melt 4 tbsp unsalted butter in a clean saucepan over medium heat. Add 4 tbsp all‑purpose flour, whisk continuously for 2‑3 minutes until the mixture is lightly fragrant but remains pale (no color).
Time: PT5M
Incorporate Milk
Remove the saucepan from heat. Slowly whisk the warm milk into the roux in three gradual additions, whisking until smooth after each pour. Return to low heat and cook, stirring, for another 3‑4 minutes until the sauce thickens.
Time: PT5M
Season the Béchamel
Season the thickened béchamel with 2 pinches salt and a pinch of ground nutmeg. Taste and adjust lightly.
Time: PT2M
Create Mornay Sauce
Remove the béchamel from heat and let it cool to warm (not piping hot). Stir in 1 cup grated Comté and 4 thin slices of Raclette until fully melted and the sauce is smooth and spoon‑spready.
Time: PT5M
Cool Mornay (Optional but Recommended)
Transfer the Mornay to a shallow container, cover with plastic wrap touching the surface, and refrigerate for 30 minutes. This makes it easier to spread later.
Time: PT30M
Prepare Mustard‑Honey Vinaigrette
In a mixing bowl, whisk together 1 tbsp Dijon mustard, 1 tsp honey, 1 tbsp white wine vinegar, 2 tbsp olive oil, 1 tbsp water, 1 pinch salt, and a pinch freshly cracked black pepper. Stir in 1 tbsp finely minced shallot.
Time: PT5M
Slice Bread and Ham
Cut pain de mie into 1.5 cm thick slices if not pre‑sliced. Trim any visible fat from the ham slices and keep them thin.
Time: PT4M
Assemble Sandwiches
On one side of each bread slice, spread a very thin layer of Dijon mustard. Place a layer of thin Raclette slices, then a generous layer of ham, and top with the second slice of bread (mustard side inward).
Time: PT5M
Pan‑Fry the Sandwiches
Heat a heavy skillet over medium‑high heat and add 1 tbsp butter. Place the assembled sandwich in the pan, add a weight (or press with another pan) and cook for about 2‑3 minutes until the bottom is golden. Flip, add a little more butter, and repeat, flipping every minute for a total of ~10 minutes, until the interior is hot and the cheese inside has melted.
Time: PT10M
Temperature: Medium‑high
Add Mornay and Broil
Transfer the pan‑fried sandwiches to a baking sheet. Spread a generous spoonful of the chilled Mornay over the top of each sandwich, covering completely. Place under a preheated broiler (or oven at 425°F) for 3‑5 minutes, watching closely, until the sauce is bubbly and lightly browned.
Time: PT5M
Temperature: 425°F
Serve with Salad
While the sandwiches finish, toss mixed greens with the prepared vinaigrette. Plate the croque monsieur alongside the dressed salad and enjoy immediately.
Time: PT2M
Nutrition Facts
- Calories
- 620
- Protein
- 30 g
- Carbohydrates
- 45 g
- Fat
- 30 g
- Fiber
- 2 g
Dietary info: Contains meat, Contains dairy, Contains gluten, Not vegetarian, Not vegan
Allergens: Dairy, Gluten, Mustard, Eggs (if using butter from eggs), Fish (none), Shellfish (none)
Ingredient Substitutions
- Instead of Whole Milk: 2% milk, half‑and‑half
- Instead of Fresh Thyme: dried thyme (1/4 tsp)
- Instead of Unsalted Butter: clarified butter, margarine
- Instead of All-Purpose Flour: gluten‑free flour blend
- Instead of Salt: sea salt
- Instead of Ground Nutmeg: mace (small pinch)
- Instead of Comté Cheese: Gruyère, Emmental
- Instead of Raclette Cheese: Swiss cheese, Fontina
- Instead of Pain de Mie (Milk Bread): sourdough bread, white sandwich bread
- Instead of Jambon de Paris (Paris Ham): prosciutto cotto, good quality cooked ham
- Instead of Dijon Mustard: whole grain mustard
- Instead of Honey: maple syrup
- Instead of White Wine Vinegar: apple cider vinegar
- Instead of Olive Oil: vegetable oil
- Instead of Shallot: red onion (small amount)
- Instead of Freshly Cracked Black Pepper (Sarawak): any black pepper
- Instead of Butter (for pan‑frying): clarified butter, oil
Equipment Needed
- Saucepan
- Whisk
- Grater (box grater)
- Chef's Knife
- Cutting Board
- Mixing Bowl
- Mortar and Pestle (optional)
- Heavy Skillet (cast iron or stainless)
- Weight for Pressing (e.g., smaller pan or foil‑wrapped brick) (optional)
- Baking Sheet
- Oven
Critical Steps — Do Not Skip
- Making a lump‑free roux and béchamel
- Adding milk gradually to avoid splitting
- Cooling the Mornay before spreading
- Pressing the sandwich while pan‑frying for even toast
- Broiling the Mornay to achieve a golden crust without burning
Chef Tips from the Video
- Use full‑fat milk; low‑fat milk behaves like water and yields a thin sauce.
- Pain de mie provides a sturdy canvas; if using sourdough, toast lightly first to reduce holes.
- A small weight (another pan or a foil‑wrapped brick) gives the sandwich an even crust.
- Cover the béchamel with plastic wrap while cooling to prevent a skin from forming.
- Finish the sandwich under a broiler rather than a regular oven for a quick, caramelized top.
Troubleshooting
Lumps in the béchamel
Keep the milk warm and add it slowly while whisking vigorously. If lumps form, continue whisking over low heat; they will dissolve.
Cheese separates in the Mornay
Ensure the béchamel is warm, not boiling, before adding cheese. Stir constantly and remove from heat as soon as the cheese melts.
Sandwich soggy after adding Mornay
Cool the Mornay before spreading and broil quickly. Also, press the sandwich while pan‑frying to create a barrier.
Ham remains cold in the center
Flip the sandwich frequently and press gently; the heat will circulate. If needed, lower the pan heat slightly and extend cooking time.
Storage
Refrigerator: Store assembled but un‑broiled sandwiches in an airtight container for up to 2 days; reheat in oven.
Freezer: Wrap each cooled sandwich tightly in plastic wrap and foil; freeze up to 2 months. Thaw overnight in fridge and finish broiling.
Room temperature: Do not leave at room temperature for more than 2 hours due to dairy and ham.
Make-Ahead Tips
- Prepare the Mornay sauce up to step 5 and refrigerate; it keeps well for 3 days.
- Assemble sandwiches without the final Mornay, wrap tightly, and freeze; add Mornay and broil after thawing.
- Vinaigrette can be made 2 days ahead; store in a sealed jar and shake before using.
Frequently Asked Questions
What is the cultural significance and history of Croque Monsieur in French cuisine?
Croque Monsieur originated in early 20th‑century Parisian cafés as a quick, indulgent snack. It combines classic French ingredients—ham, cheese, and béchamel—into a toasted sandwich that became a staple of bistro menus and school lunches across France.
What are the traditional regional variations of Croque Monsieur in French cuisine?
In northern France, the sandwich often uses pain de mie, while in the south, a crustier sourdough may be preferred. Some regions add a fried egg on top, calling it a Croque Madame, and others incorporate local cheeses such as Gruyère or Emmental instead of Comté and Raclette.
How is Croque Monsieur traditionally served in France?
Traditionally, Croque Monsieur is served hot, cut in half, and accompanied by a simple green salad dressed with a mustard‑based vinaigrette. It is often enjoyed for lunch or as a light dinner, sometimes with a glass of dry white wine.
What occasions or celebrations is Croque Monsieur traditionally associated with in French culture?
Croque Monsieur is a popular café‑style lunch and is also served at family gatherings, brunches, and informal celebrations. Its ease of preparation makes it a go‑to dish for weekend meals and casual dinner parties in France.
What authentic traditional ingredients are essential for a classic French Croque Monsieur versus acceptable substitutes?
The authentic recipe calls for pain de mie, Jambon de Paris, Comté cheese, and a Mornay sauce made from béchamel, nutmeg, and Gruyère or Comté. Acceptable substitutes include good quality white sandwich bread, cooked ham or prosciutto cotto, and Gruyère or Emmental in place of Comté.
What other French dishes pair well with Croque Monsieur?
Croque Monsieur pairs beautifully with a simple mixed‑green salad dressed with mustard vinaigrette, a classic French onion soup, or a light fruit tart for dessert. A glass of crisp Sauvignon Blanc or Chardonnay complements the richness of the sandwich.
What are the most common mistakes to avoid when making Croque Monsieur at home?
Common mistakes include over‑heating the béchamel, which causes lumps; adding cold milk, which creates a split sauce; cooking the sandwich too quickly, which burns the butter before the ham heats through; and using too much Mornay, which makes the sandwich soggy.
Why does this Croque Monsieur recipe use a chilled Mornay sauce before broiling instead of adding hot sauce directly?
A chilled Mornay spreads more evenly and sets quickly under the broiler, preventing the sauce from running off the bread. Hot sauce can become too runny and may separate, leading to a soggy sandwich.
Can I make Croque Monsieur ahead of time and how should I store it?
Yes. Prepare the Mornay sauce and keep it refrigerated. Assemble the sandwiches without the final broiling step, wrap tightly, and freeze. When ready to serve, thaw in the refrigerator, spread the chilled Mornay, and broil for 3‑5 minutes.
What texture and appearance should I look for when the Croque Monsieur is done cooking?
The bread should be golden‑brown and crisp, the interior cheese melted and gooey, and the Mornay on top should be bubbling with a light caramelized crust. The ham inside should be hot but still tender.
What does the YouTube channel Bon Appétit specialize in?
The YouTube channel Bon Appétit specializes in modern, approachable cooking tutorials, featuring professional chefs who explore classic techniques, seasonal ingredients, and creative twists on traditional dishes for home cooks.
How does the YouTube channel Bon Appétit's approach to French cooking differ from other French cooking channels?
Bon Appétit blends rigorous French technique with a relaxed, experimental style, often incorporating American pantry staples and detailed visual explanations, whereas many traditional French channels focus on strict authenticity and minimal deviation from classic recipes.
Last updated: August 14, 2026
